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jamie's oven baked baby back rib's

(1 rating)
jamie4cakes avatar
Recipe by
jamie Beecham
@jamie4cakes
Nashville, NC

This time change has me sluggish and lazy. It is so wet outside and I have really wanted to grill baby back ribs out but just can't. I have a Rival Convection Roaster so I took it out and put all my ingredients inside, place the lid on and let it cook slow for 6 hours.

(1 rating)
prep time 15 Min
cook time 6 Hr
method Convection Oven

Ingredients For jamie's oven baked baby back rib's

  • 3 slabs of baby back ribs
  • 1
    chopped sweet onion
  • 1
    whole garlic crushed
  • 1 Tbsp
    dry mustard
  • 1 Tbsp
    celery salt
  • 1 Tbsp
    crushed red pepper flakes
  • 4 Tbsp
    sriracha chile sauce
  • 1
    15 oz. can of tomatoe sauce
  • 1 c
    brown sugar
  • 2 c
    apple cider vinegar
  • 3 Tbsp
    lemon juice
  • 1 c
    worcestershire sauce
  • 3 c
    ketchup
  • salt and pepper to taste

How To Make jamie's oven baked baby back rib's

  • 1
    Wash my pork ribs and clean the thick white skin off Place the ribs into the roaster. I added all the ingredients to the cooker except the ketchup
  • 2
    Peeled and sliced a whole sweet onion and place on top the ribs. Peeled the garlic and crushed and sliced, added to the ribs.
  • 3
    Let cook on 300 degrees for about 6 hours. You just will have to make sure your ribs are done for your type of cooker. This one is a convection cooker and uses the steam to help tender while cooking.
  • 4
    When the ribs were ready I lifted them out of the cooker and set aside. Removed the rack and added the 3 cups of ketchup to the cooker and stirred in to make sure it was combined and thick. You may have to judge how much ketchup to use according to how much liquid you have in reserve.
  • 5
    When the sauce has thickend add the ribs back into it and pour over with a spoon and let heat through about 15 more minutes.
  • 6
    Plate up and serve. Moist and tender
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