These oven baked ribs are perfect for times when your cookout may be rained out or you just don’t feel like getting out the grill. Where I live, it frequently gets a little too windy to feel comfortable sending sparks up in the air with the grill. No need to burn down the house when these oven baked ribs taste just as good. Eagled-eyed readers may notice a similarity to my beer glazed baby back ribs and in fact it is basically the same recipe. This time with hard cider!
The cider adds a great, fresh summer taste to the ribs. Even with the barbecue sauce, the apple flavor comes through. I did one fewer basting round than in the other version of the recipe. This really lets the cider shine.
Cider Boiled Oven Baked Baby Back Ribs
1 rack baby back ribs, pork (about 1.5 – 1.75 pounds)
1 bottle prepared bbq sauce (or make your own), you’ll need about a cup or so
1 hard cider, any brand (I’ve been on an angry orchard kick)
- Cut rack in half, unless you have a giant pot
- In a large soup pot, place ribs on the bottom, side-by-side, overlapping as little as possible
- Pour cider over ribs and turn on to medium heat. Fill bottle with halfway water and add that to the pan too.
- Bring this to a simmer and cook covered for 25 minutes, or until meat is cooked through. (Flip ribs once about halfway through)
- Preheat the oven to 375 F and line a large sheet pan with foil.
- Remove the ribs from the simmering liquid with tongs, allowing the excess liquid to drain back into the soup pan.
- Place the ribs onto the foil lined pan.
- Pour some bbq sauce in a bowl and using a spoon, butter knife, or brush, spread the sauce over the ribs, making sure to cover the bones. Bake for 8 minutes.
- Remove pan from oven, flip ribs and coat the other side with bbq sauce. Bake for 5 minutes.
- Remove pan from oven, do not flip ribs and coat with bbq sauce. Bake for the last five minutes. (The last double coat is the secret to the yumminess)
- Let cool a bit and then serve.
- When you cut the ribs in to smaller serving pieces, for the love f god use tongs to hold the meat, not your fingers. The hot sugary sauce will burn your skin and stick to it making it even burnier!