Ribs In the Oven Recipe

by Irvin on June 29, 2015 · 3 comments

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This ribs in the oven recipe means you can have deep flavorful barbecue ribs year round with minimal work and effort!

Ribs in the oven recipe. Photo and recipe by Irvin Lin of Eat the Love.

“I hope ribs are OK for dinner” I said to AJ as I had picked some up on sale at the grocery store. His eyes widen in excitement and that was all the answer I needed from him. I had been making a version of David Lebovitz’ caramel ribs ever since I got his book My Paris Kitchen last year. But I have yet to blog about it mostly because each time I make it, I tweak the recipe more to my personal liking. Also because we usually end up eating the ribs immediately, which means I never get around to actually photographing them! But this time I was determined to take at least one or two photos of them before we ate them. This ribs in the oven recipe is pretty darn fabulous. (Jump directly to the recipe.)

Ribs in the oven. Photo and recipe by Irvin Lin of Eat the Love.

I’ll tell you that I’m a sucker for good ribs. I grew up in St. Louis where pork ribs are king. In fact, there’s a cut of ribs called St. Louis ribs that I tend to buy. Sometimes called spare ribs, the St. Louis cut ribs are meatier with a higher fat ratio. The baby back ribs (sometimes called Loin Back ribs) are smaller, less meaty but more tender and often slightly more expensive. I love both styles, but being from St. Louis my loyalties (and wallet) are with the St. Louis style.

Ribs in the Oven. Recipe and photo by Irvin Lin of Eat the Love.

Of course, as with all recipes, I took David’s version and deconstructed the heck out of it. His version uses ketchup as well as a touch of Dijon mustard. I skipped the ketchup and using tomato paste as well as adding fish sauce (for a little umami kick) and a Thai hot chili sauce called Naam Phrik Phao, which is also used in the Pok Pok Wings recipe you can find here on my blog. It’s easy to make or you can buy it at an Asian grocery store. Or, if you want, you can easily just substitute sriracha sauce or another hot sauce of your choice. No big deal. Don’t expect these ribs to taste Asian though. These aren’t teriyaki ribs at all. The BBQ sauce just has a rich complex sweet and spicy flavor from all the ingredients.

Ribs in the oven. Recipe and photo from Irvin Lin of Eat the Love.

If you like this ribs in the oven recipe, check out these other ribs recipes from around the web.

She Wears Many Hats’ Chipotle Baby Back Ribs Recipe
Use Real Butter’s Chinese Stye Hoisin Barbecue Ribs
Chef Dennis’ Slow Cooker Ginger Beer Barbecue Baby Back Ribs
Lick my Spoon’s Kahlua Coffee Baby Back Ribs
Foodie Crush’s Raspberry Chipotle BBQ Ribs

The best ribs in the oven recipe! Photo and recipe by Irvin Lin of Eat the Love.
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{ 3 comments… read them below or add one }

Marisa Franca @ All Our Way June 30, 2015 at 4:17 am

Whenever my Honey wants to tempt me he whispers “ribs”. Yes I do love my ribs — totally carnivore. We have made the St. Louis cut of ribs but our favorite is still baby back. We will have to try your method when the weather won’t allow us to use the grill. Thank you for sharing — the picture are drool worthy and edible quality.


Jackie June 30, 2015 at 5:40 am

These look and sound fantastic! Thanks for sharing Irvin!


Chef Dennis June 30, 2015 at 9:39 am

your ribs look amazing Irvin and will definitely give them a try. I prefer the St. Louis cut and like doing my ribs in the oven or slow cooker allowing the sticky sweet deliciousness time to build its flavors to their peak!
Thanks for sharing your adaptation of David’s recipe!


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