Oct 032013

BBQ pork ribs are one of my absolute favorite meals. They can be so tender and delicious, if you know how to cook them right. If they aren’t cooked right, however, they can taste really dry and chewy, and nobody wants to eat dry and chewy ribs. This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.

BBQ pork ribs are often thought of as a summer dish, but I love to serve them up all year round. I live in Maine, where it gets really cold during the winter, and BBQ pork ribs can really be a warm and delicious comfort meal on a cold day.

Since it’s too cold to cook outside on the grill during the winter months, I have to cook my ribs inside. Cooking meat in the oven can be a little tricky, as it often times will dry the meat out. After a lot of trial and error, I finally figured out a way to keep meats moist and tender, and incredibly flavorful, even when they are cooked in the oven.  The secret is to use extra virgin olive oil, and of course, a tasty bbq sauce!

 Stonewall Kitchen Sweet Grille Sauce Collection Whiskey Sauce,Honey Barbecue, Bourbon Molasses Barbecue Sauce and Garlic Teriyaki 11 oz each Award Winning BBQ Sauce Sampler Gift Kit Bundle – 4 Items: Sticky Fingers BBQ Regional Flavors – Memphis Original, Tennessee Whiskey, Sweet Southern Heat, Carolina Sweet The Ultimate Texas BBQ Sauce Gift Set



I used to think you had to cook ribs all day long in order for them to be moist and tender, and fall off the bone.  That’s just not the case though.  One day, I decided to experiment with my ribs, and found a way to get delicious bbq pork ribs in only 2 hours!

bbq pork ribs

Here’s how to get delicious bbq pork ribs in only 2 hours!

  1. Simply take your ribs, and place them on a sheet of aluminum foil. This method works for both bone-in and boneless ribs.
  2. Next, roll up the sides of the aluminum foil up around the ribs to hold them in.  Don’t cover the top yet.
  3. Then, splash a generous amount of extra virgin olive oil over them.
  4. Next, pour a generous amount of your favorite barbecue sauce over the ribs. 
  5. Take a second sheet of aluminum foil and completely wrap the ribs.
  6. Place your ribs in an appropriate sized casserole dish and cover.
  7. Bake at 400 degrees for 2 hours.

 Corningware French White 4 Quart Oval Casserole W/ Glass Cover Bertolli Extra Virgin Olive Oil Reynolds Wrap Aluminum Foil (200 Square Foot Roll)

Follow the steps above, and you’ll have the most amazing bbq pork ribs!  Your family will think you’ve been cooking them all day.  I’ve tried skipping the olive oil before, and the ribs came out dry.  The olive oil is definitely what makes these ribs so moist and flavorful.


 Posted by at 1:38 pm

  28 Responses to “BBQ Pork Ribs | Ready in Only 2 Hours!”

  1. […] I was baking my 2-Hour Melt in Your Mouth Ribs for dinner yesterday, I was overcome with this craving for a molasses flavored biscuit.  I […]

  2. Can you cook these on a cookie sheet instead of a covered casserole dish? The only covered casserole dish I have is round.

    • Hi Kayli – I’ve never tried that before, so I honestly don’t know! I’m not sure they would turn out as moist as they do with the lid on, but I’d be interested to know if you do try it!

    • If you don’t have a casserole try in a cake pan .. Or any seep dish you may have and use the lid of any pan that fits it .. Just make sure you have handling surface to pull the pan out of the oven when it’s done without getting burnt … Good Luck :)

    • I’ve done it in the oven just being wrapped in foil and it was still moist and feel off the bone :c)

  3. I made these the other night and they were great! They were definitely juicy and tender. I didn’t use the same brand olive oil and I didn’t have a casserole dish, so instead, I used my crock pot with some aluminum foil over it and it worked just fine in the oven. I would recommend using some aluminum foil as a “cushion” on the bottom of the crock pot because my ribs were stuck to the foil when they were done. They were still tender and juicy, but I think them sitting directly on the bottom of the crockpot was too much. I had made 2 little foil packages of ribs, so I stacked one on top of the other and the top package cooked perfectly. This was so easy to make and everyone loved them. Thanks for sharing your recipe! :)

    • Thank you so much for sharing your experience! That’s a great tip for anyone who does not have a casserole dish. Glad to hear you enjoyed them! :)

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  5. What kind of ribs
    Did you use?

  6. I’ve actually never cooked ribs before but have wanted to try. This looks like the perfect recipe to start with. Thanks for posting at Recipe Roundup!

  7. I made this tonight and it was very good! I love how simple this recipe is. I didn’t have a casserole dish with a top. So, I placed the foil pack in a glass baking dish that I covered with another layer of foil. I couldn’t find “bone it” ribs. So, I used pork boneless spare ribes.Next time, I will make sure I cut most of the fat off because the fatty texture was the after they were done was the only negative. Thanks for sharing!

  8. DELICIOUS!! I came across this recipe today (6APR) and I made these ribs. Soooo moist and tender — and to think I was going to use my crockpot. This was way quicker…I will definitely be making these again. Thanks for the recipe!

  9. I am gonna try these… But I wanna try your steak too! that looked AMAZINg… Can I get that recipe as well?

    • Hi Amber, I don’t really have a “recipe” for the steak, but I cook it in a non-stick fry pan on the stove over medium heat in olive oil, and usually use McCormick Montreal Seasoning. :)

  10. Did you brown them first??

  11. Did you put any other seasoning on it as well?

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  13. My mom does this with pork short ribs or “country style ribs” but we use a roasting pan. Always melt in your moth and delicious. Only thing I would add is garlic salt…a pinch of white pepper and rub them in mustard first. Adds a little zing

  14. I am not a rib fan normally, but I am pregnant and have been craving RIBS!!!! tried this recipe last night with the comment another person left with croc pot. the came out GREAT. My 4 year old ate twice thanks again

  15. 2 hours at 400 seems so high? No one had them burn?

    • Hi KBritt! Thanks for your question. I have made these several times, and they have never burned. They always come out very tender and juicy, and falling apart.

  16. I’m pretty sure the high heat doesn’t burn the meat because they are insulated much like a crock pot! Think about your crock pot, the metal outer lining with the heating element and then the ceramic insert crock. Same thing sort of in revervse with the ceramic against the heat source and the foil wrapped double around the meat. Works well either way if wrapped well!

  17. I tried this I didn’t have any olive oil or a casserole dish but I put vinegar for the tenderness on the meat also seasoned the ribs wrap them in foil I used a roast pan @400 for 2 1/2 hrs. Omg they were tender

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