Yes! in Dominican Republic we love BBQ ribs! And most of the time we make them in the oven. That’s how my family always preferred to cook them. I find that they are a lot more tender this way than when we made them on a grill.
My method is a different than the traditional way because I have learned through the years that I get an even more tender rib when when I do what I call the 3 temperature method. One that I share with you in the directions. Trust me, you are going to cook any oven ribs recipe this way because it is so great.
We normally have these during family gatherings accompanied with Arroz de Gandules or Moro de Gandules as we sometimes call it as well. And many times we also serve it with our Potato Egg Salad. So just imagine all 3 on one plate. YUM!
In this recipe I used St. Louis Ribs, but what are they?
Louis-style spare ribs are the meatier ribs cut from the belly of the hog after the belly is removed. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, otherwise known as connective tissue. St. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown.
Check out my other ribs recipes:
Braised Short Ribs – Latin Style
Instant Pot BBQ Ribs
Oven Baked Latin Style Ribs
Smoked Ribs 3-2-1 Method
Low and Slow Stovetop Pork Baby Back Ribs
Dominican BBQ Ribs
- 2 racks of St. Louis ribs (Baby Back Ribs are great too) Mine was about 7 lbs each cut in single pieces
- 1/4 cup soy sauce
- 3 tbsp lime juice
- 1 tbsp garlic powder
- 2 tbsp adobo
- 1/2 tsp ground oregano Dominican oregano would be even better
- 1 tsp Bijol condiment optional but recommended
- 1/2 cup BBQ sauce to brush over ribs use more or less if wanted
- Prep the ribs by removing the membrane from the back of the ribs and any extra fat. But don't remove all fat because that fat will help keep the ribs juicy.
- Cut the ribs in single pieces and place in a large bowl.
- Season ribs with soy sauce, lime juice, garlic powder, adobo, oregano and Bijol. Mix well. At this point you can refrigerate for a minimum of 4 hours but overnight is preferred.
- Once ready to bake, set oven to 500° degrees.
- Lay the ribs on a baking sheet bone side down. Make sure they don't overlap.
- Bake uncovered for 20 minutes with the baking sheet in the center of the oven.
- After the 20 minutes, take the baking dish out carefully and cover with aluminum foil. Reduce oven temperature to 325° degrees and cook for 1 hour and 20 minutes.
- After the 1 hour and 20 minutes, remove ribs from the oven, remove foil and increase the oven temperature to 425° degrees. Place ribs back in the oven and cook for 20 minutes uncovered.
- When the 20 minutes are up, remove ribs from the oven and brush with the desired amount of bbq sauce. Place back in the oven for another 5 minutes.
- If you'd like a crispier top after brushing the bbq sauce, then broil on high for 3 minutes or until the ribs reach your desired texture.
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