Slow baked barbecue pork ribs

Gin Lee
Slow baked barbecue pork ribs/Photo byGin Lee

Slow baked barbecue pork ribs

To ensure that the pork ribs cook tenderly, I slowly bake them at a low temperature inside an aluminum foil pack. But not before I lay the pork ribs out on a bed of onions, season them, add barbecue sauce, then finish layering sliced onion rings on top. I use one entire (large) onion for this recipe. As the onion rings cook, they not only add additional flavor to the pork ribs, they also tenderize them. (Onions break down protein when they're fully in contact with meat.) Once the pork ribs are done, you can take the onions off the ribs, or serve them just as they are.
Slow baked barbecue pork ribs/Photo byGin Lee


You'll need one large sheet of aluminum foil for this recipe.

  • 1 package of pork ribs (It can be country-style ribs, bone-in ribs, or boneless pork ribs.)
  • 1 large onion, sliced into rings (I used some already prepared frozen onion rings today.)
  • ½ cup of spicy barbecue sauce, or your preferred barbecue sauce
  • 1 tablespoon of barbecue seasoning mix
  • Sprinkle with seasoning salt and freshly ground black pepper to your preferred taste


First, peel and slice a large onion and separate the slices into rings.

Now, lay the aluminum foil flat on your countertop. Add a layer of onion rings in the center of the foil. (Use only half of the onion rings for now.)

Sprinkle the barbecue seasoning mix, seasoning salt, and freshly ground black pepper over all sides of your ribs. Then place your pork ribs on top of the onions.
Preparing slow baked barbecue pork ribs/Photo byGin Lee

Next, smear your preferred barbecue sauce generously on top of the pork ribs and place the remaining onion rings over the top.
Wrapping the barbecue ribs in a foil pack/Photo byGin Lee

Fold the aluminum foil tightly around the meat, just as you would wrap a package. Then transfer it to a roasting pan, with the seam side up.

Place your pan in a 325 degrees F oven. Bake the ribs on low for about two and a half to three hours, or until your ribs are done. There's no basting needed because the foil package will do that for you by sealing in the juices.
Baking the ribs/ Opening the foil pack for the last twenty minutes to brown the ribs/Photo byGin Lee

Within the last fifteen to twenty minutes, open the foil pack to allow your ribs to brown some.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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