Easy BBQ Oven Baked Ribs
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These Easy BBQ Oven Baked Ribs are tender and succulent, with a delicious homemade dry rub that is sure to be a hit at your next family gathering, Super Bowl party, or weekend dinner.
Whether you're a seasoned cook or a beginner in the kitchen, oven-baked pork ribs are foolproof and sure to impress and satisfy. Perfect pork ribs are cooked low and slow which makes them so flavorful and fall off the bone tender. Deliciously served with Creamy Mashed Potatoes, Milk Boiled Corn, Baked Beans, Ciabatta garlic bread, and a Berry Cobbler for dessert!
Which cut of ribs is best?
Baby backs come from the top of the ribcage between the spine and the spare ribs. They are leaner and smaller than other cuts, making them a popular choice for those who prefer a less fatty option.
St. Louis-style ribs come from the belly of the pig and are cut from the spare ribs. They have more fat than baby back ribs, which can make them more flavorful and tender ribs like these Chinese Spare Ribs. They are also larger and meatier than baby back ribs, which can make them a better choice for those who are looking for a heartier meal.
Do you prefer beef ribs? If pork ribs aren't your thing, try this rub on beef ribs! Or you may like my Braised Short Ribs, Slow Cooker Asian Short Ribs.
Why should I remove the membrane from ribs?
Well, you can certainly leave the membrane on, and some ribs already have it removed for you, but I highly recommend it. Removing the thin outer membrane from the back of the ribs helps all the yummy dry rub get through to both sides of the ribs. This, in turn, makes the ribs as tender and flavorful as possible. Slide a paring knife or rib skinner under the silver skin on the backside. Use your fingers to pull the membrane off the best you can; sometimes it helps to grab it by using a paper towel. Here is a great link to show you exactly how to remove the thin membrane.
Ingredients
- Ribs: Baby back or spare ribs or my preference St Louis style.
- Brown sugar: Either dark or light is fine.
- Paprika: I prefer smoked paprika for these ribs but regular will work if that is what you have.
- Cayenne pepper: Optional but we love a little kick!
- BBQ sauce: I like to use Kinders but you can use your favorite barbecue sauce or make a homemade bbq sauce.
Tools I used to bake these ribs
How to cook ribs in the oven
- Step 1: Preheat the oven, and Pat the rack of ribs dry with a paper towel and remove the membrane.
- Step 2: In a small bow,l mix together the homemade spice rub.
- Step 3: Divide the rub evenly between both racks and make sure to cover both sides.
- Step 4: Wrap tightly in aluminum foil and bake the ribs.
- Step 5: Open the ribs from the foil pouch drain any extra liquid and brush on your favorite bbq sauce.
- Step 6: Broil them for a few minutes or throw them on an outdoor grill to caramelize the sauce and give them a beautiful glaze.
Why this recipe works
These are the best bbq ribs that are fantastic all year long, this is an easy recipe to teach you how to cook ribs in the oven! With these slow-cooked, flavorful, and juicy ribs, you can enjoy a tender and succulent barbecue flavor that will impress and satisfy you.
Recipe tips
- Wrap these easy-baked ribs tightly in aluminum foil, which traps the air and helps them steam, which makes them so tender!
- Piling on your favorite bbq sauce and broiling them or grilling them at the end for a couple of minutes allows them to caramelize and get some char with a little smoky flavor.
- Doubling or tripling the number of ribs will not change the cooking time.
Recipe Faq's
Yes, you can bake them and wrap them in aluminum foil until ready to serve. Then just bring them to room temperature and slather on the barbecue sauce and either broil them or throw them on the grill.
Sweet and Tangy: This type of barbecue sauce is typically tomato-based with a balance of sweetness from ingredients like brown sugar or honey, along with tanginess from vinegar or citrus juices. It's a versatile option that pairs well with various flavor profiles.
Spicy and Smoky: If you enjoy a bit of heat and smokiness, which is my personal preference, like Kinders, look for barbecue sauces with ingredients like chipotle peppers, smoked paprika, or cayenne pepper. These sauces can add depth and a touch of spiciness to your ribs.
When it comes to baking ribs, the ideal temperature is generally between 275-300°F (135-150°C). Both temperatures can work well, so the choice between them can depend on personal preference and the specific recipe you are following.
More Pork Recipes
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BBQ Oven Baked Ribs
Ingredients
- 2 racks pork ribs about 6 lbs
- 1 jar barbecue sauce
Dry Rub
- 1/2 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 2 tablespoons smoked paprika
- 1-2 teaspoons cayenne pepper depending on the heat level you like
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Instructions
- Preheat oven to 275 degrees
- In a small bowl mix dry rub until combined and set aside
- Rinse pork ribs and pat dry with paper towels
- Remove the membrane from the back of the ribs, I've provided a how-to link above.
- Spread the dry rub all over the ribs making sure to cover both sides.
- Wrap ribs tightly in foil meat side up, and place on a baking sheet
- Bake for 3 hours for spare ribs, 2 hours for baby back ribs, or until fork tender.
- Open the foil and drain the liquid from the ribs. Brush your favorite barbecue sauce on the ribs.
- Set the broiler on high and broil for 5 minutes, watch carefully so they don't burn.
- Remove and let the ribs rest for 5-10 minutes before cutting.
Video
Notes
Nutrition
Wendie:
I NEVER comment or post but I just had to thank you for the link on how to remove the membrane from the pork!! Honestly it's been such a struggle involving nearly slicing off parts of fingers, hands, etc. that I think this incredibly EASY technique should be on the ribs packages. Seriously. I'm 57 and have cooked since college. In all my googling for best way to cook ribs NOBODY has ever included the technique or link. So....no matter how these ribs come out, I'm really pleased to have removed those membranes with ZERO trouble -- told my dogs about it as they watched me peel it back:).
Thanks a million!
Haha best review ever! I am so glad you loved them Sandi, and you made my day with that comment! Thank you!!
I am not a very good cook and I definitely have to have a recipe. I bought ribs yesterday, googled how to cook in the oven and found your recipe. Every review said this recipe was a winner so I tried it tonight. Dang girlfriend you made me look like I know what I'm doing! I followed the recipe as written but did not use cayenne pepper. The ribs came out fantastic and the flavor is out of this world delicious! I love this simple yet extremely delicious recipe and so did my family. Thank you, thank you, thank you!!
I've never tried that Emely, but I would think it would only make them more fantastic! Hope this helps, and if you get a chance let me know how they turn out 🙂
Hi Wendi’s,
Excited to try this recipe out! Could I marinate the ribs in the dry rub for 48 hrs? Just wondering if it would make a difference in taste, thanks!
Oh wow Nadia thank you! I so appreciate you taking the time to come back here to let me know, it always makes my day!
Was making spare ribs for the first time and came across this recipe. Decided to try because of the rave reviews and I am not disappointed at all.....EXCELLENT!! My husband is the meat lover in the family and he's all over them. Only thing I did differently was to salt and pepper the spare ribs overnight, then followed the recipe. We love them, thanks from all the way in Barbados!
Woohoo Kate! I'm so glad you loved them, thank you for sharing that with me 🙂
I made these today. Awesome.. I had 2 lb baby back rack just dry run wrap in foil.. Cooked 2 hrs . Only recipe I will use now!!
Thanks so much! I’ll try that!