Easy BBQ Oven Baked Ribs

ByWendie Williams Updated on
656 Comments

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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.

Baked ribs on foil with a side of bbq sauce.

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

All the ingredients needed for these baked ribs.
  • 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

Racks of ribs on a cutting board with a small bowl and all the spices.
  • 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.
The spice mixture rubbed on top of the pork ribs wrapped tightly in foil and baked.
  • 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.
Bbq sauce brushed on top of the ribs then broiled.
  • 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.


A pork rib being dipped in a side of bbq sauce.

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.
Three ribs on a plate with a side of mashed potatoes.

Recipe Faq's

Can I make these ribs in advance?

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.

What bbq sauce should I use?

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.

Should I bake these at 275 or 300?

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.

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Ribs layed out on top of foil with a side of bbq sauce.

BBQ Oven Baked Ribs

4.47 from 2025 votes
Written By: Wendie Williams
These Easy Oven Baked Ribs are one of the easiest recipes ever. Cooked low and slow, which makes them so flavorful and fall off the bone tender.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 servings
Calories 633
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Ingredients
  

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

Ribs: Baby back or spare ribs or my preference St Louis style.
Doubling or tripling the recipe will not change the cooking time.
Wrap these easy baked ribs tightly in aluminum foil which traps the air and helps them steam, which makes them so tender!
BBQ sauce: I like to use Kinders but you can use your favorite barbecue sauce or make a homemade bbq sauce.
Can these be made in advance? 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.

Nutrition

Serving: 3ribsCalories: 633kcalCarbohydrates: 22gProtein: 26gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 63gTrans Fat: 1gCholesterol: 107mgSodium: 694mgFiber: 2gSugar: 17g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Entrees
Cuisine American

 
 
4.47 from 2025 votes (1,904 ratings without comment)

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Recipe Rating




656 Comments

  1. 5 stars
    Made these today for our July 4 celebrations and they came out as promised. Juicy and fall off the bone delicious. I used the St Louis cut ribs and followed the directions to a tee. Great easy recipe.

  2. Ok Wendie.....Here we go! These ribs were the best ribs ever! Better than any rib restaurant! I was careful adding the Bonfire Salt. I knew too much could have really bad results. I tasted a hint of it. I could have used more. I did add liquid smoke to the sauce along with some extra brown sugar ands some really good honey as well.
    But all in all the ribs were 5 star plus. Thank you for this recipe. It is going to be the only one I use.
    Barbara

  4. 5 stars
    Just put these in the oven! Can't wait for dinner!!! Already smells awesome. 🙂 happy 4th everyone!

  6. I am making these ribs now. I am trying something. Hope it works. Your recipe plus one ingredient. I bought some designer salt. Its
    Supposed to add a flavor like its cooked on a bonfire. I used it for the dry rub. I did the dry rub last night in a covered tight bowl. Today it smelled soooo good when I removed the lid . I will let you know if it worked! 😛

  7. No the pan just helps catch any juice from dripping. So glad you love them Laurie! Happy 4th of July 🙂

  8. I have tried this recipe before and it is my new go to rib recipe!!!! O am trying to cook multiple ribs in the oven (3) and I can’t fit the pans in. Do they have to be placed on a pan as long as I out additional foil underneath? I wasn’t sure if it would change how they are cooked. Thanks so much

  9. Rafael, Yes, St Louis style are just spareribs that have been trimmed. of the back flap and the short end cut off to make a better presentation..