Easy BBQ Oven Baked Ribs
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These easy BBQ oven-baked ribs are the perfect way to enjoy tender, juicy, fall-off-the-bone ribs without firing up the grill. Coated in a flavorful homemade dry rub, baked low and slow, then finished with your favorite barbecue sauce, this easy rib recipe delivers incredible flavor every time. Whether you're making baby back ribs in the oven for a weekend family dinner, game day, or a summer cookout, this foolproof method is always a crowd-pleaser. If you're looking for more backyard favorites, be sure to try my Oven Baked BBQ Chicken too.
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, Sweet and Spicy Baked Beans, Ciabatta garlic bread, and a Southern Berry Cobbler for dessert!
Quick Look: Easy Oven-Baked BBQ Ribs
- ⏱️ Prep Time: 15 minutes
- 🕒 Total Time: 3 hours
- 👨👩👧👦 Servings: 6
- 📊 Calories: ~533 kcal per serving
- 🥣 Ingredients: pork ribs, bbq sauce, brown sugar, garlic powder, onion powder, chile powder, cumin, smoked paprika.
- ⭐ Difficulty: Easy, great for game days and cookouts.
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Why this Recipe Works
Tender and juicy every time: Baking the ribs low and slow creates fall-off-the-bone tenderness with minimal effort.
Simple pantry ingredients: The homemade dry rub uses everyday spices you likely already have on hand.
Perfect for any occasion: Great for family dinners, game day, backyard cookouts, or whenever you're craving classic BBQ ribs without a grill.
For even more rib recipes, try my Chinese Spare Ribs or my Slow Cooker Dr Pepper Ribs!
What 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.
Ingredients Needed
- 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 paprika 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 bowl, I 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.
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.
Oven Baked Ribs 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.
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.
Yes, it's best to remove the membrane from the back of the ribs before seasoning and baking. This thin, tough layer can become chewy as the ribs cook and prevents the dry rub and seasonings from fully penetrating the meat. Most grocery stores leave the membrane on, so it's worth taking a minute to remove it. Simply slide a butter knife under one corner of the membrane, grab it with a paper towel for a better grip, and pull it off in one piece. If your butcher has already removed it, you can skip this step.
Yes! Covering the ribs tightly with aluminum foil while they bake helps trap in moisture, allowing the meat to become tender and juicy as it cooks low and slow. Once the ribs are fully cooked, remove the foil, brush them generously with barbecue sauce, and place them under the broiler for a few minutes or on a hot grill until the sauce becomes thick, sticky, and caramelized.
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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
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Nutrition
I would give this recipe 10 stars if I could! My husband and I couldn’t get enough! They have a slight kick and are busting with flavor. Thank you so much. I’m
Yay Renee, so happy you love them, thanks for the great review 🙂
I’ve made your rib recipe many times and they’re always delicious! I do add some liquid smoke to the rub and they taste like they spent hours on the grill!
I often pop them on the grill instead of broiling to get that smoky char.
These turned out great but I did miss the smoke flavor from the grill
I have made these ribs several times. My family loves them. Even my brother in law said they were fabulous. They took the recipe home with them. Thanks
Woohoo Tony! Thanks for the great review 🙂
Tried it ,loved it. Way to go, Wendie
Yay Tina happy they were a hit 🙂
I made the ribs today for a family get together and they were a hit! My son in law said they were better than his grandmothers! I also made your bbq sauce and everyone loved it. I will definitely be adding this to my favorites list.