Why You’ll Love This Recipe
This recipe offers a no-fuss way to make restaurant-quality ribs in your own kitchen. It’s easy to prepare, customizable to your flavor preferences, and uses simple ingredients. The oven does most of the work, allowing the ribs to cook low and slow until incredibly tender. Whether you’re feeding a crowd or craving barbecue without firing up a grill, these oven baked ribs are the perfect solution.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pork ribs (baby back or spare ribs)
- Olive oil
- Your favorite dry rub or a mix of paprika, garlic powder, onion powder, brown sugar, salt, pepper, and cayenne
- Barbecue sauce (store-bought or homemade)
- Apple cider vinegar or water (for moisture during baking)
- Aluminum foil (for wrapping)
Directions
- Preheat the oven to 300°F (150°C).
- Remove the membrane from the back of the ribs for better tenderness. Pat the ribs dry with paper towels.
- Rub both sides of the ribs with olive oil, then coat generously with dry rub seasoning.
- Wrap the ribs tightly in aluminum foil and place them on a baking sheet.
- Bake for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone easily.
- Remove the ribs from the oven and carefully open the foil. Brush a generous layer of barbecue sauce over the ribs.
- Increase oven temperature to 425°F (220°C). Return the ribs (uncovered) to the oven and bake for another 10–15 minutes, or until the sauce is bubbling and caramelized.
- Let the ribs rest for 5–10 minutes before slicing and serving.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours 15 minutes
Variations
- Spicy Ribs: Add extra cayenne or chili powder to the dry rub.
- Honey Garlic Ribs: Brush with a honey garlic glaze instead of barbecue sauce.
- Smoky Flavor: Add a few drops of liquid smoke to the rub or sauce.
- Asian-Inspired Ribs: Use hoisin, soy sauce, garlic, and ginger as a glaze.
- Dry-Rub Only: Skip the sauce entirely and enjoy the crispy, seasoned crust.
- Beef Ribs: Swap pork for beef ribs, adjusting cook time as needed.
Storage/Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
To reheat, wrap the ribs in foil and warm in a 300°F (150°C) oven for 20–25 minutes, or until heated through.
Alternatively, microwave individual portions for 1–2 minutes, covering them with a damp paper towel to prevent drying.
You can also freeze cooked ribs for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What kind of ribs should I use?
Baby back ribs are more tender and lean, while spare ribs are meatier and more flavorful. Either works well.
Do I need to remove the membrane?
Yes, removing the membrane improves tenderness and allows the seasoning to penetrate better.
How do I know when the ribs are done?
The meat should pull away easily from the bone and be very tender when pierced with a fork.
Can I use store-bought barbecue sauce?
Absolutely. Use your favorite brand or make your own for a personalized touch.
Can I cook the ribs at a higher temperature to save time?
Low and slow is best for tender ribs. Higher temps may dry out the meat.
Do I have to wrap the ribs in foil?
Wrapping locks in moisture, making the ribs more tender. You can skip it for a firmer texture.
Can I make these ribs ahead of time?
Yes, cook the ribs in advance and finish with sauce and high-heat baking right before serving.
How can I make ribs without BBQ sauce?
Use a flavorful dry rub and finish with a glaze of butter and herbs or a simple honey-mustard sauce.
What sides go well with oven baked ribs?
Coleslaw, cornbread, roasted vegetables, potato salad, or baked beans are all great options.
Can I use beef ribs in this recipe?
Yes, but beef ribs are larger and may require a longer cooking time.
Conclusion
Oven Baked Ribs are a foolproof way to enjoy tender, flavorful barbecue at home any time of year. With just a few ingredients and minimal prep, you’ll get ribs that are juicy, sticky, and full of smoky depth. Whether for a casual dinner or a crowd-pleasing main dish, these ribs are sure to impress every time.
Print
Oven Baked Ribs
- Total Time: 3 hours 15 minutes
- Yield: 4–6 servings
- Diet: Halal
Description
Oven Baked Ribs are tender, juicy, and coated in a smoky, caramelized barbecue glaze. Cooked low and slow in the oven, they’re perfect for satisfying your BBQ cravings without a grill.
Ingredients
- 2 racks pork ribs (baby back or spare ribs)
- 2 tbsp olive oil
- 1/4 cup dry rub (or mix of paprika, garlic powder, onion powder, brown sugar, salt, pepper, cayenne)
- 1 cup barbecue sauce (store-bought or homemade)
- 1/4 cup apple cider vinegar or water
- Aluminum foil (for wrapping)
Instructions
- Preheat the oven to 300°F (150°C).
- Remove the membrane from the back of the ribs and pat them dry with paper towels.
- Rub both sides with olive oil, then coat generously with dry rub seasoning.
- Wrap the ribs tightly in aluminum foil and place them on a baking sheet.
- Bake for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone.
- Remove from oven and carefully open the foil. Brush ribs with barbecue sauce.
- Increase oven temperature to 425°F (220°C) and return ribs (uncovered) to the oven. Bake 10–15 minutes until sauce is bubbling and caramelized.
- Let ribs rest 5–10 minutes before slicing and serving.
Notes
- Removing the membrane helps the seasoning penetrate and improves tenderness.
- Use your favorite store-bought or homemade BBQ sauce.
- Adjust spice level by increasing or decreasing cayenne pepper in the rub.
- Ribs can be cooked ahead and glazed just before serving for convenience.
- Wrap ribs tightly in foil to trap moisture and ensure fall-off-the-bone texture.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 rack
- Calories: 520
- Sugar: 14g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
