Recipe Overview
Why you’ll love it: These oven-baked ribs are fall-off-the-bone tender, seasoned with a smoky dry rub and finished with a sticky, caramelized BBQ sauce. They require minimal hands-on time and reliably turn out perfectly.
How long it takes: 3 hours, 25 minutes (including broiling and rest time)
Equipment you’ll need: small bowl, large rimmed sheet pan, foil
Servings: 6
No Grill, Still Great Ribs
Grilling ribs is fantastic, but it isn’t always practical. This oven method delivers the same tender, flavorful result with less fuss.
Season the ribs, bake them low and slow, then finish with a quick broil for sticky, caramelized edges that taste like a backyard barbecue.
What makes them special:
- Low and slow for ultra-tender meat. Baking at 300°F for several hours breaks down connective tissue, producing juicy ribs that pull away from the bone.
- Big BBQ flavor without the grill. A simple homemade dry rub adds smoky-sweet depth, and broiling the sauced ribs at the end caramelizes the glaze.
- Works with different cuts. This method is excellent for both baby back ribs and meatier St. Louis spare ribs.
Ingredient Notes
The full ingredient list appears in the recipe card below. Key components:
- Ribs: Use baby back ribs or St. Louis spare ribs. The rub is enough for up to six pounds of ribs.
- BBQ dry rub: Dark brown sugar, kosher salt, coarse ground black pepper, chili powder, smoked paprika, garlic powder, onion powder, and cayenne create a balanced, smoky-sweet rub.
- Yellow mustard: A thin layer of yellow mustard helps the rub adhere and adds a mild tang without tasting strongly of mustard.
- BBQ sauce: Any favorite BBQ sauce works—store-bought or homemade.
How Many Ribs To Buy
The general guideline is 2 to 3 ribs per person, but appetites vary. Consider your sides and whether you want leftovers—extra ribs reheat well and are great the next day.
How to Make Oven Baked Ribs
Get ready. Preheat the oven to 300°F. Line a large rimmed baking sheet with foil for easy cleanup.
Prep the ribs. Flip the ribs and remove the silver skin if it’s still attached. Slide a knife under the membrane, grip it with a paper towel, and pull it away. Pat the ribs dry.
Season the ribs. Combine the dry rub ingredients in a small bowl. Spread a thin layer of yellow mustard on both sides of each rack, then press the dry rub evenly into the meat.
Prepare to bake. Wrap each rack tightly in foil, either separately or together, sealing well to retain moisture. Place them bone side down on the baking sheet.
Cook. Bake on the middle rack for 3 to 3½ hours, or until a fork easily pierces the meat and the meat has pulled back slightly from the bone ends.
Sauce and broil. Carefully unwrap the ribs (watch for steam) and discard the foil. Drain excess liquid, brush the ribs generously with BBQ sauce, and broil on high for 3 to 5 minutes until the sauce caramelizes. Keep a close eye to prevent burning.
Rest and serve. Let the ribs rest about 5 minutes, then slice between the bones and serve warm.
Perfect Pairings
- Side salads: Creamy coleslaw, dill potato salad, or a ranch pasta salad are classic choices. Lighter options like vinegar coleslaw or a carrot salad also pair well.
- Baked beans: A traditional complement to ribs.
- Cornbread: Great for soaking up extra sauce.
- Mac and cheese: A comforting side that pairs perfectly with ribs, and it can be made on the stovetop while the ribs bake.
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
Freeze: Wrap tightly and freeze up to 3 months. For best protection, wrap in foil and place in a freezer bag. Thaw in the fridge before reheating.
Reheat: Reheat wrapped in foil in a 300°F oven until warm to preserve tenderness. Microwaving works in a pinch but can dry the meat.
More Pork Recipes
Slow Cooker Cuban Pork (Mojo Pork)
Instant Pot Pulled Pork
Breaded Air Fryer Pork Chops
Air Fryer Pork Tenderloin
Oven Baked Ribs
Ingredients
For BBQ rub (see note):
- ¼ cup dark brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons coarse ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ¼ teaspoon cayenne pepper
For ribs:
- 2 racks baby back pork ribs (4 to 6 pounds total)
- ¼ cup yellow mustard
- ¾ to 1 cup BBQ sauce
Instructions
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Combine all dry rub ingredients in a small bowl.
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Preheat oven to 300°F. Line a large rimmed baking sheet with foil if desired.
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Remove the silver skin from the back of the ribs if needed and pat dry.
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Rub mustard over both sides, then press the dry rub evenly onto the ribs.
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Wrap each rack tightly in foil and place bone side down on the baking sheet.
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Bake on the middle rack for 3 to 3½ hours, until very tender.
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Carefully unwrap and discard foil. Drain any excess liquid.
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Brush ribs with BBQ sauce and broil 3 to 5 minutes on high until the sauce bubbles and caramelizes, watching closely.
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Let rest 5 minutes, slice between the bones, and serve warm.
Notes
- BBQ rub: You can substitute a favorite pre-made spice blend. The homemade rub yields about ½ cup and can be stored airtight for up to 6 months. It’s versatile on pork, chicken, or salmon.
- Ribs: Both baby back and St. Louis spare ribs work well with this method. The rub quantity covers up to 6 pounds of ribs.
- Yield: Plan on 2 to 3 ribs per person as a guideline; adjust for appetite and sides.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.