If you’re craving tender, juicy, fall-off-the-bone BBQ ribs but don’t have access to a smoker, don’t worry—these Oven-Baked BBQ Ribs will give you that same mouthwatering flavor with minimal effort! Slow-baked at a low temperature, these ribs turn out perfectly tender, infused with sweet and smoky dry rub spices, and finished with a thick, caramelized barbecue glaze.
Perfect for weeknight dinners, summer cookouts, or game day feasts, these ribs are finger-licking good and easy to make. The oven does most of the work, so all you have to do is season, bake, and slather on the sauce!
Why This Recipe Works
- Low and Slow Cooking = Ultra-Tender Ribs – Baking at 275°F allows the ribs to become incredibly soft and juicy.
- Flavor-Packed Dry Rub – A mix of sweet, smoky, and savory spices gives these ribs depth and richness.
- Caramelized BBQ Sauce Finish – Cooking the sauce at 450°F creates a sticky, slightly charred glaze that’s irresistible.
- No Grill or Smoker Needed – Get barbecue-quality ribs using just your oven!
- Easy to Make Ahead – These ribs are perfect for meal prep and can be reheated beautifully.
Ingredients You’ll Need
(Serves 4-6 | Prep Time: 15 minutes | Cook Time: 3 hours 15 minutes)
For the Ribs:
- 2 racks baby back ribs or St. Louis-style ribs
- 2 tablespoons olive oil
For the Dry Rub:
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (optional, for heat)
For the Barbecue Sauce:
- 1 cup barbecue sauce (store-bought or homemade)
Step-by-Step Instructions
1. Preheat the Oven
I start by preheating the oven to 275°F (135°C). This low-and-slow cooking method ensures the ribs turn out incredibly tender.
2. Prepare the Ribs
To ensure the ribs cook evenly and aren’t tough, I remove the thin membrane from the back of the ribs:
- I slide a knife under the membrane at one end of the ribs.
- Using a paper towel for grip, I pull off the membrane in one piece.
Then, I pat the ribs dry with paper towels—this helps the dry rub adhere better.
3. Season the Ribs with the Dry Rub
In a small bowl, I mix all the dry rub ingredients together.
I rub olive oil over both sides of the ribs to help the seasoning stick, then generously sprinkle the dry rub all over. Using my hands, I press the spices into the meat for maximum flavor.
4. Wrap and Bake the Ribs
I place each rack meat-side up on a large sheet of aluminum foil and wrap them tightly to seal in moisture.
Next, I transfer the wrapped ribs to a baking sheet and bake for 2.5 to 3 hours until the ribs are tender and the meat pulls away from the bones.
5. Unwrap and Add BBQ Sauce
Once baked, I carefully unwrap the ribs and increase the oven temperature to 450°F (230°C).
I brush barbecue sauce generously over both sides of the ribs and place them back on the baking sheet, uncovered.
6. Caramelize the Sauce
I return the ribs to the oven for 15 minutes, letting the barbecue sauce bubble and caramelize. I watch closely to avoid burning—a little charring is perfect, but too much can dry them out.
7. Rest, Slice & Serve
Once out of the oven, I let the ribs rest for a few minutes before slicing into individual ribs. This step helps the juices redistribute, making them extra flavorful.
I serve the ribs hot with extra barbecue sauce on the side and watch them disappear!
Pro Tips for the Best Oven-Baked Ribs
- Use the Right Ribs – Baby back ribs are leaner and more tender, while St. Louis-style ribs are meatier and richer.
- Don’t Skip the Membrane Removal – This makes the ribs more tender and allows the flavors to penetrate better.
- For Extra Juicy Ribs – After baking, let the ribs rest for at least 5-10 minutes before slicing.
- Want Smoky Flavor? – Add a teaspoon of liquid smoke to the dry rub for a grilled-like taste.
- Prefer a Sticky Glaze? – Brush the ribs twice with BBQ sauce—once before broiling, and once right before serving.
What to Serve with Oven-Baked BBQ Ribs
These ribs are packed with flavor and pair perfectly with classic BBQ sides:
- Creamy Coleslaw – A tangy contrast to the rich, smoky ribs.
- Cornbread – Soft, buttery cornbread soaks up all the extra sauce.
- Mac and Cheese – Because cheese and BBQ are the ultimate combo.
- Baked Beans – A smoky, slightly sweet side that complements the ribs beautifully.
- Grilled Corn on the Cob – Brushed with butter and a little chili powder for extra flavor.
FAQs (From My Kitchen to Yours)
Q: Can I make these ribs ahead of time?
A: Yes! Cook the ribs fully wrapped in foil, then refrigerate. When ready to serve, brush with BBQ sauce and reheat at 400°F for 15-20 minutes until warmed through.
Q: How do I store leftovers?
A: Store leftover ribs in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes with extra sauce.
Q: Can I make these in a slow cooker?
A: Yes! Season the ribs, wrap them in foil, and cook in a slow cooker on LOW for 6-8 hours. Then, broil them in the oven for 5-10 minutes to caramelize the sauce.
Q: Can I use boneless ribs?
A: Yes! Reduce the cooking time to 1.5-2 hours, as boneless ribs cook faster.
Q: What’s the best BBQ sauce to use?
A: Any will work, but I love a smoky, slightly sweet sauce like Kansas City-style BBQ. For a homemade version, mix ketchup, brown sugar, Worcestershire sauce, vinegar, and smoked paprika.
Why You Need These Oven-Baked BBQ Ribs in Your Life
These Oven-Baked BBQ Ribs are fall-off-the-bone tender, full of smoky flavor, and covered in a sticky-sweet glaze. They’re easy to make, require no fancy equipment, and deliver that irresistible barbecue taste—all from the comfort of your kitchen.
Whether you’re cooking for family dinner, game day, or a backyard BBQ, this recipe is guaranteed to impress.
Try them out and let me know how they turn out! What’s your go-to BBQ side dish? Drop your favorites in the comments!
Oven-Baked BBQ Ribs: Fall-Off-The-Bone Perfection at Home
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup barbecue sauce (store-bought or homemade)
- 2-3 pounds pork ribs
Instructions
- Preheat the oven to 300°F (150°C).
- In a bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cumin.
- Rub the spice mixture evenly over the ribs, covering all sides.
- Place the ribs on a baking sheet lined with aluminum foil, bone side down.
- Cover the ribs tightly with aluminum foil and bake in the preheated oven for 2.5 hours.
- Remove the ribs from the oven and discard the foil.
- Brush a generous layer of barbecue sauce over the ribs.
- Return the ribs to the oven and bake uncovered for an additional 30 minutes, or until the sauce is caramelized and the ribs are tender.
- Remove from the oven, let rest for a few minutes, then slice and serve.
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