Introduction
Oven-Baked BBQ Ribs are the ultimate comfort food—tender, juicy, and loaded with smoky, sweet barbecue flavor. No grill? No problem. With this easy recipe, you can achieve fall-off-the-bone perfection right from your kitchen. Perfect for family dinners, cookouts, or Sunday feasts.
Ingredients (Serves 4)
For the Ribs:
- 1 rack of pork baby back ribs (about 2 to 2.5 lbs / 900g to 1.1kg)
- 1 tbsp olive oil (optional)
- 1 tbsp apple cider vinegar or lemon juice (optional for tenderizing)
For the Dry Rub:
- 1 tbsp brown sugar
- 1 tsp paprika (smoked if available)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp chili powder or cayenne (optional for heat)
For the BBQ Sauce (or use your favorite store-bought):
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp mustard
- ½ tsp smoked paprika or liquid smoke (optional)
Instructions
1. Prep the Ribs:
- Preheat oven to 300°F (150°C).
- Remove the thin membrane from the back of the ribs (use a paper towel to grip it and pull).
- Rinse and pat the ribs dry.
- Optional: Rub with olive oil and vinegar/lemon juice to tenderize.
2. Apply the Dry Rub:
- Mix all dry rub ingredients in a bowl.
- Rub generously all over both sides of the ribs. Let it rest for 15–30 minutes for better flavor.
3. Wrap and Bake:
- Place ribs meat-side down on a large piece of foil. Wrap tightly to seal in moisture.
- Place wrapped ribs on a baking sheet and bake for 2.5 to 3 hours, until very tender.
4. Make the BBQ Sauce (if using homemade):
- Combine sauce ingredients in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally.
5. Broil or Bake with Sauce:
- Remove ribs from foil and discard juices.
- Place ribs meat-side up on a clean baking tray.
- Brush generously with BBQ sauce.
- Option 1 (Crispy Edges): Broil on high for 4–5 minutes until caramelized.
- Option 2 (Sticky Glaze): Bake uncovered at 425°F (220°C) for 10–15 minutes.
Description
These oven-baked BBQ ribs are fall-apart tender, infused with a rich blend of spices and coated in a sticky, smoky-sweet glaze. No grill is needed—just low, slow heat and a generous slathering of sauce for a melt-in-your-mouth finish.
Tips
- Remove the membrane: Skipping this step can result in tough, chewy ribs.
- Use foil or parchment: Helps trap moisture and cook ribs evenly.
- Let them rest: Rest 5–10 minutes before slicing for juicier ribs.
- Double sauce layers: Brush once, bake, then brush again for extra flavor.
Variations
- Spicy ribs: Add more cayenne or hot sauce to the rub or sauce.
- Honey garlic ribs: Mix honey and garlic into the BBQ sauce for a sweet twist.
- Dry rub only: Skip the sauce and serve with a dry rub finish for a smoky, crusty bite.
Common Mistakes & Corrections
- Tough ribs? Likely undercooked—bake longer at low temp until they’re truly tender.
- Too soggy? Unwrap and broil or bake uncovered to crisp them up.
- Too dry? Don’t skip wrapping tightly in foil, and consider brushing with a bit of broth or sauce before sealing.
Enjoy!
Slice between the bones, pile them high on a platter, and serve with classic sides like coleslaw, baked beans, or cornbread. These ribs are guaranteed to steal the show at any table—messy hands welcome!