Oven Baked BBQ Ribs Recipe

by

Of course! Here is a classic, foolproof recipe for fall-off-the-bone, incredibly flavorful Oven Baked BBQ Ribs.

This method uses a simple “low and slow” oven technique with a foil wrap to tenderize the ribs, followed by a glaze under the broiler for that perfect sticky, caramelized finish.

Classic Oven-Baked BBQ Ribs

This recipe works for both baby back ribs and St. Louis-style spare ribs. Spare ribs are larger, meatier, and have more fat, while baby backs are leaner and more tender.

Ingredients

· 1 full rack of pork baby back ribs or St. Louis-style ribs (2.5-3 lbs / 1-1.5 kg)
· 1-2 tablespoons olive oil

For the Dry Rub:

· 1 tablespoon brown sugar
· 2 teaspoons paprika (smoked paprika is highly recommended)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon chili powder
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon cumin (optional)
· A pinch of cayenne pepper (optional, for heat)

You’ll Also Need:

· ½ cup apple juice, apple cider vinegar, or water (for steaming in the oven)
· 1 ½ to 2 cups of your favorite BBQ sauce

Instructions

Step 1: Prep the Ribs

  1. Remove the Membrane: This is the most important step for tender ribs! Place the ribs meat-side down. Slide a butter knife under the thin, shiny membrane on the bone side. Lift it, then grab it with a paper towel and pull it off in one piece. If it’s tricky, ask your butcher to do it for you.
  2. Pat Dry: Pat the ribs thoroughly dry with paper towels. This helps the rub stick and promotes browning.
  3. Coat with Oil: Lightly rub both sides of the ribs with olive oil. This acts as a “glue” for the dry rub.

Step 2: Apply the Dry Rub

  1. In a small bowl, mix all the dry rub ingredients together.
  2. Generously sprinkle the rub over both sides of the ribs, pressing it into the meat with your hands to ensure it adheres.
  3. For best results, let the seasoned ribs sit for 30-60 minutes at room temperature (or covered in the fridge for up to 8 hours) to allow the flavors to penetrate.

Step 3: The Low & Slow Bake

  1. Preheat your oven to 275°F (135°C).
  2. Create a “boat” for the ribs by placing a large piece of heavy-duty aluminum foil on a baking sheet. Place the ribs meat-side up on the foil.
  3. Pour the apple juice (or your chosen liquid) around the ribs—not directly on top.
  4. Seal the foil tightly around the ribs to create a sealed packet. This will trap steam and braise the ribs, making them incredibly tender.
  5. Bake in the preheated oven:
    · Baby Back Ribs: Bake for 2 – 2 ½ hours.
    · Spare Ribs: Bake for 2 ½ – 3 hours.
  6. The ribs are done when the meat has shrunk back from the bones by about ½ inch and is tender enough to pierce easily with a fork.

Step 4: The Glaze & Finish

  1. Carefully open the foil packet (watch out for hot steam!) and drain off any accumulated liquid.
  2. Switch your oven to the BROIL setting, or increase the temperature to 425°F (220°C).
  3. Brush a generous layer of BBQ sauce all over the top of the ribs.
  4. Return the ribs to the oven (uncovered, meat-side up) and broil/bake for 5-10 minutes, or until the sauce is bubbly and caramelized. Keep a close eye on them to prevent burning!
  5. Remove from the oven and let the ribs rest for 5-10 minutes before slicing between the bones and serving.

Pro Tips for Perfect Ribs

· The Bend Test: The most reliable way to check for doneness is the “bend test.” Using tongs, lift the ribs from the middle of the rack. They should bend easily and the surface should crack a little.
· Sauce Variations: Don’t just use sauce from the bottle! Try mixing it with a little honey, hot sauce, or a splash of apple cider vinegar to customize the flavor.
· Make it a Meal: These ribs pair perfectly with classic sides like creamy coleslaw, cornbread, baked beans, potato salad, or mac and cheese.
· Leftovers: Leftover ribs reheat beautifully. Wrap them in foil and warm in a 300°F (150°C) oven for 15-20 minutes, or until hot.

Enjoy your incredibly delicious, homemade BBQ ribs

Leave a Comment