These Oven-Baked Ribs are fall-off-the-bone-tender, incredibly flavorful, and take a quick 5 minutes to prep! They’re made with baby back ribs, smothered in a homemade dry rub, and slathered with BBQ sauce.
Table of Contents
Can you have too many methods for cooking ribs? I don’t think so! I’ve perfected my Slow Cooker BBQ Ribs and Instant Pot BBQ Ribs, so I thought it was about time I figured out the best way to cook baby back ribs in the oven.
Well folks, I’ve done it.
These Oven Baked Ribs start with a homemade spice rub and a low and slow roast in tin foil to achieve an incredible flavor and tender texture.
They end with a few minutes under the broiler at high heat and plenty of BBQ sauce for even more moisture and a perfect crispy crust.
The result is tender, juicy, ridiculously delicious baby backs that will have the whole family going back for seconds! Just don’t forget the Air Fryer Baked Potatoes, the Homemade Coleslaw and the Instant Pot Baked Beans!
Ingredients Needed:
- Baby Back Ribs: you’ll need 3-4 pounds of baby back ribs for this recipe (about 1 rack of ribs). I have only tested this recipe with pork ribs and not beef ribs. You can easily double or triple this recipe to cook multiple racks of ribs.
- Spice Rub: we’re making a homemade spice rub made up of brown sugar, chili powder, seasoning salt, garlic powder, onion powder, black pepper
- BBQ Sauce: you can use your favorite store-bought bottle (we love Sweet Baby Ray’s) or whip up a batch of homemade BBQ sauce.
How to Cook Ribs in the Oven
These easy Baked Ribs take a quick 5 minutes to prep before a low and slow cook time! Find the detailed recipe down in the recipe card.
- Prep the ribs: remove the membrane (the silver skin) from the back of the ribs (check out this video for help), wrap ribs and place on an aluminum foil lined baking sheet.
- Make the spice rub: In a bowl, combine the brown sugar, chili powder, seasoning salt, garlic powder, onion powder, and black pepper.
- Prep the ribs: Trim the membrane from the back of the ribs, then rub the seasoning all over the meat side of the ribs. Wrap in foil.
- Bake: Place the wrapped ribs onto a baking sheet and bake at 300ºF for 2-3 hours. A low temperature makes for truly tender ribs! When the ribs are done, remove from the oven, brush with your favorite barbecue sauce, and broil at 475ºF for 3-4 minutes to crisp the top. If you prefer, you can also finish them on an outdoor grill.
FAQs for Oven Baked Ribs
I find the best ribs are cooked at 300ºF for 2-3 hours, then broil them at 475ºF for 3-4 minutes. The lower and slower cook time achieves that fall-off-the-bone tender texture while the final few minutes at a higher temperature helps crisp up the exterior!
This depends on the size of the ribs you’re cooking. If they are 2-3 pounds, check them at 2 hours. If they are 3-4 pounds, check them at 2.5 hours. You’ll know they are done when the meat is falling off the bone.
Although pork is cooked to a safe internal temperature at 150 degrees F, truly tender ribs take a little longer in the oven.
Yes! The best way is to wrap the ribs in foil while they cook to trap in the moisture and prevent the outsides from burning. Once they are cooked through, you can remove the foil before broiling so the outside can get nice and crispy.
Leftover baked ribs will last in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months. To reheat, coat in additional BBQ sauce to moisten, wrap in foil, and warm at 275ºF for 20-30 minutes or until heated through. Once cooked, you can remove the foil and broil for 2-3 minutes to re-crisp.
Tips, tricks, and notes for Baked Ribs
- Bring the meat to room temperature. I like to set the ribs out on the counter around 30 minutes before cooking. Room temperature meat cooks more evenly.
- Remove the membrane. Leaving the membrane on prevents the meat from being able to absorb the seasonings and results in a much less tender texture.
- To remove the membrane, slide a knife under the silver skin on the back side of the ribs, then pull it off with your fingers.
- Broil it. Broiling the ribs uncovered for just a few minutes after they cook gives them that delicious crispy texture. Don’t skip this step!
- Let it rest. After the meat is done cooking, let it rest for 10 minutes before cutting into it so the flavor and moisture can redistribute throughout.
- Make it your own: this is a great recipe to customize to your own tastes! You could add dry mustard, cayenne pepper, or more or less of the listed spices to create your own rub.
Our Favorite Side Dishes for Ribs
Serve these oven-baked ribs next to any of your favorite classic side dishes! Here are a few of my go-to’s:
More Oven-Baked Recipes to Try
Oven Baked Ribs
written by Ashley Fehr
Ingredients
- 3-4 pounds baby back ribs (membrane removed)
- 3 tablespoons brown sugar
- 3 teaspoons chili powder
- 2 teaspoons seasoning salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ cup barbecue sauce
Instructions
- Preheat oven to 300 degrees F.
- Trim the membrane from the back of the ribs.
- Combine seasoning: brown sugar, chili powder, seasoning salt, garlic powder, onion powder and black pepper.
- Rub seasoning all over ribs and wrap completely in foil.
- Place wrapped ribs on a rimmed baking sheet and bake for 2-3 hours (the exact cook time will depend on the size of your ribs. If they are 2-3 pounds, check at 2 hours. If they are 3-4 pounds, check at 2.5 hours, and go from there — they will be tender when done).
- Your ribs are done with they pull easily away from the bone. Remove from the oven and brush with barbecue sauce. Broil at 475 degrees F for 3-4 minutes if desired to crisp the top slightly. Serve.
Notes
- Bring the meat to room temperature. I like to set the ribs out on the counter around 30 minutes before cooking. Room temperature meat cooks more evenly.
- Remove the membrane. Leaving the membrane on prevents the meat from being able to absorb the seasonings and results in a much less tender texture.
- To remove the membrane, slide a knife under the silver skin on the back side of the ribs, then pull it off with your fingers.
- Broil it. Broiling the ribs uncovered for just a few minutes after they cook gives them that delicious crispy texture. Don’t skip this step!
- Let it rest. After the meat is done cooking, let it rest for 10 minutes before cutting into it so the flavor and moisture can redistribute throughout.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Gilles says
Would it make a difference,if you put dry rub and let it sit overnight in fridge,
The Recipe Rebel says
It shouldn’t.
Steve Hughes says
It was simple, I followed the instructions and these were the BEST ribs I have ever tasted !! Thank you for the recipe !!
The Recipe Rebel says
Great to hear Steve, thank you!
Lesley says
Made this last night and it was fantastic! My first attempt at making ribs. My husband loved it. This is a keeper!
The Recipe Rebel says
Hi Lesley! So glad you enjoyed the recipe! Thank you for this kind review!
Kathy says
Can you use these ingredients on chicken legs?
The Recipe Rebel says
I’m sure you could! Enjoy!
geno says
Thank you Ashley, these ribs were outstanding, juicy and a must have recipe.
The Recipe Rebel says
Hi Geno! So glad you enjoyed the recipe! Thank you for this kind review!
David Smucker says
Love these ribs, just want to kindly pass on that it not tin foil any more. It either aluminum foil in the US or aluminium foil in the rest of the world. Tin foil hasn’t been made since about 1926 for kitchen use. Use of the name tin foil is common but I worked in the aluminum industry for 32 years and they pay my pension (lucky to have one in today’s world). In other words buy and use a lot of aluminum foil.
The Recipe Rebel says
Glad you enjoyed it David! I’m in Canada and this is just how we refer to it. Thanks!
Layla says
Amazing ! These ribs are the best ribs I’ve ever made. Yum! 🙏🏼
The Recipe Rebel says
Hi Layla! So glad you enjoyed the recipe! Thank you for this kind review!
Catherine says
HI Can you use regular ribs or has to be Baby back ones?
The Recipe Rebel says
Hi Catherine! I’m sure you could, I just haven’t tried it myself. If you decide to experiment, let me know how it goes!
Lindsay says
My 1st time trying this recipe & I must say it is very delicious. Tender & juicy. My family loves it.
The Recipe Rebel says
Hi Lindsay! So glad you enjoyed the recipe! Thank you for this kind review!
Angela Johnston says
Very good! I’ve made these the last 4 weeks in a row. Everyone loves them.
The Recipe Rebel says
Hi Angela! So glad you enjoyed the recipe! Thank you for this kind review!
jimAND ROSE nashwinter says
my wife make them this way;always tender and tasty;sometime we smoke them for half hr.;will be making them this weekend;my son is visiting;
The Recipe Rebel says
Hi Jim! So glad you enjoyed the recipe! Thank you for this kind review!