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.
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.
Video
Notes
Tips:
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.
Storage: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.