Ribs

Juicy and tender, easy-to-make oven barbecue ribs have a bold flavor, are slathered in a sweet and tangy sauce, and are fall-off-the-bone tender.

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Oven barbecue ribs, slathered in a sweet and tangy sauce, are seriously easy to make and absolutely delicious. With their bold flavor and fall-off-the-bone tenderness, you may never make ribs any other way again. 

MORE RECIPES: Slow Cooker Korean Short Ribs | Roadhouse Ribs | Pot Roast

These tender and juicy ribs are slow-cooked in the oven to produce fall-off-the-bone tender meat that is irresistible. These slow-cooked ribs are seasoned with a flavorful spice rub followed by a sweet and smoky barbecue sauce to finish them off.

Easy oven-baked ribs are perfect anytime you are craving a hearty and meaty main course. Great for feeding a crowd, these saucy ribs would pair well with creamy mashed potatoes, fried corn on the cob, or homemade dinner rolls. 

Always a crowd-pleaser, baby back ribs are a mouthwatering main dish smothered  in a sweet and tangy sauce. Simple to prepare, these mouthwatering ribs are easily cooked to perfection in the comfort of your kitchen. 

Ribs Ingredients

For the most tender ribs, it is very important to remove the membrane from the ribs before baking. The membrane acts as a barrier to the rub and will also lessen the flavor of the ribs.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your ribs as the suggested baking time approaches.

If you prefer, you can substitute honey for the brown sugar in the final sauce for broiling. You can also use a double layer of foil instead of 1 layer of foil and a baking sheet to cook the ribs in the oven.

How to Make Ribs

FIRST STEP: Preheat the oven to 300°F.

SECOND STEP: Add the sugars, onion powder, kosher salt, paprika, black pepper, ground mustard, cumin, cayenne pepper, and nutmeg to a small mixing bowl and whisk to combine.

THIRD STEP: You will need to carefully remove the opaque membrane that covers the underside of the ribs with a small knife. Lift the corner edge of the membrane and carefully slide the knife's edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away.

FOURTH STEP: Tear a long piece of heavy-duty aluminum foil, long enough to cover the rack of ribs. Lay it over a baking sheet.

FIFTH STEP: Place the rack of ribs, meaty side down and bone side up, in the middle of the foil.

SIXTH STEP: Generously spread ⅓ of the dry rub over the bones and rub into the bones. Flip the ribs over and spread the remaining dry rub over the top of the ribs and rub.

SEVENTH STEP: Crimp the seams of the foil together. Roll up the ends of the foil to seal.

EIGHTH STEP: Bake for 2 hours 30 minutes.

NINTH STEP: Remove the ribs from the oven. Increase the oven temperature to broil.

TENTH STEP: Add ½ cup barbecue sauce and the 3 tablespoons of brown sugar to a small mixing bowl. Whisk to combine.

ELEVENTH STEP: Carefully open the foil. Spoon and spread the sauce over the top of the ribs.

TWELFTH STEP: Return the ribs to the oven to broil the sauced ribs for 2 to 3 minutes, just to caramelize the sauce. Remove the ribs from the oven and allow them to rest for 10 minutes before separating the individual ribs.

Are baby back ribs the same as spare ribs? 

Baby back ribs are shorter than spare ribs and are from the ribs attached to the backbone, while spare ribs are from the lower portion of the pig’s ribs. Other types of ribs include country-style and St. Louis-style.

What is the best barbecue sauce to use for these ribs? 

You can use your favorite BBQ sauce brand in this easy oven-baked ribs recipe.

Can I freeze oven barbecue ribs? 

Baked ribs can be frozen for up to three months if they are well-wrapped in aluminum foil.

How to Store Ribs 

IN THE FRIDGE: Store leftover BBQ ribs covered in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the oven-baked ribs for up to three months. Double wrap the ribs in aluminum foil before freezing. Allow the ribs to thaw overnight in the refrigerator before reheating.

Ribs

5 from 2 votes

Author: Shauna

Juicy and tender, easy-to-make oven barbecue ribs have a bold flavor, are slathered in a sweet and tangy sauce, and are fall-off-the-bone tender.

Prep Time 15 minutes minutes

Cook Time 2 hours hours 40 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 14

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Ingredients

  

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Ribs and Dry Rub

• 2½ to 3 pounds baby back ribs
• ⅓ cup light brown sugar packed
• 2 tablespoons granulated sugar
• 2 tablespoons onion powder
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 2½ teaspoons black pepper fresh cracked
• 2 teaspoons ground mustard
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon ground nutmeg

Sauce

• ½ cup barbecue sauce your favorite brand
• 3 tablespoons light brown sugar

Instructions

 

• Preheat the oven to 300°F.
• Add the sugars, onion powder, kosher salt, paprika, black pepper, ground mustard, cumin, cayenne pepper, and nutmeg to a small mixing bowl and whisk to combine.
• You will need to carefully remove the opaque membrane that covers the underside of the ribs with a small knife. Lift the corner edge of the membrane and carefully slide the knife's edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away.
• Tear a long piece of heavy-duty aluminum foil, long enough to cover the rack of ribs. Lay it over a baking sheet.
• Place the rack of ribs, meaty side down and bone side up, in the middle of the foil.
• Generously spread ⅓ of the dry rub over the bones and rub into the bones. Flip the ribs over and spread the remaining dry rub over the top of the ribs and rub.
• Crimp the seams of the foil together. Roll up the ends of the foil to seal.
• Bake for 2 hours 30 minutes.
• Remove the ribs from the oven. Increase the oven temperature to broil.
• Add ½ cup barbecue sauce and the 3 tablespoons of brown sugar to a small mixing bowl. Whisk to combine.
• Carefully open the foil. Spoon and spread the sauce over the top of the ribs.
• Return the ribs to the oven to broil the sauced ribs for 2 to 3 minutes, just to caramelize the sauce. Remove the ribs from the oven and allow them to rest for 10 minutes before separating the individual ribs.

Notes

It is very important to remove the membrane from the ribs before baking. The membrane acts as a barrier to the rub and will also lessen the flavor of the ribs.

You can use a double layer of foil instead of 1 layer of foil and a baking sheet to cook the ribs in the oven.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your ribs as the suggested baking time approaches.

Nutrition

Serving: 14g | Calories: 176kcal | Carbohydrates: 15g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 652mg | Potassium: 193mg | Fiber: 1g | Sugar: 13g | Vitamin A: 314IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 1mg

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