Description
Oven-Baked Barbecue Ribs deliver tender, juicy pork ribs coated with a smoky, flavorful barbecue glaze. This easy recipe utilizes a dry rub of simple spices and slow oven baking to achieve fall-off-the-bone tenderness without the need for grilling or smoking. Perfect for family dinners, game days, or casual gatherings, these ribs come out consistently delicious with minimal hands-on time.
Ingredients
Scale
Pork Ribs and Seasoning
- 2 to 3 pounds baby back or St. Louis style pork ribs
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Glaze
- 1 cup barbecue sauce (bottled or homemade)
- 1 tablespoon apple cider vinegar (optional, for tanginess)
Instructions
- Prepare the Ribs: Remove the silver skin membrane from the back of the ribs by sliding a knife under it, then gripping it with a paper towel and pulling it off to ensure tender ribs that absorb seasoning well.
- Apply the Dry Rub: In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly and liberally over both sides of the ribs, massaging it into the meat to infuse rich flavor.
- Preheat and Wrap: Preheat your oven to 275°F (135°C). Wrap the ribs tightly in aluminum foil, sealing in moisture to create a slow-cooked effect that prevents drying out.
- Bake Low and Slow: Place the foil-wrapped ribs on a baking sheet and bake for 2.5 to 3 hours until the meat is very tender and starts pulling away from the bones.
- Glaze and Broil: Carefully unwrap the ribs, brush a generous layer of barbecue sauce (mixed with apple cider vinegar if using) over the ribs, then set your oven to broil. Return the ribs to the oven for 5-7 minutes until the glaze caramelizes and gets sticky—watch closely to avoid burning.
- Rest and Serve: Let the ribs rest for about 10 minutes after broiling to allow juices to redistribute. Slice between the bones and serve immediately with your favorite sides.
Notes
- Removing the membrane ensures ribs are tender and allows seasonings to penetrate deeply.
- Wrapping ribs in foil locks in moisture for juicy, fall-off-the-bone meat.
- Cooking at a low temperature (275°F) gently breaks down connective tissue.
- Baby back ribs cook faster and are leaner; St. Louis ribs are meatier and richer in flavor.
- Be vigilant while broiling to caramelize the glaze without burning it.
- Add apple cider vinegar or Worcestershire sauce to the barbecue sauce for added complexity.
- Ribs can be prepared ahead by applying the rub and wrapping them overnight in the refrigerator.
- To reheat, wrap ribs in foil with a splash of water or sauce and warm gently in a 300°F oven.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg