Oven Baked Ribs

These Tender Oven-Baked Barbecue Ribs are the ultimate answer when you want fall-off-the-bone ribs without firing up the smoker. Slow-baked at a low temperature, they come out incredibly juicy and flavorful every single time. Finished under the broiler or on the grill with sticky BBQ sauce, these ribs are perfect for family dinners, game days, or easy entertaining.

Ingredients

Ribs

• 3 pounds baby back ribs (about 2 slabs)
• 2 yellow onions, sliced
• 4 cloves garlic, sliced

Optional Spice Rub

• 1 tablespoon paprika
• 1 tablespoon brown sugar
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon lemon pepper seasoning
• ½ teaspoon salt (or to taste)

BBQ Sauce

• ½ cup barbecue sauce
• ½ cup chili sauce (or additional BBQ sauce)
• ¼ cup ketchup

Instructions

1. Preheat oven to 275°F. Line a large rimmed baking sheet with aluminum foil.
2. In a small bowl, mix all spice rub ingredients and set aside.
3. Remove the white membrane from the back of the ribs if present.
4. Pat ribs dry and check for any bone fragments.
5. Cut ribs into 4–6 rib portions.
6. Rub seasoning evenly over both sides of the ribs.
7. Place ribs meaty side down on the prepared baking sheet.
8. Scatter sliced onions and garlic over the ribs.
9. Cover tightly with another sheet of foil and seal well.
10. Bake for 2 hours.
11. Carefully open a corner and test for tenderness.
12. If needed, bake an additional 20–30 minutes until tender.
13. Mix BBQ sauce ingredients in a bowl.
14. Remove ribs from oven and discard onions, garlic, and juices.
15. Brush ribs lightly with olive oil, then generously with BBQ sauce.
16. Grill or broil over medium-high heat for 5–10 minutes until caramelized.

Serving & Storage Tips

• Serve with: Coleslaw, baked beans, cornbread, mac and cheese, or roasted potatoes.
• Make ahead: Bake ribs fully, refrigerate, then sauce and broil before serving.
• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze cooked ribs (unsauced) for up to 3 months.
• Reheat: Warm covered in the oven at 300°F until heated through.

Variations

1. Honey BBQ Ribs – Add ¼ cup honey to the BBQ sauce for extra sweetness.
2. Spicy BBQ Ribs – Stir in cayenne pepper or hot sauce to the rub.
3. Garlic Butter Ribs – Brush with melted garlic butter before broiling.
4. Brown Sugar Bourbon Ribs – Add bourbon and extra brown sugar to sauce.
5. Asian-Style Ribs – Use hoisin sauce, soy sauce, and ginger.
6. Smoky Paprika Ribs – Add smoked paprika to the rub.
7. Maple BBQ Ribs – Swap ketchup for maple syrup in the sauce.
8. Dry Rub Ribs – Skip sauce and broil for crispy seasoned ribs.
9. Mustard BBQ Ribs – Use Carolina-style mustard BBQ sauce.
10. Pineapple BBQ Ribs – Add crushed pineapple to sauce for sweetness.
11. Chipotle Ribs – Blend chipotle peppers into BBQ sauce.
12. Teriyaki Ribs – Replace BBQ sauce with thick teriyaki glaze.
13. Beer-Braised Ribs – Add beer under the ribs while baking.
14. Lemon Pepper Ribs – Double lemon pepper seasoning and skip BBQ sauce.
15. Sweet & Spicy Ribs – Combine honey, sriracha, and BBQ sauce.

FAQs

1. Do I have to remove the membrane?
   Yes, it helps the ribs become tender and absorb flavor.
2. Can I use spare ribs?
   Absolutely, but they may need slightly longer cooking time.
3. Why bake at such a low temperature?
   Low heat breaks down connective tissue for tender ribs.
4. Can I skip the grill step?
   Yes, broiling works perfectly.
5. How do I know ribs are done?
   The meat should pull away easily from the bone.
6. Can I make these ahead of time?
   Yes, bake first and finish with sauce later.
7. What’s the best BBQ sauce?
   Use your favorite store-bought or homemade version.
8. Can I double the recipe?
   Yes, just use multiple baking sheets.
9. Are these ribs spicy?
   No, unless you add heat to the rub or sauce.
10. Can I cook them uncovered?
    No, covering is essential for tenderness.

These oven-baked ribs are proof that you don’t need fancy equipment to get incredible results. Slow cooking creates melt-in-your-mouth meat, while the final char adds irresistible flavor. Whether you keep them classic or try one of the fun variations below, this recipe is a guaranteed crowd-pleaser.

Print