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These mouthwatering Oven-Baked Ribs are fall-off-the-bone tender – no grill required! Seasoned with a simple dry rub and coated in a sweet and tangy homemade BBQ sauce, baking ribs in the oven is so easy!
What’s the secret to incredibly juicy oven-baked ribs? Baking them low and slow, with a quick broil for that perfect caramelized finish.
These oven-baked ribs are some of the easiest—and most delicious—ribs you’ll ever make. Seasoned with a bold, savory dry rub and finished with your favorite BBQ sauce, they’re fall-off-the-bone tender with a beautifully caramelized crust. The best part? No grill or smoker is needed! With this recipe, you can have delicious BBQ comfort year-round! Serve with classic sides like potato salad, baked beans, or buttery cornbread.
Tips For Success
Yield and Servings: This recipe yields approximately 2½ to 3 pounds of cooked ribs (after trimming and cooking). This is enough for 3-4 people. A good rule of thumb is about 1 pound of ribs per person since they’re fairly meaty, but also have a good amount of bone.
Oven-baked ribs take about 3 hours to cook. Baking at 300°F ensures the meat breaks down gently and stays juicy. The ribs will need about 2½-3 hours in the oven and 10 minutes to rest once finished.
You’ll want to remove the membrane before seasoning. For guaranteed juicy, tender ribs, remove the shiny membrane of connective tissue on the bone side of the ribs before seasoning and cooking. Your butcher may have removed it already, but if not, here’s how to do it: Use the tip of a knife to loosen and lift the membrane from one end of the rack. Grab the loosened end with a paper towel and slowly pull the membrane off in one steady motion.
Use the right cut of ribs. This recipe uses pork spare ribs. They are larger, flatter, and meatier than baby back ribs. They include more connective tissue and fat, which makes them perfect for low-and-slow cooking methods.
Cover or wrap the ribs in foil for the first part of baking. Simple but so important. Sealing the ribs in foil locks in moisture, allowing them to steam and become fall-off-the-bone tender.
This is What You Need to Make It
You can find the printable recipe with measurements in the recipe card at the bottom of this page.
You can make this recipe with your favorite store-bought BBQ sauce and dry rub or make everything from scratch. Do whatever works best for you, but don’t skip the mustard layer. Don’t worry; your ribs won’t taste like mustard, but the dry rub will adhere better, and ultimately, your ribs will taste more flavorful once they’re finished cooking. If you dislike Dijon, you can use yellow or stone-ground mustard.
Since these ribs take a few hours to bake, I’ll usually make a homemade BBQ sauce. Try the homemade BBQ sauce recipe in the recipe card below, this (ketchup-free) Dr. Pepper BBQ Sauce or this thick and tangy Kansas City-Style BBQ sauce. For something a little different, try my thick and spicy Korean BBQ Sauce or for my Japanese BBQ Sauce. Add a teaspoon of liquid smoke (gluten-free and vegan) to the mustard or BBQ sauce for extra smoky barbecue flavor.
How Will I Know My Ribs Are Finished Cooking?
Here’s how I know my ribs are ready for eating:
- Knife Test: Technically this can also be done with a toothpick, but I usually grab a steak knife. Anyway, insert a knife (or toothpick) between the bones. If it slides in and out easily with little resistance (like poking softened butter) they’re done.
- Temperature Test: Although pork is safe to eat at 145°F, ribs need to be cooked to a higher temperature (190–203°F) in order for the connective tissue to break down and become tender. Stick a digital meat thermometer in the thickest part of the rib (away from the bone) for an accurate reading.
It may be tempting to overcook them (logically, I kinda get it), but in the case of oven-baked ribs this can actually cause your ribs to dry out – no matter how fatty they are.
Looking for more delicious pork recipes? Check out my slow cooker BBQ ribs (made with baby back ribs!), these reader favorite and super easy baked pork chops, tender slow cooker pork shoulder, and my wildly popular slow cooker pulled pork.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this oven baked ribs recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
Easy Oven Baked Ribs Recipe
Ingredients
For the Ribs
- 3 pounds pork spare ribs
- ¼ cup Dijon mustard
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon cayenne pepper, optional
For the Homemade BBQ Sauce (optional)
- 1 cup ketchup
- ¼ cup brown sugar
- 1-2 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
Instructions
- Preheat and Prepare: Preheat the oven to 300°F (150°C) and line a large baking sheet with aluminum foil.
- Prep the Ribs: Remove the membrane from the back of the ribs, if present. Place the ribs meat-side up on the foil-lined baking sheet and pat them dry with paper towels.
- Mix the Dry Rub: In a small bowl, combine brown sugar, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, and cayenne pepper.
- Coat with mustard: Brush the ribs with mustard, making sure to coat the entire surface (and sides) of the ribs.
- Season the Ribs: Sprinkle the dry rub evenly over the entire surface of the ribs. Press gently to help the seasoning adhere.
- Wrap and Bake: Wrap the ribs tightly in foil or cover the pan with an additional piece of foil. Bake for 1 1/2 hours, then remove the foil and continue baking for another 1 hour, uncovered.
- Make the BBQ Sauce (optional): While the ribs bake, combine all of the BBQ sauce ingredients in a medium saucepan over low heat. Simmer gently, stirring occasionally, until the sauce thickens (about 10–15 minutes).
- Brush with Sauce and Bake: Once the ribs are tender, remove them from the oven and generously brush with the BBQ sauce. Return them to the oven and bake uncovered for 20 minutes.
- Broil: Switch the oven to broil. Let the ribs broil for 3-5 minutes or until caramelized. Keep a close eye to avoid burning.
- Rest and Serve: Let the ribs rest for 5–10 minutes. Slice between the bones and serve with extra BBQ sauce and chopped green onions, if desired.
Notes
- In the fridge: Wrap tightly in foil or plastic wrap, or store in an airtight container. Store sauce separately, if possible. Place in the refrigerator for up to 3-4 days.
- In the freezer: Wrap the ribs tightly in foil or freezer paper, then place them in a heavy-duty freezer bag or airtight container. Freeze for up to 2 months.
- Reheating: Preheat to 250–300°F. Wrap the ribs in foil with a splash of broth or water to keep them moist. Heat for 20-30 minutes, or until warmed through. To reheat in the microwave, cover with a damp paper towel and reheat in short bursts to avoid overcooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipe is perfect ๐
Thanks Daniel ๐
Which rack in the oven is best ? My broiler doesn’t work. Does it matter?
Great question! I’d recommend placing the ribs on the middle rack of your oven to ensure even heat distribution and consistent cooking. Don’t worry if your broiler isn’t workingโthe ribs will still turn out deliciously tender. To get that caramelized, BBQ-style finish, just brush with extra sauce near the end and bake uncovered for a few extra minutes. Enjoy!