Oven Barbecue Ribs [Video]

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Oven Barbecue Ribs are juicy, super flavorful, and fall-off-the-bone tender. Seasoned with my signature dry rub and then coated in a homemade barbeque sauce, making them irresistible. If you are looking for the perfect ribs recipe, look no further—this is as good as it gets!

Barbecuing ribs in the oven, where you can let them cook low and slow, may seem like cheating, but it is my preferred way to make them, especially during the year’s cooler months. After all, nobody really wants to BBQ outside in 20-degree F weather, do they? Also, when it gets over 90 degrees, I prefer to stay indoors in the afternoon. So, putting my baby back ribs in the oven and letting them cook nice and slow makes sense. And the smell in the house is just amazing.

Low and slow oven-barbecued ribs recipe

After three hours of smelling this delicious aroma, you will be ready to tear into these ribs, and so will everyone else. And it is so easy to make; all you have to do is rub them, put them in the oven, and let them bake. Then, slather on the sauce afterward, and your ribs will be ready to dig into. The sauce is my unique homemade mixture of brown sugar, ketchup, red wine vinegar, Worcestershire sauce, sweet chili sauce, and a few seasonings. You will love it!

The rub is another one of my creations. It has brown sugar, mustard, smoked paprika, onion, garlic, cayenne, red pepper, dill, and cinnamon. Combining this savory, spicy, sweet rub with the sweet and savory sauce brings these ribs to a new level of OMG. And since it is cooked for three hours at such a low temperature, the meat does fall off the bones.

You can serve them with different side dishes, and they will be a hit. People are more enamored with the ribs than anything else, so I tend to make extras, and I do not worry so much about the side dishes. Unless I am serving something special like my air fryer bacon-wrapped pineapple, this recipe is another great combo of sweet and savory flavors.

Why you will love this recipe

Stay inside when the weather is bad: No need to go out in the heat or cold.
Easy to make: No flipping, turning, or basting.
One pan: Just one pan, so there are no dishes to wash.
They fall off the bone: They actually do if you cook them right.

What you’ll need to make oven-barbecued ribs

Special items:

Baking sheet – I use a baking tray lined with aluminum foil.
Cooking utensils

Ingredients:

Main ingredients:

Baby back pork ribs – About two racks or four pounds.

For the rub mixture:

Brown sugar – I use light brown sugar, but if you want a richer sweetness, more like molasses, you can use dark brown sugar.
Dry mustard powder – Adds a serious kick to your ribs, similar to spicy brown mustard or horseradish.
Smoked paprika – With this, you get the sweetness of paprika with added smokiness.
Garlic powder – Intense garlic flavor without having to mince your own freshly.
Onion powder – Same here. Save time and energy. Sprinkle the flavor of raw and grilled onions on your meat.
Cayenne pepper – You can skip this spicy pepper if you do not want the heat.
Red pepper flakes – Similarly, these red pepper flakes can be skipped if you do not like spicy food.
Cinnamon – For just a hint of warm sweetness.
Dill seeds—Similar to caraway seeds and anise, I add these for a nutty citrus flavor.
Salt
Pepper

For the barbecue sauce:

Brown sugar – Light or dark sugar, depending on how rich you want your sauce.
Ketchup – I use sugar-free, so it does not make my sauce too sweet.
Red wine vinegar – I love how it adds a tangy and almost sour flavor.
Worcestershire sauce – Where else can you get all the flavors of anchovies, soy sauce, malt vinegar, tamarind, molasses, and salt?
Liquid smoke – You do not need the barbecue grill when you have liquid smoke.
Dry mustard powder – Another dose of spicy mustard powder to kick the sauce.
Sweet chili pepper sauce – Made from jalapenos, rice wine vinegar, sugar, garlic, and ginger, it gives your sauce a burst of sweet and spicy tangy umami taste.
Smoked paprika – For more smoked sweetness.
Salt
Pepper
Water

How to make oven barbecued ribs?

Preheat: First, preheat your oven to 300 degrees F and line a baking sheet with aluminum foil sprayed with baking oil.
Rub the ribs: Then, remove the membrane that covers the back of the ribs and dry them with paper towels. Mix the dry-rub ingredients in a bowl and rub it onto both sides of the ribs, placing them on the baking sheet meat side up.
Bake: Now, cover with foil and bake for about two and a half or three hours. They should be very tender.
Sauce and broil: Mix the sauce ingredients during the last five minutes. Then, remove the ribs from the oven and uncover them. Brush generously with sauce. Set the oven to broil, but place the ribs back on the middle oven rack. Let them bake for another five to ten minutes before removing them.
Rest and serve: Finally, let them rest for 10 minutes before serving with extra barbecue sauce.

Expert tip

The difference between baby back, country style, and regular spareribs

Baby back ribs come from the top of the rib cage near the backbone. They are leaner, rounder, and shorter than spareribs, with more meat between and on the bones. They are well-known for being more flavorful, tender, and expensive. These are the ones I chose for this recipe for that very reason.

Country-style ribs are cut from the shoulder and are not even really ribs at all because they are not cut from that area. They are more like miniature pork chops. These have the least fat and most meat per bone compared to the other two. They are tender and full of flavor as well. You can cook them in the oven, on the stove, or the grill.

Spareribs are the most traditional and what most folks call regular ribs. They come from the belly, right below the baby back ribs. These are meaty and large with lots of fat and flavor. They are considered to be the best choice for BBQing on the grill. Another type of sparerib is the St. Louis cut ribs, which are just trimmed up without the gristle and cartilage.

Recipe variations and add-ins:

Southwestern-style ribs: Add some cilantro and taco seasoning to the rub, salsa, queso, lime, and enchilada sauce to the sauce for southwestern-style ribs.
New-Orleans style: Add cajun seasoning to the dry rub for a unique flavor and taste.
Other cuts: Try this recipe with spareribs, country, or St. Louis styles. But you will have to adjust the cooking time.
No heat: If you dislike spicy food, leave out the cayenne pepper and red pepper flakes for a milder taste.
Beef: Those who would rather have beef can also substitute that. However, depending on the cut and thickness, you may need to adjust the temperature and cooking time.
Juice it up: Instead of red wine vinegar, try grape juice. It tastes sweeter but just as tangy.
No sugar: You can use honey or maple syrup instead of brown sugar.
Sauce: Switch the BBQ sauce for orange sauce or teriyaki sauce, for an Asian twist.

Serving suggestions:

Oven-barbecued ribs go with so many different side dishes. Here are some of my faves.

Go for the tradidional combo of ribs, baked beans and corn on the cob.
My kids love it when I serve it with their favorite mac and cheese. This mac and cheese balls recipe is a fun way to use leftover mac and cheese and can be served as a side dish or snack while waiting for the ribs to cook.
Like an outdoor BBQ, serve these delicious fall-off-the-bone ribs with baked beans, potato salad, and a pitcher of ice-cold lemonade.
Everyone asks for seconds when I serve this crack corn salad on the side.
You could also make it a formal meal with a fancy caprese salad, roasted asparagus, and maple bacon carrots.
Another side dish to go with barbecue food is homemade coleslaw. This recipe only takes 20 minutes, requires no cooking, and has just a few ingredients.
You can’t forget dessert. Everything goes with ribs! From chocolate cake to vanilla ice cream.

oven barbecue ribs on a white plate with mashed potatoes and a rack of rib next to them

Frequently asked questions

How long does it take to cook ribs in the oven?

This depends on several factors. First, it depends on the type and size of your ribs. Larger and fatter ribs, like spare ribs, will take longer. Country-style ribs with thicker slabs of meat also take longer. In addition, if your meat is covered by foil, as in this recipe, it will take a little longer as well. Temperature is a main factor. I bake mine at 300 degrees F for a low and slow way to get fall-off-the-bone meat. Others like to turn it up to 400 degrees F, though, which will get these baby backs done in less than an hour.

Should I use pork or beef ribs?

For this recipe, I use pork ribs. They are the ribs of choice when it comes to grilling, and since they are less expensive and faster to cook, pork is the better choice. However, many people would rather have beef than pork. Some do not like pork. Beef ribs tend to be more of a delicacy and taste meatier but are also tougher than pork. Most beef ribs are marinated, smoked, or both before cooking on the grill.

How do I remove the membrane from the ribs?

Also known as silver skin is the shiny, thin layer of tissue on the back of your ribs that you should remove before cooking them. You do not have to remove it. But it makes them much easier to eat. And it is easier to remove when they are cold. First, flip the ribs over to face up. You will see it between bones four and five. Use a butter knife to wiggle the membrane loose and then take a paper towel and grab it to pull it up and across slowly. Continue until it is all gone.

How hot should BBQ pork ribs be?

Although the USDA recommends you can eat pork at 145 degrees F and above, pork ribs are a whole other story if you want them to be tender. You want the temperature between the ribs to be 190 to 200 degrees F to be able to gelatinize the collagen. I use my Bluetooth meat thermometer. Just plug it into the thickest part of the ribs. With my thermometer, it alerts me on my phone when it is nearing the temperature zone. No matter where I am. That way, I can get in there and be ready to take them out when needed.

How to store leftovers:

Refrigerate: Refrigerate for up to four days in an airtight container.
Freezing: If you want to keep your ribs longer, wrap them in plastic and foil and then put them in a freezer bag. They will stay fresh in the freezer for up to four months.
Defrost: For the best results, thaw overnight in the fridge.
Reheating: You can reheat them in the stove for 10 minutes or in the microwave for one to two minutes.

More recipes for ribs:

Recipe tips:

Be sure to remove the silvery membrane from the ribs to make them easier to eat.
Instead of 145 degrees F, you want your ribs to be 190 to 200 degrees F between the bones to make sure they are done all the way, or they will be chewy.
The best way to check the temperature is to use a meat thermometer.
Different cuts and thicknesses take different lengths of time. So do different oven temperatures. Make sure you follow the instructions and know what kind of ribs you are cooking.
If you want crispy ribs, be sure to broil them at the end.
To save time, you can use your favorite brand of store-bought BBQ sauce and rub.