Oven Barbecue Ribs with Homemade Rub

Name: Oven Barbecue Ribs with Homemade Rub
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 4 pounds baby back pork ribs ((about 2 racks)); 1/4 cup brown sugar; 1 tablespoon dry mustard; 2 tablespoons smoked paprika; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 teaspoon ground black pepper; 2 teaspoons salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon cinnamon; 1/4 teaspoon red pepper flakes; 1 teaspoon dill seeds; 1 cup brown sugar; 1 1/2 cups ketchup (preferably no sugar added); 1/4 cup red wine vinegar; 1/4 cup water; 1 tablespoon Worcestershire sauce; 1 tablespoon liquid smoke; 2 tablespoons dry mustard powder; 1 tablespoon paprika (or smoked paprika); 1 teaspoons salt; 1 teaspoon black pepper; 1/4 cup sweet chili pepper sauce (or more)

Recipe Video Print

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. Oven Barbecue Ribs turn out juicy, incredibly flavorful, and fall-off-the-bone tender. Seasoned with my signature dry rub and then coated in a homemade barbecue sauce, makes them irresistible. If you are looking for the perfect ribs recipe, look no further—this is as good as it gets, and it takes just 10 minutes to prep!

Juicy oven baked barbecue ribs on a baking sheet.

Since they are so easy to prepare, they are ideal for weeknight dinners and for special occasions, served with a variety of side dishes. People are more enamored with these succulent oven baked ribs than with anything else; they always become the hit of the party. When it comes to side dishes, I choose something easy to complement the meat’s flavors, like this air-fried bacon-wrapped pineapple and creamy Southwest pasta salad.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently Asked Questions
More ways to cook ribs:

After three hours of smelling the delightful aroma in your kitchen, you will be ready to tear into these ribs, and so will everyone else. This is one of those easy, foolproof recipes that yield great results. All you have to do is rub them with the homemade dry rub mixture, put them in the oven, and roast. Then slather on the sweet-and-savory sauce, broil, and the ribs will be ready to dig into. The rub is another one of my creations that I recommend trying. It has brown sugar, mustard, smoked paprika, onion, garlic, cayenne, red pepper, dill, and cinnamon to elevate and enhance the ribs’ flavor profile.

Why you will love this recipe

Easy to make: No flipping, turning, or basting, these just go in the oven covered in the rub, and after that, you just have to add the sauce and broil.
One pan: Just one pan, so there are no dishes to wash, making it the ideal dinner for a busy weeknight. Just make sure you plan ahead, since these take a few hours to cook.
They fall off the bone: When I am telling you that they are seriously tender and succulent, I mean it; the meat melts in your mouth.
Great leftovers: I am always looking forward to the leftovers to transform them into wraps, juicy sandwiches, add them onto salads, or even casseroles.

What you will need

Overhead shot of oven baked barbecue ribs ingredients arranged on a table.

Baby back pork ribs: About two racks or four pounds.
For the rub mixture: I am really proud of this delicious and flavorful mix made with rich brown sugar, dry mustard powder, smoked paprika, onion and garlic powder, cayenne peppers, red pepper flakes, cinnamon for a hint of warm sweetness, and dill seeds for their fragrant, butty citrus aroma. Plus salt and pepper.
Homemade barbecue sauce: I use a combination of brown sugar, ketchup, red wine vinegar, Worcestershire sauce, and liquid smoke to create a harmonious blend of rich, sweet, and tangy taste. I also add dry mustard powder, smoked paprika, salt, pepper, water, and my secret ingredient: sweet chili pepper sauce, which adds a burst of sweet, tangy, spicy umami.

How to prepare

Preheat: I preheat the oven to 300 degrees F, line a baking sheet with aluminum foil, and spray it with baking spray. I also mix the rub ingredients in a bowl and set the mix aside.

Rub the ribs. Then I remove the membrane covering the back of the ribs and dry them with paper towels. I seasoned the ribs with the prepared mixture by rubbing it on both sides, then placed them on the baking sheet, meat side up.

Bake: I cover the ribs with foil and bake for about 2.5 to 3 hours. They should be very tender.

Sauce: In a bowl, I mix the sauce ingredients during the last 5-10 minutes of the ribs’ baking.

Broil: Then I remove the ribs from the oven, uncover them, and brush them generously with sauce. I set the oven to broil and place the pan back on the middle oven rack, letting the ribs cook for another five to ten minutes before removing them.

Brushing oven baked ribs with barbecue sauce.

Rest and serve: Finally, I let them rest for 10 minutes before serving with extra barbecue sauce.

Oven baked barbecue ribs with coleslaw and baked beans.

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. Spareribs are the most traditional, and what most folks call regular ribs. They come from the belly, right below the baby’s 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.

Country-style ribs are cut from the shoulder and are not even really ribs at all; they are more like miniature pork chops. These have the least fat and the 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 on the grill.

More tips to consider

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 fully cooked, or they will be chewy. The best way to check the temperature is to use a digital 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, broil them at the end.
To save time, you can use your favorite brand of store-bought BBQ sauce.

Overhead shot of oven baked barbecue ribs.

Recipe variations and add-ins:

Southwestern-style ribs: Add some cilantro and taco seasoning to the rub, and salsa, queso, lime, and enchilada sauce to the sauce.
New Orleans style: Add Cajun seasoning to the dry rub for a unique flavor.
Other cuts: Try this recipe with spareribs, country-style, or St. Louis-style ribs. 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 prefer beef can also substitute it. 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.

A hand holding oven barbecue ribs with homemade bbq sauce.

Serving suggestions:

Oven-barbecued ribs go with so many different side dishes. The most important thing before serving them is letting them rest for 15 minutes after cooking, so the juices get redistributed within the meat. I always recommend going for the traditional combo of ribs, baked beans, and corn on the cob. At an outdoor BBQ, serve these delicious fall-off-the-bone ribs with classic potato salad and a pitcher of ice-cold lemonade.

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. Everyone asks for seconds when I serve this crack corn salad on the side. Another side dish to go with BBQ-style food is homemade coleslaw. This recipe takes only 20 minutes, requires no cooking, and uses just a few ingredients.

How to store leftovers:

Refrigerate: Store in an airtight container for up to 4 days.
Freezing: If you want to keep the ribs longer, wrap them in plastic wrap and foil, then place 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 preheated oven at 380 degrees for 10 minutes or in the microwave for 1 to 2 minutes.

Frequently Asked Questions

How do I remove the membrane from the ribs?

Also known as the silver skin, this 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, then take a paper towel and gently pull it up and across. Continue until it is all gone.

How do I know when my BBQ ribs are done?

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 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 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 with foil, as in this recipe, it will take a little longer. 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, taste meatier, and are also tougher than pork ribs. Most beef ribs are marinated, smoked, or both before cooking on the grill.

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

More ways to cook ribs:

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