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Ribs

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close up shot of Ribs on a cutting board
These tender ribs are slow-cooked in the oven after being seasoned with a flavorful spice rub followed by a sweet and smoky barbecue sauce to finish them off.
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Table of Contents
  1. Ribs Ingredients
  2. How to Make This Ribs Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These amazing baby back ribs are mouthwatering and cooked to fall-off-the-bone perfection. Smothered in a sweet and tangy sauce, the oven-baked ribs are simple to prepare and absolutely delicious.

close up shot of a bunch of Ribs on a plate

Ribs Ingredients

Ribs raw ingredients that are labeled

You’ll need:

For the Ribs and Dry Spice Rub

  • 2½ to 3 pounds of baby back ribs
  • ⅓ cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 tablespoons onion powder 
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 2½ teaspoons fresh cracked black pepper 
  • 2 teaspoons ground mustard
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper 
  • ½ teaspoon ground nutmeg

For the Sauce

  • ½ cup barbecue sauce (your favorite brand)
  • 3 tablespoons light brown sugar

SUBSTITUTIONS AND ADDITIONS

BROWN SUGAR: You can substitute honey for the brown sugar in the final sauce for broiling.

How to Make This Ribs Recipe

STEP ONE: Preheat the oven to 300°F.

STEP TWO: Add the sugars, onion powder, kosher salt, paprika, black pepper, ground mustard, cumin, cayenne pepper, and nutmeg to a small bowl and whisk to combine.

sugar, onion powder, salt, paprika, pepper, mustard, cumin, cayenne and nutmeg whisked together in a bowl

STEP THREE: You will need to carefully remove the opaque thin membrane that covers the underside of the pork ribs with a small knife. Lift the corner edge of the membrane and carefully slide the knife’s edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away.

OUR RECIPE DEVELOPER SAYS

It is very important to remove the membrane from the ribs before baking. The membrane acts as a barrier to the rub and will also lessen the flavor of the ribs.

removing opaque membrane from the rib on a sheet

STEP FOUR: Tear a long piece of heavy-duty aluminum foil, long enough to cover the rack of ribs. Lay it over a baking sheet.

PRO TIP:

You can use a double layer of foil instead of 1 layer of foil and a baking sheet to cook the ribs in the oven. 

STEP FIVE: Place the rack of ribs, meaty side down and bone side up, in the middle of the foil.

STEP SIX: Generously spread ⅓ of the dry rub over the bones and rub into the bones. Flip the ribs over and spread the remaining dry rub over the top of the ribs and rub.

dry rub rubbed into the bones on foil

STEP SEVEN: Crimp the seams of the foil together. Roll up the ends of the foil to seal. 

ribs wrapped with foil on a baking tray

STEP EIGHT: Bake for 2 hours 30 minutes. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your ribs as the suggested baking time approaches.

STEP NINE: Remove the ribs from the oven. Increase the oven temperature to broil.

STEP TEN: Add ½ cup of barbecue sauce and the 3 tablespoons of brown sugar to a small mixing bowl. Whisk to combine.

barbecue sauce and brown sugar whisked together in a bowl

STEP ELEVEN: Carefully open the foil. Spoon and spread the sauce over the top of the ribs.

sauce spread on top of the ribs on a baking tray

STEP TWELVE: Return the ribs to the oven to broil the sauced ribs for 2 to 3 minutes, just to caramelize the sauce. Remove the ribs from the oven and allow them to rest for 10 minutes before separating the individual ribs. 

cooked rib on foil and on a baking tray

How To Serve

Serve these tender ribs anytime you are craving a nice hearty and meaty main course. This saucy dish would go well with our creamy mashed potatoes, roasted vegetables, and dinner rolls on the side.

Our pork tenderloin and smothered pork chops are two more delicious pork recipes that you will enjoy as well.

Storage

IN THE FRIDGE: Store any leftovers of these BBQ oven-baked ribs covered in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the baked ribs for up to three months. Double wrap the ribs in aluminum foil before freezing. Allow the ribs to thaw overnight in the refrigerator before reheating.

overhead shot of Ribs on a cutting board

Slow cooking this recipe at a low temperature will produce fall of the bone tender meat that is irresistible. This great ribs recipe will be a winner and sure crowd-pleaser as the star of your next hearty meal.

FREQUENTLY ASKED QUESTIONS

What is the best barbecue sauce to use for these ribs?

You can use your favorite BBQ sauce brand in this recipe.

Can I freeze oven barbecue ribs?

Baked ribs can be frozen for up to three months if they are well-wrapped in aluminum foil.

Are baby back ribs the same as spare ribs? 

Baby back ribs are shorter than spare ribs and are from the ribs attached to the backbone, while spare ribs are from the lower portion of the pig’s ribs.

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close up shot of Ribs on a cutting board

Ribs

5 from 1 vote
These tender ribs are slow-cooked in the oven after being seasoned with a flavorful spice rub followed by a sweet and smoky barbecue sauce to finish them off.
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Servings 14

Ingredients
  

Ribs and Dry Rub

  • 2½ to 3 pounds of baby back ribs
  • cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 tablespoons onion powder
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • teaspoons fresh cracked black pepper
  • 2 teaspoons ground mustard
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground nutmeg

Sauce

  • ½ cup barbecue sauce, your favorite brand
  • 3 tablespoons light brown sugar

Instructions
 

  • Preheat the oven to 300°F.
  • Add the sugars, onion powder, kosher salt, paprika, black pepper, ground mustard, cumin, cayenne pepper, and nutmeg to a small mixing bowl and whisk to combine.
  • You will need to carefully remove the opaque membrane that covers the underside of the ribs with a small knife. Lift the corner edge of the membrane and carefully slide the knife’s edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away.
  • Tear a long piece of heavy-duty aluminum foil, long enough to cover the rack of ribs. Lay it over a baking sheet.
  • Place the rack of ribs, meaty side down and bone side up, in the middle of the foil.
  • Generously spread ⅓ of the dry rub over the bones and rub into the bones. Flip the ribs over and spread the remaining dry rub over the top of the ribs and rub.
  • Crimp the seams of the foil together. Roll up the ends of the foil to seal.
  • Bake for 2 hours 30 minutes.
  • Remove the ribs from the oven. Increase the oven temperature to broil.
  • Add ½ cup barbecue sauce and the 3 tablespoons of brown sugar to a small mixing bowl. Whisk to combine.
  • Carefully open the foil. Spoon and spread the sauce over the top of the ribs.
  • Return the ribs to the oven to broil the sauced ribs for 2 to 3 minutes, just to caramelize the sauce. Remove the ribs from the oven and allow them to rest for 10 minutes before separating the individual ribs.

Notes

  • It is very important to remove the membrane from the ribs before baking. The membrane acts as a barrier to the rub and will also lessen the flavor of the ribs.
  • You can use a double layer of foil instead of 1 layer of foil and a baking sheet to cook the ribs in the oven.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your ribs as the suggested baking time approaches.

Nutrition

Calories: 325kcal | Carbohydrates: 16g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 61mg | Sodium: 650mg | Potassium: 243mg | Fiber: 1g | Sugar: 13g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
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