Oven baked ribs are juicy, flavorful, and fall-off-the-bone delicious! They're coated in a homemade dry rub and baked until tender, then brushed with sticky-sweet caramelized barbecue sauce.
Oven baked ribs are perfect for anyone without a grill or smoker. They turn out so tender and delicious that you'll add them to your weekly dinner rotation.
Baked low and slow until juicy and tender, these ribs are topped with a simple rib rub and a layer of caramelized, sweet and sticky barbecue sauce. Included is my favorite rib rub recipe. It's made with everyday spices, so you may already have what you need in the pantry!
Serve these ribs for a fuss-free weeknight meal, to celebrate Father's Day, or while watching the Sunday game at home.
Ingredients and substitutions
- Ribs - For this recipe, you'll need a rack of ribs. St. Louis ribs or baby back ribs will work. My rack is cut in half (in the photo above) to easily fit onto a baking sheet, but yours can be left whole.
- Rib rub - I've included my favorite rib rub recipe below. If you have a favorite rib rub, feel free to use that instead of the spices listed.
- Barbecue sauce - I highly suggest using your favorite brand of barbecue sauce. Whether sweet, spicy, or smoky, any type of barbecue sauce will work in this recipe.
Tips and tricks
Removing silver skin - The only prep work your ribs may need today is the removal of the silver skin/membrane. (Note: If you purchased your ribs from a butcher, they may have removed this for you already. If so - hooray! You can skip this step.)
How to remove silver skin - Flip your ribs over. You should see a tough, shiny layer covering the bones. Using a knife (or even a spoon), slide it just underneath the silver skin to loosen it. Once you can get a grip on it, use a paper towel to peel off the tough membrane. Using a paper towel will give you a better grip (it can be slippery). It should come off in a single piece. If not, continue until all of the silver skin is removed.
Cook low and slow - Though you may be tempted to turn up the heat and decrease the time - don't do it! Ribs are a tough cut of meat. Tough meats need to be cooked for a longer period of time at a lower temperature. Doing so breaks down the tough connective tissue and the collagen between the muscle fibers. This results in a juicy, fall-apart tender meat.
Cover your ribs while cooking - You'll also want to make sure your ribs are covered in foil while baking. This steams them in the oven, keeping them nice and moist.
Frequently asked questions
While the silver skin is technically edible, it will add a tough, chewy texture to your ribs. It also prevents the seasoning from adhering to the meat. It is very easy to remove and takes only a minute. I highly recommend taking this extra step to make your ribs more tender and flavorful.
A few of my favorite side dishes to serve with ribs includes cornbread muffins, corn on the cob, stovetop mac and cheese, green beans and onions, and jalapeno cheddar biscuits.
At 275 degrees Fahrenheit, it should take about 2.5 to 3 hours to cook tender ribs in the oven.
Recommended
📖 Recipe
Oven Baked Ribs
Ingredients
- 1 rack St. Louis style ribs, about 2.5 pounds
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ¼ cup barbecue sauce
Instructions
- Preheat oven to 275℉. Cover a baking sheet with foil and set aside.
- In a bowl, combine your rub ingredients: brown sugar, paprika, chili powder, garlic powder, onion powder, salt, cayenne pepper, and black pepper.
- Remove silver skin/membrane carefully from the back of your ribs. Sprinkle rub all over both sides of ribs and place onto prepared baking sheet. Cover tightly with foil.
- Bake for about 2 ½ to 3 hours, or until meat is tender. Remove baking sheet from oven, uncover, and brush both sides of ribs with barbecue sauce.
- Turn broiler to high. Return uncovered ribs to the oven and broil for 2-3 minutes, or until sauce begins to caramelize.
- Allow to set for 10 minutes at room temperature before slicing.
Equipment Recommendations
Notes
- Types of ribs - Recipe will work for St. Louis style ribs or baby back ribs.
- Leftovers - Leftover ribs will keep for 3-4 days in a sealed container in the refrigerator.
- Rubs and sauces - Homemade rubs and sauces work in this recipe. Feel free to use your favorite!
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