Oven Baked Ribs

Slow-baked to perfection, these oven-baked ribs are tender, juicy, and packed with rich, savory flavor. Cooked low and slow, then finished with a sticky layer of barbecue sauce, they deliver fall-off-the-bone goodness without the need for a grill. Perfect for cozy family dinners or casual gatherings, these ribs are easy to make and guaranteed to impress with their irresistible aroma and melt-in-your-mouth texture.

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Fun Facts:

  • Ribs were made for slow cooking – The low-and-slow method breaks down tough connective tissue, making ribs incredibly tender and flavorful.

  • Oven-baked ribs can be just as tender as grilled – Wrapping ribs while baking creates a steamy environment that mimics smoking.

  • Removing the membrane matters – Taking off the thin skin on the back of the ribs helps seasonings soak in better and improves texture.

  • Sweet meets savory – A touch of sugar in a dry rub helps create that irresistible caramelized crust.

  • Baby back ribs cook faster than spare ribs because they’re smaller and leaner.

How to make oven baked ribs:

Step 1: Preheat oven to 275°F (135°C). Remove the thin membrane from the back of the ribs if still attached. Pat ribs dry and rub with olive oil. Coat generously with dry rub on both sides.

Step 2: After the dry rub, coat ribs with mustard. (Optional, you can skip this step if mustard isn't your favorite). Add 1/2 cup butter to the dish.

Step 3: Place ribs meat-side down on a baking sheet. Tightly wrap with aluminum foil to seal in moisture. Bake for 2½–3 hours, until ribs are very tender.

Step 4: Remove ribs from the oven and carefully unwrap. Brush ribs generously with barbecue sauce. Increase oven temperature to 425°F (220°C). Return ribs to the oven, uncovered, and bake for 10–15 minutes, until sauce is sticky and caramelized.

Step 5: Let ribs rest for 5–10 minutes. Slice and serve with extra barbecue sauce.

Oven Baked Ribs

Caramelized

  • Servings: 4–6 people (about ½ rack per person)

  • Prep Time: 15 minutes

  • Cook Time: 2¾–3¼ hours

  • Total Time: About 3 hours

Ingredients:

Dry Rub:

  • 1 teaspoon paprika

  • 1 teaspoon garlic salt

  • 1 teaspoon garlic powder

  • 1 teaspoon brown sugar

  • 1 teaspoon salt (or any seasoning)

  • 1/2 teaspoon black pepper

Instructions:

  • Preheat oven to 275°F (135°C). Remove the thin membrane from the back of the ribs if still attached. Pat ribs dry and rub with olive oil. Coat generously with dry rub on both sides.

  • After the dry rub, coat ribs with mustard. (Optional, you can skip this step if mustard isn't your favorite). Add 1/2 cup butter to the dish.

  • Place ribs meat-side down on a baking sheet. Tightly wrap with aluminum foil to seal in moisture. Bake for 2½–3 hours, until ribs are very tender.

  • Remove ribs from the oven and carefully unwrap. Brush ribs generously with barbecue sauce. Increase oven temperature to 425°F (220°C). Return ribs to the oven, uncovered, and bake for 10–15 minutes until sauce is sticky and caramelized.

  • Let ribs rest for 5–10 minutes. Slice and

    serve with extra barbecue sauce.