Craving incredibly tender, fall-off-the-bone ribs without firing up the grill? You’re in the right place! Baking ribs in the oven is the foolproof secret to achieving barbecue perfection with minimal effort. This method is not just easy; it’s the key to unlocking ribs that are so tender, the meat practically melts in your mouth. Forget complicated techniques – with our simple guide, you’ll spend less time cooking and more time savoring the best oven-baked ribs you’ve ever tasted.
Alt text: Video thumbnail showcasing juicy oven-baked ribs, enticing viewers to learn how to cook ribs in the oven for a delicious meal.
My family absolutely loves this oven-baked ribs recipe, and it’s become our go-to method for guaranteed tenderness every single time. The magic lies in the low and slow cooking process in the oven. By baking ribs at a low temperature of 275°F (135°C) for two to three hours, you allow the connective tissues to break down, resulting in ribs that are unbelievably tender. This is the same technique I use for my Asian sticky ribs, proving its versatility and reliability.
Essential Ingredients for Perfect Oven-Baked Ribs
Let’s gather the few simple ingredients you’ll need to create these mouthwatering oven ribs:
- Pork Ribs: For this recipe, I recommend baby back ribs due to their tenderness and meatiness. However, you can also use other types like spare ribs, St. Louis-style ribs, or even country-style ribs. Keep in mind that cooking times might slightly vary depending on the cut, so it’s always best to monitor them as they cook.
- Simple Seasoning: Sometimes, less is more! For a classic flavor, a generous seasoning of salt and freshly ground black pepper is all you truly need. However, feel free to elevate the taste with your favorite BBQ spice rub or a seasoned salt blend for an extra layer of flavor. Consider using homemade seasoned salt for a personalized touch.
- BBQ Sauce: The choice of BBQ sauce is crucial for that signature rib taste. I personally love to make my own sweet and spicy BBQ sauce (recipe provided further below), which perfectly complements the richness of the pork. But, if you have a preferred store-bought sauce or a family-favorite homemade recipe, go right ahead and use it! This recipe is also fantastic with a sweet and tangy BBQ sauce.
Step-by-Step Guide: How to Cook Ribs in the Oven
Inspired by a fantastic oven-baked ribs method from Steamy Kitchen, this recipe simplifies the process of cooking ribs in the oven, making it achievable for any home cook. The key to truly tender ribs is all about technique and time.
For the most tender, fall-off-the-bone ribs, removing the membrane from the back of the ribs is a crucial step. This thin membrane can become tough and chewy during cooking, preventing that desirable melt-in-your-mouth texture.
Here’s how to remove the membrane easily: Place the ribs meat-side down. Slide a butter knife under the membrane, starting at one end of the rack. Once you’ve lifted it slightly, use your fingers to grip the membrane and pull it away from the bones. If it’s slippery, using a paper towel or kitchen towel will give you a better grip.
Once the membrane is removed (or if your butcher has already taken care of it), generously season both sides of the ribs with your salt, pepper, or chosen spice rub. Next, tightly wrap the seasoned ribs in heavy-duty aluminum foil. Ensuring a tight seal is important as this helps to steam the ribs and keep them incredibly moist during the baking process.
Now, it’s time for the low and slow bake. Place the foil-wrapped ribs in a preheated oven at 275°F (135°C) and bake for 2 ½ to 3 ½ hours, or until the ribs are wonderfully tender. The exact time will depend on the type and thickness of your ribs.
In the final step, just before serving, unwrap the baked ribs and generously coat them with your favorite barbecue sauce. For a delicious caramelized finish, you can broil them in the oven for a few minutes or finish them on a grill. Be sure to watch them closely during broiling or grilling to prevent the sauce from burning. And that’s all there is to it! Get ready to enjoy some of the best, most tender ribs you’ve ever made right from your oven.
Storing and Reheating Your Oven-Baked Ribs
Leftover baked ribs are a treat! Store any leftover oven-baked ribs in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 3 months. If freezing, I recommend double wrapping them tightly to prevent freezer burn. Always thaw frozen ribs overnight in the refrigerator before reheating.
To reheat, the oven is your best friend. Wrap the ribs in foil and reheat in a 275°F (135°C) oven for 20 to 30 minutes, or until heated through. Alternatively, you can reheat them on a grill over medium heat for a smoky flavor. Don’t forget to slather them with fresh BBQ sauce after reheating to bring back that delicious glaze – you can even broil or grill them again briefly to caramelize the sauce just before serving.
What to Serve with Oven-Cooked Ribs
Oven-cooked ribs are incredibly versatile and pair well with a variety of side dishes. For a classic BBQ spread, consider serving them with:
- Potato salad
- Coleslaw
- Cornbread
For heartier options, try:
- Crispy roasted potatoes
- Creamy mashed potatoes
- Mashed sweet potatoes for a touch of sweetness
Pasta salad is another excellent choice, especially for potlucks and gatherings. Consider a veggie-packed pasta salad or a creamy macaroni salad.
To balance the richness of the ribs, a fresh salad is always a welcome addition. Simply toss your favorite greens with a homemade dressing. Some great options include honey mustard dressing, creamy blue cheese dressing, or classic homemade ranch dressing.
Explore More Delicious Pork Recipes
If you enjoyed learning How To Cook Ribs In The Oven, and are looking for more pork inspiration, check out these other popular pork recipes:
- Juicy skillet pork chops
- Oven-baked pork chops
- Pork tenderloin recipe roasted with apples and onions
- Easy ground pork tacos
Easy Fall Off the Bone Oven Baked Ribs Recipe
- PREP
- COOK
- TOTAL
Baking low and slow is the ultimate method for making oven-baked ribs that are incredibly tender and fall right off the bone. We finish these ribs with a delicious sweet and spicy BBQ sauce, but feel free to use your favorite. Removing the membrane on the back of the ribs is key for achieving the best texture. Your butcher may have already done this for you; if not, check out the tips below the recipe for easy instructions.
Makes 4 Servings
Watch Us Make the Recipe
You Will Need
- 2 to 2 ½ pounds baby back pork ribs
- 1 tablespoon olive oil
- 1/4 cup finely diced onion
- 1/2 teaspoon ground cumin
- 1/2 cup ketchup
- 1 tablespoon hot chili sauce like Sriracha
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- Salt and ground pepper, to taste
Directions
Bake the Ribs
- Preheat the oven to 275°F (135°C). Prepare a large roasting pan or rimmed baking sheet and aluminum foil.
- If the thin membrane is still on the back of your ribs, remove it following the tips below.
- Season both sides of the ribs generously with salt and pepper. If using a spice rub, apply it evenly over the ribs.
- Place the ribs meat-side up in the roasting pan. Cut the rack in half if needed to fit. Cover the pan tightly with aluminum foil, ensuring a good seal. Alternatively, wrap each rack in tight foil packets and place them on the baking sheet.
- Bake for 2 ½ to 3 ½ hours, or until the meat is very tender and easily pulls away from the bone. Check after 2 hours. Pierce with a knife to check for tenderness – there should be minimal resistance. You can also bend the ribs; if the meat looks like it’s pulling away, they are ready.
Make Homemade BBQ Sauce
- While the ribs are baking, prepare the barbecue sauce. Heat olive oil in a saucepan over medium heat. Add onions and sauté until softened and translucent, about 5 to 8 minutes.
- Stir in cumin and cook for another 30 seconds until fragrant.
- Add ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir well to combine, season with salt to taste, and cook for 2 minutes. Set aside.
To Finish
- Remove the ribs from the oven and discard the foil. Brush both sides generously with barbecue sauce.
- (Optional) Move an oven rack to the top position and turn on the broiler to high. Broil the ribs for 3 to 4 minutes, until the sauce starts to caramelize. Watch closely to prevent burning.
Adam and Joanne’s Tips
- Ribs: Baby back ribs are recommended, but spare ribs, country-style, or St. Louis-style ribs will also work. Cooking times should be similar, but monitor for doneness.
- Remove the membrane: Place ribs meat-side down. Find the membrane on the back. Use a knife to lift it, then pull it off with your fingers, using a kitchen towel for grip if needed.
- Multiple racks of ribs: Cooking time remains the same. Wrap each rack tightly in foil and place them on a large baking sheet. You can bake multiple racks at once.
- Ketchup: Use thicker ketchup without high fructose corn syrup for the best BBQ sauce. Homemade or natural brands like Hunt’s 100% Natural or Heinz Simply work well.
- We adapted this recipe from a version we previously shared with Betty Crocker, as it’s a favorite!
- Nutrition facts are estimates and include BBQ sauce and 1 teaspoon of salt.
Nutrition Per Serving Serving Size 1/2 rack / Calories 433 / Protein 26 g / Carbohydrate 13 g / Dietary Fiber 0 g / Total Sugars 11 g / Total Fat 30 g / Saturated Fat 10 g / Cholesterol 107 mg / Sodium 694 mg
AUTHOR: Adam Gallagher
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