Oven Baked Ribs
These Oven-Baked Ribs are the easiest and most delicious ribs recipe made without a smoker! With a handful of ingredients and about 10 minutes of prep time, the oven does the majority of the work for you. They'll be fall-off-the-bone tender every time.
Ingredients
- 2 racks baby back ribs or St. Louis-style ribs
- 2-3 tablespoons olive oil
- 1-1 1/2 cups barbecue sauce
- 1 cup dry rub barbecue seasoning store-bought or see note for homemade
Instructions
- Preheat to 300°F.
- Remove the thin membrane from the back of the ribs. Pat dry with paper towels. Rub both sides lightly with olive oil.
- If not using a pre-mixed barbecue rub, make the dry rub by mixing all dry rub ingredients together in a small bowl.
- Generously coat both sides of the ribs, pressing it in.
- Place ribs meat-side up on a foil-lined baking sheet Cover tightly with foil. Bake for 2 to 2.5 hours (baby backs closer to 2-2.5, St. Louis closer to 2 1/2-3). You'll know they're almost ready when the meat is tender and has started pulling back from the bones.
- Remove the ribs from the oven and carefully uncover. Brush generously with barbecue sauce on both sides. Return to oven uncovered meat side up at 425°F for 10–15 minutes, or until caramelized.
- Broil for 2–3 minutes for a stickier, slightly charred finish (watch closely!)
Notes
Storage:
Store any leftover ribs in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
You can freeze cooked ribs as well. Wrap them in foil and plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.
If you want to make these ahead of time, you can roast the ribs the day before, cool and store them without the sauce. Then reheat in the oven with the barbecue sauce and broil right before serving.
Tips:
- Removing the membrane on the back of the ribs helps to make them extra tender. This is a step to never forget before baking the ribs. It helps them to fall off the bone in tenderness while baking.
- Always wrap the ribs in foil for majority of the baking. It not only makes clean up so quick and easy, but it helps them to cook evenly in the oven.
- Press the rub onto the ribs. You almost want a crust of seasoning, this will almost caramelize onto the baked ribs as they cook to make for a bite with the most flavor.
- Make a homemade sauce or use your favorite store-bought. This recipe is all about versatility. I've made it both ways just depending on how much time I have to prep. You can easily make your own sauce ahead of time.
- Finish the ribs on the grill. Another option is to glaze the ribs on the grill to give them a little bit of extra charred flavor. Broiling also works nicely, as I mention in the recipe, to add caramelization.
- To test if your baked ribs are tender enough, use a paring knife. Gently poke the tip of the knife in between the ribs and if the meat easily gives, then they're ready to go.
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