Oven-Baked BBQ Pork Ribs
These tender baby back ribs cook low and slow in the oven, then get a sticky barbecue sauce glaze at the end. You do not need a smoker or grill to make a satisfying rack of ribs at home.
- Total time
- 200 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 180mAmericanMain Course
Ribs can feel like weekend-project food, but the oven makes the process simple. A dry rub gives the pork flavor, foil keeps the meat moist, and a quick blast under the broiler makes the sauce glossy and lightly caramelized.
This recipe uses baby back ribs because they cook evenly and fit well on a sheet pan. Spare ribs also work, though they usually need a little more time.
The only fussy part is removing the thin membrane from the back of the ribs. It takes a minute, and it helps the seasoning reach the meat while giving the ribs a better bite.
01What you'll need
Ingredients
12 items · 4 servings
- 2 racks pork baby back ribs, about 4 pounds total
- 1 tablespoon yellow mustard
- 2 tablespoons packed light brown sugar
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- 2 tablespoons apple cider vinegar
- 1 cup barbecue sauce, divided
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 300°F. Line a large rimmed baking sheet with foil for easier cleanup. Set out a second sheet of foil large enough to wrap each rack of ribs.
2. Remove the membrane
Place the ribs meat-side down. Look for the thin, shiny membrane on the bone side. Slide a butter knife under one corner, grip it with a paper towel, and pull it off. If it tears, lift another edge and keep going.
3. Mix the dry rub
In a small bowl, stir together the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, cumin, and cayenne if using. This mixture is the dry rub, which means a seasoning blend rubbed directly onto the meat.
4. Season the ribs
Rub the mustard all over both sides of the ribs. Sprinkle the dry rub evenly over the meat and bone sides, then press it in with your hands. The mustard helps the spices stick and adds a little tang without making the ribs taste strongly of mustard.
5. Wrap and bake
Place each rack on its own piece of foil. Drizzle 1 tablespoon apple cider vinegar over each rack, then wrap tightly. Put the wrapped ribs on the baking sheet and bake for 2 1/2 hours, until the meat is tender and has started to pull back from the bones.
6. Sauce the ribs
Carefully open the foil, watching for hot steam. Brush the ribs with about 1/2 cup of the barbecue sauce. Return the ribs to the oven, uncovered, and bake for 20 minutes more.
7. Broil for a glossy finish
Turn the oven to broil. Brush the ribs with the remaining 1/2 cup barbecue sauce. Broil for 2 to 5 minutes, just until the sauce bubbles and darkens in spots. Watch closely because sugar in barbecue sauce can burn fast.
8. Rest and slice
Let the ribs rest for 10 minutes before cutting. Slice between the bones and serve warm with any pan juices spooned over the top.
03From our kitchen
Cook's tips
- Make-ahead: Bake the wrapped ribs up to 2 days ahead. Cool, keep wrapped, and refrigerate. When ready to serve, unwrap, sauce, and bake at 350°F until hot, then broil briefly.
- Storage: Refrigerate leftover ribs in an airtight container for up to 4 days. Reheat covered in a 300°F oven until warmed through so the meat does not dry out.
- Freezing: Cooked ribs freeze well for up to 2 months. Wrap tightly, freeze, then thaw overnight in the refrigerator before reheating.
- Swap the ribs: Spare ribs or St. Louis-style ribs work, but plan on 30 to 60 minutes more covered baking time because they are larger and meatier.
- Swap the sauce: Use your favorite barbecue sauce. A smoky, spicy, honey, or vinegar-style sauce will all work. If your sauce is very sweet, broil for less time to prevent burning.
- No broiler? Increase the oven to 450°F and bake the sauced ribs for 5 to 8 minutes, until the glaze is sticky and bubbling.
Cook's note
For the cleanest slices, turn the rack bone-side up so you can see where to cut between the bones. A sharp chef’s knife works better than a serrated knife here.
04Frequently asked
Questions & answers
How do I know when ribs are done?
The ribs should be tender, and the meat should pull back from the ends of the bones by about 1/4 to 1/2 inch. If you use a thermometer, very tender ribs are often around 195°F to 203°F, which is higher than the basic safe temperature for pork.
Do I have to remove the membrane from ribs?
You do not have to, but it is worth doing. The membrane can turn chewy and can block some seasoning from reaching the meat. Removing it gives the ribs a better texture.
Can I finish these ribs on a grill?
Yes. Bake the ribs wrapped as directed, then transfer them to a medium-hot grill. Brush with sauce and grill for 5 to 10 minutes, turning carefully, until the sauce is sticky and lightly charred.
Can I use a dry rub only and skip the sauce?
Yes. Skip the barbecue sauce and bake the unwrapped ribs for 20 minutes after the covered baking time. For a drier bark, broil them for 2 to 3 minutes at the end.
Why are my ribs tough?
They likely need more time. Ribs have connective tissue that softens with low, slow cooking. Wrap them back up and bake for another 20 to 30 minutes, then check again.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat44 g
- 56%
- Saturated Fat16 g
- 80%
- Cholesterol145 mg
- 48%
- Sodium1615 mg
- 70%
- Total Carbohydrate43 g
- 16%
- Dietary Fiber1 g
- 4%
- Total Sugars36 g
- Protein35 g
- 70%
- Vitamin D1.9 mcg
- 10%
- Calcium82 mg
- 6%
- Iron2 mg
- 11%
- Potassium575 mg
- 12%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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