Oven Baked Ribs

Oven baked ribs are tender, flavorful, and perfectly cooked in just a few hours. No smoker, no problem! These ribs come out just as tender and juicy as from a smoker but you can make them right in the oven. Spiced with my signature pork rib rub and slathered in an easy homemade BBQ sauce, it makes for one tasty bite.

Juicy Oven Ribs

Oven baked ribs are the epitome of comfort food and you can enjoy them throughout the year. While you may not want bake ribs in the oven in the summer months, it is a great option when it’s chilly outside. It’s also a perfect option when you simply don’t have a smoker.

In the winter, no one wants to stand out in the cold to check the smoker. It can also be hard for a smoker to maintain the temperature in the winter. It’s much more pleasant inside the house, and having the oven on for several hours will make things extra toasty as well!

Oven also provides steady and consistent heat. Some smokers are not as reliable and can be finicky. Of course, nothing much can beat smoked ribs but if you need another option, oven is the closest substitute! Plus, you can add some smokiness by adding liquid smoke to the BBQ sauce.

Oven Baked Ribs – Ingredient Notes

All you need for this pork ribs recipe is the ribs (of course) and something to flavor it! I’ve included recipes below for a homemade BBQ sauce and a special dry rub for pork ribs.

The flavors are smoky and sweet, with just a hint of heat from the pepper and cayenne. Coriander and fennel in the rub also add an earthy tartness for an extra dimension.

I also have an ultimate dry rub that works on chicken and beef as well, and it can be used for baking, grilling, or smoking.

What Kind Of Ribs To Use

Pictured are the St. Louis variety, but we use baby back ribs and St. Louis based on availability. Cooking time will depend on the overall size and thickness more than the kind you use. If you want to read a detailed comparison between the kinds of ribs, you can read my post on pork ribs on our sister site.

• St. Louis – Although these often take longer to cook, they tend to be more flavorful because of the higher percentage of fat. The bones are also wider and thinner, creating a more uniform shape and size. 
• Baby back – These are the smaller in size because they come from the section closest to the spine. The bones are more curved and contain more meat than other cuts. The meat is also leaner and more tender which is why they tend to be more expensive. 

How To Cook Ribs In The Oven

Give yourself plenty of time to make this pork ribs recipe. For the best flavor, you’ll want to marinate the meat in the dry rub for up to a day in advance. Then, it will need another 4 hours or so to bake.

Preparing Ribs:

Remove the membrane.

There is often a thin white covering, called silverskin, running along the underside of the rack where the bones are more prominent. Slide a small knife underneath an edge to separate it from the bone, then grip it with a paper towel and pull. 

It should come off in one large sheet, but sometimes it can tear. If that happens, just repeat the process with the knife until it has been removed from both racks.

Season and marinate.

Pat dry both sides of the pork and combine all of the dry rub ingredients in a bowl. Sprinkle and pat evenly they dry rub over both sides of both racks.

Even it out with your fingers, tapping and pressing lightly so it sticks to the meat, but don’t use a side to side motion or it will come back off.

Transfer the racks to a lined baking sheet fitted with a wire rack. Cover tightly with foil or plastic wrap and place in the refrigerator for up to 24 hours.

Baking the Ribs:

Pull the racks out of the refrigerator to warm on the counter. Plan to let them rest on the counter for about 30 minutes. If they go in too cold, the meat won’t be as tender or juicy.

Preheat the oven and take off any plastic wrap if used. Do cover the pan and ribs air-tight with aluminum foil. Bake for about 3 hours depending on the size and thickness.

While ribs are baking, make the BBQ sauce. Whisk together all of the ingredients in a saucepan on the stove, then simmer over medium-low heat until thickened and slightly reduced.

Once the timer for the meat goes off, remove the foil and brush both sides with the sauce. Return them to the oven, uncovered, and cook a little while longer. While the pork finishes cooking, the heat will turn the sauce into a deliciously sticky glaze.

Finish and serve.

Check to make sure the ribs are cooked all the way through, then brush with more sauce and let them rest. This allows the juices to redistribute through the meat so each bite is perfectly tender and juicy.

How To Tell If Ribs Are Done

There are a variety of methods for checking the ribs, and I have detailed descriptions in the recipe card below. These are my two go-to methods though:

Bounce test: Use long metal tongs and slide it to about the middle of the rack. Pick up the rib rack and give it a gentle bounce. If the rack feels a little rubbery and the meat on top does not crack, the ribs are not ready. They will probably need 1-2 more hours. If the ribs can bend easily to almost 90 degrees and start to crack at the top pretty easy, they are done. 

Meat pulling away from the bone: use gloves and try to pull two bones apart. If the meat releases off the bone easily, they are done.

Serving Suggestions

Pair this recipe with any of your favorite side dishes, going as simple or over the top as you would like! Here are a few of my favorites:

• Potato salad
• Buttermilk cornbread
• Mashed Potatoes
• Macaroni and cheese
• Roasted green beans and mushrooms

Storage and Reheating

Keep leftovers in an airtight container in the refrigerator. Use within 3 to 4 days for best results, and enjoy them cold or reheated.

Heat low and slow to keep them tender and moist, and apply another layer of BBQ sauce as needed. I prefer to wrap cold ribs in a butcher paper (or in a pocket of aluminum foil) and reheat them in the oven at 350°. Reheat them just until hot so they don’t dry out.

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