Sticky Oven Barbecue Ribs slathered in the most delicious sticky barbecue sauce, a touch of garlic and a cheeky kick of spice is exactly what the doctor ordered this weekend!
Bucketloads of flavour and juicy fall-off-the-bone meat is all you can really hope for when it comes to barbecue ribs! Thankfully, my oven baked barbecue ribs tick all of the boxes.
We double down on the incredible flavour with an easy-to-make dry rub and a seasoned barbecue sauce mixture, so addictive it’ll be impossible to stop at one! Following in the footsteps of our Slow Cooker Barbecue Ribs, these Sticky Oven Barbecue Ribs are finger licking good!
RIBS
Making barbecue ribs doesn’t have to be difficult, and this easy to follow recipe is proof! Now, hands-down a family favourite recipe of ours, these barbecue ribs release a smokey, rich aroma that has us all salivating as it wafts throughout the house.
After plenty of practice making other pork recipes like our Sticky Chinese BBQ Pork Belly and our BBQ Baked Pork Chops, we like to think we have nailed the ideal melt-in-your-mouth pork consistency.
A common misconception is that decent ribs can only be perfected in a fancy barbecue or smoker. Well, we have proven this is most definitely not the case! This barbecue ribs recipe is fool-proof, with the oven doing the majority of the work while you sit back, relax and wait for your drool-worthy pork to finish baking.
OVEN VS BBQ
Oven, slow cooker or on the barbecue; pork ribs are so versatile they can be cooked either way. If you love soft, fall-off-the-bone ribs, then go for our slow cooker barbecue ribs. But, if you love juicy, tender and crispy ribs with caramelised edges, then this oven ribs method is for you!
HOW TO REMOVE THE MEMBRANE/SKIN OFF BABY BACK RIBS
This is a controversial step when cooking ribs and a personal preference. I grew up eating ribs with the skin left on and only started removing them about 10 years ago, following some valuable advice from a chef. Personally, I love the chewiness of the membrane when left on, BUT, I also enjoy the ease of eating ribs with it removed.
Follow your heart and your belly and go with what YOU love!
- Turn ribs over with bone/rack-side facing up. Carefully slide a blunt knife under the membrane at one end of the rack.
- Lift to loosen the membrane off of the bone.
- Using a sheet of paper towel to hold onto the membrane, peel it off the back of the ribs.
- It should come off in one piece.
HOW TO COOK BARBECUE RIBS IN THE OVEN
Made to throw together with minimal effort and maximum flavour, these barbecue ribs are simple, delicious and can be prepared in only 10 minutes.
- Prepare ribs as above, then pat them dry with a sheet of paper towel.
- Rub with our dry rub mixture (recipe below). I like to drizzle some olive oil over them for simultaneously juicy and crispy results.
- Arrange them on a lined baking tray. You can use foil or parchment paper.
- Bake for a couple of hours, then slather with our BBQ sauce mixture. Use a brush or spoon to spread it evenly over the top.
- Broil (or grill) for an additional 2-5 minutes to get crispy, charred edges.
RIBS MARINADE
Our marinade is only made up of four ingredients:
- BBQ sauce — use a good quality BBQ sauce for this recipe. You can use a smoky flavoured sauce or regular sauce. I prefer plain, regular BBQ sauce.
- Garlic — you won’t be sorry for adding a good kick of garlic to these ribs!
- Olive oil — a little oil in the sauce gives even crispier, caramelised results when mixed through the barbecue sauce.
- Worcestershire sauce — hard to pronounce but easy to eat. Adds incredible flavour!
For those of you who love a little heat or spice in your life, you can add in chili or cayenne powder!
WHAT TO SERVE WITH BARBECUE RIBS
Is there anything better than ribs and potatoes? We recommend pairing your barbecue ribs with our creamy Mashed Potatoes, Crispy Garlic Baked Potato Wedges or our Garlic Parmesan Scalloped Potatoes.
Because we love carbs, throw in a piece of our Buttermilk Cornbread and some Macaroni Salad. As far as vegetables go, our Corn on the Cob with Garlic Butter and our Grilled Asparagus pair perfectly with barbecue ribs.
Love pork? Try these recipes!
Easy Honey Garlic Pork Chops
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)
Pork Roast With Crackle
Oven Barbecue Ribs
Ingredients
RIBS:
- 4 pounds baby back pork ribs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper cracked
- ½ teaspoon cumin
- 1 teaspoon chili powder or cayenne powder - optional
- 2 tablespoons olive oil
SAUCE:
- 2 cups barbecue sauce
- 3 tablespoons garlic minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- ½ - 1 tablespoon cayenne pepper optional for heat
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F (180°C).
- Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).
- Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
- During the last 5 minutes of cook time, mix together sauce ingredients.
- Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
- Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
- Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
- Enjoy!
Chris says
Love this recipe. Ive been using it for years!
JDob says
For my husband and myself, these are the best ribs. I make these exact to the recipe, perfect every time. I can’t count how many times I’ve made these.
N S says
This recipe is absolutely delicious. I’ll be making it again for a family cottage outing and wanted to know whether you have any cooking tips for when this recipe is doubled. Ex: what the internal temp should be after the first 2hrs or how the cooking times will vary.
Tom Mozgala says
Hi Nila,
When doubling a recipe, there are several key factors to consider to ensure your barbecue ribs turn out delicious. Here are some tips:
Cooking Time: While doubling the quantity of the ribs, the cooking time may not necessarily double. For the initial baking step, the ribs can often still cook in about 2 to 2.5 hours, depending on your oven’s efficiency and how many ribs you’re baking at once. Check for tenderness; the meat should pull away from the bone easily.
Internal Temperature: Aim for an internal temperature of at least 190°F to 203°F (88°C to 95°C) for tender ribs when they’re done. Use a meat thermometer to check the thickest part of the meat, avoiding the bone.
Baking Space: Make sure to space the ribs out properly on the baking sheet so that heat can circulate evenly. If you’re using multiple trays or baking sheets, you may need to rotate them halfway through the cooking time.
Sauce Amount: Double the ingredients for the barbecue sauce mix, and apply it generously to the ribs, ensuring all surfaces are covered.
Final Broiling: Since you are working with more volume, you may need to adjust the broiling time slightly. Keep an eye on the ribs to prevent burning, as they may need an additional minute or two compared to the original recipe.
Resting Time: After cooking, allow all the ribs to rest for at least 10 minutes before slicing. This helps redistribute the juices throughout the meat.
Enjoy your doubled batch of oven barbecue ribs!
Veetz says
I dont really leave reviews and comment but on the nth time that im doing this, i must let you know how awesome of a mother i always become whenever i make this. I dont cook but i am the best mom for my children with this recipe. Thanks for sharing.
Robert says
This is my third time using this recipe. I added a little bit of different things with it. Turns out amazing but I used it in a slow cooker. If you do it for 9 hours on low the fall off the bone. If you do it on high for 4 hours it won’t fall off the bone but it’ll still be good and I use beef ribs, not pork
Eva says
Tried this recipe for the first time, I had to tweak the measurements because I only used 1 rack cause it’s just me and my husband, and they turned out delicious, I skipped the broiler cause I don’t care for charred edges, but this will be my go to recipe from now on
Hannah says
This recipe is absolutely delicious! So soft and flavorful – the broil makes a huge difference! Followed the recipe exactly and couldn’t be happier. One of the best meals I’ve had in a long time, better than restaurant quality.
Amanda says
This recipe is awesome!
I don’t use any other recipe when I cook ribs.
It’s a family favourite for sure!
David Phiri says
Everyone I’ve made these ribs for has mentioned without fail that these are the best ribs they’ve ever tried in their life.
I applaud you 🙏🏽
Briana says
This was my first time making ribs and they came out delicious! I cheated and used Kinder Roasted Garlic BBQ sauce, but I really loved the flavor of this dry rub. It was the perfect amount of seasoning.