Oven Barbecue Ribs slathered in the most delicious sticky barbecue sauce with a kick of garlic and optional heat!
Juicy melt-in-your-mouth oven baked Barbecue Ribs are fall-off-the-bone delicious! Double up on incredible flavour with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive you won’t stop at one! Finger licking good ribs right here!
RIBS
These pork barbecue ribs are a no fail, hands down family favourite recipe. There is nothing better than letting your oven do all the work for you, while smelling the incredible BBQ pork aromas drifting all through the house. Sitting down to a plate of steaming hot sticky pork ribs is what’s happening this Father’s Day for many of our American readers! Get ready for the best ribs of your life!
You have all been loving our slow cooker ribs for a few years now, but many of you have asked how to make ribs in the oven. Are you ready?
RIBS IN THE OVEN
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 method. 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 and personal step when cooking ribs. I grew up eating ribs with the skin left on and only started removing them about 10 years ago — advice from a chef. Personally, I love the chewiness of the membrane when left on, BUT, I also love the ease of eating ribs with it removed.
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 RIBS IN THE OVEN
The easiest barbecue ribs besides slow cooking!
- 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 the best juicy, tender 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 tops.
- Broil (or grill) for an additional 2-5 minutes to get crispy, charred edges.
RIBS MARINADE
Our marinade is only made up 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 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 — 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!
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 (2 kg) baby back pork ribs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon cumin
- 1 teaspoon chili or Cayenne powder (optional)
- 2 tablespoons olive oil
SAUCE:
- 2 cups (500ml) barbecue sauce
- 3 tablespoons minced garlic
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 - 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!
Barbara Katona says
Superb!!
You have made my husband VERY HAPPY. I have been making ribs for many years and these are truly the best. Thank you so very much for this easy
and delicious recipe.
Massimo Saccomando says
The BBQ ribs were delicious now I finally have a great recipe that I can do over and over again. Thank you!
Pamela Sosenko says
I just want to “THANK YOU”. I discovered you just last year. I retires in Germany from California so your recipes gives me a touch of home. Coming from New Orleans I’m an avid cook and I must commend you on your clarity and ease of ALL your recipes I’ve tried.N Not to forget they’re absolutely DELICIOUS. So “Thank You” again.
Pamela Sosenko
Ka-Shanta says
Karina,
Edit the part of lining the pan with also covering the meat with foil, some people will assume you don’t have to cover and will just stick the meat in the oven uncovered. Luckily I know how to cook so I knew already lol. But love your site and my family is addicted to quite a few recipes on here. It’s to the point I have you bookmarked! Made these tonight for dinner my house is filled with the aroma so much my neighbors are asking me what did I put on the ribs. lol Next time im gonna use Mesquite sauce instead of Hickory Smoke. But i did put liquid Mesquite smoke on them, boi were they good!!!! Do you have a book?
WW says
I unfortunately didn’t read this comment and chucked my ribs into the oven without covering in foil. ☹️
Karen says
She told you to Line the pan and also cover with foil. I suppose because you’re a cook you didnt read the
recipe properly
Connie says
YES!!! This is the reason I was reading the comments to figure out if I had to cover the ribs. Thank you!!!!
tony says
Karina, it does say in the instruction segment to cover ribs with foil prior to putting them in the oven.
Stacy says
First time making ribs ever and this was a great recipe . They tasted great and were falling off the bone . Will definitely be using this recipe again .
Bradley D Tjapkes says
This is now my go to recipe but with some adjustments. I set the oven to 275 and bake for 3-3 1/2 hours. Other than that variation I follow the recipe. Best I have found!
jude says
I dont have olive oil, can i use regular cooking oil?
Karina says
Yes
Ashley Nagpal says
Hi, I notice you didn’t use any mustard powder or brown sugar in he dry rub.
Heidi says
Hello ! I had one question in which rack do you place the ribs in the oven?
Kerry says
Just made these for the second time. Yummy!
egle vysniauskaite says
was absolutely delicious, did not expect it to turn out to be so good. thumbs up
Dcash says
These were wonderful!! Next time I will reduce salt tho. I used a sugar free bbq sauce so I could stay within my keto diet!! I’ll be making these often!! Ty
Janiece says
I’ve been wanting to make bbq ribs for quite a while, so I picked some up at the commissary and google oven bbq ribs and found this recipe. These ribs are fabulous!! Thank you so much for sharing your recipe. This is definitely a keeper – God Bless You
Rachael says
Hi!
I have made ribs using this recipe twice now and it is a huge hit! I am using this recipe again to make ribs today, but I’m cook 2 racks of ribs instead of my usual 1 rack. Would I need to change the cooking time or temperature to cook 2 racks of ribs?
Thank you so much!
Michele says
Huge hit!!!! My family loved them!.
Brenda says
Made these tonight .. the recipe was PERFECT!! I did add 3 tablespoons of brown sugar to the rub to give it some sweetness and it was fabulous!! So tender, the meat fell off the bones! Will definitely cook our ribs this way again!
Joey says
Made these for the first time for my husband for Father’s Day dinner. Ribs are his go-to meal when we go out for a pub meal, so I wanted to make it for him for Father’s Day and this hit the nail on the head. This dish had great flavour and it couldn’t be easier. The instructions were easy to follow and produced a meal that tasted and looked like I put a lot of effort into it. Now he says we don’t need to go out to have ribs anymore because I can make it at home. ? Thanks for a great recipe.
Monica Allen says
These were some of the absolute BEST ribs I’ve ever had! Thank you!
Suzanne K. says
These are fantastic! They converted my 16-year-old to now being a rib eater! My sister said they were the best she had ever eaten in her life. Thank you so much!
Ray Kohls says
Thank you for such a fantastic rib receipe! Best ever Karina! I had a great piece of meat and took a chance. Wow melt in your mouth. I added 3 tablespoons of brown sugar to the dry rub that was it. You know what your doing! Thanks Brenda & Ray
Ashley Nesbeth says
MY FAMILY & I LOVE YOUR RIBS!!! Thank you for such a yummy receipe! <3
Laura says
This recipe is fantastic!! We’ve made this four times in the last few months and every time, it’s just as delicious as before!! Thanks so much!!
Heather Wallenburg says
I usually find myself tweaking the recipe on things but these are unbelievable. I couldn’t believe how juicy and delicious there ribs turned out in the oven. Thank you for sharing!
Magie says
My boyfriend ate seconds and thirds. Thanks! This is the best oven ribs recipe I’ve used.
Sheila says
I was searching for a recipe for ribs that could be made without access to a barbecue. These were perfect! Juicy, tender and easy to do.
AS says
I just made this today (4th of July) and my fiancé said it’s the best ribs ever ! So I just wanted to come back here to say thank you very much !
Beth says
The ribs were delicious and a big hit! Will be making these for our 4th of July cookout.
Mary says
Very good flavor! I will use the recipe again for sure. Only problem was that mine turned out a little too crispy, like really charred. I might leave it on 350F next time instead of turning it up to the 460F, for those last 10 minutes. Any other suggestions?
Becky says
So. I have regular spare ribs, not baby backs. Any suggestions on adapting the cooking time? Thanks!
Ray says
The membrane my huge slab of ribs was a PITA but well worth it. I didn’t have any cumin and I added dried granulated onion instead of powder, also added some white pepper. I did everything by “the eye” I didn’t use any measuring spoons. Went pretty heavy on the paprika and cayenne, usually go lighter on the salt and boy are we happy. You can cook one hour covered or less and the rest uncovered if you want more of a “bark” on the top of the ribs. Thanks for the inspiration. I usually never reallocate the ribs I make exactly, unless I try I can get it consistent, but I love the exploration of it all and always a little something extra. Added some Famous Dave’s rib rub and some creole spice to it. Enjoy everyone
Also, i cook it for 3 hours at 275 before cranking heat up at the end
Suzanna says
Made pork ribs last night and everyone loved it. I don’t eat pork so I have to take their word for it. I’ll try it with beef ribs next. I’m saving this recipe for sure. Best one so far, I could tell when I was assembling the ingredients that it was going to be a hit. Thanks
Marina says
Made this tonight and it was absolutely delicious! Thank you for the recipe. Definitely gonna be making it again !
Sarah says
Hi ! I’m making these ribs now- can’t wait to try them! I only have 2lbs of ribs? What do you recommend for cooking time?
David Gale says
Have been searching a fair while now to find a rib recipe that replicates what I found travelling in the US. This is absolutely perfect. I followed the instructions and they came out falling off the bone, rich in flavour.
MM says
What brand of bbq sauce did you guys use?
Becky says
My family loved these! It was easy to make, very tender, and I will defiantly make them again.
Neil McK says
Cooking this now. 1 hr to go. I made a small change to the sauce. I added a wee bit o Irish to it. Its delicious!!! Pops! ( recommend adding by the capful and tasting before adding a second (or 3rd) I found the second made it twice as good. So I figured that naturally the 3rd….. Lol enjoy
Frani Olson says
I had the same question s another cook. Is it ok to have two pans in the oven? Does it change the cooking time? Should I swap the pans halfway through?
Martye N says
I’ve made these twice already: once without removing membrane and once with it removed. They were a hit both times. Everyone was smacking and licking their fingers and asking for more. My boyfriend even said they were as good or better than ribs on the grill! This recipe will be in constant rotation!
Roci says
Omg… i just made these yesterday and my fam loved them… the ribs were sooo tender and juice they just fell of the bone… def a new fav…
Will says
Cooking these right now, too many ribs for 1 pan so I hope that putting 2 pans in the oven at once (being layered) are ok.
Tasha says
How many servings is the nutrition information for?
Suzy says
I am not a very good cook but I made these and they were DELICIOUS!!!
Will 100% make them again and again. Even my kids loved them.
Great recipe and thanks for sharing 🙂
Lindsay says
Used my own rub for the initial 2 hours.
Definitely love this cooking method.
Trying it again tonight!
Magda says
I am about to try this baby ribs recipe and need some advice on the barbeque sauce. What sauce did you use as the base to later make it your own? I found many of them too sweet.
Thank you in advance for the brand / name recommendation.
Karina says
Hi Magda. I use Heinz or Masterfoods!
Sara says
I feel the same way about most commerical BBQ sauces. I prefer mine to be more savory with only a hint of sweetness. The best one I’ve found is Sweet Baby Ray’s Original Flavor. Despite the name, it is not as sweet as other brands.
Jag says
Delicious! Fantastic! Thanks for the recipe!
Robert Jannicelli says
Doing the ribs this way a second time….BECAUSE THE FIRST TIME WAS A HUGE HIT!!!!
Mary Ann says
We had these delicious ribs today. Next time I will pull the membranes off. Thanks for the recipe!
Jan Seabaugh says
I am making these ribs as we speak. I am unclear about the foil. First you say to p0ut them on a parchment or foil lined pan etc and then “cover the pan with foil.” One of your guests asked the question and you replied “uncovered”. Just checking while it’s still early in the process. thanks!
Karina says
Hi Jan! They go in covered for the first 2 hours. Then uncover and spread with sauce, return to the oven and continue with step 6. I’m so sorry for the confusion! I hope I’m relying in time.
Jan says
Thanks! We just ate them and they were DELICIOUS!!!! I took off the foil after the first 30 min. Only because I wasn’t sure what to do. We finished them off on the grill. So yummy!!!!! My guess is that it could go either way—foil or no foil. Thanks for the recipe. Will definitely do again.
Karina says
I’m so glad Jan!
Monica says
You keep them covered to help with cooking ,the steam stays in so that they are nice and tender from cooking in their juice, you uncover the last 15 minutes of cooking and on higher heat so the steam can escape and the barbecue will stick to the meat.
Ashleigh says
Would you believe I made these for Christmas dinner with sides of roasted tomatoes/garlic and string beans with almond/lemon zest in brown butter. Was a HUGE hit – declared my family’s favorite ribs ever. Thank you!
Benjamin says
I just have a question doesn’t matter if the ribs are boneless or do they have to be born in for this recipe
Karina says
Hey Benjamin. You can use boneless if you wish! They won’t need as much time in the oven, possibly 1-1/2 hours. If you try them, please let me know how you go!
Kyle says
This was a question I had as well. Trying tonight with boneless country style pork ribs only 2 lb not 4. Lol. May wish I had 4 pounds by the time I get through
Lynn says
Just double checking – do you cover the ribs with aluminum foil in oven method or just place on aluminum foil ?
Karina says
Hello Lynn!
The best way that I have found is to just place the ribs on the aluminum. Thanks so much for giving this a try and for following along with me! xo
Telsa says
Line pan with foil for easy cleanup. You also have to cook the ribs covered on foil for two hours. After two hours, remove the foil and cook for ten minutes.
BRIAN HERBST says
Seriously the best ribs I’ve made in the oven. And great for when you’re short in time..
David Thompson says
Made these a few weeks ago and they were awesome! The recipe Is now in our E-Family cookbook. We will make this again without any changes.
keith says
I just made these ribs and they were slammin. The sauce was rediculous. Thanks for posting the recipe.
Cindy says
I made these for the first time ever and literally almost all 6lbs of ribs was pretty much gone! Definitely keeping this recipe in my rotation! Thank you!!
Sue says
Made these last night. Wow. I’ve been making ribs with the same recipe for years and it’s always been my go to, but now it’s gone to another level. They were awesome. We like spicy so my choice for barbecue sauce was a chipotle barbecue sauce. I also didn’t have a massive cleanup of dried on barbecue sauce. Another bonus!
Kirsten says
I just made these for dinner and my family loved them! The recipe was super easy, and the ribs were falling off the bone tender. My family doesn’t like ribs too saucy, so I just made half of the sauce , and that was plenty for my three and a half pounds of ribs. Thanks for the great recipe! I will definitely make these again.