There’s nothing quite like the sweet, smoky aroma of BBQ ribs slowly cooking to perfection in your oven. These BBQ Baked Ribs are fall-off-the-bone tender, generously seasoned with a bold dry rub, and slathered in sticky-sweet barbecue sauce. Perfect for weekend dinners, cookouts, or even a cozy weeknight treat, this recipe brings smoky backyard BBQ flavor straight to your kitchen.
Why You’ll Love This Recipe
- Tender & Juicy – Low and slow baking ensures every bite is perfectly tender.
- Bold, Smoky Flavor – The dry rub packs in flavor and pairs beautifully with BBQ sauce.
- Oven-Friendly – No grill? No problem! These ribs come out amazing right from your oven.
- Make-Ahead Friendly – You can prep these ribs in advance for effortless entertaining.
- Customizable Heat – Add cayenne for kick or keep it mellow for the whole family.
Ingredients
- 2 racks baby back ribs or St. Louis-style ribs
- 2 tablespoons olive oil
For the Dry Rub:
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (optional for heat)
For the Sauce:
- 1 cup barbecue sauce (your favorite store-bought or homemade)
Step-by-Step Instructions
- Preheat Oven to 275°F (135°C) for low-and-slow baking.
- Prep the Ribs: Remove the membrane from the back of the ribs for better texture. Use a knife and paper towel to help grip and peel it off.
- Pat Ribs Dry with paper towels to help the rub stick.
- Make the Dry Rub: Combine brown sugar, spices, and herbs in a small bowl.
- Season the Ribs: Rub olive oil on both sides of each rack. Generously coat the ribs with the dry rub, pressing it into the meat.
- Wrap Tightly: Place each rack on a sheet of foil, meat side up, and wrap securely to lock in juices.
- Bake: Transfer to a baking sheet and bake for 2½ to 3 hours until the meat is tender and pulling away from the bones.
- Sauce & Finish: Carefully unwrap ribs, increase oven temp to 450°F (230°C). Brush BBQ sauce over both sides and return to oven uncovered for 10–15 minutes to caramelize.
- Rest & Serve: Let ribs rest a few minutes before slicing. Serve with extra sauce if desired.
Pro Tips
- Remove the membrane for the best texture, it can be chewy if left on.
- Use heavy-duty foil to avoid leaks during baking.
- Double the rub and store leftovers in a jar for your next BBQ night.
- Let the ribs rest before slicing to keep juices in the meat.
Variations & Substitutions
- Spicy Kick: Add extra cayenne or a splash of hot sauce to the BBQ sauce.
- Smokier Flavor: Mix in liquid smoke or use mesquite-flavored BBQ sauce.
- Sugar-Free Option: Swap brown sugar for a sugar-free substitute.
- Different Cuts: Try with country-style ribs or beef ribs (adjust bake time as needed).
Storage & Reheating
Storage Tips
Store cooled ribs in an airtight container in the refrigerator for up to 4 days.
Reheating Tips
Wrap ribs in foil and reheat in a 300°F oven for 15–20 minutes. For quicker reheating, microwave covered ribs in 30-second bursts.
Serving Suggestions
Serve these ribs with classic BBQ sides like creamy coleslaw, baked beans, cornbread, or grilled corn on the cob. They’re perfect for backyard parties, holiday gatherings, or just treating yourself to something extra.
Frequently Asked Questions
Can I use a grill instead of the oven?
Yes! After baking, finish the ribs on a grill over medium-high heat for 5–7 minutes per side for added char and smokiness.
How do I know when the ribs are done?
They’re done when the meat is tender and pulling away from the bones. A thermometer inserted into the thickest part should read about 190–203°F.
What kind of BBQ sauce works best?
Use your favorite! Sweet, smoky, spicy, or tangy, it all works. Homemade or store-bought are both great.
Can I make this ahead of time?
Absolutely. Bake and store the ribs wrapped in foil. When ready to serve, sauce and finish in the oven or on the grill.
Conclusion
If you’re craving restaurant-quality ribs without the outdoor grill, these BBQ Baked Ribs are a game changer. Smoky, sticky, and melt-in-your-mouth tender, they’ll become a family favorite in no time. Go ahead, make a double batch and get ready for some finger-lickin’ goodness!
Print
BBQ Baked Ribs (Fall-Off-The-Bone Tender)
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4–6 servings
- Category: meals
- Method: baking
- Cuisine: American
Description
Oven-baked ribs seasoned with a bold dry rub and finished with sticky barbecue sauce. Fall-off-the-bone tender every time.
Ingredients
2 racks baby back ribs or St. Louis-style ribs
2 tablespoons olive oil
Dry Rub:
¼ cup brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon cayenne pepper (optional)
Sauce:
1 cup barbecue sauce
Instructions
1. Preheat oven to 275°F (135°C).
2. Remove membrane from ribs and pat dry.
3. Mix dry rub ingredients in a bowl.
4. Rub ribs with olive oil and coat with dry rub.
5. Wrap tightly in foil, place on a baking sheet.
6. Bake 2.5 to 3 hours until meat pulls from bones.
7. Increase oven to 450°F (230°C).
8. Unwrap ribs and brush with BBQ sauce.
9. Bake uncovered for 10–15 minutes until caramelized.
10. Let rest a few minutes, slice and serve.
Notes
Remove membrane for tenderness.
Store leftovers in airtight container up to 4 days.
Reheat wrapped in foil at 300°F for 15–20 minutes.
Customize spice level with more or less cayenne.
Nutrition
- Serving Size: 1/2 rack
- Calories: 500
- Sugar: 20g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
