🍖 Oven Barbecue Ribs – Fall-Off-The-Bone Tender!
INTRODUCTION
Barbecue ribs have long been a staple of American cuisine, often associated with summer cookouts, smoky grills, and backyard gatherings. But what if you don’t have a grill or smoker—or the weather just isn’t cooperating?
Don’t worry. You can still create melt-in-your-mouth, sticky, saucy, fall-off-the-bone tender ribs right in your oven. The key lies in low and slow cooking, a good dry rub, and a generous coating of barbecue sauce.
This recipe will take you step-by-step through making oven-baked barbecue ribs that rival any restaurant or smoked version. Whether you’re a beginner or a pitmaster in training, this recipe will become your go-to for ribs all year round.
SECTION 1: TYPES OF RIBS
Before we dive into the recipe, let’s briefly go over the types of pork ribs so you know what to look for at the butcher or store.
1. Baby Back Ribs
Cut from the upper rib cage near the spine
Shorter, leaner, and more tender
Cook a little faster than spare ribs
2. Spare Ribs
Cut from the belly area
Bigger, meatier, more flavorful, slightly tougher
Need longer cooking for tenderness
3. St. Louis-Style Ribs
Spare ribs trimmed down to a uniform rectangular shape
Easier to cook and present
🔥 This recipe works with all three types, though baby back ribs are ideal if you want guaranteed tenderness in slightly less time.
SECTION 2: INGREDIENTS
For the Ribs:
1–2 racks of pork ribs (about 2.5–3 lbs each)
1 tbsp olive oil (for coating)
For the Dry Rub:
1 tbsp brown sugar
1 tbsp paprika
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
1 tsp mustard powder (optional, for depth)
1 tsp smoked paprika (for smokiness)
For the Barbecue Sauce (or use store-bought):
1 cup ketchup
¼ cup brown sugar
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
½ tsp black pepper
A dash of hot sauce (optional)
SECTION 3: TOOLS YOU’LL NEED
Baking sheet or roasting pan
Aluminum foil
Basting brush
Knife
Paper towels
Mixing bowls
SECTION 4: STEP-BY-STEP RECIPE
STEP 1: PREP THE RIBS
Remove the membrane (silver skin)
On the bone side of the ribs, there’s a thin, shiny membrane. Use a knife to loosen it from one edge, then grip with a paper towel and peel it off. This step is crucial for tenderness.
Rinse and pat dry
Rinse the ribs under cold water and dry them completely with paper towels.
Apply olive oil
Lightly rub olive oil on both sides to help the seasoning stick.
STEP 2: APPLY THE DRY RUB
Mix all the dry rub ingredients in a small bowl.
Massage the rub into both sides of the ribs generously, making sure to coat every inch.
Let rest
For best flavor, let the seasoned ribs rest in the refrigerator for at least 1 hour, or overnight. If short on time, 20 minutes at room temperature will still work.
STEP 3: WRAP & ROAST
Preheat the oven to 300°F (150°C).
Wrap tightly in foil
Place the ribs on a large sheet of aluminum foil (meat side up) and seal them tightly into a packet. Use two layers if needed to prevent leaks. You can also use a baking dish covered tightly with foil.
Bake low and slow
Place the wrapped ribs on a baking sheet and roast for 2.5 to 3 hours.
⏳ Time guide:
Baby back ribs: 2.5 hours
Spare ribs: 3–3.5 hours
Check tenderness: They should bend easily and the bones should start peeking out.
STEP 4: SAUCE & BROIL
Unwrap ribs
Carefully remove the foil (hot steam will escape—be cautious).
Brush with barbecue sauce
Coat the meat side generously with barbecue sauce.
Broil (or bake) to caramelize
Place ribs under a broiler on high for 5–8 minutes, watching carefully so they don’t burn.
Alternatively, bake at 425°F (220°C) for 15 minutes to caramelize.
🔥 You want bubbling sauce, a slight char, and sticky, glazed edges.
Brush with more sauce if desired, and let the ribs rest for 5–10 minutes before slicing.
SECTION 5: SERVING SUGGESTIONS
🧂 Classic Sides:
Cornbread
Coleslaw
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