Easy BBQ Oven Baked Ribs

These Easy BBQ Oven Baked Ribs are tender and succulent, with a delicious homemade dry rub that is sure to be a hit at your next family gathering, Super Bowl party, or weekend dinner.

Baked ribs on foil with a side of bbq sauce.

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Whether you’re a seasoned cook or a beginner in the kitchen, oven-baked pork ribs are foolproof and sure to impress and satisfy. Perfect pork ribs are cooked low and slow which makes them so flavorful and fall off the bone tender. Deliciously served with Creamy Mashed Potatoes , Milk Boiled Corn, Baked Beans, Ciabatta garlic bread, and a Berry Cobbler for dessert!

Table of Contents

Which cut of ribs is best?

Baby backs come from the top of the ribcage between the spine and the spare ribs. They are leaner and smaller than other cuts, making them a popular choice for those who prefer a less fatty option.

St. Louis-style ribs come from the belly of the pig and are cut from the spare ribs. They have more fat than baby back ribs, which can make them more flavorful and tender ribs like these Chinese Spare Ribs. They are also larger and meatier than baby back ribs, which can make them a better choice for those who are looking for a heartier meal.

Do you prefer beef ribs? If pork ribs aren’t your thing, try this rub on beef ribs! Or you may like my Braised Short Ribs, Slow Cooker Asian Short Ribs.

Why should I remove the membrane from ribs?

Well, you can certainly leave the membrane on, and some ribs already have it removed for you, but I highly recommend it. Removing the thin outer membrane from the back of the ribs helps all the yummy dry rub get through to both sides of the ribs. This, in turn, makes the ribs as tender and flavorful as possible. Slide a paring knife or rib skinner under the silver skin on the backside. Use your fingers to pull the membrane off the best you can; sometimes it helps to grab it by using a paper towel. Here is a great link to show you exactly how to remove the thin membrane.

Ingredients

Ribs: Baby back or spare ribs or my preference St Louis style.
Brown sugar: Either dark or light is fine.
Paprika: I prefer smoked paprika for these ribs but regular will work if that is what you have.
Cayenne pepper: Optional but we love a little kick!
BBQ sauce: I like to use Kinders but you can use your favorite barbecue sauce or make a homemade bbq sauce.

Tools I used to bake these ribs

How to cook ribs in the oven

Step 1: Preheat the oven, and Pat the rack of ribs dry with a paper towel and remove the membrane.
Step 2: In a small bow,l mix together the homemade spice rub.

Step 3: Divide the rub evenly between both racks and make sure to cover both sides.
Step 4: Wrap tightly in aluminum foil and bake the ribs.

Step 5: Open the ribs from the foil pouch drain any extra liquid and brush on your favorite bbq sauce.
Step 6: Broil them for a few minutes or throw them on an outdoor grill to caramelize the sauce and give them a beautiful glaze.

Why this recipe works

These are the best bbq ribs that are fantastic all year long, this is an easy recipe to teach you how to cook ribs in the oven! With these slow-cooked, flavorful, and juicy ribs, you can enjoy a tender and succulent barbecue flavor that will impress and satisfy you.

Recipe tips

Wrap these easy-baked ribs tightly in aluminum foil, which traps the air and helps them steam, which makes them so tender!
Piling on your favorite bbq sauce and broiling them or grilling them at the end for a couple of minutes allows them to caramelize and get some char with a little smoky flavor.
Doubling or tripling the number of ribs will not change the cooking time.

Three ribs on a plate with a side of mashed potatoes.

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