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4.9 from 201 votes

BBQ Ribs (Oven Baked, Extra Tender)

These BBQ Ribs are finger-licking great! Every bite is savory, sweet, and zesty. The ribs are mostly prepared ahead of time, and grilled right before serving for a superior tenderness that can't be beat. 

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
2 hrs
Servings: 10
Calories: 560 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 full racks pork ribs 3-4 lbs each
Dry Rub:
  • ½ cup brown sugar packed
  • 1 ½ tsp smoked paprika
  • 1 TB kosher salt
  • 1 ½ TB freshly ground black pepper
  • ½ tsp cayenne
  • ½ tsp garlic powder
  • ½ tsp onion powder
Sauce:
  • 18 oz BBQ sauce see notes
  • 3 tsp Sriracha for moderate spice level
  • 1 TB pure honey

Instructions

    Cup of Yum
  1. In a bowl, combine all dry rub ingredients and whisk to combine well.
  2. Pat dry ribs with clean paper towels. Press dry rub onto both sides of rib racks..
  3. Tightly wrap each rack of ribs in foil, individually. Place in a single layer on a large baking sheet and let sit in fridge overnight.
  4. Preheat oven to 325F. Bake foil-wrapped ribs, on baking sheet, for 2 1/2 hours.
  5. Remove ribs, let cool enough to handle, and remove foil. Discard juices.
  6. Make the sauce by combining all sauce ingredients in a bowl. Brush ribs generously with desired amount of BBQ sauce. Ribs will be very tender, so handle carefully.
  7. Place on heated grill for 5-10 minutes per side, or until charred in spots. Use a sharp knife to carefully slice ribs so they don't fall apart - should be fork tender.

Notes

  • Either baby back ribs or St. Louis ribs will work well.
  • Ribs can be prepared one day early up to the point of finishing baking; cover and chill until ready to grill/broil.
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  • Be sure to wrap each rack of ribs tightly in foil. This helps to lock in the moisture and flavors, resulting in extra tender ribs.
  • Let the ribs sit in the fridge overnight after applying the dry rub. This allows the flavors to penetrate the meat and gives you a head start on the cooking process.
  • Either baby back ribs or St. Louis ribs will work well.
  • If needed, check that your brand of sauce is gluten-free.
  • My go-to sauce is Sweet Baby Ray's Honey BBQ Sauce. 
  • As an alternative to grilling, you can finish cooked ribs in the broiler; set to high broil and watch closely, to achieve desired charring. 
  • For a smokier flavor, use 1-2 tablespoons of liquid smoke in place of honey.
  • If you like it milder, you can skip the Sriracha. 
  • Ribs can also be placed under the broiler instead of grilling, for a nice charring on top - watch closely for about 5 minutes or so, and remove from the broiler before it burns. 
  • Ribs can be prepared one day early up to the point of finishing baking; cover and chill until ready to grill/broil.
  • These BBQ ribs go great with our Potato Salad with Honey Mustard Vinaigrette and Slow Cooker Garlic Mashed Potatoes.

Nutrition Information

Calories 560kcal (28%) Carbohydrates 24.3g (8%) Protein 44.2g (88%) Fat 32.2g (50%) Saturated Fat 11.3g (57%) Trans Fat 0.3g Cholesterol 152.3mg (51%) Sodium 528.9mg (22%) Fiber 0.6g (2%) Sugar 21.5g (43%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 560

% Daily Value*

Calories 560kcal 28%
Carbohydrates 24.3g 8%
Protein 44.2g 88%
Fat 32.2g 50%
Saturated Fat 11.3g 57%
Trans Fat 0.3g 15%
Cholesterol 152.3mg 51%
Sodium 528.9mg 22%
Fiber 0.6g 2%
Sugar 21.5g 43%

* Percent Daily Values are based on a 2,000 calorie diet.