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4.9 from 174 votes

Easy Oven Baked Ribs

These oven baked ribs literally fall off the bones when done, and the BBQ sauce becomes deliciously caramelized.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4 servings
Calories: 568 kcal
Course: Main Course
Cuisine: American

Ingredients

  • Avocado oil spray
  • 1 lab pork spareribs 3 pounds
  • ½ teaspoon Smoked Salt
  • ½ teaspoon black pepper
Barbecue sauce:
  • ⅓ cup tomato paste
  • ⅓ cup balsamic vinegar
  • ¼ teaspoon Smoked Salt
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 tablespoon maple syrup real or sugar-free

Instructions

    Cup of Yum
  1. Line a rimmed baking sheet with nonstick foil or high-heat parchment paper for easy cleanup. Preheat the oven to 275°F.
  2. Place the slab of ribs in the pan, bone side down. Spray it with oil and sprinkle with salt and pepper. Bake the ribs for one hour, uncovered.
  3. Meanwhile, mix the barbecue sauce ingredients in a medium bowl, then divide it into three small bowls.
  4. After one hour, remove the ribs from the oven and carefully drain the pan juices. Brush the top of the ribs with ⅓ of the BBQ sauce and return them to the oven. Wash the basting brush with warm, soapy water.
  5. Repeat this after one more hour: Brush the top of the ribs with another ⅓ of the BBQ sauce and return them to the oven. Wash the basting brush with warm, soapy water.
  6. After one more hour, brush the ribs with the remainder of the sauce. Reduce the oven to 250°F and return the ribs to the oven for one final hour.
  7. After 4 hours in the oven, the meat will be super tender and fall off the bones. The top will be dark and deliciously caramelized. Remove the slab from the oven, cut it into individual ribs, and serve.

Notes

  • The BBQ sauce darkens and caramelizes in the oven. It should be very dark but not burned. If you think that it's darkening too much, loosely cover the ribs with foil during the last one or two hours of baking.
  • It's easiest to cut the ribs when you place them on a cutting board bone-side up and use a sharp chef's knife. When they're bone-side up it's easy to locate the bones and cut in between them. You can cut the slab into one or two rib portions.
  • Pork spare ribs have a thin membrane on the back of the slab. Whether you remove it is a personal choice. I don't. It becomes nicely charred and caramelized after baking, and I enjoy pulling it off the ribs and eating it. However, many people don't like its texture and prefer to remove it. This is easier to do if you pull on its edge with a paper towel.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them, covered, in the microwave at 50% power or (uncovered) in a 350°F oven. You can also freeze the leftovers for up to three months.

Nutrition Information

Serving 0.25recipe Calories 568kcal (28%) Carbohydrates 7g (2%) Protein 39g (78%) Fat 41g (63%) Saturated Fat 15g (75%) Sodium 723mg (30%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 568

% Daily Value*

Serving 0.25recipe
Calories 568kcal 28%
Carbohydrates 7g 2%
Protein 39g 78%
Fat 41g 63%
Saturated Fat 15g 75%
Sodium 723mg 30%
Fiber 1g 4%
Sugar 2g 4%

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