The Best Oven-Baked Ribs
User Reviews
4.6
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Prep Time
7 hrs 10 mins
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Cook Time
3 hrs
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Total Time
10 hrs 10 mins
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Servings
6 Servings (2 slabs ribs)
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Calories
573 kcal
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Course
Main Course
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Cuisine
American
The Best Oven-Baked Ribs
Description
This recipe starts by removing the silver skin from pork baby back ribs and coating both sides with a dry rub combining brown sugar, kosher salt, chili powder, black pepper, cayenne pepper, smoked paprika, Old Bay seasoning, dried thyme, onion powder, and garlic powder. The ribs are then wrapped tightly in foil and refrigerated for 8 to 48 hours to let the flavors meld and the meat tenderize.
Slow baking at 250°F ensures the ribs become tender enough that the meat pulls off the bone easily. After baking, they are brushed with barbecue sauce and broiled briefly to create a bubbly, charred crust that balances sweetness with savory smoke notes. This two-step cooking yields tender, flavorful ribs with a sticky finish.
These oven-baked ribs can be served as a hearty main course, suitable for gatherings or meals where slow-cooked meat is desired. They pair well with classic sides such as coleslaw or baked beans.
Plan ahead to allow sufficient marinating time. Removing the silver skin is crucial for tenderness, with visual guides recommended for this step.
Ingredients
- 2 whole slabs pork baby back ribs silver skin removed
Dry Rub:
- 8 tablespoons light brown sugar tightly packed
- 2 tablespoons kosher salt Morton’s brand – other brands may vary in strength
- 1 tablespoon chili powder
- ½ teaspoon black pepper ground
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon Old Bay seasoning
- ½ teaspoon thyme dried
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1-2 cups barbecue sauce
Instructions
- In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.
- When ready to bake the ribs, preheat oven to 250 degrees F.
- Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!
- Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.
Notes
- Remove the silver skin membrane from baby back ribs for more tender results; visual tutorials can help with this process.
- Refrigerate ribs with the dry rub for a minimum of 8 hours and up to 48 hours to maximize flavor and tenderness.
- Consider using homemade barbecue sauce or your preferred store-bought variety for basting before broiling.
- Slow baking at a low temperature makes the ribs tender enough to easily pull from the bone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings (2 slabs ribs)
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 573kcal | 29% |
| Carbohydrates | 37g | 12% |
| Protein | 37g | 74% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 130mg | 43% |
| Sodium | 3006mg | 125% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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