Craving tender, fall-off-the-bone ribs without firing up the grill? These Oven-Baked Ribs are the perfect solution. With a flavorful dry rub and a caramelized barbecue glaze, these ribs are cooked low and slow in the oven, resulting in juicy, tender meat. Whether you’re using baby back ribs or St. Louis-style ribs, this easy recipe will help you achieve delicious, restaurant-quality ribs at home.
Ingredients
For the Ribs:
- 2 racks of baby back ribs or St. Louis-style ribs
- 2 tablespoons olive oil
For the Dry Rub:
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional, for heat)
For the Barbecue Sauce:
- 1 cup barbecue sauce (store-bought or homemade)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 275°F (135°C). This low and slow cooking temperature will ensure that your ribs become tender and juicy without drying out.
Step 2: Prepare the Ribs
If the ribs have a tough membrane on the back (the bone side), remove it by slipping a knife underneath and pulling it off. This will help the seasoning penetrate the meat better and make the ribs more tender.
Step 3: Apply Olive Oil
Rub each rack of ribs with a tablespoon of olive oil on both sides. The oil will help the dry rub adhere to the ribs and add a bit of moisture as they cook.
Step 4: Make the Dry Rub
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, cumin, and cayenne pepper (if using). This dry rub adds tons of flavor to the ribs.
Step 5: Season the Ribs
Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it sticks. For the best flavor, let the ribs sit for 30 minutes at room temperature or refrigerate them for several hours (or overnight) to allow the rub to penetrate the meat.
Step 6: Wrap the Ribs in Foil
Place the seasoned ribs on a large sheet of aluminum foil, meat side up. Wrap them tightly in the foil to create a sealed packet. This will trap the steam and moisture, cooking the ribs slowly and making them tender.
Step 7: Bake the Ribs
Place the wrapped ribs on a baking sheet and bake them in the preheated oven for 2 1/2 to 3 hours. The cooking time will depend on the size of your ribs—baby back ribs may take closer to 2 1/2 hours, while St. Louis-style ribs may take up to 3 hours. You’ll know they’re done when the meat pulls away from the bone easily.
Step 8: Apply the Barbecue Sauce
After baking, carefully unwrap the ribs and discard the foil. Brush a generous layer of barbecue sauce over the top of the ribs. For a homemade touch, you can make your own barbecue sauce, or use your favorite store-bought variety.
Step 9: Caramelize the Sauce
Turn the oven to broil (or heat your grill to medium-high). Place the ribs back in the oven (or on the grill) for 3-5 minutes, until the barbecue sauce is bubbly and slightly caramelized. Watch closely to avoid burning.
Step 10: Serve
Once the ribs are done, remove them from the oven and let them rest for 5-10 minutes before cutting into individual ribs. Serve with extra barbecue sauce on the side and enjoy the tender, flavorful goodness!
Cooking Tips
- Membrane removal: Always remove the tough membrane from the back of the ribs for the best texture and flavor.
- Slow and low: Cooking the ribs at a low temperature over a long period ensures that the meat becomes tender and juicy.
- Resting time: Letting the ribs rest for a few minutes before serving allows the juices to redistribute, making the meat even more tender.
Variations
- Spicy ribs: Add extra cayenne pepper or even a touch of hot sauce to the barbecue sauce for a spicier kick.
- Honey glaze: Mix honey into the barbecue sauce for a sticky, sweet glaze that pairs well with the smokiness of the rub.
- Smoked flavor: For a smoky flavor without a smoker, you can add a teaspoon of liquid smoke to your barbecue sauce or dry rub.
Frequently Asked Questions (FAQs)
Can I cook these ribs on the grill?
Yes, you can grill these ribs instead of baking them in the oven. After seasoning and wrapping the ribs in foil, place them on a preheated grill over indirect heat. Cook them on low heat for 2-3 hours, then unwrap and brush with barbecue sauce before grilling over direct heat to caramelize the sauce.
Can I use boneless ribs for this recipe?
Yes, you can use boneless ribs, but adjust the cooking time accordingly. Boneless ribs will cook faster, so check for tenderness after 1 1/2 to 2 hours.
How do I store leftovers?
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm them in the oven at 300°F until heated through.
These Oven-Baked Ribs are a perfect way to enjoy tender, flavorful ribs without the need for a grill or smoker. The dry rub brings deep, smoky flavor, while the slow baking process ensures the meat is fall-off-the-bone tender. Finish them off with a sweet and tangy barbecue sauce, and you’ve got a meal that’s sure to impress. Whether you’re cooking for a summer gathering or a cozy dinner, these ribs will satisfy any craving for delicious barbecue!
