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These Oven Baked Ribs are tender, saucy, and easy to make without a grill or smoker. I season them generously with BBQ dry rub, wrap them with butter, and bake them low and slow before adding BBQ sauce for a sticky, caramelized finish.
I make these oven-baked baby back ribs when I’m craving BBQ but want the oven to do most of the work. For another method, try my Slow Cooker Ribs, Air Fryer Ribs, or pressure cooker Fall Off the Bone Ribs.
Why You’ll Love This Recipe
- Mostly hands-off: Once the ribs are seasoned and wrapped, the oven does most of the work.
- No boiling or precooking: The ribs cook from start to finish in the oven.
- Tender without falling apart: The ribs pull easily from the bone while still having some bite.
Ingredients Needed
Grab the exact amounts from the recipe card at the bottom of the post.
- Baby back pork ribs: I use 2½ pounds, but this recipe works with up to 3 pounds. Rib racks vary quite a bit in size, so that may be one large rack or two smaller ones. Either works.
- Yellow mustard: This gives the BBQ seasoning something to stick to without making the finished ribs taste like mustard.
- BBQ dry rub seasoning: I use my homemade BBQ Seasoning and give the ribs a solid, even coating. Store-bought blends can contain more salt, so you can use less if needed.
- Butter: I add sliced butter before wrapping the ribs. It melts inside the sealed foil packet and helps keep them moist and tender without adding broth or another cooking liquid.
- BBQ sauce: Use your favorite for the sticky finish. My Keto BBQ Sauce works if you want a lower-sugar option.
How to Make Oven Baked Ribs
Once the ribs are prepped and wrapped, there really isn’t much to do until it’s time to check them. I pay the most attention to getting them well seasoned, sealing the foil, and making sure they’re tender before I add the sauce.
Remove the Membrane if Needed
Turn the ribs over and look at the bone side. If there’s a thin, shiny membrane covering the bones, I remove it before seasoning. Some ribs come with it already removed, so if you don’t see one, there’s nothing else you need to do.
Season Every Side
After adding the mustard, press the BBQ rub over the meaty top, bottom, sides, and edges. I want a solid, even layer of seasoning without bare spots. This is the main seasoning for the meat, so I make sure every part of the ribs gets some.
Wrap the Ribs in Foil
The number of racks isn’t important here. One larger rack may need its own packet, while two smaller racks may fit comfortably together.
I prefer heavy-duty foil because it’s easier to seal without tearing. If I only have regular foil, I double it up. If the foil won’t reach over the ribs, I add another piece across the top and crimp the sides up and in until the packet is completely closed.
As the ribs cook, the butter melts inside the sealed packet along with the juices from the meat. I don’t add broth or water here.
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Check the Ribs for Tenderness
After 2½ hours at 275°F, my ribs were tender and pulled easily from the bone but still had some bite. That’s the texture I like rather than ribs that completely fall apart when I pick them up.
I also look for the meat to pull back from the ends of the bones. When I stick a fork into the meat between two bones, it should twist easily. If your ribs are larger or you want them softer, keep them wrapped and give them up to another 30 minutes.
Finish With BBQ Sauce
Once the ribs are tender, I pour off the liquid in the foil before brushing on the BBQ sauce. That keeps the cooking juices from thinning out the sauce.
After the high-heat finish, the sauce should look glossy and bubbly and cling to the ribs. If I want a few darker, stickier spots, I give them a quick broil and stay close to the oven because the sauce can darken fast.
What to Serve With Oven Baked Ribs
I usually keep the sides simple with something creamy or cheesy and something a little fresher or tangier.
- Classic BBQ dinner: Add Southern Coleslaw and Homemade Cornbread.
- Comfort-food plate: Serve the ribs with Baked Macaroni and Cheese and Green Beans with Bacon.
- Sweet and savory dinner: Add Creamed Corn and Southern Candied Yams.
- Something tangy: Try Vinegar Coleslaw with Cornbread Muffins.
You can also browse my BBQ Recipes for more mains and sides.
Oven Baked Ribs FAQs
I bake mine for 2½ hours at 275°F before adding the BBQ sauce. That gives me tender ribs that pull easily from the bone but still have some bite. Larger ribs may need closer to 3 hours.
Both. I keep them tightly wrapped in foil while they cook low and slow. Once they’re tender, I uncover them, add the BBQ sauce, and finish them at higher heat.
No. I don’t boil or precook these ribs. They cook completely in the oven.
I made this recipe with baby back ribs because I prefer them. Spare ribs and St. Louis-style ribs are usually larger and may need more time to become tender, so I would go by the tenderness of the ribs rather than relying on the baby back rib timing.
Make Ahead, Storage & Reheating
- Make ahead: Season the ribs up to 24 hours ahead and refrigerate until you’re ready to bake them.
- Store: Keep leftover ribs covered in the refrigerator for up to 4 days.
- Freeze: Wrap cooled ribs tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Wrap the ribs in foil with a little BBQ sauce and warm them in a 300°F oven for 15 to 20 minutes, or until heated through.
Oven Baked Ribs
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Recommended Equipment
- Foil
- Basting Brush
Ingredients
- 2 ¾ lbs Pork Ribs, I used pork baby back ribs
- 4 tbsp Yellow Mustard
- 6 tbsp BBQ Seasoning, or more to taste after cooking
- 6 tbsp Butter, sliced
- ⅓ cup BBQ sauce, plus more for serving
Instructions
- Prep the oven: Preheat the oven to 275°F. Line a sheet pan with foil for easier cleanup.
- Check for the membrane: Turn the ribs bone-side up and check for a thin, shiny membrane covering the bones. If it's still attached, loosen one end with a butter knife, grip it with a paper towel, and pull it away. If the membrane has already been removed, skip this step.
- Season the ribs: Pat the ribs dry, then spread the mustard over the top, bottom, and edges. Add the BBQ dry rub, pressing it onto the ribs until every side has a solid, even coating.
- Wrap with butter: Place the ribs meat-side up on heavy-duty foil and arrange the sliced butter over the top. Wrap a large rack individually or smaller racks together if they fit comfortably. Seal the foil tightly. If you're using regular foil, double it up. If the foil doesn't close around the ribs, add another strip over the top and crimp the sides up and in to form a sealed packet.
- Bake until tender: Bake the wrapped ribs at 275°F for 2½ hours. The ribs should be tender and pull easily from the bone while still having some bite. For larger ribs or softer ribs, continue baking for up to 30 minutes more.
- Add the BBQ sauce: Increase the oven temperature to 425°F. Carefully open the foil, pour off the excess liquid, and brush the ribs with BBQ sauce.
- Set the sauce: Bake uncovered for 10 to 12 minutes, or until the sauce is bubbling and sticking to the ribs.
- Broil, if desired: For darker, stickier edges, broil for 2 to 4 minutes. Watch closely since the sauce can darken quickly.
- Rest and serve: Rest the ribs for 10 minutes before slicing between the bones. Serve with additional BBQ sauce.
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Recipe Notes
- Rib size: Rib racks can vary quite a bit in size. Depending on what you find, 2¾ pounds may be one large rack or two smaller ones. This recipe also works well with up to about 3½ pounds of ribs.
- Doneness: At 2½ hours, the ribs should pull easily from the bone but still have some bite. Larger ribs may need closer to 3 hours.
- Store-bought rub: Some blends contain more salt, so use less than 8 tablespoons if needed. The BBQ sauce adds another layer of flavor.
- Make ahead: Season the ribs up to 24 hours ahead and refrigerate until ready to bake.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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