Here’s a detailed baked ribs recipe with step-by-step instructions, tips, and FAQs to make sure your ribs turn out juicy, flavorful, and fall-off-the-bone delicious.
🍖 Baked Ribs Recipe (Oven-
Here’s a detailed baked ribs recipe with step-by-step instructions, tips, and FAQs to make sure your ribs turn out juicy, flavorful, and fall-off-the-bone delicious.
🍖 Baked Ribs Recipe (Oven-Baked)
Ingredients:
- 2 racks of pork ribs (baby back or spare ribs, ~4–5 lbs total)
- 2–3 tbsp olive oil (optional)
- 2–3 tbsp yellow mustard (helps rub stick, optional)
- Dry Rub (basic mix):
- 3 tbsp brown sugar
- 2 tbsp paprika (smoked if possible)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp cayenne pepper (adjust to spice level)
- 2 tsp black pepper
- 2 tsp kosher salt
- BBQ Sauce (store-bought or homemade)
Instructions:
1. Prep the Ribs
- Preheat oven to 275°F (135°C).
- Remove the thin membrane on the back of the ribs (it makes them tough). Slide a butter knife under the membrane at one end, lift, then grab with a paper towel and pull off.
- Pat ribs dry with paper towels.
2. Season
- Rub ribs lightly with olive oil or mustard.
- Generously coat with dry rub on both sides, pressing it in so it sticks.
3. Wrap & Bake
- Place ribs meat-side up on a large sheet of foil. Wrap tightly (double layer if needed).
- Put wrapped ribs on a baking sheet.
- Bake at 275°F (135°C) for 2.5–3 hours (baby back) or 3.5–4 hours (spare ribs).
4. Finish with Sauce
- Carefully unwrap ribs (watch the steam).
- Brush with BBQ sauce on both sides.
- Increase oven to 450°F (230°C) or switch to broil. Return ribs to oven, uncovered, for 10–15 minutes until sauce caramelizes.
✅ Tips:
- Don’t skip removing the membrane – it makes a huge difference.
- Low and slow is key – ribs need time to get tender.
- You can make them a day ahead; reheat and glaze with sauce before serving.
- For extra smoky flavor: add a teaspoon of liquid smoke to the rub or sauce.
❓ FAQs about Oven-Baked Ribs
Q1: Baby back vs. spare ribs – which should I use?
- Baby back ribs are leaner, cook faster (~2.5–3 hrs).
- Spare ribs are larger, meatier, and take longer (~3.5–4 hrs).
Q2: Can I bake ribs without foil?
Yes, but foil helps trap moisture and keeps ribs tender. Without it, ribs may dry out unless you cover the pan.
Q3: How do I know when ribs are done?
Ribs are ready when:
- Meat pulls back from the bones (~½ inch).
- Internal temp is 190–205°F (88–96°C) for tender ribs.
- A toothpick slides in easily between bones.
Q4: Can I make these ahead of time?
Yes! Bake, cool, and refrigerate ribs wrapped in foil. When ready, reheat at 300°F (150°C) for 20–30 min, then add sauce and caramelize.
Q5: What if I don’t want BBQ sauce?
Skip the sauce! Just bake with rub and finish with a glaze of honey, teriyaki, or even plain butter for a savory finish.
Q6: How do I keep ribs juicy?
- Cook at a low temp (275°F).
- Keep them wrapped in foil until the final glaze step.
- Don’t overbake past 205°F internal temperature.
Would you like me to also include a homemade BBQ sauce recipe to go with these ribs, or keep it simple with store-bought?
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Ingredients:
- 2 racks of pork ribs (baby back or spare ribs, ~4–5 lbs total)
- 2–3 tbsp olive oil (optional)
- 2–3 tbsp yellow mustard (helps rub stick, optional)
- Dry Rub (basic mix):
- 3 tbsp brown sugar
- 2 tbsp paprika (smoked if possible)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp cayenne pepper (adjust to spice level)
- 2 tsp black pepper
- 2 tsp kosher salt
- BBQ Sauce (store-bought or homemade)
Instructions:
1. Prep the Ribs
- Preheat oven to 275°F (135°C).
- Remove the thin membrane on the back of the ribs (it makes them tough). Slide a butter knife under the membrane at one end, lift, then grab with a paper towel and pull off.
- Pat ribs dry with paper towels.
2. Season
- Rub ribs lightly with olive oil or mustard.
- Generously coat with dry rub on both sides, pressing it in so it sticks.
3. Wrap & Bake
- Place ribs meat-side up on a large sheet of foil. Wrap tightly (double layer if needed).
- Put wrapped ribs on a baking sheet.
- Bake at 275°F (135°C) for 2.5–3 hours (baby back) or 3.5–4 hours (spare ribs).
4. Finish with Sauce
- Carefully unwrap ribs (watch the steam).
- Brush with BBQ sauce on both sides.
- Increase oven to 450°F (230°C) or switch to broil. Return ribs to oven, uncovered, for 10–15 minutes until sauce caramelizes.
✅ Tips:
- Don’t skip removing the membrane – it makes a huge difference.
- Low and slow is key – ribs need time to get tender.
- You can make them a day ahead; reheat and glaze with sauce before serving.
- For extra smoky flavor: add a teaspoon of liquid smoke to the rub or sauce.
❓ FAQs about Oven-Baked Ribs
Q1: Baby back vs. spare ribs – which should I use?
- Baby back ribs are leaner, cook faster (~2.5–3 hrs).
- Spare ribs are larger, meatier, and take longer (~3.5–4 hrs).
Q2: Can I bake ribs without foil?
Yes, but foil helps trap moisture and keeps ribs tender. Without it, ribs may dry out unless you cover the pan.
Q3: How do I know when ribs are done?
Ribs are ready when:
- Meat pulls back from the bones (~½ inch).
- Internal temp is 190–205°F (88–96°C) for tender ribs.
- A toothpick slides in easily between bones.
Q4: Can I make these ahead of time?
Yes! Bake, cool, and refrigerate ribs wrapped in foil. When ready, reheat at 300°F (150°C) for 20–30 min, then add sauce and caramelize.
Q5: What if I don’t want BBQ sauce?
Skip the sauce! Just bake with rub and finish with a glaze of honey, teriyaki, or even plain butter for a savory finish.
Q6: How do I keep ribs juicy?
- Cook at a low temp (275°F).
- Keep them wrapped in foil until the final glaze step.
- Don’t overbake past 205°F internal temperature.
Would you like me to also include a homemade BBQ sauce recipe to go with these ribs, or keep it simple with store-bought?