Best Oven Baked Ribs Recipe

Oven-baked glazed barbecue ribs garnished with chopped herbs on parchment paper.

Perfectly tender and flavor-packed, these Oven Baked Ribs just fall off the bone! Cooked low and slow, this ribs recipe is your secret weapon for wowing your taste buds and guests alike. Whether you're hosting a backyard barbecue or just looking for a comforting meal, these oven-baked ribs will not disappoint.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Course: Main Course

Cuisine: American

Keyword: oven baked ribs

Servings: people

Calories: 235kcal

Ingredients

500 grams baby back pork ribs
1 tablespoon cumin
1 tablespoon smoked paprika
Salt and pepper
4 tablespoons ketchup
2 tablespoons light brown soft sugar
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder

US Customary - Metric

Instructions

Preheat the oven to 160ºC (320ºF).
In a small bowl, combine cumin, paprika, salt and pepper.
1 tablespoon cumin, 1 tablespoon smoked paprika, Salt and pepper
Remove the membrane from the lower part of the ribs and trim any excess fat. Rub the spices all over the ribs and place in a roasting tray with ½ cup of water.
500 grams baby back pork ribs
Cover with foil and bake for 3 hours.
In a bowl, combine ketchup, brown sugar, Worcestershire, apple cider vinegar, and garlic powder and mix well.
4 tablespoons ketchup, 2 tablespoons light brown soft sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder
Remove the ribs from the oven and brush them with the sauce. Bring the oven temperature to 220ºC (425ºF) and bake for 12-15 minutes or until golden brown.

Notes

Removing the Membrane: Don't skip this step! Removing the membrane from the back of the baby back or spare ribs ensures they become super tender.

Water in the Pan: Adding water to the roasting tray helps to keep the ribs moist during the long cooking process.

Checking for Doneness: The ribs are done when they reach an internal temperature of 145ºF (63ºC), and they're tender enough to easily pull apart with a fork. If they're not there yet, give them a bit more time.

Broiling for Finish: The final broil or high-heat bake caramelizes the sauce and gives the ribs a deliciously crispy exterior. Keep an eye on them to prevent burning.

Rest Before Serving: Letting the ribs rest for a few minutes after taking them out of the oven allows the juices to redistribute, making each bite juicy and flavorful.

Customize Your Spice Rub: Feel free to adjust the spices in your rub to match your taste preferences. More garlic powder, onion powder, or a pinch of cayenne pepper can add a nice kick of heat.

BBQ Sauce Variations: Experiment with your BBQ sauce by adding liquid smoke for a smoky flavor, honey for sweetness, chili powder for heat, or a splash of bourbon for depth. You can also use your favorite BBQ sauce from the grocery store instead if desired.

Can I use beef ribs instead of pork? Yes, you can use beef ribs, but keep in mind that cooking times may vary due to differences in fat content and thickness. Adjust the cooking time accordingly.

Meal Prep: You can rub the spices on the ribs and keep them in the fridge overnight. This can even enhance the flavor as the spices have more time to infuse into the meat.

Storage & Reheating

Cool & Airtight: Allow the ribs to cool to room temperature before storing them in an airtight container. You can also wrap them tightly in aluminum foil or plastic wrap.

Refrigerate or Freeze: You can keep the ribs in the refrigerator for up to 3-4 days. For longer storage, freeze the ribs for up to 3 months. Thaw in the refrigerator before reheating.

Reheating: For best results, reheat the ribs covered in foil in the oven at a low temperature to warm through gradually. You can also brush a little extra BBQ sauce on top to add moisture and flavor.

Nutrition