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

Best Oven Baked Ribs Recipe

Author: Mandy Applegate
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.
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Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: oven baked ribs
Servings: 4 people
Calories: 218kcal

Ingredients

  • 1 pound 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.
    1 pound 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

  • Take the membrane off. That thin membrane on the bone side doesn't soften the way the meat does. Cooked low and slow, that thin layer turns rubbery, so peeling it off gives you a cleaner bite. Grip it with a paper towel, and it comes away in one piece.
  • The water in the tray matters. That ½ cup in the base steams gently under the foil and keeps the rack from drying out over the few hours it bakes.
  • Know when they're done. Per USDA, fresh pork is safe at an internal temperature of 145°F (63°C) checked with a thermometer, followed by a three-minute rest. At that point the meat should also give easily when you pull at it with a fork.
  • Watch the final bake. That high-heat, uncovered stint is what sets the sauce and builds the smoky flavor. Because it's a sugary sauce, it can catch and burn fast, so stay close.
  • Let the ribs rest. A few minutes out of the oven before cutting lets everything settle so you're not fighting a slippery rack straight off the heat.
  • Make the rub your own. The cumin-and-paprika base takes well to extras. A little onion powder, more garlic powder, extra black pepper, or a pinch of cayenne pepper for heat all work.
  • Play with the sauce. A few drops of liquid smoke lean it smoky, a spoon of honey takes it sweeter, chili powder adds heat, and a splash of bourbon deepens it. Any of these turns the base into your own favorite barbecue sauce.
  • Season ahead. Rub the rack and keep it covered in the fridge overnight. The spices have longer to settle into the meat, and it's one less job on the day.

Nutrition

Calories: 218kcal | Carbohydrates: 14g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 315mg | Potassium: 373mg | Fiber: 1g | Sugar: 10g | Vitamin A: 980IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 3mg
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