Delish Oven Baked BBQ Ribs

These oven-baked ribs are the kind of sticky, fall-apart situation that makes you eat with your elbows on the table and a towel tucked in your shirt like a cape. Low and slow in the oven with a brown sugar–paprika rub, then a glossy lacquer of BBQ sauce under the broiler to get those caramelized edges that crackle when you bite. No grill, no problem—just your oven doing quiet magic while you pretend to clean the kitchen and really just scroll. They’re cozy, a little messy, and absolutely worth turning the oven on for.

My husband calls these “Sunday ribs,” which is hilarious because we make them on random Tuesdays when we need a little victory. The first time I nailed the timing, he stood at the cutting board picking “quality control pieces” while I tried to take a photo, and now that’s tradition. Our little crew loves the build-a-plate vibe—ribs, cornbread, crunchy slaw—and the whole table goes quiet except for the occasional “oh my gosh” when the sauce hits just right. We do these all winter when grilling feels like a personality test, and I swear the house smells like a BBQ joint in the best way.

How to Make It

Okay, first things first: find the silvery membrane on the back of the rack and peel it off like a sticker you’ve been meaning to remove forever. A paper towel helps with grip and makes you feel very capable.

Mix up a quick rub—brown sugar, smoked paprika, salt, pepper, garlic and onion powder, a little chili powder, and a smidge of mustard powder if you have it. Rub it all over both sides. Don’t be shy. If you can, let the ribs hang out for 20–30 minutes while the oven preheats, or toss them in the fridge for a few hours/overnight. More time = more flavor.

Wrap the ribs snugly in heavy-duty foil (I double-wrap because I fear drippy pans) and splash a tablespoon or two of apple cider vinegar inside for a little steam. Slide onto a sheet pan and bake low and slow at 275°F until the bones start to peek out and a toothpick slides in like butter—usually around 2.5 to 3 hours depending on the rack.

Unwrap (watch the steam, it’s dramatic), drain the juices, slather with your favorite BBQ sauce, and broil just until the sauce bubbles and caramelizes in spots. Don’t take a phone call during this part or you’ll end up with… very “bronzed” ribs. Let them rest a few minutes, then slice between the bones and get out of the way.

✔Ingredient Notes

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– Baby back or St. Louis ribs: Baby backs cook a touch faster and are a little leaner; St. Louis are meatier with that classic rib vibe. Both work—just add 15–20 minutes for St. Louis if needed.
– Brown sugar: Gives the rub that glossy bark and balances the spice. I’ve swapped in honey in a pinch—just go lighter and rub it on after the dry spices so it doesn’t clump.
– Smoked paprika: The smoky backbone since we’re not grilling. Regular paprika works, but you’ll miss that campfire whisper.
– Garlic + onion powder: The quiet heroes. Fresh is great, but powder clings better to ribs and doesn’t burn as fast.
– Chili powder or cayenne: For a little heat. Add more if your house likes to sniffle happy tears at dinner.
– Mustard powder or Dijon: A little tang that makes the rub feel pro. I’ve rubbed on a thin smear of Dijon under the spices and it slaps.
– Apple cider vinegar: A tablespoon or two inside the foil creates steamy tenderness. Lemon works in a pinch; water is fine if you’re out.
– BBQ sauce: Store-bought totally flies. If you DIY, tamari ↔ soy sauce swaps are seamless and honey ↔ sugar is fair game. Brush on at the end so it caramelizes, not burns.

✔Recipe Steps

1. Preheat oven to 275°F and line a sheet pan with foil for easy cleanup.
2. Remove the membrane from the back of the ribs and pat dry.
3. Stir brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, chili powder, and mustard powder.
4. Rub ribs generously on both sides; wrap tightly in foil with 1–2 tbsp apple cider vinegar inside.
5. Bake 2.5–3 hours until bones peek and a toothpick slides in with little resistance.
6. Unwrap, drain, brush with BBQ sauce, broil 3–5 minutes to caramelize, then rest 5–10 minutes and slice.

What to Serve It With

– Tangy coleslaw or a quick vinegar slaw to cut the richness.
– Skillet cornbread with honey butter (oh yes).
– Baked mac and cheese or creamy mashed potatoes.
– Grilled corn, pickles, and sliced onions if you like that BBQ joint energy.
– A crunchy green salad so we can pretend balance.

✔Tips & Mistakes

– Don’t skip removing the membrane. It’s the difference between tender and “why is this chewy?”
– Wrap tight. Steam is your friend; dry heat is not.
– Sauce at the end. Sugar burns fast—save that glossy finish for the broiler.
– Watch the broil like a hawk. Thirty seconds can flip from caramelized to charcoal.
– If the rack is huge or extra meaty, give it more time. Tenderness beats the clock every time.

✔Storage Tips

Leftovers keep in the fridge up to 4 days—wrap them snug or pop into an airtight container. Reheat covered at 300°F with a splash of water or extra sauce until warm and shiny again. Microwave is fine in 30–45 second bursts; re-sauce if they look dry. Freeze tightly wrapped up to 3 months—thaw overnight in the fridge, then warm low and slow. Cold rib for breakfast? Been there. No regrets.

✔Variations and Substitutions

– Sweet swap: Honey ↔ sugar works. Honey caramelizes faster, so broil with extra attention.
– Sauce tweaks: If you’re making homemade, tamari ↔ soy sauce is 1:1. Maple syrup adds smoky sweetness; a splash of bourbon is… fun.
– Dry-rub only: Skip sauce and extend bake by 10–15 minutes for a deeper bark.
– Spicy: Add chipotle powder or cayenne to the rub; stir hot sauce into your BBQ sauce.
– Country-style ribs: Bake at 300°F for 1.75–2.25 hours covered, then sauce and broil. Different cut, same chill method.
– No apple cider vinegar: Use water, stock, or a spoon of orange juice—just a little steam goes a long way.

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Delish Oven Baked BBQ Ribs

Tender, juicy oven-baked BBQ ribs with a sweet-smoky dry rub and sticky glaze. No grill required—just low-and-slow heat, then a quick broil for irresistible caramelized edges.

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Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 racks baby back pork ribs (about 4 to 5 pounds total) Remove the thin membrane for best tenderness
• ▢ 0.25 cup yellow mustard Binder to help the rub stick
• ▢ 0.25 cup light brown sugar, packed
• ▢ 2 tablespoons paprika Use smoked paprika if available
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoons black pepper Freshly ground
• ▢ 1 teaspoons garlic powder
• ▢ 1 teaspoons onion powder
• ▢ 1 teaspoons chili powder
• ▢ 0.25 teaspoons cayenne pepper Optional for heat
• ▢ 0.5 cup apple cider vinegar For the roasting pan to add moisture
• ▢ 0.5 cup water
• ▢ 1.5 cups BBQ sauce Use your favorite bottled or homemade sauce

Instructions

Preparation Steps

• Preheat oven to 275 F. Line a large rimmed baking sheet with foil and set a wire rack on top if you have one.
• Prep the ribs: Pat dry. On the bone side, slide a butter knife under the thin silvery membrane at a rib bone, grip with a paper towel, and pull to remove.
• Brush both sides of the ribs lightly with yellow mustard to help the seasoning adhere.
• Make the dry rub: In a bowl, mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, and cayenne.
• Season generously: Sprinkle the rub evenly over both sides of the ribs and press it in so it sticks.
• Place ribs meat side up on the rack. Pour apple cider vinegar and water into the lined pan (under the rack). Cover the entire pan tightly with foil to trap steam.
• Bake until very tender, 2 hours 45 minutes to 3 hours. The meat should shrink back from the bones and a toothpick should slide in with little resistance.
• Uncover, carefully drain any liquids, and brush ribs all over with BBQ sauce.
• Return to oven and increase heat to 450 F, or set broiler on high. Cook 5 to 10 minutes (or broil 2 to 4 minutes), just until the sauce bubbles and caramelizes. Watch closely to avoid burning.
• Rest 10 minutes. Slice between the bones and serve with extra BBQ sauce if desired.

Notes

For spare ribs, add 20 to 30 more minutes of covered cook time. If you prefer a smokier profile, use smoked paprika in the rub and a hickory-style BBQ sauce.