Oven-Baked Ribs

Let’s set the scene: You've got an intense craving for saucy, tender ribs but don't have access to a grill. Heartbreaking, I know, but despair not: These oven-baked BBQ ribs are here to save the day. By cooking low-and-slow, you can make tender, fall-of-the-bone ribs in the comfort of your own kitchen. Paired with my classic homemade BBQ sauce, these tender ribs are the meal to make to win your game day or any summer dinner. If this is your first time making oven-baked ribs, read on for all of my tips on how to nail them.

What People Are Saying:
"Very delicious. Ribs were fall-off-the-bone tender (as advertised) and the flavor combo of the rub and the sauce was great. My husband said they were the best ribs I'd ever made. Thanks so much for this recipe—we'll look forward to enjoying it again!" - RedWheel

"Spectacular!!! This is a game changer recipe in our household. The ribs are perfectly tender and the sauce is sticky, tangy and sweet." - GoldBottleOpener

How To Make Oven-Baked Ribs

INGREDIENTS

Ribs

• Baby Back Ribs: For oven-baking, I prefer baby back ribs, which are leaner, more tender, and quicker-cooking than other ribs. The racks are also smaller and therefore easier to manage in the oven.
• Rub: I use a mixture of brown sugar, salt, garlic powder, black pepper, paprika, mustard powder, and cayenne to infuse the ribs with tons of sweet, savory, and spicy flavor.

BBQ Sauce

• Ketchup: I can’t resist a classic KC-style tomato-based BBQ sauce, so built my sauce form a ketchup base.
• Brown Sugar: A good BBQ should be an absolute flavor bomb that walks a line between intensely sweet and intensely tangy. I use brown sugar to deliver the sweetness while adding some molasses depth.
• Apple Cider Vinegar: For tanginess, I turn to apple cider vinegar, which brings along a little sweetness of its own and has a flavor that plays especially nice with the ketchup.
• Worcestershire Sauce: I use umami-packed Worcestershire to enhance the savory elements in the ketchup.
• Molasses: Adds sweetness and complexity but also helps to nail the texture. It’s not enough for a BBQ sauce to taste great—it’s got to be thick and sticky enough to cling to the ribs.
• Spices: I lean heavily on alliums—onion and garlic powder—to round out the flavor of the sauce.

STEP-BY-STEP INSTRUCTIONS

First things first: Rinse your ribs. Usually, ribs come vacuum-packed and the liquid they’re sitting in should be washed away. Run the ribs under cold water, pat dry, then peel off the “silverskin.” This is the shiny, white membrane on the cupped side of the ribs that tightens and turns the ribs tough and chewy once cooked.

The membrane should come off pretty easily, but if not, use your paring knife to help loosen things up. Pierce the membrane with a paring knife and run it as far under the membrane as you can to start loosening it from the ribs. Once you're able to get the tip of your knife under the membrane, you should be able to easily pull it off the ribs. Every now and then, you'll find a rack that has the membrane already removed. If you're not sure or if you'd rather not bother with it, ask the butcher at your favorite grocery store.

Now for the dry rub. Whisk the brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne in a small bowl until combined. Place the ribs on a foil-lined baking sheet, sprinkle the spice mixture over, and rub it in; really get into there, patting the rub into every inch of the ribs and making sure it adheres well.

Make sure the ribs are bone-side down, then cover the baking sheet tightly with foil and bake the ribs at 300° for 2 hours. Covering with foil traps in moisture and helps to break down connective tissue, yielding moist, tender ribs.

While the ribs are baking, make the sauce. You’ll need an hour for this, so don’t leave it to the last minute. Stir together all the sauce ingredients in a medium saucepan. Place over medium heat and bring to a boil. Reduce the heat and simmer the sauce for 1 hour, adjusting the heat as needed to maintain a simmer, until the sauce is reduced and thickened. Be sure to stir the sauce occasionally, scraping the bottom of the pan to prevent burning.

Once the ribs are done baking, remove them from the oven and heat the broiler. Carefully remove the foil from the ribs—watch out for steam—and generously brush them all over with BBQ sauce.

Return the ribs to the oven and broil until the sauce is a shade or two darker (a sign of caramelization). Serve the ribs with the remaining sauce alongside.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What is a serving size of baby-back ribs? I assume 4 to 5 ribs per adult, which comes to about 2 to 3 servings per rack.
• How to cook tender ribs: The key to cooking great baked ribs is a balance of low temp, lots of time, and moisture retention. I cook these at 300° for 2 hours under a tightly wrapped layer of foil. Don’t skip covering your ribs with foil—it ensures that not too much liquid escapes while the low-slow cook breaks down the connective tissue. When cooking, be sure to lay them bone-side down to create plenty of airflow around the rack. Then, baste with sauce and broil for a few minutes to caramelize and crisp the crust.

Storage

The BBQ sauce can be stored in the refrigerator for up to 2 weeks; it's an excellent candidate for prepping beforehand. If you have any leftover ribs, they can be refrigerated for up to 4 days or frozen, tightly wrapped in foil, for up to 3 months.