These ribs are insanely good, and I don’t say that lightly. They are, in fact, my dad’s recipe. I’ve done a post about his ribs before, first version is here. As always, he’s tinkered with the recipe, been doing it for years, which is how he has ended up with a recipe that is this good. He was also nice enough to share it with me, knowing full well I’m sharing it with you. The main update for this version is the cooking method. These are incredibly low maintenance ribs, like no grill required. They’re done completely in the oven, low and slow is the name of the game. You could certainly make these ribs on the grill, you just don’t have to. If you do go the grill route, keep an eye on the temp and try to use indirect heat if you can (space permitting and all).
There are two parts to the recipe, the rub and then the cook. You can make a big batch of the rub, double or triple the recipe if you like and then you have it on hand for whenever you want it. As far as the ribs go, make as many, or as few, as you want. You can scale it up or down however you like. Here I’m giving you quantities to generously serve 4 people assuming you’re making some sides to go along with. I made a Celery, Apple and Fennel Salad and my mom’s potato salad. Both are excellent. 10/10 would recommend.
These ribs take about 4 hours from start to finish, that includes an hour for the rub to sit, but almost all of it is hands-off and trust me it is well worth it. These ribs are succulent, flavorful and incredibly tender. Like literally fall of the bone. Do not be alarmed, that time is all passive. The actual active prep time is mere minutes, maybe 5 in total. Ok, now onto the recipe…
These ribs are succulent, flavorful and incredibly tender.
Ingredients You’ll Need
For The Ribs
- Pork ribs – St. Louis-style ribs are ideal here, but baby back ribs work perfectly as well. (Check out the info below for more details about the differences between baby back and St. Louis-style ribs.)
- BBQ sauce – Any kind you like. It’ll get slathered on the ribs at the end and broiled until sticky and charred.
The Dry Rub
This is the best dry rub seasoning for ribs. I love making a big batch to have ready to go whenever I need it. It goes great on chicken, shrimp, or even used as a fajita seasoning.
- Dark brown sugar – I’m using dark brown sugar here since it contains more molasses than light brown sugar and has more flavor, but you could swap in light brown sugar in a pinch if needed.
- Diamond Crystal kosher salt – This recipe was developed using Diamond Crystal kosher salt. It has a much lighter crystal than typical table salt, so you’ll need to adjust the quantity if you’re using a different brand of salt.
- Freshly ground black pepper – This dry rub uses lots of black pepper. It gives a little spice, but I mainly want it here to add that wonderful, complex floral flavor. You do need to freshly grind it. Pre-ground black pepper won’t have the same flavor.
- Paprika – You want to use sweet paprika here. It gives the ribs great color as well as lots of flavor.
- Garlic powder and onion powder – A pretty classic flavor combo for ribs. Make sure your dried spices are nice and fresh for maximum flavor.
- Ground fennel seed – Ground fennel adds a sweet, licorice-like flavor that complements the ribs so well. You can totally make these without the fennel if you don’t have it, but I highly suggest using it if you can.
- Cayenne pepper – You want a cayenne pepper that adds both heat and flavor. Make sure it’s fresh and hasn’t been sitting around in your spice cabinet for years.
- Chili powder – Chili powder is a spice blend made from dried, ground chili peppers along with other spices like cumin, garlic powder, oregano, and sometimes salt. The exact blend can vary depending on the brand, so use one you like.
Should I use Baby Back or St. Louis style ribs?
I like both, I would lean more towards using St. Louis Style ribs, but I typically will get whichever is available and have made this recipe with both and they turn out great. You’ll see in the images that I used baby back ribs to make these easy oven baked ribs.
Baby Back Ribs
Baby back ribs, also known as back ribs or loin ribs, are a type of pork rib cut that comes from the upper part of the pig’s ribcage, near the spine. They are typically curved and have meat between the bones and on top of them. They’re called “baby” back because they are shorter in length compared to spare ribs. Baby back ribs are known for their tender, lean meat and are prized for their delicious flavor.
St. Louis Style Ribs
St. Louis-style ribs are cut from the spare ribs, which are located closer to the belly of the pig, and are trimmed in a specific way to create a more uniform and rectangular shape. This results in a rack of ribs that is more uniform in shape as compared to baby back ribs. They are delicious.
How Long to Cook Pork Ribs in the Oven
Bake your pork ribs uncovered at 275°F (135°C) for 30 minutes, then wrap them in foil and bake at 300°F (150°C) for 2½ hours. Finish them off with BBQ sauce for about 10 minutes. That’s just over 3 hours of hands-off oven time for some incredibly good, fall-off-the-bone ribs. You can also check and make sure to reach an internal temperature of 195 to 203°F. This method works for both baby back ribs and St. Louis–style ribs. Larger, untrimmed spare ribs may need a little extra time, so check that the meat is pulling back from the bones before you glaze them.
How to Make Easy Oven-Baked Pork Ribs
This recipe mainly consists of two parts: making the dry rub and cooking the ribs. Both are super simple and straightforward.
- Make the Dry Rub
To make the rub, combine all of the ingredients and mix well. Set aside. - Prep the Ribs
Remove the silverskin from the back of the ribs. Slice the racks in half if needed, depending on the size of your baking tray. Line baking trays with aluminum foil. - Season with the Dry Rub
Pat the ribs dry with a paper towel to ensure the rub sticks well. Coat the ribs with the dry rub on all sides and let them sit for an hour. - Bake the Ribs
Preheat the oven to 275°F (135°C). Cook the ribs uncovered for 30 minutes. Then wrap the ribs in foil, increase the oven temperature to 300°F (150°C), and cook for another 2 1/2 hours. - Finish with a BBQ Glaze
Remove the ribs from the oven and carefully open the foil. Thinly coat the ribs with BBQ sauce. Return them to the oven for about 10 minutes, until the sauce looks slightly reduced and sticky on top of the ribs. Remove from the oven, slice, and eat up!
What are the differences in Baking vs Grilling Ribs?
Baking and grilling are two popular methods for cooking ribs. Clearly we are making easy oven baked ribs, so we’re going with the baking route, but you can do this whole process with a grill, you’ll need to keep a close eye on the temperature.
Baking Ribs
Baking ribs typically involves cooking them in the oven at a low temperature for an extended period of time, often wrapped in foil to help retain moisture. This method results in tender, fall-off-the-bone ribs with a rich, roasted flavor. Baking is a great option for ribs when you want them to be very tender and when outdoor grilling is not possible. I also tend to prefer it since I can easily control my oven temp and let them do their thing for a few hours.
Grilling Ribs
Grilling ribs, on the other hand, involves cooking them over an open flame or hot coals using both direct and indirect heat. This method helps impart a smoky flavor to the ribs and creates a charred, caramelized exterior. Grilling is ideal for those who prefer ribs with a bit of a crust and a smoky flavor.
What is the best temperature to make easy oven baked ribs?
The best temperature to bake ribs is typically around 275°F to 300°F (135°C to 150°C). Cooking ribs at this temperature allows them to cook low and slow, which helps break down the tough connective tissues and makes the meat tender and juicy.
What is a dry rub?
A dry rub is a mixture of dry spices, herbs, salt, sugar, and other seasonings that is used to coat meat before cooking. The purpose of a dry rub is to add flavor and create a crust on the exterior of the meat. It is very commonly used in barbecue and grilling recipes and is perfect to season these easy oven baked ribs.
Dry rubs can vary widely in flavor, depending on the spices and seasonings used. The rub is typically applied to the meat several hours or even overnight before cooking to allow the flavors to penetrate the meat.
Tips for the Best Oven-Baked Ribs
- Make sure to remove the silverskin! – Removing the silverskin from the back of the ribs helps the seasoning penetrate better and keeps the ribs from turning chewy.
- Dry the ribs before rubbing – Patting the ribs dry with paper towels helps the dry rub stick evenly and creates a better crust as the ribs cook.
- Don’t rush the resting time – Letting the ribs sit with the dry rub for at least an hour gives the salt and spices time to deeply season the meat.
- Broil at the end for a sticky, crispy crust – A quick blast under the broiler caramelizes the BBQ sauce and gives the ribs those delicious sticky, charred edges.
What to serve with easy oven baked ribs?
Since ribs are pretty rich and fatty, I tend to like a salad to go along with them. Some of my favorites are a Five Spiced Celery, Apple and Fennel Salad, a Watermelon and Feta Salad or even a Creamy Yogurt Ranch Salad. All are great options.
More Recipes to Try
Grilled Skirt Steak Fajitas – This mouthwatering grilled skirt steak fajitas recipe features a bold chipotle-orange marinade and perfectly charred veggies. This easy fajita recipe delivers big flavor right at home.
Grilled Mahi Mahi Recipe – A simple and easy grilled mahi mahi recipe. Learn how to grill mahi mahi perfectly, plus tips, my favorite toppings, and an easy fajita seasoning blend to flavor your fish.
Dry Brined Roasted Chicken – A perfectly juicy dry brined roasted chicken with golden, crispy skin and tender, fall-off-the-bone meat. This easy oven-roasted chicken method uses a simple dry brine and slow roasting for incredible flavor and texture — every time.
Crispy Baked Chicken Wings – Crispy oven baked chicken wings with a sweet and spicy Calabrian chili sauce, served with a creamy Gorgonzola blue cheese dressing—no frying needed!
Crispy Fried Pork Cutlets with Citrus Arugula Salad – Perfectly crispy fried pork cutlets (pork Milanese) paired with a bright citrus arugula salad. This easy boneless pork cutlet recipe is quick to make and so delicious!
Skirt Steak Salad with Blue Cheese Dressing – Perfectly grilled skirt steak over crisp romaine lettuce with cherry tomatoes, crumbled bacon and the best homemade blue cheese dressing
FAQs
How long do you bake ribs at 275°F?
Start with 30 minutes uncovered, then wrap in foil and bake at 300°F for another 2.5 hours, then finish with BBQ sauce for 10 minutes. Total cook time is about 3 hours 10 minutes of passive oven time.
Should I cover ribs with foil when baking in the oven?
Yes! Wrapping in foil is the key to those tender, juicy ribs. The foil traps in steam and moisture, which breaks down the tough connective tissue in your ribs. Unwrap at the end to add the BBQ glaze and get a sticky, caramelized crust.
What temperature should oven baked ribs be when done?
For fall-off-the-bone ribs, aim for an internal temperature of 195-203°F. At this temperature the collagen has fully broken down into gelatin, giving you that melt-in-your-mouth texture.
Baby back ribs vs St. Louis style — which is better for oven baking?
Both work great with this recipe. Baby back ribs are leaner and slightly more tender. St. Louis style ribs have more fat and a meatier bite. Whichever you find at your store will turn out delicious.
Can I make oven baked ribs ahead of time?
Absolutely! Apply the dry rub and refrigerate overnight before baking for super flavorful ribs. Or bake fully, cool, and refrigerate for up to 3 days. Reheat wrapped in foil at 275°F for 20 minutes then finish with BBQ sauce under the broiler for that sticky glazed exterior.
How do I get a sticky glaze on oven baked ribs?
After adding BBQ sauce, return the ribs to the oven uncovered for 10 minutes. For an extra sticky finish, broil for 2-3 minutes at the very end, be sure to watch them closely so they don’t burn!
Can I use boneless pork ribs with this recipe?
Yes! Boneless pork ribs work great with this method and come out delicious.
Easy Oven Baked Pork Ribs
Equipment
- 2 Sheet Trays
Ingredients
The Rub
- 3 tbsp dark brown sugar
- 2 tbsp diamond crystal kosher salt
- 2 tbsp fresh ground black pepper
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground fennel seed
- 1 tsp cayenne pepper
- 1 tbsp chili powder
The Rest
- 2 racks pork ribs baby back or St. Louis style
- BBQ Sauce
Instructions
- To make your rub, combine your ingredients and mix well. Set aside.
- Remove the silverskin on the back of your ribs. Slice racks in half, if you need to, depending on the size of your cooking tray. Line baking trays with aluminum foil.
- Dry ribs with a paper towel to ensure your rub sticks. Coat ribs in dry rub on all sides and let sit for an hour.
- Preheat oven to 275°F (135°C). Cook ribs uncovered for 30 minutes. Then, wrap ribs in foil, turn oven to 300°F (150°C) and cook ribs for another 2 1/2 hours.
- Remove ribs from oven, open the foil and thinly sauce ribs with BBQ sauce. Return to the oven for about 10 minutes, until the BBQ sauce looks slightly reduced and gotten sticky and delish on the top of those ribs.
- Remove from oven, slice and eat up!
Did You Make This Recipe?
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
27 thoughts on Easy Oven Baked Pork Ribs
Delish!!
Less fussy and tastes better than the big name recipes I usually use. Will certainly make it again.
Joe, I’m SO glad you liked it! This just made my day.
This is how I do them every time more or less. I skip the pre foil 30 min and just do foil and 275 until ready for sauce. Perfect every time.
Try adding a bit of nutmeg and cyan!
Oh yum!! I gotta try adding in some nutmeg. Sounds delicious.
This recipe was so easy and simply! I’m glad I found it online! Thank you! I will be looking for other recipes you posted 😊
Amazing! So glad you liked it.
This recipe was so easy and simple! I’m glad I found it online! Thank you! I will be looking for other recipes you posted 😊
Giving this recipe a try for the first time – really looks good!
Hi James, I hope you like it! It’s one of my favorites.
3 times doing my rods this way and family and friends love the off the bond ribs.
So glad you like them! Love to hear it.
After applying the dry rub, do you leave them at room temperature for an hour, or in the fridge?
I leave them out at room temperature for an hour and then put them right into the oven. If you’re going to wait longer than an hour to cook them, store them in the fridge and take them out when you start preheating your oven.
THE BEST ribs we’ve EVER had !!! Many thanks to you and your Dad for posting this. I was in a rush, so I skipped the ‘let sit 1 hour’ and pre-foil baking. Baked two and 3/4 hours at 300 F. convection and then followed the BBQ sauce baking instructions. Absolute perfection !!!
I cooked with boneless pork ribs and they came out delicious!
Amazing. So happy to hear it! I haven’t done this recipe with boneless ribs before, but now I think I have to try it
I just made these and they are hands down the best ribs I’ve ever made. So tender they fell off the bone! I decided to broil them for the last 2 minutes to get them a little crispier on top.
So happy to hear it, Effy! Glad you enjoyed them!
Can I perpare the ribs the night before?
Absolutely! You can prep them, add the spice rub, and refrigerate them to marinate overnight. Or, you can bake them, let them cool, stash them in the fridge overnight, and then finish them under the broiler with your BBQ sauce.
These turned out amazing! Back for a 2nd try.
So happy to hear it!!
So good, I only made and used the dry rub and it was still so delicious! Used it on pork ribs and my teenage boys gave them a rave review!
Love to hear it! Glad they passed the ultimate taste test!
Can beef ribs be used with this recipe? Does the cooking time change?
I haven’t tried this with beef ribs, but I imagine they would be delicious! You’ll need to bake them longer, since they’re bigger. I would add about an hour to the bake time, check to make sure they are super tender, and if not cook for another hour. So, all in all, they may take 1-2 hours more.