Everyone is doing ribs right now. Tis the season, right? The holiday is fast approaching, summer is in full effect, and they’re the perfect thing to make for just a few people or a full crowd. 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 do take 4 hrs 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.
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.
What are the differences in Baking vs Grilling Ribs?
Baking and grilling are two popular methods for cooking ribs. Cleary 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.
What Ingredients do I need to make the dry rub?
Brown Sugar
Brown sugar is available in light and dark varieties, with dark brown sugar containing more molasses and having a stronger flavor which is why we are using it here.
Kosher Salt, Preferably Diamond Crystal Kosher Salt
Kosher salt is a coarse-grained salt that is commonly used in cooking and seasoning. Unlike table salt, which has fine grains and often contains additives like iodine, kosher salt has larger, irregularly shaped grains. This makes it ideal for sprinkling over food before cooking or for seasoning dishes, as its larger grains make it easier to control the amount of salt being added.
Diamond Crystal Salt is a brand of kosher salt known for its unique shape and texture. Diamond Crystal Salt is often preferred for its ability to dissolve quickly and evenly, making it ideal for cooking, baking, and seasoning. It can be used in place of table salt in most recipes, but because it is less dense than table salt, you may need to use slightly more to achieve the same level of saltiness.
Paprika
Paprika is made from ground, dried peppers, specifically Capsicum annuum. It is known for its vibrant red color and ranges in flavor from mild and sweet to hot, depending on the variety of pepper used. You want to use sweet paprika here.
Garlic powder
Garlic powder is made from dehydrated, finely ground garlic cloves. It has a strong, pungent flavor, which is slightly milder than fresh garlic.
Onion powder
Onion powder made from dehydrated, ground onions. It has a sweet, pungent flavor.
Ground fennel
Ground fennel is made from the seeds of the fennel plant that have been dried and ground into a powder. Fennel seeds have a sweet, licorice-like flavor, and ground fennel is used as a seasoning in a variety of dishes to add a warm, aromatic flavor.
Cayenne Pepper
Cayenne pepper is made from dried and ground red chili peppers, specifically from the Capsicum annuum family. It is named after the city of Cayenne in French Guiana and is known for its fiery heat and pungent flavor.
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 or recipe. It typically has a rich, earthy flavor with a moderate level of heat.
It’s important to note that chili powder is different from pure ground chili peppers. This is a spice blend. Chili powder is milder and is more about the flavor profile of the blend rather than just heat.
What are some side dishes 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.
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?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
14 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.