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If you want ribs that are truly fall-off-the-bone tender with rich, smoky flavor and a sticky caramelized finish, you don’t need a grill—you just need this family-loved oven method. This recipe has been perfected over decades, and with my signature rib rub and easy, foolproof technique, you’ll get restaurant-quality oven-baked ribs right from your kitchen every single time.
Get Ready for the BEST Oven-Baked Ribs
This rib recipe is one of the first dishes my mom taught me to make. She believed that great ribs came down to patience (the kind that tests your soul while the smell fills the kitchen) and seasoning—and she was right.
My husband and I even developed our own signature rib spice rub to take the flavor to the next level. What started as my mom’s tried-and-true method has become the rib recipe our friends and family now beg for. It’s our family’s go-to recipe and truly the best way to get perfect juicy ribs at home.
What makes these crave-worthy?
❥ Melt-in-your-mouth tender: Fall-off-the-bone goodness every single time.
❥ Surprisingly easy: 10 minutes of prep, the oven does all the work.
❥ Slow roasted for authentic flavor: No boiling or bland ribs, just rich, smoky taste from the dry rub and low heat.
❥ No grill or smoker needed: You get barbecue-quality ribs right in your oven all year long.
NikkiWhat You Need To Make Baked Ribs in the Oven
- Baby Back Ribs: These are pork loin back ribs with tender meat and smaller bones compared to spare ribs. Look for well-marbled racks; I buy the two-pack from Sam’s Club because they’re consistent in size and quality, and a great price.
- Yellow Mustard: Acts as a binder to help the dry rub stick and adds a subtle tang. You won’t taste mustard in the finished ribs. French’s Yellow Mustard is my go-to.
- Dry Rib Rub: This is where the flavor starts. Use a homemade rib rub for the best balance of sweet, smoky, and savory, or use your favorite store-bought blend.
- BBQ Sauce: Choose a sauce you love because it becomes the final layer of flavor. I use KC Masterpiece for its rich, classic barbecue taste, but any thick, sweet, or smoky sauce works.
How To Make Oven Baked Pork Ribs
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat the Oven and Prep the Ribs
Line a rimmed baking sheet or roasting pan with heavy-duty foil.
Rinse the ribs under cool water.
Step 2 | How to Remove the Membrane
Pat them completely dry with paper towels. If your racks are too large to fit in your pan, cut them in half to make them easier to handle.
Flip the ribs so the bone side is facing up. Slide a butter knife under the thin, shiny membrane to loosen it, then use a paper towel to grip the edge and pull it off. Removing the membrane is important; it helps the seasoning penetrate the meat and results in more tender ribs.
Step 3 | Season the Ribs
Rub a light coat of yellow mustard all over the ribs. This acts as a binder and helps the dry rub stick.
Generously season both sides of the ribs with the dry rib rub, pressing it in so it adheres well.
Step 4 | Bake Low and Slow
Cover the ribs tightly with foil, sealing the pan completely to lock in moisture.
Place the ribs in a 275°F oven on the center rack and bake for 2½ hours until tender.
Step 5 | Sauce and Finish in the Oven
Carefully open the foil and expose the ribs. Brush a generous layer of barbecue sauce over the top. Increase the oven temperature to 400°F and return the ribs to the oven, uncovered, for 25 minutes to allow the sauce to set.
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Step 6 | Broil for Caramelization
Turn the oven to broil and place the ribs back in for 3 to 5 minutes, just until the sauce begins to bubble and caramelize. For extra saucy ribs, brush on another layer of sauce and broil again briefly.
Nikki’s Tip: You can absolutely finish the ribs on the grill instead of in the oven, if you like! My dad did this often when he wanted to fire up the grill for even extra flavor!
Step 7 | Rest and Serve
Remove the ribs from the oven and allow them to rest for a few minutes. Slice between the bones and serve with additional barbecue sauce, if desired.
How Long to Cook Oven Baked Baby Back Ribs
Baby back ribs turn out best when cooked low and slow. At 275°F, they take about 2½ hours to become tender, followed by a short finish at a higher temperature to set the sauce and caramelize the edges. Total cook time is about 3 hours, and the end result is ribs that are juicy, tender, and fall-off-the-bone delicious.
But not all ribs are exactly the same! Different cuts need slightly different cooking times based on their fat content and thickness. Here’s a simple breakdown:
How to Tell When Ribs Are Done
- The meat has shrunk back from the ends of the bones about ¼ inch.
- You can pick up the ribs with tongs, and the rack bends easily and begins to crack on top.
- A toothpick glides into the meat between the bones with no resistance (just like testing a cake).
If the meat is not tender, it still needs more cook time. Add another 20 minutes and then retest. Although when cooking baby back ribs with my method, I have yet to have this happen. Adjust cook times for other rib types.
Fall-Off-the-Bone Ribs: Internal Temperature: 190–205°F. Texture: Meat easily pulls away from the bone and may even fall off when lifted.
Tender With a Little Bite: Internal Temperature: 180–185°F. Texture: Still tender and juicy, but it clings slightly to the bone when you bite. If you want your ribs to still have a little bite, reduce the initial cook time to 2 to 2 ¼ hours.
Oven Cooking Times by Rib Type
St. Louis–Style Ribs
- Oven Temp: 275°F
- Cook Time: 3 to 3½ hours covered, then 25 minutes uncovered with sauce
- Texture: Meatier with more fat, needs more time to break down
Spare Ribs
- Oven Temp: 275°F
- Cook Time: 3½ to 4 hours covered, then 25 minutes uncovered with sauce
- Texture: Larger rack, more connective tissue, benefits from extra time
Country-Style Ribs
- Oven Temp: 300°F
- Cook Time: 2 to 2½ hours uncovered or lightly covered
- Texture: Cut from the shoulder, very meaty—technically not true ribs, but they cook beautifully in the oven
FAQs for Baked Ribs in the Oven
Ribs should be cooked covered during the first stage in the oven. Wrapping them tightly in foil traps in steam and moisture, which is what makes the meat tender. Once they’re nearly done, you’ll uncover them, add sauce, and finish them uncovered to caramelize and build that sticky glaze.
Always place ribs meat side up when cooking in the oven. The fat and juices render down and baste the meat as it cooks, keeping it moist and flavorful. If you accidentally place the meat side down, you risk overcooking the meat and drying it out.
The key is low heat, wrapping properly, and not skipping the foil step. Cooking ribs low and slow at 275°F and sealing them tightly in foil locks in moisture. Adding sauce during the final stage also helps keep them juicy and adds flavor back to the surface.
For tender, fall-off-the-bone ribs, the internal temperature should be between 190°F and 205°F. This is the point where the collagen in the meat breaks down into gelatin, giving you that melt-in-your-mouth texture.
What to Serve With This Oven-Baked Ribs Recipe
I love ribs paired with classic sides that complement the savory flavors. Coleslaw, corn on the cob, baked beans, and potato salad are always a hit and make it feel like a true barbecue-style meal—even when you cooked everything indoors. If you’re craving something warm and cozy, mac and cheese, cheesy potatoes, or skillet cornbread are perfect for soaking up every drop of sauce.
For something lighter, a fresh garden salad, grilled veggies, or fruit salad adds a refreshing contrast to the smoky ribs and rounds out dinner.
More Favorite Main Dish Ideas to Try
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Oven Baked Pork Ribs
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Ingredients
- 2 large racks baby back ribs - pork loin back ribs, about 3-3.25 pounds per rack (I buy them at Sam’s Club, and they are usually about 6.5 to 6.7 pounds of ribs in a 2-pack)
- 4 tablespoons yellow mustard - 1 tablespoon per side
- 1 ½ to 2 cups BBQ Sauce - your favorite brand or to taste , we love KC Masterpiece
- homemade dry rib rub - or your favorite rub
Instructions
- Preheat the oven to 275°F. Line a rimmed baking sheet with heavy-duty foil.
- Rinse ribs and pat dry with paper towels. Remove the silver skin/membrane from the back of the ribs (tip: loosen with a butter knife, then grip with a paper towel to pull it off). Cut racks in half if needed for easier handling.
- Rub a light coat of yellow mustard all over the rib.
- Starting on the less meaty side, season generously with Dry Rib Rub on all sides.
- Place the ribs meaty side up on the foil lined baking sheet.
- Cover the ribs tightly with foil, sealing the baking sheet well.
- Bake on the center rack for 2½ hours.
- Carefully remove the ribs from the oven and open the foil. If there is an excess of liquid you can pour the liquid off the baking. Brush ribs generously with barbecue sauce. Do not rewrap.
- Increase oven temperature to 400°F (no need to wait for it to preheat). Return ribs, uncovered, to the oven for 25 minutes.
- For fall-off-the-bone ribs, check that the internal temperature reaches 190–205°F.
- Set the oven to broil. Place ribs under the broiler for 3–5 minutes, until the sauce caramelizes. For saucier ribs, brush on another layer of barbecue sauce (if desired) and broil again.
- Let rest for a few minutes before slicing and serving.
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Notes
- Rub: A store-bought rub can be substituted for our homemade rub, or salt and pepper can be used as an alternative.
