Looking for the best oven baked ribs recipe that delivers bold BBQ flavor with fall-off-the-bone tenderness? You’ve come to the right place. These ribs are easy to make, packed with seasoning, and finished under the broiler for that irresistible caramelized crust.
Why Oven Baked Ribs?
You don’t need a grill or smoker to make ribs that taste amazing. With this method, the oven does all the work—low and slow for tender meat, then a quick broil to lock in flavor.
Let’s dive into what makes these oven baked ribs a true winner for your next dinner.
Ingredients You’ll Need
Keep it simple. These pantry staples come together to season and elevate your ribs without overwhelming them.
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- ½ teaspoon Cajun seasoning (like Tony Chachere’s)
- Your favorite BBQ sauce (use as much as needed to fully coat the ribs)
What Kind of Ribs Should You Use?
For this recipe, pork ribs work best—either baby back ribs or St. Louis-style. Baby backs are leaner and cook a bit faster, while St. Louis ribs are meatier and deliver that hearty rib experience.
Choose what you like best. Either cut will shine with this cooking method.
Step-by-Step Instructions
1. Prep Your Ribs
Start by preheating your oven to 375°F.
Then prepare your ribs:
- Remove the silver skin (the thin membrane on the bone side). This helps the seasoning stick and keeps the ribs tender.
- Pat the ribs dry using paper towels.
2. Season Generously
In a small bowl, combine:
- Onion powder
- Black pepper
- Light brown sugar
- Kosher salt
- Cajun seasoning
- Red wine vinegar (for extra tang)
Rub this mixture all over the ribs—both sides. Don’t be shy. The more even the coat, the better the flavor.
3. Bake Low and Slow
Place the seasoned ribs on a baking tray or in a baking dish. Cover tightly with aluminum foil.
Bake in the preheated oven at 375°F for 2 hours.
The foil traps moisture, helping the ribs break down and become fork-tender.
What Happens While They Bake?
As they cook, the fat renders and the seasoning forms a light crust. You might notice some of the rub sliding off—that’s normal.
Don’t worry. The next step is where the magic happens.
4. Broil with BBQ Sauce
After 2 hours, remove the ribs from the oven and discard the foil.
- Set your oven to high broil.
- Generously coat the ribs with your preferred BBQ sauce.
Tip: Use a basting brush or spoon to spread the sauce evenly.
Slide the ribs back into the oven—uncovered—for 1 to 2 minutes.
Watch them closely. Broiling can quickly burn the sugars in the sauce. You’re looking for bubbling, caramelized edges—not charred ribs.
5. Cool, Cut, and Serve
Let the ribs rest for 5–10 minutes before slicing.
- This keeps the juices locked in.
- Use a sharp knife to slice between each bone.
Now they’re ready to serve—juicy, sticky, and full of BBQ goodness.
Serving Suggestions
What goes with ribs? Keep it classic or mix it up.
Great sides to consider:
- Creamy coleslaw
- Cornbread or butter-swim biscuits
- Roasted potatoes or baked mac and cheese
- Pickles or sliced onions for a bit of crunch
Pro Tips for Perfect Ribs
Want to take your rib game to the next level?
- Use a meat thermometer. Ribs are done at around 190–203°F, when collagen breaks down and they become tender.
- Try marinating overnight. Let the spice rub sit on the ribs in the fridge for 12–24 hours before baking.
- Use a wire rack. Placing ribs on a rack over a baking sheet helps air circulate, giving better texture.
FAQs
Can I use beef ribs?
Yes, but adjust the cooking time—beef ribs are usually larger and need more time in the oven.
Can I prep these ahead of time?
Absolutely. You can season and bake the ribs up to a day in advance. Just reheat and broil when ready to serve.
How do I store leftovers?
Wrap in foil or store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
What’s the best BBQ sauce to use?
Use what you love—sweet, spicy, smoky, or tangy. Homemade or store-bought both work.
Oven baked ribs are a game-changer. No smoker? No problem.
This recipe brings bold BBQ flavor right from your oven to your plate—without the hassle.
The key is in the slow baking, generous seasoning, and that quick broil for the finish.
Next time you’re craving ribs, skip the takeout. Try this recipe instead.
You’ll be surprised how easy and flavorful it is.
Want to impress at your next cookout—or just spice up a weeknight dinner?
These oven baked ribs won’t let you down.
Ready to give them a try? Let me know how yours turn out.
