Juicy, tender Oven Baked Barbecue Ribs are fall-off-the-bone delicious!
These barbecue ribs are hands down a family favorite. There is nothing better than letting your oven do all the work for you! If you love juicy, tender fall off the bone ribs then this Oven Baked Barbecue Ribs recipe is for you! Just because summer is almost over doesn’t mean your “grilling” days have to be.
WHY YOU’LL LOVE THIS RECIPE
- These Oven Baked Barbecue Ribs are fantastic all year long. This is a fairly simple recipe to follow that will teach you how to cook ribs in the oven!
- With these slow-cooked, flavorful, and juicy ribs, you can enjoy a tender and succulent barbecue flavor that will surely impress.
- Make sure you don’t skip the step about wrapping these ribs tightly in aluminum foil which traps the air and helps them steam. This also makes them super tender!
- Adding your favorite BBQ sauce and broiling them at the end for a couple of minutes allows them to caramelize and get a little char. Which is so worth it!
- Give it at least 45 minutes to an hour in the oven before you check them for the first time.
- If you love that smoky flavor from the grill, add a dash or two of liquid smoke to your barbecue sauce…thank me later!
- The meat should easily separate from the bone when pulled. Insert a fork into a piece of the flesh and give it a little pull if you’re unsure if they’re tender. It should break easily.
- If not, return it to the oven for an additional 30 or so minutes. Just keep in mind that, depending on the size of the ribs, roasting them to perfection might increase your cook time.
WHAT TYPE OF RIBS SHOULD I USE?
Any type of pork ribs will work for this recipe, but baby back ribs are our preference.
Baby Back Ribs come from the top of the ribcage between the spine and spare ribs. They are much leaner and smaller than other cuts, making them a popular choice for those who prefer a less fatty option.
St. Louis-Style Ribs come from the belly of the pig and are cut from the spare ribs. They have more fat than baby back ribs, which can make them super flavorful tender ribs.
DO I HAVE TO REMOVE THE MEMBRANE (SILVER SKIN) FROM RIBS?
Well, you certainly can leave the membrane on and some ribs already have them removed for you. BUT I highly recommend it. Removing the thin membrane from the back of the ribs will help all of the amazing spices get through to both sides of the ribs. Which in return makes the ribs super tender and flavorful. To do this you will want to slide a paring knife under the silver skin on the backside of the ribs. Then use your fingers to pull the membrane off the best you can. I almost always use a paper towel to help grab the membrane to pull it because it can be pretty slippery. Here is a great video to walk you through how to remove the membrane. to grab it by using a paper towel.
HOW DO YOU TELL WHETHER THE RIBS IN THE OVEN ARE DONE?
When the bone easily separates from the meat when pulled, your ribs are cooked.
IS IT BETTER TO COOK RIBS WITH THE BONE UP OR DOWN?
The meaty side of the ribs should always be facing up while the bone side is cooking.
HOW DO YOU REHEAT LEFTOVER BBQ RIBS?
The oven is my favorite option, it warms the meat through again without making the meat tough like a microwave can. Microwaving is also fine, just warm them in shorter increments until the ribs are just warmed through.
WHAT SIDES TO EAT WITH RIBS?
Questions about these Oven Baked Barbecue Ribs? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Oven Baked Barbecue Ribs
- 3 lbs Baby Back Ribs
- ⅓ Cup Light Brown Sugar + additional to line your foil with
- 1 Tablespoon Onion Powder
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Garlic Powder
- ¼ Teaspoon Cayenne Pepper
- 1 Tablespoon Chili Powder
- Kosher Salt and Black Pepper, as needed
- ½ Cup Apple Cider Vinegar
- 1 Cup Apple Juice
- 1 Bottle of your Favorite Barbecue Sauce
- Yellow Mustard, to coat the Ribs
- 6-8 Tablespoons Unsalted Butter
- Honey, as needed
- Preheat your oven to 275℉. Remove the membrane from your ribs.
- Generously coat your ribs in yellow mustard. Add all of your spices including the brown sugar in a small bowl to combine and coat your ribs all over with the spice mix.
- Line a large baking sheet with foil then place a wired rack on top to catch any drippings.
- Place the baby Back Ribs in the oven to cook uncovered for about 45 minutes. After the first 45 minutes, mix the apple cider vinegar and apple juice together and use it to “spritz” or brush on your ribs to keep them nice and moist. Place them back in the oven to cook for another 30 minutes.
- Get 1- 2 large pieces of aluminum foil nestled in each other then sprinkle some additional brown sugar on the bottom along with a few generous drizzles of honey and 6-8 Tablespoons of sliced butter pieces spread over the brown sugar and honey.
- Remove your ribs from the oven and add them to the aluminum foil (face down with the rib cage up) with the brown sugar, honey and butter. Cover tightly and add them to the baking sheet on top of the wired rack.
- Bake the ribs for about 1-2 ½ hours (depending on the size) at the same temperature of 275℉.
- Be sure to “spritz” or brush your ribs every 45-ish minutes to keep them nice and moist.
- Once the Ribs are fork tender, remove them from the oven and peel back the foil and slather on your favorite Barbecue sauce.
- Place them in the oven on broil for about 5-ish minutes (be sure to watch them so the sauce doesn’t burn). Remove from the oven, cool and enjoy these fall off the bone ribs!