Oven Baked Ribs are the perfect meal for rainy days when you just don’t have access to your grill. I like cooking ribs in the oven because it’s super easy and they turn out so moist. These dry-rubbed ribs are one of our favorite easy dinners!
5-Star Review
“Made these oven baked ribs today they were awesome!!” -Loretta
Easy Oven Baked Ribs Recipe
Ribs are great on the grill, but oven baked ribs might be even better! Baking them low and slow locks in all that juicy, tender goodness and lets the flavors of the dry rub really shine. The spice blend caramelizes beautifully in the oven, creating that irresistible crust without the need for constant flipping or basting. Plus, this recipe is practically hands-off once it’s in the oven—making it perfect for entertaining or lazy weekend dinners. Make a double batch of the dry rub and stash it in the fridge to level up chicken, pork chops, or even roasted veggies all week long!
For more tips and tricks, check out my guide on how to cook ribs!
Oven Baked Ribs Recipe
Equipment
- Baking Sheet
Ingredients
For the Ribs
- 4 pounds baby back ribs or spare ribs, cook time will vary
- ¼ cup Dijon mustard
- 1 teaspoon liquid smoke optional or use smoked paprika
- ½ cup spice rub (see recipe below)
- ½ cup barbecue sauce store-bought (Blues Hog recommended) or homemade
For the Spice Rub
- ½ cup dark brown sugar
- 1½ teaspoons ground smoked paprika or sweet paprika
- 1 teaspoon granulated garlic — not garlic salt!
- 1 teaspoon granulated onion — not onion salt!
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground ancho pepper or chipotle pepper
- 1 teaspoon ground mustard
- ½ teaspoon ground cayenne pepper
Instructions
- Line a baking sheet with double layers of aluminum foil and set a cooling rack inside the pan. The rack allows for heat to circulate evenly on all sides of the ribs. Place the ribs on the rack.4 pounds baby back ribs
- In a large bowl, combine all dry rub ingredients and whisk well until all ingredients are completely incorporated.½ cup dark brown sugar, 1½ teaspoons ground smoked paprika, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, ½ teaspoon ground ancho pepper, 1 teaspoon ground mustard, ½ teaspoon ground cayenne pepper
- In a small bowl, mix the mustard and the liquid smoke. Brush a thin layer of the mustard/liquid smoke mixture over both sides of the ribs. Sprinkle the dry rub over the mustard and pat it gently so the rub will adhere to the meat. If desired, the seasoned meat can sit overnight in the fridge, just be sure to cover the pan tightly with foil.¼ cup Dijon mustard, 1 teaspoon liquid smoke, ½ cup spice rub
- When ready to cook the ribs, set the oven to broil and place the pan on the top rack of the oven. Broil the ribs (watching closely) for 4-5 minutes or until the dry rub sugar is bubbling and ribs are browned.
- Remove the ribs from the oven and set the oven to 300°F. Move the oven rack to the middle position of the oven (wear oven mitts!). Once the oven has heated to 300°F, place the pan of ribs (uncovered) in the oven. If cooking Baby Back Ribs, roast the ribs for 1½-2 hours. If cooking Spare Ribs, roast for 2½-3 hours. Halfway through cooking, cover the ribs with aluminum foil to keep them from getting dry.
- After the ribs have cooked with only 30 minutes left, brush the ribs lightly with barbecue sauce. Cover with foil and cook until the ribs are fork-tender when tested in the thickest part of the ribs.½ cup barbecue sauce
- Allow the ribs to rest, covered for 15 minutes.
- To serve, cut between the bones to separate into individual ribs. Serve with extra barbecue sauce or your favorite dipping sauce.
Becky’s Tips
- Remove the membrane from the back of the ribs for better tenderness. Pat the ribs dry with a paper towel before applying the seasonings.
- Brush the ribs with more barbecue sauce in the last 15-20 minutes of cooking to create a sticky glaze, if desired.
- Properly cooked ribs should have an internal temperature of 190-200°F. The meat should be tender and easily pull away from the bone.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Oven-Baked Ribs Step by Step
Get the ribs ready: Line a baking sheet with double layers of aluminum foil, set a cooling rack inside the pan, and place 4 pounds of ribs on the rack.
Prepare the spice mix: In a large bowl, combine ½ cup dark brown sugar, 1½ teaspoons ground smoked paprika, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon kosher salt,1 teaspoon ground black pepper, 1 teaspoon ground cumin, ½ teaspoon ground ancho pepper, 1 teaspoon ground mustard, ½ teaspoon ground cayenne pepper and whisk well.
Prepare the mustard and liquid smoke: Combine 1/4 cup of Dijon mustard with 1 teaspoon of liquid smoke and brush it in a thin layer over both sides of the ribs. Sprinkle 1/2 cup of the dry rub over the mustard and pat it gently so the rub will stick to the meat. If you’d like to cook tomorrow, the seasoned meat can sit overnight.
Brown the ribs in the oven: When ready to cook the ribs, set the oven to broil and place the pan on the top rack of the oven. Broil the ribs (watching closely) for 4-5 minutes or until the dry rub sugar is bubbling and ribs are browned.
Cook the ribs: Remove the ribs from the oven and set the oven to 300°F. Move the oven rack to the middle position of the oven (wear oven mitts!). Once the oven has heated to 300°F, place the pan of ribs (uncovered) in the oven. If cooking Baby Back Ribs, roast the ribs for 1½-2 hours. If cooking Spare Ribs, roast for 2½-3 hours. Cover the ribs with aluminum foil halfway through cooking to keep them from drying out.
Brush with barbecue sauce: After the ribs have cooked with only 30 minutes left, brush them lightly with 1/2 cup of barbecue sauce. Cover with foil and cook until the ribs are fork-tender when tested in the thickest part of the ribs.
Let the ribs rest: Remove from the oven and allow the ribs to rest, covered, for 15 minutes.
Serve the ribs: To serve, cut between the bones to separate into individual ribs. Serve with extra barbecue sauce or your favorite dipping sauce.
Variations on Baked Ribs
I love the classic taste of BBQ baked ribs, but there are so many other fun ways to flavor these ribs. Try one of these variations:
- Asian-Inspired: Marinate the ribs in a mixture of soy sauce, ginger, garlic, honey, and a touch of sesame oil. Serve with a sprinkle of sesame seeds and chopped green onions for added flair.
- Honey Mustard: Combine honey, Dijon mustard, minced garlic, and a splash of apple cider vinegar to make a tangy and sweet glaze.
- Citrus-Glazed: Mix together orange juice, lime juice, honey, soy sauce, and grated ginger to create a bright and zesty glaze.
- Herb-Rubbed: Create a dry rub using a combination of herbs such as rosemary, thyme, oregano, paprika, garlic powder, and salt.
How to Store and Reheat
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven in a pan covered with aluminum foil for about 30 minutes, or until the meat reaches 130-140°F.
Freeze baked ribs tightly wrapped in 2 layers of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These BBQ baked ribs are mouthwatering on their own, but they truly shine when paired with the right sides. On the side, crispy shoestring fries add the perfect salty crunch to contrast the tender ribs, while warm, freshly baked cornbread offers a buttery, crumbly bite that soaks up every last bit of sauce. You also can’t go wrong with juicy corn on the cob or a creamy macaroni salad—both are classic BBQ staples that round out this satisfying spread!
My wife and I really enjoyed these ribs, however, the volume of Spice rub is a bit of overkill. I did a half batch of the spice rub and still had enough rub leftover for ribs for the next few years. If I were to do it again, I’d cut the rub recipe down another half, (1 cup brown sugar, etc.), and roll from there.
Again, loved the recipe, cooked quick and great, just way high volume on the spice rub.
Definitely modify to your taste!
Would this rub be suitable for Large Beef Ribs.
Your comments would be appreciated
I think that would taste great!!
These were amazing! Going to cook them again soon! And glad to see someone enjoying one of my favorite beers in the picture you posted
One of mine also! I’m happy to hear you enjoyed the ribs!!
Any tips for cooking these in a convection oven? We recently moved, and I’m still figuring this oven out! Lol
Made these oven baked ribs today they were awesome!!
Yay! They’re great!
Hi Becky! Can you please tell us if we have to remove the membranes on the ribs before cooking? I read that you have to. If you do, could you share some tips on how to do it? Thank you!
The best way is to use paper towel and start at the small end. The paper towel makes it easier to get a grip on the membrane.
Please tell me that the calories listed is for the whole batch of ribs ????????
I wish! That would be per serving and there are 8 servings in this dish.
As an old Southern boy, I’ve been cooking ribs most of my life. I used Grills, smoked them for hours, tried all kinds of rubs and sauces and these are the clear winner. Beats any I’ve had at B-B-Q joints. Be sure to use St Louis style ribs and Sweet Baby Ray’s original sauce if you can find it. Better outcome with a lot less work.
OMG thank you!!! That means the world to me. I live in STL so I love Sweet Baby Rays!! Great suggestion.