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 for summer!
What’s in this Oven Baked Ribs Recipe?
Ribs are great on the grill, but oven baked ribs might be even better! Baking them really brings out the flavor, especially with this amazing dry rub.
- Ribs: This recipe works with baby back ribs or spare ribs, so use whichever you like best!
- Dijon Mustard: Adds a bit of an earthy, spicy flavor.
- Liquid Smoke: Adds that fresh-from-the-grill flavor. This is optional, so you can leave it out if you prefer.
- Barbecue Sauce: Adds that classic BBQ flavor.
- Spice Rub: A sweet, smoky, and slightly spicy blend of brown sugar, paprika, granulation garlic and onion, salt and pepper, cumin, chili pepper, mustard, and cayenne pepper takes these ribs to the next level!
Pro Tip: If you don’t have liquid smoke, I highly recommend using smoked paprika in the spice rub to give these ribs that grilled taste!
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 for the ribs.
- 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.
Cooking ribs in the oven will vary based on what type of ribs you’re making. You can use spare ribs or baby back ribs for this easy oven baked ribs recipe. If you are baking Baby Back Ribs, cook them for about 1½-2 hours. If you are baking Spare Ribs, cook them for 2½-3 hours in the oven.
I like to bake ribs in the oven uncovered at first, and then about halfway through the cooking time, I will cover them with aluminum foil for the remainder of the cooking time. I find this keeps them from drying out.
It is common to wrap ribs in foil when cooking ribs in the oven, but it’s not always necessary. In this recipe, the ribs spend some time uncovered and some time covered.
Contrary to the super low-and-slow method, I actually like to bake my ribs at 300°F. They finish a little faster this way, but they still stay super moist and tender– trust me!
Ideally, you want the internal temperature of your ribs to be 190-200°F. This will make them fall-off-the-bone tender!
How to Store and Reheat
Store leftover oven baked 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.
How to Freeze
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 delicious served with the leftover pan drippings or some extra barbecue sauce and a side of shoestring fries (pictured), coleslaw, baked beans, and some freshly baked cornbread. Corn on the cob, potato salad, or macaroni salad would also be delicious!
For more tips and tricks, check out my guide on how to cook ribs!
More Rib Recipes We Love
Oven Baked Ribs Recipe
Ingredients
For the Ribs
- 4 pounds baby back ribs or spare ribs
- ¼ cup Dijon mustard
- 1 teaspoon liquid smoke optional
- ½ cup spice rub (see recipe below)
- ½ cup barbecue sauce store-bought or homemade (Blues Hog recommended)
For the Spice Rub
- 4 cups dark brown sugar
- ½ cup ground smoked paprika or sweet paprika
- ¼ cup granulated garlic — not garlic salt!
- ¼ cup granulated onion — not onion salt!
- ¼ cup kosher salt
- ¼ cup ground black pepper
- ¼ cup ground cumin
- ⅛ cup ground ancho pepper or chipotle pepper
- ¼ cup ground mustard
- ⅛ cup ground cayenne pepper
Recommended Equipment
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. Set aside ½ cup of dry rub and place the remainder in an airtight container/jar to save for later use.4 cups dark brown sugar, ½ cup ground smoked paprika, ¼ cup granulated garlic, ¼ cup granulated onion, ¼ cup kosher salt, ¼ cup ground black pepper, ¼ cup ground cumin, ⅛ cup ground ancho pepper, ¼ cup ground mustard, ⅛ cup 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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.
- Let the ribs rest before serving to lock in the juices.
Nutrition Information
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!
Your recipe calls for 1/2 cup of spice rub but when I read down further you say to mix the dry rub together and set aside 1 cup. Do I need 1/2 cub or full cup?
When you prepare the spice rub, it makes more than a 1/2 cup so you’re able to save more for later!
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.