Oven Baked Ribs Recipe
These Oven Baked Ribs are the perfect rainy day meal. So moist, tender, and delicious!
Servings: 8
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.
Video
Notes
Note: We have updated the spice rub volume to better reflect the amount needed for one recipe without any leftovers.
- 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
Serving: 0.5pound | Calories: 429kcal | Carbohydrates: 25g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 693mg | Potassium: 488mg | Fiber: 1g | Sugar: 20g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 3mg