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These perfect Oven-Baked Ribs turn out fall-off-the-bone tender with no grill needed! Coated in a flavorful dry rub and finished with tangy BBQ sauce, they’re an easy way to enjoy classic barbecue any time of year.
Table of Contents
What Makes These Oven-Baked Ribs the Best
- They’re cooked low and slow, so the meat turns out juicy, fall-off-the-bone tender every single time.
- There’s very little prep. Less than 15 minutes to get them in the oven.
- The homemade dry rub balances sweet, smoky, and savory flavors without being overly salty or spicy.
- The mustard layer helps the dry rub stick and adds deeper flavor – without the taste of mustard.
- The ribs are sauced and then broiled, creating a glossy, caramelized finish you’ll never get from a shortcut recipe.
- Baking them in the oven locks in flavor. Plus, you don’t need a smoker or grill, making these ribs a year-round BBQ favorite.
I’ve been making spare ribs this way for years, and even though I own a grill, I use this oven method most often. Everyone always comments on how tender and flavorful they are. Pair them with creamy macaroni salad, crispy Air Fryer potato wedges, or sweet cornbread for the ultimate comfort meal.
Quick Guide
- Cut: Pork spare ribs
- Temperature: 300°F
- Cook Time: 2½ to 3 hours + 10 minutes rest
- Key Step: Remove the membrane & wrap them in foil
- Finish: Brush with BBQ sauce & broil until caramelized
What you’ll Need
Here’s what you’ll need to make juicy, fall-off-the-bone baked ribs:
Pork Spare Ribs: Larger, flatter, and meatier than baby back ribs, spare ribs contain more fat and connective tissue, making them ideal for low-and-slow oven baking. You can also substitute baby back ribs (leaner and faster cooking) or St. Louis style ribs (a trimmed version of spare ribs).
Dijon Mustard: Brushed on as a thin layer before seasoning, mustard helps the dry rub stick and adds a subtle tang without leaving a mustardy flavor. I always use Dijon mustard, it’s the secret ingredient that takes ribs from good to unforgettable, and no one ever guesses it’s there. Yellow mustard works as a milder substitute, while stone-ground mustard offers a rustic, grainy texture.
Dry Rub: A savory-sweet blend of spices that builds flavor and creates a caramelized crust on the ribs. It includes brown sugar, salt and black pepper, smoked paprika (for smoky depth without using a grill), garlic powder and onion powder, Italian seasoning, and a touch of cayenne pepper (optional, for gentle heat or swap with chipotle powder for smokiness).
BBQ Sauce: I like to make my own BBQ sauce as the ribs bake, but you can use your favorite store-bought sauce for convenience. You can try the homemade BBQ sauce recipe included in the recipe card, or try one of my other homemade sauces, like Dr. Pepper BBQ Sauce, Kansas City-Style, Korean, or Japanese BBQ sauce.
You can find the printable recipe with measurements in the recipe card at the bottom of this page.
How to Bake Ribs Step-By-step
- Prep Your Pan and Oven: Start by lining a large rimmed baking sheet with aluminum foil. This not only makes cleanup easier but also helps reflect heat around the ribs. Preheat your oven to 300°F, the perfect temperature for slow-baking tender ribs.
- Get the Ribs Ready: If your rack still has the thin membrane on the bone side, slip a small knife under one edge to loosen it, then pull it off with a paper towel for better grip. Pat the ribs completely dry with paper towels, removing excess moisture, which helps the seasoning stick.
- Mix the Dry Rub: Combine your brown sugar, salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and cayenne (if using). Stir well so the flavors are evenly blended and ready to coat the meat.
- Add the Mustard Layer: Brush a thin coat of Dijon mustard over both sides of the ribs. This acts like glue for the dry rub and adds just a subtle tang in the background; you won’t actually taste mustard in the finished dish.
- Season Generously: Sprinkle the dry rub mixture evenly over the ribs, pressing it in lightly so it sticks to the mustard. Make sure to coat both sides for maximum flavor.
- Wrap and Bake: Cover the ribs tightly with foil or place another sheet of foil over the top of the pan to trap in steam. Bake for 1½ hours covered, then remove the foil and continue baking uncovered for about 1 more hour. This two-step method keeps the ribs moist while allowing the outside to caramelize.
- Make the BBQ Sauce (Optional): While the ribs are in the oven, whisk together the ingredients for your homemade BBQ sauce in a saucepan. Let it simmer gently until it thickens and the flavors meld together, about 10 to 15 minutes.
- Sauce and Bake Again. Once the ribs are tender, brush them generously with BBQ sauce and return to the oven for another 20 minutes, uncovered. This helps the sauce bake onto the meat.
- Broil to Finish: Switch your oven to broil and let the ribs cook for 3 to 5 minutes, just until the sauce starts to bubble and caramelize. Keep a close eye so they don’t burn.
- Rest and Slice: Take the ribs out of the oven and let them rest for at least 5 minutes. This allows the juices to settle before you cut between the bones. Serve with extra BBQ sauce on the side.
Jessica’s Expert Tips
- Yield and Servings: This recipe makes about 2½ to 3 pounds of cooked pork spare ribs, which is enough to feed 3-4 people. A good rule of thumb is 1 pound of ribs per person since ribs are meaty but also contain bones. If you’re cooking for a crowd, scale up accordingly and bake on multiple sheet pans.
- Cooking Time and Temperature: For tender, juicy ribs, bake them low and slow. Oven-baked ribs need about 2½ to 3 hours at 300°F, followed by a 10-minute rest. This gentle heat allows the connective tissue to break down while keeping the meat moist.
- Removing the Membrane: For the best texture, remove the shiny membrane (connective tissue) from the back of the ribs before seasoning. Some butchers will do this for you, but if not, slip a knife under one edge, loosen the membrane, then grab it with a paper towel and pull it off in one steady motion.
- Choosing the Right Cut: This recipe is written for pork spare ribs, which are larger, flatter, and meatier than baby back ribs. Because they contain more fat and connective tissue, they’re ideal for oven baking and turn out incredibly tender with this method.
- Foil Wrapping for Moisture: Always cover the ribs with foil during the first stage of baking. Wrapping them traps steam, locks in moisture, and helps the ribs soften into that fall-off-the-bone texture before finishing uncovered for color and caramelization.
Frequently Asked Questions
Yes. The thin membrane on the bone side makes ribs tougher if left on. Use a knife to loosen one edge, then grab it with a paper towel and peel it off in one piece.
At 300°F, spare ribs require approximately 2½ to 3 hours of cooking, followed by 10 minutes of resting. Covering them with foil for the first part of baking keeps them moist, then uncovering allows the exterior to caramelize.
Slide a knife or toothpick between the bones; it should glide in like softened butter. For accuracy, use a digital meat thermometer like this ThermoPro Digital Meat Thermometer. Ribs are best cooked between 190°F and 203°F, when the connective tissue fully breaks down.
Yes. Baby back ribs are smaller and leaner, so they cook faster. Plan for about 2 to 2½ hours instead of 3. If you’d like a foolproof way to cook baby back ribs without even turning on the oven, try my Slow Cooker BBQ Ribs. They re incredibly tender, packed with flavor, and practically cook themselves!
Popular store-bought options include Sweet Baby Rays Original (sweet and tangy), Stubbs Original (smokier, less sweet, and gluten-free), and KC Masterpiece (rich and classic Kansas City style). You can also make the homemade BBQ sauce in this post, or one of my other recipes (Dr. Pepper, Kansas City Style, Korean, or Japanese BBQ Sauce).
For extra smoky flavor, add smoked paprika to the rub, mix a drop of liquid smoke into your mustard or BBQ sauce, or swap cayenne for chipotle powder. You can also finish the ribs with a smoky BBQ sauce like Kansas City Style or Korean BBQ Sauce.
Yes. Bake them fully, let them cool, and wrap them tightly. Refrigerate for up to 3 to 4 days or freeze for up to 2 months. Reheat at 250 to 300°F, wrapped in foil with a splash of broth or water, until warmed through.
Storage and Reheating
Leftover ribs keep well and taste just as delicious the next day if stored properly.
In the refrigerator, wrap the ribs tightly in foil or plastic wrap, or place them in an airtight container. They’ll stay fresh for up to 3 to 4 days (note: it’s best to store any homemade BBQ sauce separately if you can). For longer storage, wrap the ribs in foil or freezer paper and then place them in a heavy-duty freezer bag. They’ll keep in the freezer for up to 2 months.
For best results, reheat your ribs in a preheated 250 to 300°F oven. Wrap the ribs in foil with a splash of broth, water, or even apple juice, and warm them for about 20 to 30 minutes until heated through. If reheating from frozen, add about an extra 20 minutes to the baking time and keep the ribs tightly wrapped so they don’t dry out. For a quicker option, you can reheat in the microwave. Cover the ribs with a damp paper towel and heat in short bursts to avoid drying them out.
What To Serve with Ribs
Have you tried this recipe? I’d love to hear what you think! Leave a comment and a star rating below – your feedback helps others discover (and enjoy) this recipe too. Thank you so much! 💛
Easy Oven Baked Ribs Recipe
Ingredients
For the Ribs
- 3 pounds pork spare ribs
- ¼ cup Dijon mustard
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon cayenne pepper, optional
For the Homemade BBQ Sauce (optional)
- 1 cup ketchup
- ¼ cup brown sugar
- 1-2 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
Instructions
- Preheat the Oven: Heat the oven to 300°F (150°C) and line a large baking sheet with aluminum foil.
- Prep the Ribs: Remove the membrane from the back of the ribs, if present. Place the ribs meat-side up on the foil-lined baking sheet and pat them dry with paper towels.
- Mix the Dry Rub: In a small bowl, combine brown sugar, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, and cayenne pepper.
- Mustard layer: Brush the ribs with Dijon mustard, making sure to coat both sides.
- Season: Sprinkle the dry rub evenly over the entire surface of the ribs. Press gently to help the seasoning adhere.
- Bake Covered: Wrap the ribs tightly in foil. Bake for 1½ hours.
- Bake Uncovered: Remove foil and continue baking for another hour, uncovered.
- Make the Sauce (optional): While the ribs bake, simmer the sauce ingredients in a saucepan over low heat until thickened, about 10 to 15 minutes
- Sauce and Bake Again: Once the ribs are tender, remove them from the oven and generously brush with the BBQ sauce. Return them to the oven and bake uncovered for 20 minutes.
- Broil: Switch the oven to broil. Let the ribs broil for 3-5 minutes or until caramelized. Keep a close eye to avoid burning.
- Rest and Serve: Let the ribs rest for 5 to 10 minutes. Slice between the bones and serve with extra BBQ sauce and chopped green onions, if desired.
Notes
- Yield: About 2½ to 3 pounds of cooked ribs, enough for 3 to 4 people. Plan on ~1 pound per person.
- Remove the membrane: Use the tip of a knife to loosen and lift the membrane from one end of the rack. Grab the loosened end with a paper towel and slowly pull the membrane off in one steady motion.
- Substitutions: Baby back ribs cook faster (about 2 to 2½ hours). Yellow or stone-ground mustard may replace Dijon.
- Sauce options: Use store-bought sauce, the homemade BBQ sauce above, or try my Dr. Pepper BBQ, Kansas City Style BBQ, Korean BBQ, or Japanese BBQ sauces.
- Cooking to doneness: Insert a knife (or toothpick) between the bones. If it slides in and out easily with little resistance (like poking softened butter) they’re done. Alternatively, check the internal temperature with a digital meat thermometer stuck into the thickest part of the rib (away from the bone). They should register approximately (190–203°F) .
- Storage: Refrigerate for 3 to 4 days or freeze up to 2 months. Reheat at 250-300°F, wrapped in foil with a splash of broth or water, until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More pork recipes to try: If you loved these oven-baked ribs, save these other recipes so you’ve always got a go-to dinner idea ready when pork is on the menu.
- Easy Baked Pork Chops – Juicy, tender, and ready in under 30 minutes.
- Slow Cooker Pork Shoulder – Melt-in-your-mouth tender and perfect for meal prep.
- Slow Cooker Pulled Pork – Melt-in-your-mouth meat that practically cooks itself.
Your recipe is perfect ๐
Thanks Daniel ๐
Which rack in the oven is best ? My broiler doesn’t work. Does it matter?
Great question! I’d recommend placing the ribs on the middle rack of your oven to ensure even heat distribution and consistent cooking. Don’t worry if your broiler isn’t workingโthe ribs will still turn out deliciously tender. To get that caramelized, BBQ-style finish, just brush with extra sauce near the end and bake uncovered for a few extra minutes. Enjoy!