Easy Oven Baked Ribs Recipe
Juicy, tender oven-baked ribs seasoned with a homemade dry rub and brushed with BBQ sauce. Cooked low and slow, then broiled for a caramelized finish, no grill required!
Servings: 4 servings
Calories: 1107kcal
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
Calories: 1107kcal | Carbohydrates: 41g | Protein: 55g | Fat: 81g | Saturated Fat: 26g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 1932mg | Potassium: 1136mg | Fiber: 2g | Sugar: 33g | Vitamin A: 984IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 4mg
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