Easy Oven Baked Ribs Recipe
These mouthwatering Oven-Baked Ribs are seasoned with a simple dry rub and coated in a sweet and tangy homemade BBQ sauce. They're baked low and slow guaranteeing tender, juicy meat every time!
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 and Prepare: Preheat 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.
- Coat with mustard: Brush the ribs with mustard, making sure to coat the entire surface (and sides) of the ribs.
- Season the Ribs: Sprinkle the dry rub evenly over the entire surface of the ribs. Press gently to help the seasoning adhere.
- Wrap and Bake: Wrap the ribs tightly in foil or cover the pan with an additional piece of foil. Bake for 1 1/2 hours, then remove the foil and continue baking for another 1 hour, uncovered.
- Make the BBQ Sauce (optional): While the ribs bake, combine all of the BBQ sauce ingredients in a medium saucepan over low heat. Simmer gently, stirring occasionally, until the sauce thickens (about 10–15 minutes).
- Brush with Sauce and Bake: 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 5–10 minutes. Slice between the bones and serve with extra BBQ sauce and chopped green onions, if desired.
Notes
Yield: 2.5 to 3 pounds of cooked ribs (after trimming and cooking).
Servings: This is enough for 3-4 people. A good rule of thumb is about 1 pound of ribs per person since they're fairly meaty, but also have a good amount of bone. Note: The nutritional information is calculated for 4 servings, including the homemade BBQ sauce.
How to 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.
BBQ Sauce: Feel free to make these ribs using your favorite store-bought BBQ sauce, use the suggested BBQ sauce recipe above, try my ketchup-free Dr. Pepper BBQ Sauce, or this thick and tangy Kansas City-Style BBQ sauce.
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 and Leftovers:
- In the fridge: Wrap tightly in foil or plastic wrap, or store in an airtight container. Store sauce separately, if possible. Place in the refrigerator for up to 3-4 days.
- In the freezer: Wrap the ribs tightly in foil or freezer paper, then place them in a heavy-duty freezer bag or airtight container. Freeze for up to 2 months.
- Reheating: Preheat to 250–300°F. Wrap the ribs in foil with a splash of broth or water to keep them moist. Heat for 20-30 minutes, or until warmed through. To reheat in the microwave, cover with a damp paper towel and reheat in short bursts to avoid overcooking.
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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