I love me some sticky grilled ribs, but these oven baked ribs are dayum good! Y’all don’t have to stand outside babysitting a grill or stressing over hot spots and flare-ups. These baked ribs cook low and slow right in the oven until they get fall-off-the-bone tender and crazy flavorful. I make sure every inch gets coated in a bomb Cajun dry rub so the seasoning ain’t just sitting on top. Then I brush on plenty of BBQ sauce, broil them, and dig in!
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How to Make Easy Oven Baked Ribs
These step-by-step photos show how to make fall off the bone ribs in the oven, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Oven Baked Ribs Recipe
1. Rinse and dry the ribs first, then use a small knife to loosen the membrane
Pull it off completely.
2. Shake the spices together in a bag and coat the ribs
Spray the ribs with oil, and massage the Cajun dry rub all over both sides.
3. Wrap the ribs tightly in foil and bake until tender
Refrigerate the wrapped ribs first, then bake until the meat is super tender and cooked through.
4. Drain the excess fat from the baked ribs, add BBQ sauce to both sides
Turn your oven to broil and let the sauce stick to the ribs, then remove.
PRO TIP: Sometimes I use bottled BBQ sauce, and sometimes I make it from scratch when I have the time and ingredients. My homemade Chipotle BBQ sauce got a smoky kick that tastes amazing on these ribs!
Full Oven Baked Ribs Recipe
Oven Baked Ribs Recipe
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Equipment
Ingredients
- 8-10 lbs pork baby back ribs you can also cut the recipe in half if you are cooking for a smaller group
For the Dry Rub
- 2/3 cup brown sugar packed
- 2 1/2 tbsp onion powder
- 2 1/2 tbsp garlic powder
- 2 tbsp Cajun seasoning
- 4 tsp black pepper
- 4 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp mustard powder
- 1/2 tsp cayenne pepper
- Oil cooking spray
For Final Basting
- BBQ sauce use your fave or homemade
Instructions
- Properly rinse ribs and pat dry with paper towels.
- Turn the rack of ribs bone side up. Using a sharp small knife, slip it between the membrane and the bone then remove the membrane. It should pull right off after you get some momentum.
- In a plastic bag, shake together brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, mustard powder, and cayenne pepper until combined.
- Line a large baking sheet with non-stick foil and lay one of the racks of rib on top. Make sure the foil is longer than the rack.
- Spray the outside of the rack of ribs with oil spray, then massage dry rub into each side of the ribs.
- Cover the ribs with the foil and wrap tightly then store in the refrigerator for at least 6 hours or overnight.
- Preheat the oven to 300 degrees F.
- Bake ribs for 2 ½ hours. Check to see if they are incredibly tender. If not, leave covered and allow to bake an additional 30-45 minutes. The ribs should have an internal temperature of 145°F.
- Drain the excess fat from the ribs, then apply BBQ sauce to both sides.
- Turn your oven on to broil and allow the sauce to stick to the ribs, then remove.
Notes
How to Store
- Fridge: Wrap the ribs tightly in foil or pop them in an airtight container and store in the fridge for up to 4 days.
- Freezer: Wrap the ribs tightly in foil, then slide them into a freezer bag and freeze for up to 3 months. Thaw them in the fridge overnight before reheating.
- Reheating: Keep the ribs wrapped in foil and warm them in a 300 degree oven until heated through. That foil helps keep them real juicy!
Nutrition
Recipe Tips
- Pick up a good rack of ribs. Look for ribs with plenty of meat on the bones and good marbling throughout. Avoid racks with a bunch of exposed bone because that usually means less meat and drier ribs.
- If the membrane is extra slippery, use a paper towel to grip it better. Makes the whole thing way easier to pull away.
- Practice the ancient art of patience, boos. These BBQ baby back ribs gotta bake low and slow if you want them tender. Don’t crank up the heat!
- Learn how to spot done ribs. A thermometer is the best way to know for sure, and I highly suggest investing in one since it’s way more accurate. But if you don’t have one, the ribs should bend easily when lifted and the meat should pull back from the bones.
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Serving Ideas
- Cookout Favorites: Pile these oven baked baby back ribs up with potato salad, macaroni salad, pasta salad, cowboy caviar and a big scoop of baked beans.
- Southern Sunday Spread: Serve these with collard greens, fried okra, sweet cornbread, hush puppies, or squash casserole.
- Backyard BBQ Plate: Add some creamy coleslaw, corn muffins, fried cabbage, and scalloped corn on the side.
- Comfort Food Combo: These ribs were made for mac and cheese, boos. They also go real good with cheese grits, succotash, mashed potatoes, or cornbread pudding.
Recipe Help
Yep boos. You can prep the ribs all the way through step 6, then cover and store in the fridge overnight before baking.
It’s not necessary, but I definitely recommend it. The membrane is rubbery and prevents the seasoning from really soaking into the ribs. If you don’t want to remove it yourself, ask your butcher to do it for you.
They probably just need more time. Keep them covered and bake a lil longer.
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