These have been dubbed the “best ribs ever” by almost everyone who has tried them.
Making baked ribs in the oven ensures they are fall-off-the-bone tender and literally, perfect every single time.
Below is my mom’s step-by-step method that our family has used for years.
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These are the best oven ribs because…
- They come out super tender every time (check out the reviews!).
- They are actually easy to make – the prep takes less than 10 minutes.
- The rub is made from scratch, it’s packed with flavor and not just salt.
- Slow-roasting ribs in the oven (instead of boiling) ensures they have lots of flavor.
- No smoker or grill is required; since they’re made in the oven, they’re perfect all year.
Ingredients for Oven Ribs
Ribs: I always use Baby Back (or Pork Back Ribs) because they’re the most tender. They do cost a bit more but, in my opinion, it is worth the extra money if it is in your budget. You can use side ribs in this recipe, but you may need to add a little more cooking time.
Onion & Garlic: Onion and garlic are added to flavor the meat during roasting.
Seasonings: I use a homemade dry rub as I like to control the amount of salt in these ribs. You can change it up with other spices (try cumin, cayenne pepper, or dry mustard). Swap the homemade seasoning for salt & pepper or a prepared rub (this is our favorite pre-made rub).
Barbecue Sauce (or not!): Use your favorite bottled barbecue sauce, make your own, or opt out completely! My husband loves salt and pepper ribs, while I love barbecue sauce mixed with chili sauce for zesty and delicious sticky ribs.
How to Remove the Membrane from Ribs
The membrane does not have to be removed from the ribs, but I prefer the texture. On the back of a rack of ribs, there is a very thin layer of the membrane (photo above). If you don’t see it, it is sometimes it has already been removed at the store.
To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs on one end. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.
How to Make Ribs in the Oven
- Prep Ribs: Remove the membrane if present and season the ribs (recipe below).
- Bake: Place the ribs, meat side down, on a baking sheet, smother with onion and garlic, and seal with aluminum foil.
- Bake (optional): Bake the ribs until tender and then grill or broil to brown a little bit if you’d like.
Our favorite side dishes with ribs are corn on the cob and of course classic coleslaw and beans!
Holly’s Top Tips
- Use baby backs and ensure the pan is well sealed so the ribs steam with the onions. This will make them tender and add flavor.
- Cook them low and slow in the oven until they become really tender.
- These can be made with any sauce (my fave is below) or even just salt & pepper.
- Once the meat is tender, broil or grill to get a little bit char.
How To Check if Ribs Are Done
Oven baked ribs will need at least 2 hours. After 2 hours, check the ribs by opening a corner of the foil (be careful; steam will escape) and pulling off a little bit of meat.
If the meat is not tender, it needs MORE time. Seal them back up, bake for an additional 20-30 minutes, and check again.
If the ribs are tender, they are ready to enjoy. You can either serve them immediately or turn the oven off and let them sit for up to 1 hour – don’t open the oven.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven, microwave, or air fryer.
What to Serve with Ribs
Did you love these BBQ Ribs in the Oven? Be sure to leave a rating or a comment below!
Equipment
Ingredients
Ribs
- 3 pounds baby back ribs 2 slabs
- 2 yellow onions sliced
- 4 cloves garlic sliced
Spice Rub (optional)
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon salt or to taste
BBQ Sauce
- ½ cup barbecue sauce
- ½ cup chili sauce *see note, or additional BBQ sauce
- ¼ cup ketchup
Instructions
- Preheat the oven to 275°F. In a small bowl, combine the spice mix and set aside. Line a large rimmed baking sheet with foil.
- If present, remove the white membrane from the back side of the ribs (see notes). Pat the ribs dry and check for little bone shards or pieces. Cut into 4 to 6 rib pieces.
- Gently massage the seasoning mix (or salt and pepper) into both sides of the ribs.
- Place the ribs on the prepared baking pan, meaty side down. Cover the ribs with onion and garlic.
- Cover & seal with another piece of foil.
- Bake the ribs for 2 hours. Carefully open the corner of the sealed foil and pull a small piece of meat off to ensure the ribs are tender. If they are not tender, bake for another 20-30 minutes and check again.
- Meanwhile, combine BBQ Rib Sauce ingredients together.
- Remove the ribs from the oven and discard the juices, onions, and garlic. Brush ribs with olive oil and brush generously with BBQ sauce.
- Grill or broil over medium high heat 5-10 minutes or until charred.
Notes
- Rub: A homemade rub can be substituted for a purchased rub, or salt and pepper can be used instead of a rub.
- Sauce: Chili sauce is not spicy it tastes like zesty ketchup and is found with ketchup in the store. If you’d prefer, use all bbq sauce in this recipe.
- Membrane: Some racks of ribs come with the membrane removed. It is on the side of the ribs with less meat. To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.
- Cutting the ribs into pieces (about 4-6 ribs) makes them easier to grill and serve.
- 275°F – 2 hours to 2 ½ hours *preferred method
- 300°F – 1 ½ hours to 2 hours
- 350°F – 1 ¼ hours to 1 ½ hoursAfter cooking, if the ribs are not tender, they need MORE time. Seal them up and cook an additional 20-30 minutes if needed.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Entree, Main Course, Pork
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Sides to Serve with Ribs
- Crock Pot Corn on the Cob – Easy!
- Homemade Mac and Cheese Casserole – BEST EVER!
- Old Fashioned Bean Salad
- Slow Cooker Baked Beans
- Creamy Apple Slaw Recipe – Fresh and crisp!
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I’ve tried other recipes for ribs. This is one of my favorites. Easy to follow. Always fall off the bone!
Nice combination with beans and coleslaw. Mouth-watering!
I tried this recipe for Thanksgiving this year. I was blown away by the results! These are the ribs I’ve been trying to make at home my entire life!
Worked out great.never cooked ribs before in oven.they were the best ribs I’ve tasted everyone loved them including myself.I used sweet baby Ray honey sauce
I am thrilled that the ribs were a hit with everyone! I bet this would be really great with Sweet Baby Ray’s Onion BBQ sauce too!
Can you bake these in the oven with BBQ sauce covering them in the foil?
thanks
I’ve only tried the recipe as written Patricia. The sauce may not stick well to the ribs, so I’d suggest adding it as directed. Enjoy!
Could not have worked out better….or easier!. I can’t wait to try out the fruits of your labor!. I only wish I could post a picture. You’d be very proud.
So happy to hear that Paul! We are definitely proud!
If I’m only making 2 slabs of ribs, would I hv to adjust the cooking time?
Cook time should remain the same.
This recipe finally got my picky 11 year old to eat ribs!! Thank you doesn’t even start to cover how grateful i am for the recipe! We just used a BBQ sauce that he recently tried at a store event and liked, and they were amazing. It rained today until early afternoon, so we didn’t have time to smoke outside. Bravo!!
So happy to hear that Andrea!
I’ve cooked these ribs a few times for my family and my wife is obsessed! Amazing recipe. I believe one key note is needed to be made, is that it’s crucial that when you wrap the ribs not to break the foil wrap. Gotta keep all the juices saved in there for fall off the bone goodness. A couple times a small pin hole let all the juices out and the ribs were hard on the bone. So even if you have to waste some foil and rewrap its way better than having some under par ribs later.
I am so glad you enjoyed the ribs Brett! Thanks for sharing your tip about the foil!
Are you saying to cook the ribs with the meat side down?
Place them down on the pan, they are meat side up since you are covering them in onions and garlic. Sorry for any confusion John.
Thanks for clearing that up. I was a bit confused myself since I always do meat side up.
Just made the ribs today for our 4th of JFK July celebration. Useless to say that the whole family loved it. I could not count the houlalas , wows of the kids. Thank you for sharing your recipe . Will do it again very soon since it is summer. I served it with some black eyed peas and garlic bread
Mmmm! That sounds so delicious Marie! So glad everyone loved them.
The best oven barbecued ribs recipe. The only difference is we just used to Cattlemen’s BBQ sauce.
So glad you loved them Raychell!
Before reading your preparation. I already started my ribs. Wow, we are doing it the same way. As a chef I have done ribs several different ways and I like yours the best!
Thanks James! So happy to hear this method works well for you.
Can the ribs be oven roasted the day before, left in the foil, kept in fridge, then bbq sauce put on and grilled the next day for 10-15 minutes?
I haven’t tried it that way but I’m certain it would be fine. You’ll want to make sure the grill is low enough that the ribs heat through before they char too much.
You may want to vent the foil to cool the ribs more quickly in the refrigerator to avoid over cooking.
Love the recipes.
Thanks Alice!
Thanks
LOVE THE RECIPES AND THAT YOU CAN PRINT THEM. SOME THAT I HAVE WANTED FROM OTHER SITES ARE SO COMPLICATED WHEN YOU ARE TRYING TO GET THE COMPLETE RECIPE AND WHEN YOU DO GET IT , THEY WONT ALLOW YOU TO PRINT IT,LEAVING YOU TO SHARE ( I AM SURE THAT MY FRIENDS ON FB , ARE TIRED OF MY SHARING) OR SIT AND COPY IT. THANKS
I am so glad you have enjoyed the recipes! Thanks so much for your kind words!
Great Reccipe
Thanks Largwin!
I would love to get an awesome cold crab salad easy to make plz.
Hi Rose, We don’t have a cold crab salad but we do have some delicious seafood salads that may interest you! Shrimp Salad, Avocado Salmon Salad, or a Classic Tuna Salad.