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.

sliced Oven Baked Ribs

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 baked ribs

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.

Preparing ribs for the oven

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.

Barbecue Ribs before being cooked in the oven

How to Make Ribs in the Oven

  1. Prep Ribs: Remove the membrane if present and season the ribs (recipe below).
  2. Bake: Place the ribs, meat side down, on a baking sheet, smother with onion and garlic, and seal with aluminum foil.
  3. 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.
adding sauce to ribs to make Oven Baked Ribs

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.

cut Oven Baked Ribs on a sheet pan with sauce

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!

sliced Oven Baked Ribs
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Tender Oven-Baked Barbecue Ribs

Ribs in the oven are easy to make and come out perfectly tender every single time. 
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 6
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  • 3 pounds baby back ribs 2 slabs
  • 2 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
  • ½ teaspoon salt or to taste

BBQ Sauce

  • ½ cup BBQ Sauce
  • ½ cup chili sauce or additional BBQ sauce *see note
  • ¼ cup ketchup


  • 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.


  • 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.
Variations on Cook times/temps:
  • 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.
If they are ready early, turn the oven off and let them sit for up to 1 hour in the warm oven.
Nutritional information does not include sauce and is based on 3lbs baby back ribs.
4.97 from 243 votes

Nutrition Information

Calories: 447 | Carbohydrates: 4g | Protein: 44g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 145mg | Potassium: 763mg | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 1.1mg | Calcium: 56mg | Iron: 2.2mg

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

Sides to Serve with Ribs

Tender Oven Baked Ribs sliced with a title
easy to make Tender Oven Baked Ribs with writing
cooked Tender Oven Baked Ribs with sauce and close up photo with a title
Tender Oven Baked Ribs with writing


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. Hi Holly,
    Is it fine if I leave the Rib Rub on the ribs overnight and cook them the next day?
    Thank you

  2. Firstly, the recipe didn’t call for enough salt or to allow the rub to settle into the meat before cooking. 2) the time allotted to cook @ the temperature suggested, the ribs were still not tender after 2.5 hours. Very disappointing.2 stars

    1. The recipe does call for the salt “or to taste”, as written it has enough salt for my family but you can certainly increase the salt if you’d like.

      Did you use baby back ribs? Other types of ribs (including side ribs) can need a little bit longer. If they’re still not tender, cover them back up and let them cook a little bit longer as directed in step 4. I hope that helps!

  3. This recipe is the best ever. I bought a package of 2 racks of pork ribs. Can I freeze one of the cooked rack? If so, how would I reheat..
    Thanks,Lynn5 stars

    1. Yes, it can be frozen. Thaw in the refrigerator overnight. It can be reheated in the oven by baking at 375 for about 15 minutes and then broiling as directed in the recipe until browned and heated.

  4. The ribs were great! Thanks for the recipe. Instead of tossing the onions and garlic covering the ribs I threw them in a pan with some beef stock and made French onion soup which was also yummy.

  5. Flavors were good so give it 4 stars but took longer than suggested. Definitely takes at least 3 hours.. maybe a tid bit more for perfection.. after 2 hrs 45 minutes decided to just eat it because we were hungry but definitely could have used more time 15 minutes maybe even a half hour perhaps. Was tender enough to eat but didn’t “fall off” bone as ribs should for perfection was a little tough.4 stars

  6. I have never cooked ribs before, and these turned out great! I used my own rub and preferred bbq sauce (Ray’s). But the instructions on how to cook the ribs were perfect abs the family loved them..5 stars

  7. Penny,
    In your info on the recipe, prior to recipe, you say to place the rib meat side down on the tray not the bone side. Yet in your recipe you don’t mention how to place the ribs.
    So which is it: Ribs meat up or down in pan to bake?
    I’m going to usevthuscreciooe tomorrow.

  8. The ribs were not ready at 2 hrs, turned up heat to 375 for another 30 minutes. Broiled them for about 10 minutes. They literally fell off the bones and were absolutely delicious!!! The spice rub was just right. This is a keeper!!!5 stars

  9. I love this low and slow Cooking method for ribs. I made this a few times already, and it comes out great.

  10. Hello!

    I’m hosting a large bbq at my house and would like to know if you have ever cooked them in the oven the night before and finished them on the bbq the next day? Thanks

    1. I haven’t tried it the day before but I do think it would work. Rather than a quick sear on high at the end, you’d want the heat low enough to ensure they have a chance to heat through. Let us know how it works out for you!

  11. These look like the perfect meal for the 4th of July. Do you usually add the BBQ sauce before you cook or after they are done? I’ve never made ribs and want these to turn out perfect.

    1. We bake them first, then coat with BBQ sauce in step 6 before broiling them! Enjoy Denise.

  12. Yummy! The onion and garlic on the rack side of ribs while cooking made the house smell heavenly! Made the rub just a bit different, same premise. Didn’t use anything other than premade Kinder Mild BBQ sauce. Would add the bbq sauce when testing for doneness at 2 hour mark and not broil as long as noted, maybe not broil at all next time. Ribs were tender but starting to dry out from the added heat of broiler.. Hubby said he likes these better than the ones he cooked on his Traeger…go figure!5 stars

  13. Hi Holly! Oven baked ribs are so easy and delicious to make. My recipe is very similar to yours. I add a little ginger powder, mustard powder and red pepper flakes because I’m from the caribbean and my family loves a little heat. I encourage anyone to try this recipe! It truly falls off the bone. Have a great 4th of July with your family and stay safe. :)5 stars

    1. Yummy additions Erma! Thanks for sharing. We hope you enjoy your 4th of July weekend as well! :)

  14. Love this recipe! I noticed a lot of people have trouble removing the silvery membrane on the back. I place the rib slab upside down in front of me with it longways, left to right. with a sharp knive, cut the membrane across the center, between the center two ribs. Grab one side of the membrane from the center with a paper towel and pull to one end. Then pull the other side of the membrane from the center and pull it to the other end. It slips right off.5 stars