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
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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!
I followed the recipe and instructions exactly as written and the ribs were MARVELOUS! This was my first time making ribs (made them for my husbands birthday) and my rib loving family raved about them!
This easy to execute recipe has officially become one of my recipe go-to’s! The ribs came out tender, flavorful, and absolutely delicious. Thank you
Ribs are lit. I only followed on how you start the ribs but used store bought bbq sauce. I just need the basics on how to get the ribs in the oven right and this is right 100%.
Started raining so no grill :( google found u so using time frame n making sure our prep is similar. Thanks! Sorry no stars yet. Well never mind I’ll do 5 n complain later if needed lol. But thanks for the recipe I believe I tried something of yours before
Best ribs ever! Thank you!!!
It took our ribs about 2 1/2 hours to cook at 275°. I had homemade spice rub on hand so I used that. We ended up using our favorite bottled BBQ sauce. The rib meat was very flavorful using the onions. We did not grill the ribs, but finished them off in the oven. This was a very easy recipe. Your spice rub looks really good and I will try that next time. This will be my go to recipe for oven ribs.
Really good!
what if I don’t have the onions. g
Game changer, or still turn out delicious and tender?
Still delicious and tender! If you have onion powder, you can add a little extra on the ribs.
The barbecue ribs turned out great.. Everyone loved it.
Zero I don’t know what you guys were talking about 275 2.5 later and they were nowhere near done! They are on 3.5 hours now and still have another hour!
You might like to check your oven temperature David, pork ribs (either baby back ribs or side ribs) should certainly be tender — especially if they’ve been cooking for 3.5 hours. Did you seal them tightly in foil? What type of ribs did you purchase?
This recipe is awesome, everyone that tried it said the ribs were so tender, definitely going to make again
do I need to cook them meat down?
In step 4 of the recipe we advise to cook them meaty side down for best results.
After looking at many recipes for oven barbecues ribs, I searched under my favorite lady whose recipes never disappoint. This was actually the 2nd time I used your recipe & 2 time was the best! They were fall off the bone tender! Thanks for another great meal!❤️
Horrible, 2 hours go by and the ribs home out chewy and not tender. Another 20 minutes didn’t help at all. Waste of good ribs. Wouldn’t recommended.
Sorry to hear it didn’t turn out as expected for you. Thank you for trying our recipe, Samuel!
Samuel, sorry the recipe didn’t turn out for you. I always find Holly’s recipes and directions to be spot on. There is such a variance in oven temps; are you sure your oven isn’t heating too hot and they cooked too fast and too long and dried them up? It’s always good to use an oven thermometer to be sure your oven thermometer is calibrated correctly. Are you sure you didn’t have a break in the aluminum foil seal, letting out steam and flavorful moisture that can keep the ribs finger lickin’ good? Ribs are meant to be cooked low and slow!!
Rub was excellent but salt and pepper worked great too did 4 racks at once rotating them every 30 minutes for even cooking.added a tablespoon of chilli pepper grind was perfect on double recipe.
First attempt at ribs. Absolutely delicious. Not difficult at all.
I love this recipe the taste is so good and very easy to put together. This is now my go to rib recipe.
I am assuming low and slow means I would I use the bottom rack in oven? Thank you in advance :)
I use the middle rack, low and slow refers to a low temperature for a longer period of time. Enjoy!
I feel dumb asking that now! Made these tonight, only thing I changed was that I used smoked paprika. These were fantastic! if they don’t turn out, you did something wrong. Thanks so much!
delicious, tender, flavorful mmmmm
Made tonight for 4th of July. I used smoked paprika and they were delicious!
Love this recipe