Fall-Off-The-Bone Oven-Baked Barbecue Ribs
These easy oven-baked BBQ ribs are fall-off-the-bone tender! Slow-cooked, perfectly seasoned, and coated in a smoky-sweet BBQ glaze.
Ingredients
For the Ribs:
- 2 racks about 4 lbs baby back ribs or St. Louis-style ribs
- 1 tablespoon olive oil to help seasonings stick
For the Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper optional, for heat
- 1 teaspoon mustard powder optional, for depth
For the Barbecue Sauce:
- 1 cup BBQ sauce your favorite brand or homemade
- 2 tablespoons honey for extra sweetness
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar for tanginess
- 1 teaspoon liquid smoke optional, for smoky flavor
Instructions
- Preheat your oven to 275°F (135°C). Line a large baking sheet with aluminum foil and place a wire rack on top.
- Remove the membrane from the back of the ribs by loosening it with a butter knife and pulling it off with a paper towel. This helps the seasoning absorb better.
- Rub olive oil over both sides of the ribs. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and mustard powder. Coat the ribs evenly with this dry rub, pressing it into the meat.
- Wrap the ribs tightly in aluminum foil and place them on the prepared baking sheet. Bake for 2.5 to 3 hours until the ribs are tender and juicy.
- While the ribs bake, prepare the BBQ sauce by mixing BBQ sauce, honey, Worcestershire sauce, apple cider vinegar, and liquid smoke in a saucepan over low heat. Simmer for 5 minutes, stirring occasionally.
- Once the ribs are tender, remove them from the oven and increase the heat to 425°F (220°C). Unwrap the ribs, brush them generously with BBQ sauce, and place them back in the oven.
- Broil for 5-7 minutes until the sauce caramelizes and gets slightly charred.
- Let the ribs rest for 5 minutes, then slice between the bones. Serve with extra BBQ sauce and your favorite sides!
Notes
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Choosing the Right Ribs:
- Baby back ribs – Tender and lean, cook faster.
- St. Louis-style ribs – Meatier with more marbling, great for slow-cooking.
- Spare ribs – Larger and richer in flavor but require longer cooking.
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How to Remove the Membrane:
The silver skin (membrane) on the back of the ribs can make them tough. To remove it, slide a butter knife under the membrane at one end, grip it with a paper towel, and pull it off in one motion. -
Slow Cooking for Tender Ribs:
Low and slow is the secret to juicy, fall-off-the-bone ribs. 275°F (135°C) for 2.5-3 hours allows the connective tissue to break down, making them incredibly tender. -
Enhancing the BBQ Flavor:
- Dry rub first, then sauce later to build deep layers of flavor.
- Wrap in foil during baking to lock in moisture.
- Broil or grill after baking for that smoky, caramelized finish.
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For a Smoky Flavor Without a Grill:
If you want a smoky BBQ taste without a smoker, add 1 teaspoon of liquid smoke to the BBQ sauce or sprinkle smoked paprika in the dry rub. -
Making It Spicy:
Love heat? Increase the cayenne pepper in the rub or stir a spoonful of hot sauce into the BBQ sauce. -
Prepping Ahead:
You can season the ribs the night before and store them in the refrigerator for even deeper flavor. Bake and glaze them the next day. -
Best BBQ Sauces to Use:
- Sweet & Tangy: Classic Kansas City-style BBQ sauce.
- Smoky: Texas-style BBQ sauce with extra spice.
- Vinegar-Based: Carolina-style BBQ sauce for a tangy bite.
- Honey-Based: Perfect for a sticky, caramelized glaze.