If you’re craving finger-licking good pork ribs, this dry rub ribs recipe is the answer. It’s easy, fast, and results in wonderfully tender baby back ribs. BBQ ribs are a classic American dish, and this recipe is a winner every time. Follow these steps to make mouthwatering ribs in your oven.
These are not fall of the bone ribs. This ribs recipe is cooked so the meat pulls nicely away from the bone with that perfect bit of chew.
Table of Contents
Why This Recipe Stands Out
- Simple Ingredients: Easily accessible and flavorful.
- Tender and Meaty: Perfect texture every time.
- Easy Cleanup: Minimal mess for maximum enjoyment.
- Fuss-Free: Simple steps for great results.
Ingredients
Dry Rub Ingredients
- Dark brown sugar
- Paprika
- Garlic powder
- Freshly ground black pepper
- Onion powder
Ribs
- Slab of baby back ribs or St. Louis ribs
- Kosher salt
- Yellow mustard
Best BBQ Rib Rubs
- Montreal Steak Seasoning: McCormick’s Grill Mates line has a great Montreal steak seasoning perfect for ribs.
- Homemade BBQ Rib Rub: Make your own dry rub. This Homemade Montreal Steak Seasoning Recipe is almost like the original if you want to make your own seasoning.
- Kansas City Rib Rub: Adapted from a favorite Kansas City rib joint, this Dry Rub for Ribs works wonders on baby back ribs or spare ribs.
Ready-Made Barbecue Sauce Brands
- Sweet Baby Ray’s BBQ Sauce: A personal favorite.
- KC Masterpiece
- Bull’s Eye Original Barbecue Sauce
- Trader Joe’s Kansas City BBQ Sauce
- Kraft Original and Sweet Honey Barbecue Sauce
For a unique twist, enhance your favorite barbecue sauce with a touch of maple syrup, molasses, honey, hot sauce, chilis, lemon, lime, orange juice, or berry jam.
Variations
- Substitute chili powder for paprika.
- Add a pinch of cayenne pepper for extra spiciness.
- Use dry mustard for a tangy flavor.
- Replace regular paprika with smoked paprika for an outdoor smoky flavor.
- Add cumin for earthy and sweet, warming flavors.
Secret Ingredients for Flavor Boost
- Maple Syrup: Adds sweetness and depth.
- Molasses: Rich and dark, it complements the rub.
- Honey: Balances the spices with natural sweetness.
- Hot Sauce: Adds heat and tang.
- Lemon or Lime Juice: Brightens up the flavors.
- Berry Jam: A surprising addition that works well with BBQ sauce.
How To Make Ribs in Oven
- Prepare the Dry Rub: Combine all dry rub ingredients in a small bowl and set aside. This homemade dry rub will infuse the ribs with a delicious spice mix.
- Prep the Ribs: Check for the thin membrane on the back of the ribs, known as the silver skin. Remove it by pulling up a corner of the membrane with a knife and pulling it off the ribs. Pat the ribs dry with a paper towel. Optionally, cut the rack of ribs into 4 sections for easier handling. Season with kosher salt and the dry rub.
- Make the Foil Packet: Tear off a large sheet of heavy-duty aluminum foil. Ensure it’s big enough to cover the bottom of a 9x13-inch baking dish and create a tent over your ribs. Place the ribs meaty side up in the foil-lined dish. Add 3 tablespoons of water to the bottom of the foil.
- Create a tent-style foil packet over the ribs. See the diagram below as an example.
- Bake the Ribs: Bake at 350°F. Once done, slather with your favorite BBQ sauce and return to the oven. Ribs are ready when they reach a minimum internal temperature of 180°F to 195°F. The meat should pull away from the bone with some resistance. If it falls off easily, they are overcooked.
Get more detailed instructions for How To Make a Foil Packet.
Tips for Perfect Ribs
- Low and Slow: The best way to cook ribs is to use a low temperature for a long time. Slow roast at 250°F for 2.5 to 3 hours.
- Moisture is Key: Add a bit of water to the bottom of the baking sheet to keep the ribs moist.
- Check for Doneness: Ribs are done when the meat is tender and pulls away from the bone with a bit of resistance. Bone tender ribs are perfect, but if they fall off the bone, they are overcooked.
- Use a Wire Rack: Elevate the ribs on a wire rack in the baking sheet for even cooking.
- Try a Slow Cooker: For a different method, use a slow cooker. It’s great for tender, juicy ribs with plenty of time to develop flavors.
Great Side Dishes for Serving
Complement your ribs with classic sides like coleslaw, potato salad, baked beans, or cornbread. These sides enhance the BBQ experience.
Storage and Reheating
- Refrigeration: Store leftover BBQ ribs in an airtight container for 3 to 5 days.
- Freezing: Freeze ribs for 3 to 4 months for best flavor, though they are safe to eat longer.
- Reheating: Heat leftover ribs in a 225°F oven for 30 to 45 minutes or until warmed through.
More Ribs Recipes To Try
Whether it’s your first time making ribs or you’re a seasoned pro, this easy recipe will ensure delicious results every time. Perfect for summer months, or anytime you crave that BBQ flavor without firing up a hot grill. Enjoy tender ribs with all the flavor and none of the fuss!
📋 Recipe
Amazing BBQ Ribs in the Oven - Fast and Fuss-Free
These BBQ Ribs in the Oven are so tender and deeply flavored. A ready-made BBQ sauce and dry rib rub add the perfect flavors for some of the best barbecue ribs you can imagine.
Ingredients
BBQ Rib Rub and Ribs
- 1 rack baby back ribs (about 3-½ lbs)
- Kosher Salt
- ¼ cup packed brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoon freshly ground black pepper
- 1 bottle ready-made barbecue sauce, divided (see Tip)
Instructions
- Preheat oven to 350°F.
- Prepare 1 large sheet of tin foil to cover the bottom, sides, and top of a 13-by 9-inch baking dish. Place the foil covering the bottom and sides of the with the edges standing upright. (See Tip).
- Cut ribs into 4 equal pieces. Season generously with kosher salt, In a small bowl, combine brown sugar, onion powder, garlic powder and black pepper. Using your hands, rub seasoning mixtuer into the ribs. Arrange ribs in foil-lined baking dish. Add 3 tablespoon water to the bottom of the dish.
- Fold foil into a tent-shaped packet over the ribs.
- Bake ribs for 70 minutes. Carefully open top of the foil packet, letting steam escape. Baste ribs with barbecue sauce until just covered. Set aside remaining barbecue sauce. Do not reseal foil packet.
- Bake with foil packet open, 35 minutes or until ribs are fork-tender and sauce is caramelized. Remove from the oven, lightly close the top of the foil and let stand 10 minutes. Transfer to serving plates and serve with remaining BBQ sauce.
Cooks Tips
For seriously good Memphis-style ribs that are quick and easy to make, make this dry rub ribs recipe for your next baby back rib dinner.
If you love fast pork ribs, you will want to try these air fryer ribs that are done in 35 minutes or these Instant Pot baby back ribs for a real treat.
For beef lovers, check out this super fast and delicious flanken ribs recipe.
Replace the ready-made barbecue sauce with one of these homemade sauces for great flavors:
More Tips
- The USDA recommends that baby back ribs be cooked to an internal temperature of at least 145°F. While they will be safe to eat at this point, they will not be very tender or flavorful. Barbecuing experts agree that ribs are done between 180°F and 195°F. (One of the best tests is to bite into a rib and see if you can see your teeth marks!)
- The cooking time for these baby back ribs will be more than enough to be cooked to a safe temperature. Now, you just need to test for doneness which is best done with a fork. - Or your teeth 🙂
Nutrition
Calories: 580kcalCarbohydrates: 63gProtein: 29gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 98mgSodium: 1296mgPotassium: 686mgFiber: 2gSugar: 51gVitamin A: 290IUVitamin C: 1mgCalcium: 105mgIron: 2mg
Tried this recipe?Let us know how it was @MavenCookery or tag #mavencookery!
Cyrus says
Thank you... I can't wait to taste this.
Giggs says
The only thing I woud do different is to brown the ribs first then put them in oven ty for recipe YUMMO!! 😉
Marilyn says
Browning first should work, but I haven't tried it. I would suggest carving the rack into shorter sections to make them easier to handle. Also, if you brown the pork ribs first, you may want to reduce their time if the oven.
Kadie Chapman says
I am trying this now, your technique, I will update :)))
Brenda says
Basic recipe is fine BUT there is no way your ribs will be cooked in 1 hour!
I actually just made ribs using the same basic technique BUT I tented them for one hour. Turned them. Tented them another hour. Turned again added the barbecue sauce Tented cooked 40 min. Turned added barbecue sauce Tented cooked 40 min. Brush on more sauce. Broil at 400degrees- 4 inches from heat for 10 minutes. or till browned (not burnt). Watch closely . Turn last time Broil 400 degrees- 4 inches from heat for 10 minutes or till brown. They will be fork tender.
I have been cooking my ribs this way for years. They receive rave reviews.
P. Sophie says
Not sure how you can judge something you haven’t tried. Besides I’m trying THIS recipe because it said “fast and fuss free.” Thanks Marilyn!
yoon korean bbq says
You can find authentic Korean barbecue at a number of locations. There are many places located in Los Angeles that serve Korean barbecue and bulgogi. There are many Korean hot pots that are available for you to enjoy. The hot pots are generally consumed with rice. The Korean barbecue section on the menu there are many options available. There are numerous places to pick from when seeking the top Korean barbecue. You can also find the perfect restaurant in Koreatown serving this dish.
best barbecue charleston sc says
Barbecue is among the most American dish that Americans eat. It has many regional variations, such as the Memphis sticky ribs and Central Texas smoked brisket, and Kansas City's burnt ends, and the Carolinas vinegar-and-mustard-sauced pig. There's more to this famous dish than what you see.
good bbq places says
The most delicious American food is barbecue. It has many regional flavorings, like Memphis-style sticky ribs the Central Texas-style smoked Brisket and Memphis-style sticky ribs, or the Kansas City-style burnt ends. There's more to this famous dish than what you see.
Karlene says
Wow these are amazing ! And this recipe was a life saver! The cooking time was spot on- 🙏 I had company coming and got home later than intended. So thank you so much for sharing this recipe !
Gilbert Beldengreen says
Hi Marilyn! I think you have a good grasp of how meet cooks in response to time and temperature. I will be trying your method today on a rack of babyback ribs. I dont want the "falling off the bone" texture or the oversteamed texture the long slow technique in foil all too often produces. I dont want ribs that taste more like sweet sauce than they do pork. Chinese restaurant ribs are juicy and firm to the bite. They cook ribs hanging free in an open oven. I used to make them with St Louis cut ribs in a pit barrel cooker and they always came out great. Living in an apartment now I need to use an oven. Because of the thickness of the back ribs I will foil them (dry rubbed last night) for a short period, 35 minutes at 350F. then lower temp to 325F and roast on an open oven rack until internal temp of 170F and a light baste of sauce. Lets see how it turns out. I'll keep you posted, Gilbert
Marilyn says
Tender and flavorful