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    Home » Recipes » Easy Dinner » How to Make the Best Ribs in the Oven

    LAST UPDATED: September 25, 2020 • FIRST PUBLISHED: June 19, 2020 By Toni Dash 37 Comments

    How to Make the Best Ribs in the Oven

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Oven Baked Ribs on a white plate (title image)

    Oven Baked Ribs deliver perfectly cooked tender BBQ ribs without a grill! It’s an easy way to make delicious ribs all year long. 

    Oven Baked Ribs on a white plate (title image)

    Grilled ribs are a favorite summer recipe but sometimes you just don’t have the time.

    Making ribs in the oven can be just as good as on the grill in my opinion and they are so much easier.

    No monitoring for flare-ups or drying out.

    With the right dry rub and barbecue sauce these ribs will come out of the oven as delicious as if you just pulled them off the grill.

    What Type of Ribs to Use?

    This recipe uses Baby Back Ribs.

    They cook faster than spare ribs though are smaller in size.

    Depending on how many being served more than one rack of ribs may be desired.

    If so multiple racks can be cooked at the same time.

    hands holding a baked baby back rib with BBQ sauce

    How Many Ribs per person?

    The rule of thumb with Baby Back Ribs because they are smaller is 1 pound per person. 

    That can vary with different appetites but is a good amount for planning.

    How to Remove the Membrane from the Ribs

    The membrane is a silvery sheet on the back (bone side) of the ribs. 

    This is a matter of personal choice: to leave the membrane on the ribs or not.

    Some like the additional chewy texture it provides.

    Other want to get all the flavor into the ribs possible through grilling or a rub applied before cooking.

    Why Remove the Membrane

    Removing the membrane allows the rub to coat the ribs from both sides. 

    NOTE: Some ribs are sold with the membrane already removed. You can tell by looking at them.

    To remove it:

    1. Insert a dinner (blunt) knife under one edge of the membrane.
    2. Use a paper towel to grab the edge and pull the membrane off the ribs (it’s too slippery to pull off directly without the paper towel). It should come off in one sheet.
    3. If that doesn’t work, run a paring knife across the membrane taking care not to cut the rib meat. Again use a paper towel to pull off the membrane.

    This link from Weber Grills shows the membrane removal in step-by-step photos.

    oven baked ribs on a baking sheet

    Why Cook Low and Slow?

    Cooking ribs on a low temperature for a longer time ensures they’ll stay juicy. 

    The length of time required has to do with how long it takes the connective tissue to breakdown to give them a tender texture.

    Use Dry Rub for Ribs

    This dry rub blend that you can make yourself in about 5 minutes has a combination of sweet, smoky and spicy flavors. It brings out the best flavor in the ribs.

    Because it contains Smoked Paprika the ribs will have some smoky flavor even though they are not grilled.

    Use a Great Barbecue Sauce

    The last stage of cooking the baby back ribs is brushing them with barbecue sauce for a true BBQ rib result.

    I make my own homemade barbecue sauce. It’s easy and delicious.

    You can even make it with homemade ketchup for a special touch.

    Your favorite store bought barbecue sauce will work too!

    You DON’T Want ‘Fall-Off-The-Bone’ Ribs

    Contrary to the popular description, for oven cooked or grilled ribs you want ribs that pull cleanly off the bone when eaten.

    They should provide some resistance.

    If ribs are falling of the bone they usually have been boiled or steamed.

    You’ll want flavorful cooked ribs still with some texture.

    baking sheet of baby back ribs and dry rub for ribs

    How to Make them – Step-by-Step

    NOTE: the rack of ribs in these photos was sold cut in two. Normally you’d receive one rack of ribs and would follow these same instructions making just one packet.

    STEP 1: Preheat the oven to 250 degrees F. Place a large piece of foil on a rimmed baking sheet with the ribs on top (photo 1).

    STEP 2: Sprinkle the ribs with a generous amount of dry rub and gently massage into all sides (photo 2-3). Approximately 3-4 tablespoons total rub.

    how to make oven baked ribs recipe steps collage adding dry rub and sealing in foil

    STEP 3: Seal the ribs in foil by folding over the edges and crimping (photos 4-5). Place in the oven for 2 hours.

    The ribs should be tender and done cooking (see the When Are the Ribs Done below). If not put them back in the oven until they are done (photo 6).

    STEP 4: Baste the ribs with barbecue sauce on all sides (photo 7). Put under the broiler for aproximately 5 minutes to develop a crust (photo 8).
    how to make oven baked ribs recipe steps collage basting with BBQ sauce and cooking

    Allow the ribs to cool slightly until they can be safely handled. Cut with a large sharp knife (or I use poultry shears) and serve.

    PRO TIP: To make cutting the ribs easier, turn the ribs to have the meat side down. It’s easier to see the bones and cut between them.

    oven baked ribs on a plate with hand holding a rib

    How Long do the Ribs Cook?

    At 250 degrees F a 2 1/2 pound rack of baby back ribs will cook for 2 hours.

    Adjust the timing if making a larger rack of ribs.

    When are the Ribs Done?

    By Temperature

    The food safety temperature guide is when the internal temperature of the meat reaches 145 degrees F.

    However the ribs are not at their most tender at that temperature.

    Cooking them until they reach anywhere from 180-200 degrees F breaks down the collagen and melts the fat to make them  tender and juicy.

    Measure the temperature with an Instant Read thermometer in the meat not touching the bone.

    baking sheet of baby back ribs

    By Texture

    Getting an accurate temperature on ribs can be tricky.

    Another way to determine if they are done is by how they look.

    Look for these signs or test the ribs in these ways:

    • The meat will begin to pull back exposing the ends of the bones (on the underside) you couldn’t see when starting to cook the ribs.
    • The ribs should be flexible but NOT falling off the bone. When holding the rack with tongs on one end the opposite end will bend downward.
    • Inserting a toothpick between two ribs should go through easily.

    Storing Leftovers

    Store leftover barbecue ribs in an airtight container or zipper-close plastic bag for up to 4 days in the refrigerator.

    They can be reheated in the oven on low heat or microwaved.

    oven baked ribs on a plate with hand holding a rib

    Make it a Meal!

    • Homemade Oven Fries
    • Bacon Wrapped Chicken Poppers
    • Slow Cooker Barbecue Beans with Bacon
    • Homemade Russian Dressing with a green salad
    • Grilled Asparagus
    • Lime Cheesecake
    • Rhubarb Crisp
    • Slow Cooker Peach-Blueberry Cobbler

    More Rib Recipes You’ll Love

    • Slow Cooker Root Beer Baby Back Ribs
    • Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves
    • Slow Cooker Sweet Sesame Baby Back Ribs
    • Grilled St. Louis-Style Ribs
    • Red Wine Braised Short Ribs with Garlic Whipped Yukon Gold Potatoes
    • Southwestern Instant Pot Short Ribs
    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Oven Baked Ribs on a white plate (title image)

    Oven Baked Ribs

    These Baby Back Ribs cooked in the oven taste as good if they were grilled! A great dry rub and barbecue sauce make this a favorite recipe all year long.
    5 from 26 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 2 hours 10 minutes
    Cooling Time before Cutting: 5 minutes
    Total Time: 2 hours 20 minutes
    Servings: 3 Served 2-4 people (see Notes)
    Calories: 633kcal
    Author: Toni Dash
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    Ingredients

    • 1 2 1/2-pound rack Baby Back Ribs
    • 1/4 cup Dry Rub for Ribs or favorite rib rub
    • ½ cup favorite Barbecue Sauce

    Instructions

    • Preheat oven to 250 degrees.
    • Lay ribs out on a foil lined sheet pan. Rub 3-4 tablespoons spice rub evenly over all sides of the ribs. Wrap securely in foil.
    • Roast for 2 hours.
    • Remove from the oven, open foil. Brush with the barbecue sauce.
    • Broil for 5 minutes or until BBQ sauce is thick and bubbly. Ribs should reach 145 degrees internal temperature minimum; 180-200 degrees preferred for tenderness.
    • Remove from oven, allow to cool slightly to handle. Cut ribs and serve.

    Notes

    How Many Ribs per Person?

    With Baby Back Ribs the rule of thumb is 1 pound per person. This will vary depending on appetites. One 2 1/2 pound rack of ribs would feed between 2-4 people.
    The recipe can easily be doubled or tripled depending on oven cooking space.

    How to Tell if Ribs are Done

    • Measure internal temperature of rib meat. It is 'done' at 145 degrees but the ideal temperature is between 180-200 for tenderness.
    • Insert a toothpick between the ribs. It should go in and out effortlessly when the ribs are done.
    • The meat will recede exposing the bones on the underside of the rib rack.

    Nutrition

    Calories: 633kcal | Carbohydrates: 23g | Protein: 46g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 164mg | Sodium: 698mg | Potassium: 739mg | Fiber: 1g | Sugar: 16g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 4mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Dry Rub for Ribs
    Pineapple Frozen Lemonade recipe »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Ramona says

      July 08, 2021 at 5:16 pm

      5 stars
      Oh my goodness these ribs are absolutely amazing.

      Reply
    2. Susi says

      July 05, 2021 at 3:19 pm

      5 stars
      I don’t grill so have never made ribs at home (just eat them at restaurants). This recipe was perfect for me. They were easy to make, great flavor and no grilling!

      Reply
    3. Becca says

      July 05, 2021 at 2:48 pm

      This is literally perfect for me because I live in an apartment and I dont have a grill! these are perfect!

      Reply
    4. Amanda Dixon says

      July 05, 2021 at 1:36 pm

      5 stars
      These ribs were delicious! They came out so juicy and tender.

      Reply
    5. AISilva says

      July 05, 2021 at 12:21 pm

      5 stars
      These oven baked ribs are so good! Loved how easy they were too.

      Reply
    6. Erin Gierhart says

      July 05, 2021 at 10:01 am

      5 stars
      Falling off the bone tender! These were delicious!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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