How to Cook Ribs in the Oven – Tender, Juicy & Easy

Learning how to cook ribs in the oven means you can enjoy tender, juicy, fall-off-the-bone ribs any time of year, with no grill required. With the right seasoning and low-and-slow cooking method, oven-baked ribs turn out just as tender and flavorful as those made outdoors.

A simple dry rub, a few hours in the oven, and a final brush of barbecue sauce under the broiler creates ribs that are smoky, caramelized, and perfect for serving with your favorite sides.

I make these oven-baked ribs with an easy rub for ribs that has just 5 spices in the mix. I love serving them with stuffed baked potatoes!

Ingredients

You really only need three ingredients for oven-baked ribs: a spice rub, barbecue sauce, and the ribs themselves. I like to cover the ribs in a thin layer of yellow mustard before adding the spice mix, too!

Ribs

• 2 racks St. Louis style ribs: Baby back ribs can also be used, but they're leaner and cook faster (see time chart below).

Mustard (optional): Slather on some yellow mustard to help the spice mix stick better. You can also use a little cooking oil if you prefer.

Spice Rub (or use your favorite barbecue rub)

• 3 tablespoons light brown sugar: adds sweetness and helps caramelize the crust.
• 1 tablespoon kosher salt - enhances flavor throughout the meat.
• 1 ½ tablespoons crushed black peppercorns - for a little bite.
• 1 ½ tablespoons smoked paprika - gives a smoky depth without the grill.
• 2 teaspoons garlic powder - adds savory balance.

Barbecue Sauce

• This pomegranate-chipotle barbecue sauce is our favorite! Any will work (homemade or store-bought). Brush it on before broiling for a sticky, caramelized finish.

How to Cook Ribs in the Oven

Learning how to cook ribs in the oven is an easy process that you'll have down after doing it just once. Here are the easy steps:

1. Preheat the oven: Set the oven to 300°F. Line a large baking sheet with foil for easy cleanup.
2. Prep the ribs: Remove the thin membrane from the bone side (this helps the seasoning soak in and keeps the ribs tender). Pat them dry with paper towels.
3. Season generously: Cover the ribs with a thin layer of yellow mustard. Rub the ribs all over with the dry rub, massaging it into the meat. Place the ribs on the foil-lined baking sheet (you can cut the ribs in half or quarters to make them fit easier).
4. Cover and bake: Lay a piece of foil loosely over the ribs and crimp it around the edges. Bake the ribs until the meat is tender and starting to pull back from the bones, about 2 ½-3 ½ hours depending on how thick they are. Start checking at the 2-hour mark.
5. Sauce the ribs and broil: Remove the foil and brush the ribs generously with barbecue sauce. Broil on high for 5 minutes or so, or until the sauce is caramelized and sticky to your liking.
6. Rest and serve: Let ribs rest a few minutes before slicing between the bones. Serve with extra BBQ sauce and your favorite sides.

Oven Ribs Cooking Time & Temperature Chart

We recommend cooking ribs in the oven at 300F or lower to get the best results. We've included higher temperatures for reference but can't guarantee the same tender ribs.

Please remember that these cooking times are dependent on how thick your ribs are, so adjust as necessary. The biggest advantage of knowing how to cook ribs in the oven is that you can control the temperature and get perfectly consistent results every time.

Tips

• Remove the membrane: Taking off the thin layer on the back of the ribs allows the seasoning and sauce to soak in. Plus the ribs will be much more tender, so this small step makes a big difference!
• Low and slow is key: Cooking at a lower temperature for a longer time gives you juicy, fall-off-the-bone ribs.
• Check for doneness by look, not just time: The meat should pull back from the bones and a toothpick should slide in easily. Internal temperature should be 185-200°F for tender ribs.
• Use a dry rub for flavor: Even if you plan to sauce the ribs, a rub adds a lot of flavor and helps form a tasty crust.
• Add the sauce at the end: Brushing on barbecue sauce during the last few minutes prevents it from burning while still giving you that sticky, caramelized finish.
• Let them rest: Allow the ribs to sit for a few minutes before slicing to lock in the juices.
• Line your pan with foil: Makes cleanup much easier, especially once the sauce caramelizes under the broiler.

Substitutions & Variations

• Rib types: This recipe is written for St. Louis style ribs, but baby back ribs also work (just adjust the cook time using the chart). Beef ribs can be used, though they'll need longer cooking times.
• Dry rub: Use a store-bought barbecue rub if you don't want to mix your own. For a smoky flavor, add chipotle powder or extra smoked paprika. For a little more sweetness, increase the brown sugar.
• Sauce options: Any barbecue sauce you love will work! You can also serve these oven-baked ribs with just the rub and no sauce.
• Liquid smoke: If you want more of that outdoor barbecue taste, mix a few drops of liquid smoke into your barbecue sauce.
• Cooking method: Instead of finishing under the broiler, finish the ribs on a grill over a high heat for a few minutes to add a charred, smoky flavor.
• Spicy ribs: Add cayenne or chili powder to your rub or sauce for spicier ribs.
• Keto-friendly option: Swap brown sugar for a low-carb sweetener like Swerve in the dry rub, and choose a sugar-free BBQ sauce.

Equipment Needed

• A baking sheet (or two) that's sturdy enough to hold two racks of ribs.
• Aluminum foil for covering ribs while they bake and lining the pan for easy cleanup.
• A sharp knife to loosen and remove the membrane.
• Paper towels to help grip the membrane when pulling it off and to pat the ribs dry.
• A mixing bowl for mixing the dry rub.
• A pastry brush for applying barbecue sauce evenly before broiling.
• A meat thermometer to make sure the ribs reach an internal temperature of 185-200°F.
• Tongs to safely handle the hot ribs.

Storage & Reheating

• Refrigerator: Store any leftover ribs in an airtight container or wrap them tightly in foil. They'll keep for 3-5 days.
• Freezer: Ribs can be frozen for 2-3 months. Wrap them in foil, then place in a freezer-safe bag or container. Thaw them overnight in the fridge before reheating.
• Oven reheating (best method): Preheat to 250°F, brush ribs with extra BBQ sauce to keep them moist, wrap them in foil, and heat for 20-30 minutes, or until they're warmed through.
• Air fryer: Reheat the ribs at 350°F for 5-8 minutes (brush with extra barbecue sauce before heating).
• Microwave: Place the ribs in a microwave-safe dish, cover, and heat in 30-second increments just until they're hot. Don't overheat them or they can dry out.

Tip: Add a little extra barbecue sauce before reheating to prevent the ribs from drying out.

Frequently Asked Questions

Once you learn how to cook ribs in the oven, you'll be able to enjoy barbecue-style flavor all year round, no matter the weather!

Related

Looking for more recipes like this one? Try these:

Pairings

These are my favorite dishes to serve with ribs cooked in the oven:

Continue to Content

How to Cook Ribs in the Oven

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 45 minutes

Once you make ribs in the oven, you'll be making them all year long. They're so simple with minimal cleanup and will rival any made on the grill!

Print

Ingredients

• 2 racks St. Louis style ribs
• Salt and pepper
• ¼-1/2 cup yellow mustard
• 2 cups barbecue sauce

Dry Rub (or use your favorite store-bought rub)

• 3 tablespoons light Brown Sugar
• 1 tablespoon kosher salt
• 1 ½ tablespoons crushed black peppercorns
• 1 ½ tablespoons smoked paprika
• 2 teaspoons garlic powder

Instructions

1. Preheat the oven to 300ºF. Line a large sheet pan with foil.
2. Remove the membrane from the bony, back side of the ribs.
3. Pat the ribs dry with paper towels and place on the foil-lined baking sheet.
4. Rub the top and sides with a thin layer of the mustard. Sprinkle the dry rub over the ribs, covering them completely.
5. Cover the ribs with foil and crimp the edges of the pan to make it's sealed.
6. Bake the ribs until the bone starts to be exposed, about 21/2-3 hours. Start checking after two hours.
7. Remove the aluminum foil and slather the ribs in barbecue sauce (reserve some to be served on the side, if desired).
8. Broil on high for 5 minutes or so to caramelize the the sauce.
9. Let the ribs rest a few minutes, then slice between the bones and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 1998mgCarbohydrates: 48gFiber: 3gSugar: 37gProtein: 4g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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