Oven Baked Ribs

4.87 from 22 votes
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Looking for a juicy and flavorful way to cook ribs year-round? Get ready to impress your family and friends with easy oven baked ribs right from your kitchen!

Oven baked ribs served on a red and white checkered paper.

Recipe Science

  • Cooking ribs at a low temperature for an extended period breaks down the collagen in the meat, resulting in tender, fall-off-the-bone ribs.
  • Wrapping the ribs in foil during the initial cooking phase traps moisture and heat, effectively steaming the ribs and keeping them juicy.
  • Applying a final high-heat or broiling step caramelizes the barbecue sauce or rub on the surface, creating a flavorful, crispy crust through the Maillard reaction.

Why It Works

You don’t have to be a pit master to make delicious, fall-off-the-bone ribs. These oven-baked ribs are easy to prepare and even more straightforward to cook. I’ll share my step-by-step process to ensure tender and flavorful results!

The oven is an excellent method for those just learning to cook ribs or a little intimidated by the grill. I’ve been there! For maximum flavor, I coat the meat with my homemade rib rub and a thick layer of barbecue sauce. This recipe is so tasty that you will want to make it year-round!

Ingredients You’ll Need

Rack of ribs, spice rub, and barbecue sauce on a rimmed baking sheet.
  • Ribs: Select a 2 to 3-pound rack of pork baby back, spare ribs, or St. Louis-style ribs. This recipe is for one rack but can easily be doubled if feeding a crowd. Beef ribs can also be used and may require more seasoning if larger than 4 pounds.
  • Rib Rub: I use my go-to rib rub recipe for a sweet and savory Kansas-style seasoning blend. It blends brown sugar, smoked paprika, onion powder, garlic powder, dry mustard powder, cayenne, nutmeg, salt, and pepper. If you prefer a more savory seasoning, try these Memphis ribs.
  • Barbecue Sauce: My homemade barbecue sauce is a must-try that you can prepare as the ribs bake. Alternatively, use your favorite store-bought sauce for convenience.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

There are different ways to switch up the flavor of oven-baked ribs. Try these tasty options:

  • Sweetness: Try other types of sugar, like granulated sugar or coconut sugar. Use honey or maple syrup. This will give a paste-like consistency, so brush it on the ribs. The sugar can be reduced by half for a more savory taste or omitted.
  • Spices: For an earthy taste, add cumin or coriander. Try cinnamon or cardamom instead of nutmeg, or skip the warm spices.
  • Herbs: Add dried herbs like celery seeds, oregano, thyme, or parsley.
  • Spicy: Add chipotle, hot paprika, chili powder, or crushed chili flakes.
  • Sauces: Add a honey mustard glaze combining equal parts of honey and mustard or teriyaki sauce.

How to Cook Ribs in the Oven

Step 1: Preheat the Oven

Set the oven rack to the center position and the temperature to 275ºF (135ºC).

Several spices added to a white bowl.

Step 2: Make the Seasoning

Combine light brown sugar, paprika, salt, pepper, mustard powder, garlic powder, onion powder, cayenne pepper, and nutmeg in a medium bowl. If you prefer a more robust molasses flavor, use dark brown sugar.

Homemade dry rub in a glass jar after being mixed with a spoon.

This recipe makes a little over ½ cup of seasoning mix, which is plenty for a 3-pound rack of ribs. If making ahead of time, store the rib rub in an airtight container in a cool, dark place. It stores well, up to 6 months, if you want to make a big batch for future cooking.

Person removing an elastic-like skin from a rack of ribs.

Step 3: Prepare the Ribs

Remove the membrane, or silverskin, from the bottom side of the rib rack. Some cooks leave it on, but I prefer to take it off. The chewy protein elastin doesn’t break down with cooking, so taking it off makes biting effortless.

Run a paring knife between the stretchy membrane and the meat to loosen it. Once you’ve got it, pull the long and thin membrane off. Dry the ribs with a paper towel to remove the excess moisture. This helps the seasoning stick on.

Fingers pressing a dry spice rub against a rack of ribs.

Step 4: Season the Ribs

Place the prepared rack of ribs on a large rimmed baking sheet. I use a half-sheet size. Start with seasoning the underside of the rib. Apply enough so that it coats the surface, rubbing it in. Flip and generously season the other side.

Stop the process when it starts to fall off and no longer sticks to the meat. You can use leftovers to season chicken or wings or grilled pork chops.

Ribs on a baking sheet that is covered with foil.

Step 5: Cover and Bake

Tightly wrap the baking sheet with aluminum foil, and bake in a preheated oven at 275ºF (135ºC). Cook the ribs using a low and slow process, like barbecue, but the cover and pan trap the juices as the meat cooks.

Baked ribs on a sheet pan with juices.

Baking takes 2 to 3 ½ hours, depending on the size and type of ribs. Once finished, carefully uncover the pan. There will be a lot of juices at the bottom. Discard it, use it to baste the ribs, or learn how to make gravy with it.

The moist and steamy environment helps tough connective tissues like collagen dissolve and transform into soft gelatin. The result is very tender, falling off-the-bone ribs.

Brushing barbecue sauce over a rack of pork ribs.

Step 6: Add the Sauce and Broil

Place the cooked ribs on a clean sheet pan, brushing both sides with barbecue sauce.

Barbecue sauce crust on a rack of ribs after coming out of the broiler.

Broil the ribs until the sauce concentrates and caramelizes on the surface, about 5 minutes.

Pro Tip: Instead of broiling, the ribs can placed on the grill over medium-high heat to sear it while infusing more of a charred, smokey taste. This is a great shortcut if you want to finish the ribs on the barbecue right before serving.

Baked ribs sliced into pieces on a wooden cutting board.

Step 7: Rest, then Serve

Rest the meat for 10 minutes on a cutting board before slicing and serving.

Frequently Asked Questions

Do you cover ribs when baking in the oven?

Covering the ribs when baking provides several advantages. The foil traps the steam, creating a moist-heat cooking environment to soften the tough connective tissue in just a few hours. The cover also prevents the meat from drying out. The ribs can be cooked without covering for a more concentrated flavor and crust but may require a longer cooking time.

How long does it take to cook ribs in the oven?

When baked at 275ºF (135ºC) and wrapped in foil, the ribs will take 2 to 3 ½ hours to cook, depending on the type and size of the rib rack.

At what temperature do ribs fall off the bone?

Ribs are tough and packed with tough connective tissue and fat. Even though pork is safe to eat at 145ºF (63ºC), it will be chewy. Collagen breaks down into gelatin between 160 to 180ºF (71 to 92ºC). However, for full conversion, it must be held for at least an hour at this temperature or above. After cooking for several hours, it should reach around 200 (93ºC) to ensure a fall-off-the-bone texture.

What’s the difference between Baby Back and Spareribs?

Pork ribs come in two cuts, either back ribs (baby backs) or spare ribs. Baby back ribs from the upper loin portion are smaller, yielding shorter bones with leaner meat. They also cook faster than spare ribs. Spare ribs are cut from the lower portion, near the belly, which gives fattier and juicier pieces. St. Louis-style spare ribs have the cartilage and breastbone trimmed for a uniform shape. It has less meat than baby back but more fat for extra flavor.

Serve This With

If you tried these Oven Baked Ribs, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Oven Baked Pork Ribs

Master the art of tender, flavorful ribs using a classic oven method. Follow along as I show you how to achieve perfectly seasoned and succulent ribs right in the comfort of your own kitchen.
4.87 from 22 votes
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings 4 servings
Course Entree
Cuisine American


  • ¼ cup brown sugar, packed
  • 1 tablespoon smoked paprika, or sweet
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne powder, or chili powder
  • ½ teaspoon ground nutmeg
  • 3 pounds pork spareribs, or baby back ribs
  • ½ cup barbecue sauce


  • Heat the Oven – Set the oven rack to the center position. Heat it to 275ºF (135ºC).
  • Make the Seasoning – In a medium bowl, mix together the brown sugar, paprika, salt, pepper, mustard powder, garlic powder, onion powder, cayenne, and nutmeg.
  • Prepare the Ribs – Remove the silverskin from the ribs if still attached. Dry the surface with a paper towel.
  • Season the Surface – Evenly apply the dry rub to the underside and then to the top of the ribs. Add just enough so that it sticks to the surface, and stop once it begins to fall off. A single rack needs about ½ cup of rib rub.
  • Cover and Bake – Transfer the ribs meat-side up to a rimmed baking sheet. If needed, cut the rack in half to fit the pan. Tightly cover the pan with foil. Bake until the meat falls off the bone and the thickest part of the ribs reaches at least 200 (93ºC) on a meat thermometer, about 2 to 3 ½ hours.
    When baking is complete, carefully remove the foil, opening it so that the steam exits away from you. There will be a lot of juice at the bottom of the pan.
  • Add Sauce and Broil – Carefully transfer the ribs to a new sheet pan. Brush the barbecue sauce on the underside, then flip and brush the sauce on the top. Broil in the center of the oven until the sauce is caramelized, about 5 minutes.
  • To Serve – Rest the meat on a cutting board for at least 10 minutes, then slice and serve.

Recipe Video

YouTube video


  • Serving Size: About 3 ribs 
  • Pork Rib Selection: Pork Spare ribs are meatier, juicier, and have more fat. St. Loius-style Spare ribs are more uniform and fattier with less meat than baby back ribs. Baby Back Ribs have smaller bones, are leaner, have less meat than spare ribs, and cook faster.
  • Rib Rub: Makes about ½ cup. Use it for a 2- to 3-pound rack of ribs. Store in an airtight container for up to 6 months.
  • Storing: Cover and refrigerate for up to 5 days.
  • Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot, or cover and reheat in the oven at 350ºF (177ºC) until hot.

Nutrition Facts

Serves: 4 servings
Calories 725kcal (36%)Carbohydrates 15g (5%)Protein 37g (74%)Fat 56g (86%)Saturated Fat 18g (90%)Polyunsaturated Fat 10gMonounsaturated Fat 20gTrans Fat 1gCholesterol 191mg (64%)Sodium 1252mg (52%)Potassium 663mg (19%)Fiber 1g (4%)Sugar 13g (14%)Vitamin A 474IU (9%)Vitamin C 0.2mgCalcium 54mg (5%)Iron 3mg (17%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4 Comments Leave a comment or review

  1. Dave M says

    Easy to follow instructions. Can’t wait to these are done. Just placed two nice slabs in the oven. About twice the weight, thus twice the rub ingredients. I had just enough rub. Best recipe site ever!! thank you!!

  2. Brenda says

    Perfect ribs everyone fully enjoyed them. The best I’ve made! I’ll definitely make them again. Perfectly juicy and tender after two hours and 45 minutes baking time. I may try them the three hours next time for a more fall off the bone style. I cut back a little on the cayenne and black pepper only because I’m a complete wimp when it comes to spicy hot foods.