- Recipes
- What To Make With
Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 30, 2024
4th of july
Be the first to leave a review!
We've cracked the code to making perfectly tender and mouth-watering barbecued ribs in the oven.
Serves6 to 8Prep20 minutesCook2 hours to 3 hoursJump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Who says you need a grill to cook good ribs? Over the years, my lack of outdoor space for a grill at my apartment has led me to pass up a good many recipes for barbecued ribs. But I don’t let that hold me back; I can cook up succulent ribs with my oven instead.
In fact, I do believe I’ve cracked the code to making perfectly tender and mouth-watering barbecue-style ribs in the oven. In this recipe, learn about the tips and steps to making the best oven-baked barbecue ribs.
Quick Overview
Tips For Making The Best Oven-Baked Ribs
- Season the ribs a day ahead for a deeper flavor.
- Add liquid smoke into the mustard for a mild smoke flavor.
- Lift the ribs above the baking sheet on a rack for the heat to circulate on all sides.
- Broil the ribs until evenly browned. Make sure the meaty side of the ribs is facing up.
- Brush with barbecue sauce in the last half hour of cooking.
- Let the ribs rest for 10 minutes. When done, your knife will easily slide into the meat.
Why You Should Cook Ribs in the Oven
This is one of those recipes that you almost have to try in order to believe. Rib meat is fairly tough, and it needs a long time to break down and become tender. The oven is actually an ideal environment for this kind of slow and steady cooking.
Lifting the ribs above the baking sheet on a rack also lets the heat circulate on all sides. After a few hours, the meat is juicy and tender. You’ll be licking your fingers in no time.
How to Prep Ribs
This recipe works with baby back or spareribs. For baby backs, two sets of ribs (two racks) generally feed four to six people. A typical spare rib rack weighs 2 1/2 to 3 pounds and feeds three to four.
You’ll need to remove the rib’s membrane (on the back side of the racks, closest to the bone) to ensure they are tender. A spoon works really well to pull up the membrane — just wiggle it between a bone and the membrane and pull up. Once you’ve got a small section of membrane, use a paper towel to grip the membrane and pull it off in one piece.
Best Glazes and Rubs for Baked Ribs
Go ahead and adapt this oven-roasting technique to any recipe for barbecued ribs that you take a fancy to. I love them simply brushed with mustard and sprinkled with a favorite spice rub. When I’m feeling fancy, I’ll make my own barbecue sauce and brush that on in the last half hour of cooking.
One thing that you don’t get with this method is the smoky barbecue flavor. Sad, but true. To capture a bit of that delicious flavor, add some extra smoked paprika to your spice rub or mix some liquid smoke into the mustard before brushing it on.
How to Keep Ribs Moist in the Oven
These ribs spend a few hours in the oven getting as tender as possible. What’s the best way to ensure they won’t dry out?
- Cover with foil halfway through cooking. Tenting the ribs with foil halfway through their cook time allows them to get good browning on the outside, but also retain their moisture throughout the long cooking time.
- Don’t be tempted to overcook them. Cooking ribs in the oven is different from cooking them in a smoker, and if they’re left in the oven too long they can get over done. When a knife slides easily into the meat, it’s time to pull them out.
Tester’s Note
Clouded by the smoke of mystery and lore, it is no wonder barbecue ribs seem so intimidating. So while fiddling with a smoker might make for an interesting weekend project, the oven and a few hours time are all you really need to serve ribs for supper.
- Adding liquid smoke: Do not be put off by the idea of adding liquid smoke; despite sounding completely artificial, it is a natural ingredient made from the smoke of burning hardwood. I like a mild smoke flavor, so I added just 1 teaspoon.
- Knowing when they’re done: It seems that we’ve all been fed the line that ribs are not done until they fall off the bone, when really, if these ribs reach that point they are overcooked. Cook until a knife slides easily into the meat.
— Patty, May 2018
How to Cook Ribs in the Oven
We've cracked the code to making perfectly tender and mouth-watering barbecued ribs in the oven.
Prep time 20 minutes
Cook time 2 hours to 3 hours
Serves 6 to 8
Nutritional Info
Ingredients
- 4 to 5 pounds
pork spareribs or baby back ribs
- 1/4 cup
Dijon mustard
- 1 to 2 teaspoons
liquid smoke (optional)
- 1 cup
spice rub
- 1 cup
barbecue sauce, plus more for serving
Equipment
Rimmed baking sheet
Aluminum foil
Wire cooling rack
Pastry brush
Knife
Instructions
Show Images
Prepare the baking sheet. Line a rimmed baking sheet with aluminum foil. Fit a wire cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulation on all sides of the ribs.
Season the ribs. Stir the mustard and the liquid smoke together, if using, and brush the ribs on both sides. Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat. (Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.)
Broil the ribs. Arrange an oven rack a few inches below the heating element and heat the broiler. Make sure the meaty side of the ribs is facing up. Broil until the sugar in the dry rub is bubbling and the ribs are evenly browned, about 5 minutes.
Bake the ribs. Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Bake 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
Brush with barbecue sauce. About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and continue cooking.
Rest the ribs and serve. The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs. Serve immediately with extra barbecue sauce for dipping.
Recipe Notes
Make ahead: The ribs can be seasoned, wrapped in plastic wrap, and refrigerated overnight before baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
At Kitchn, we know how important it is to find recipes that are worth your time. That’s why every tutorial — like this one — features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: recipes@thekitchn.com.
Filed in:
autumn
Dairy-Free
dinner
Gluten-Free
How To
Ingredient
