Easy Oven-Baked BBQ Pork Ribs Recipe

Cooking delicious barbecue pork ribs at home doesn’t require a grill or smoker. Instead, these meaty ribs are baked low and slow in the oven. This easy recipe produces mouthwatering ribs that are succulent, tender, savory, and slightly sweet.

I grew up in Texas and have eaten my share of barbecue. Along the way, I learned that there are many differing techniques for cooking pork ribs depending on where you live.

Cooking pork ribs on your barbecue grill is great for achieving a smoky flavor as well as a crispy exterior. Still, cooking on a grill requires more of your attention. You need to control the temperature carefully to avoid burning or drying out the pork. The weather can also be problematic as it may be too hot, too cold, or rainy to cook outdoors.

On the other hand, baking pork ribs in the oven doesn’t require as much time or effort. The low and slow cooking in an oven helps break down the tough connective tissues in the ribs. While the ribs do not have the same smoky flavor as grilled or smoked ribs, they are tender and moist.

Even for this Texan who loves the traditional smoky flavor of ribs cooked on the grill or in a smoker, oven-baked ribs are a delicious option. Oven-baking produces extremely tender, “fall-off-the-bone” ribs with a rich, roasted flavor. When I’m hungry for ribs, my easy oven-baked pork ribs make me happy.

I have used this recipe for baking barbecue spare ribs as well as baby back ribs with good results. One of my secrets to creating great ribs of any kind is the spice rub.

There are countless varieties of spice rubs available at the grocery store. However, there really is no need to buy a pre-made rub. To make a spice rub for the pork, you just mix together a few spices that you probably already in your pantry.

Oven-Baked BBQ Pork Ribs

Serves 2 (a serving being 1/2 rack per person)

Preheat the oven to 275 degrees

• 1 rack of pork ribs (I used baby back ribs)
• dry rub mix (see below)
• 1 c. barbecue sauce (recipe below or your favorite store bought)

1. Early in the day, remove the membrane from the back of the ribs. Cut the rack in half for easier handling. Season both sides with the dry rub, cover with plastic wrap and refrigerate 1 – 2 hours or even overnight.
2. Remove the plastic wrap. Wrap the ribs in heavy duty foil or use two layers of regular foil. This prevents bones from poking through. Leave enough room for steam to circulate. Seal edges tightly so that the juices can’t escape.
3. Place the foil packets on a foil lined baking pan, meat side up. Put them in the oven for about 2 hours.
4. Take the ribs out of the oven and carefully remove the foil. Place the ribs back on the baking pan, meat side up. Dry roast them until very tender and a crust has formed. This may take another 30 minutes to an hour depending on their size.
5. Take the ribs out of the oven. Brush them with some barbecue sauce. Put the ribs under the broiler for about 5 minutes until the sauce bubbles and starts to caramelize. Watch carefully so that the sauce doesn’t burn.
6. Transfer the ribs to a cutting board and use a sharp knife to cut between the bones. Serve the remaining barbecue sauce on the side.

Dry Rub

• 2 Tbsp. smoked paprika
• 1 tsp. freshly ground black pepper
• 1 Tbsp. dark brown sugar
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dry mustard
• 1 tsp. cumin
• 1/4 – 1/2 tsp. cayenne pepper, depending on spiciness you want
• 1/4 tsp. ancho chili powder

Mix all the ingredients together and store any unused rub in an airtight container.

If you have a favorite store-bought barbecue sauce, by all means use it. If not, you want to try my Carolina Style sauce, a sweet and tangy mustard and vinegar based sauce.

Carolina Style BBQ Sauce (makes about 1 cup sauce)

• 1/2 c. mustard (I use Dijon)
• 2 tsp. ketchup
• 3 Tbsp. cider vinegar
• 2 Tbsp. water
• 1 Tbsp. butter
• 3 Tbsp. brown sugar
• 3 Tbsp. sugar
• 1 tsp. ancho chili powder
• 1 tsp. chipotle chili powder
• 1 tsp. smoked paprika
• 1 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 1/2 tsp. Worcestershire sauce

Mix all the ingredients together in a small sauce pan and simmer for about 10 minutes.

NOTES FROM THE KITCHEN

• Ribs come in various weights and thicknesses so be aware that cooking times need to be adjusted.
• Low heat will slowly melt the fat, dissolve connective tissue and convert the pork into tender, flavorful meat.
• Pork is considered done when it reaches 145 degrees internally. However, the ribs need to be tender, which requires longer cooking. Experts suggest ribs should reach a temperature of about 190 degrees.
• You can test if the ribs are ready by grabbing the tip of a bone and twisting. The bone should start to come free from the meat.
• Start checking the meat at two hours for tenderness.
• Use a spice rub for a salty, savory and spicy layer of flavor but do not add too much sugar as it can cause the ribs to have a burnt flavor. If you like sweet ribs, glaze the ribs with a sweet barbecue sauce at the end, Sweet Baby Rays is a popular one.

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Ultimately, there’s no single “best” way to cook ribs. When I’m hungry for ribs, my oven-baked ribs make me happy. These oven-baked barbecue pork ribs have layers of sweet, savory, and spicy flavors mingling together. They are delicious and full of rich flavor.

The pork ribs are ideal for individuals who don’t have a smoker or grill. Even when you do have the proper equipment for cooking ribs outdoors, sometimes Mother Nature doesn’t cooperate.

Do you like to grill and would never think of cooking ribs in the oven in any weather? Or do you choose to take your ribs inside and bake them when the weather doesn’t cooperate?