Oven Baked Ribs Recipe
Tender oven baked BBQ ribs seasoned with a simple dry rub, wrapped in foil, baked low and slow at 275°F, then brushed with BBQ sauce and finished until sticky, glossy, and caramelized.
Servings 4 servings
Calories 554kcal
Equipment
- 1 baking sheet
Ingredients
- 1 rack baby back ribs, spare ribs, or St. Louis-style ribs
- 1 tablespoon oil canola oil, avocado oil, sunflower oil
- 1 tablespoon brown sugar light
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 cup liquid Coke, apple juice, water, or broth
- 1 to 1 1/2 cups BBQ sauce homemade or store-bought
Instructions
- Preheat the oven to 275°F. Line a baking sheet with foil or parchment for easier cleanup.
- Pat the ribs dry with paper towels. Turn the rack bone-side up and remove the membrane if possible.
- In a small bowl, stir together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the ribs with a very thin layer of the oil, then sprinkle the rub over both sides of the ribs and gently press it into the meat.
- Place the ribs meat-side up on the prepared baking sheet. Pour the liquid into the pan around the ribs. Cover the pan tightly with foil.
- Place the wrapped ribs on the baking sheet and bake until tender. Baby back ribs usually take 2 1/2 to 3 hours. Spare ribs or St. Louis-style ribs may take 3 to 3 1/2 hours.
- Remove the foil and carefully drain off excess liquid if there is a lot in the pan. Brush the ribs generously with BBQ sauce.
- Increase oven temperature to 400°F. Bake uncovered for 10 to 15 minutes, brushing with more sauce once or twice, until the sauce is shiny, sticky, and caramelized.For darker, more caramelized edges, optionally broil for 2 to 4 minutes, watching closely so the sauce does not burn.
- Let the ribs rest for 10 minutes. Optionally brush with a very thin final layer of warm BBQ sauce right before serving for extra shine and sauciness. Then slice between the bones and serve with extra BBQ sauce.
Notes
If using two rib racks, place them on separate baking sheets or make sure they are not crowded. Rotate the pans halfway through baking if they are on different oven racks.
For more tender ribs, bake longer at 275°F rather than increasing the heat.
For a faster version, you can bake at 300°F, but the ribs may be slightly less fall-apart tender.
Do not sauce the ribs at the beginning of the bake. The sugar in BBQ sauce can get too dark or burn if it cooks uncovered for too long. Save it for the end.
If your brush touched raw or undercooked meat, do not dip it back into sauce you plan to serve. Use a clean brush or spoon for the final layer.
Store leftovers in the refrigerator for 3 to 4 days. Reheat wrapped at 300°F until hot, then uncover and add a little more sauce if desired.
Nutrition
Calories: 554kcal | Carbohydrates: 49g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1878mg | Potassium: 660mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1135IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
