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Oven Baked BBQ Ribs

Oven baked BBQ ribs with a sticky, caramelized glaze and tender meat that pulls apart at every joint. This easy pork ribs method bakes low and slow in foil, then broils for shiny BBQ-sauce stickiness.
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Prep Time 15 minutes
Cook Time 3 hours
Resting/drying 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

baby back pork ribs
  • 2 lb baby back pork ribs about 2 lbs each
dry rub
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • salt and black pepper to taste
BBQ sauce
  • 1 cup BBQ sauce plus more for serving

Equipment

  • 1 sheet pan

Method
 

Prepare and season
  1. Preheat the oven to 275°F. Keep it steady so the ribs bake low and slow.
  2. Remove the silver membrane from the back of each rack. Slide a knife under the membrane, then pull it off for better tenderness.
  3. Mix the dry rub ingredients together and coat the ribs thoroughly on all sides. Press the rub in so it sticks evenly.
  4. Wrap each rack tightly in heavy-duty foil and place on a baking sheet. Make sure the foil is sealed to trap steam while baking.
Bake, then dry before glazing
  1. Bake at 275°F for 2.5–3 hours until the meat is tender and pulls away from the bone. You should see the ribs shrink slightly as the joints loosen.
  2. Unwrap the foil and let the ribs rest/dry for 30 minutes. The surface should look drier so the sauce clings and caramelizes.
Glaze and broil
  1. Brush the ribs generously with BBQ sauce. Cover all exposed surfaces for a glossy finish.
  2. Broil at high heat for 5–7 minutes until the glaze is caramelized. Watch closely for bubbly, darkened spots and a shiny, sticky coating.
  3. Serve the ribs with extra BBQ sauce. Plate each rack in individual pieces for fall-off-the-bone servings.

Notes

For the best bite, remove the membrane completely so the rub can penetrate and the texture stays tender. Refrigerate leftovers in a sealed container for up to 3–4 days; rewarm in a 300°F oven until hot. Freeze cooked ribs for up to 2 months. If you want a lower-sugar option, choose a BBQ sauce labeled reduced sugar while keeping the bake and broil steps the same.