Oven Baked Ribs
These have been dubbed the “best ribs ever” by almost everyone who has tried them.
- 3 pounds baby back ribs (2 slabs)
- 2 yellow onions (sliced)
- 4 cloves garlic (sliced)
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon salt (or to taste)
- ½ cup barbecue sauce
- ½ cup chili sauce (*see note, or additional BBQ sauce)
- ¼ cup ketchup
- Preheat the oven to 275°F. In a small bowl, combine the spice mix and set aside. Line a large rimmed baking sheet with foil.
- If present, remove the white membrane from the back side of the ribs (see notes). Pat the ribs dry and check for little bone shards or pieces. Cut into 4 to 6 rib pieces.
- Gently massage the seasoning mix (or salt and pepper) into both sides of the ribs.
- Place the ribs on the prepared baking pan, meaty side down. Cover the ribs with onion and garlic.
- Cover & seal with another piece of foil.
- Bake the ribs for 2 hours. Carefully open the corner of the sealed foil and pull a small piece of meat off to ensure the ribs are tender. If they are not tender, bake for another 20-30 minutes and check again.
- Meanwhile, combine BBQ Rib Sauce ingredients together.
- Remove the ribs from the oven and discard the juices, onions, and garlic. Brush ribs with olive oil and brush generously with BBQ sauce.
- Grill or broil over medium high heat 5-10 minutes or until charred.
Making baked ribs in the oven ensures they are fall-off-the-bone tender and literally, perfect every single time.
Below is my mom’s step-by-step method that our family has used for years.
These are the best oven ribs because…
They come out super tender every time (check out the reviews!).
They are actually easy to make – the prep takes less than 10 minutes.
The rub is made from scratch, it’s packed with flavor and not just salt.
Slow-roasting ribs in the oven (instead of boiling) ensures they have lots of flavor.
No smoker or grill is required; since they’re made in the oven, they’re perfect all year.
Ribs: I always use Baby Back (or Pork Back Ribs) because they’re the most tender. They do cost a bit more but, in my opinion, it is worth the extra money if it is in your budget. You can use side ribs in this recipe, but you may need to add a little more cooking time.
Onion & Garlic: Onion and garlic are added to flavor the meat during roasting.
Seasonings: I use a homemade dry rub as I like to control the amount of salt in these ribs. You can change it up with other spices (try cumin, cayenne pepper, or dry mustard). Swap the homemade seasoning for salt & pepper or a prepared rub (this is our favorite pre-made rub).
Barbecue Sauce (or not!): Use your favorite bottled barbecue sauce, make your own, or opt out completely! My husband loves salt and pepper ribs, while I love barbecue sauce mixed with chili sauce for zesty and delicious sticky ribs.
How to Remove the Membrane from Ribs
The membrane does not have to be removed from the ribs, but I prefer the texture. On the back of a rack of ribs, there is a very thin layer of the membrane (photo above). If you don’t see it, it is sometimes it has already been removed at the store.
To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs on one end. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.
How to Make Ribs in the Oven
Prep Ribs: Remove the membrane if present and season the ribs (recipe below).
Bake: Place the ribs, meat side down, on a baking sheet, smother with onion and garlic, and seal with aluminum foil.
Bake (optional): Bake the ribs until tender and then grill or broil to brown a little bit if you’d like.
Our favorite side dishes with ribs are corn on the cob and of course classic coleslaw and beans!
Holly’s Top Tips
Use baby backs and ensure the pan is well sealed so the ribs steam with the onions. This will make them tender and add flavor.
Cook them low and slow in the oven until they become really tender.
These can be made with any sauce (my fave is below) or even just salt & pepper.
Once the meat is tender, broil or grill to get a little bit char.
How To Check if Ribs Are Done.
Oven baked ribs will need at least 2 hours. After 2 hours, check the ribs by opening a corner of the foil (be careful; steam will escape) and pulling off a little bit of meat.
If the meat is not tender, it needs MORE time. Seal them back up, bake for an additional 20-30 minutes, and check again.
If the ribs are tender, they are ready to enjoy. You can either serve them immediately or turn the oven off and let them sit for up to 1 hour – don’t open the oven.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven, microwave, or air fryer.
What to Serve with Ribs
Did you love these BBQ Ribs in the Oven? Be sure to leave a rating or a comment below!
