BBQ Ribs (Oven Baked, Extra Tender)
- By Amy Dong
- Updated Apr. 29, 2026
These BBQ Ribs are saucy, boldly flavorful, fall-of-the-bone tender, and are easily prepared ahead of time. They are oven-baked, achieving a perfect tenderness that’s impossible to get from grilling alone.
In This Article
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Video: Watch us Make this Recipe
Amy’s Notes
We love a good rack of ribs in our family, and we’ve been cooking up all varieties of ribs for 20 years now. My recipe for Oven Baked BBQ Ribs is no exception. Here’s why you’ll love it:
- Extra Tender: These baby back ribs are literally fall-off-the-bone and extra tender, like our Mouthwatering Smoked Ribs.
- Spice-Rubbed and Saucy: They’re both spice-rubbed and saucy at the same time. They’re one of our favorite easy family meals.
- Make-Ahead: You can prepare these BBQ Ribs in advance, making them perfect for all gatherings, big or small, all year round.
- No Grill Required: You don’t need a grill for these ribs if you don’t want to – they’re made in the oven for easy, fuss-free cooking.
- Easy BBQ Sauce: We’re making it easy: Grab a bottle of your favorite brand of BBQ sauce and whisk in Sriracha and honey for the easiest zesty-sweet BBQ sauce ever.
Key Recipe Ingredients
- Pork Ribs – Either full racks of baby back ribs or St. Louis ribs will work well.
- Brown Sugar – This adds a lovely sweetness and helps to caramelize the ribs. Either light or dark brown sugar will work.
- Smoked Paprika – This is the secret ingredient of our dry rub. It has a much more pronounced, smoky flavor profile than regular paprika.
- Garlic Powder and Onion Powder – The powder form of garlic and onion blend seamlessly into the dry rub.
- BBQ Sauce – We use our favorite store-bought BBQ sauce as the base. We recommend a good quality, thick honey BBQ sauce.
Substitutions And Variations
Here are a few of our favorite variations and substitutions to make this recipe your own:
- The Meat: We prefer either pork baby back ribs or St. Louis style ribs, but you can also use beef ribs.
- Dry Rub: Consider trying different types of paprika, adding a pinch of cumin, or even some dried herbs like thyme or oregano. Take a peek at our Smoked Pork Butt recipe; the possibilities are endless.
- BBQ Sauce: Use any style of your favorite store-bought sauce. If you like a sweeter sauce, try using a honey BBQ sauce or even our Blueberry BBQ Sauce.
- Smokier: For a smokier flavor, use 1-2 tablespoons of liquid smoke in place of honey.
- Spice Level: If you like things extra spicy, feel free to add more. If you’re not a fan of heat, simply leave it out.
Step-By-Step Recipe Instructions
- Pat the ribs dry on both sides using a paper towel.
- Combine all dry rub ingredients in a bowl and whisk well. Press the rub onto both sides of the racks.
- Wrap each rack of ribs tightly in foil and let them sit in the fridge overnight.
- In a preheated oven, bake the foil-wrapped ribs for 2 1/2 hours at 325F. Let them cool, then remove and discard the juices and foil.
- For the sauce, combine all the sauce ingredients in a bowl. Brush the ribs generously with the BBQ sauce.
- Place the sauced ribs on a heated grill and cook for 5-10 minutes per side until charred in spots. Slice and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Dry Rub: You can mix all the dry rub ingredients together and keep it stored in an airtight container at room temperature. This can be done weeks in advance. I often have this dry rub in a container in my spice cabinet, ready to use.
- Marinate: You can also wrap the dry rub-coated ribs in foil and let them marinate in the fridge for up to 2 days. This will give the flavors enough time to seep into the meat and make it extra tasty.
What To Serve With BBQ Ribs
Potatoes
- These BBQ ribs go great with our Potato Salad with Honey Mustard Vinaigrette. It’s sweet, savory, and tangy all at the same time.
- Some Slow Cooker Garlic Mashed Potatoes will also be great alongside these tender baby back ribs.
- Smashed Potatoes with their crispy edges and tender center work great with the flavors of this dish.
Salads
- We love serving these tender, oven-baked ribs with some Italian Pasta Salad or our Hawaiian Macaroni Salad if you’re in the mood for a tasty summer side.
- You’ll also enjoy this Kale Brussels Sprouts Salad or this Fresh Corn Avocado Salsa.
Side Dishes
- These Honey Cornbread Muffins are perfect for sopping up every last bit of the barbecue sauce.
- You can’t go wrong with a side of our Homemade Mac and Cheese. It’s comforting, creamy, and packed with flavor.
- For the perfect blend of sweet, salty, and smoky, try our family-favorite Brown Sugar Baked Beans.
BBQ Ribs (Oven Baked, Extra Tender)
These BBQ Ribs are finger-licking great! Every bite is savory, sweet, and zesty. The ribs are mostly prepared ahead of time, and grilled right before serving for a superior tenderness that can't be beat.
Ingredients
- 2 full racks pork ribs, 3-4 lbs each
Dry Rub:
- ½ cup brown sugar, packed
- 1 ½ teaspoons smoked paprika
- 1 tablespoon kosher salt
- 1 ½ tablespoons freshly ground black pepper
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Sauce:
- 18 oz BBQ sauce, see notes
- 3 teaspoons Sriracha, for moderate spice level
- 1 tablespoon pure honey
Instructions
- In a bowl, combine all dry rub ingredients and whisk to combine well.
- Pat dry ribs with clean paper towels. Press dry rub onto both sides of rib racks..
- Tightly wrap each rack of ribs in foil, individually. Place in a single layer on a large baking sheet and let sit in fridge overnight.
- Preheat oven to 325F. Bake foil-wrapped ribs, on baking sheet, for 2 1/2 hours.
- Remove ribs, let cool enough to handle, and remove foil. Discard juices.
- Make the sauce by combining all sauce ingredients in a bowl. Brush ribs generously with desired amount of BBQ sauce. Ribs will be very tender, so handle carefully.
- Place on heated grill for 5-10 minutes per side, or until charred in spots. Use a sharp knife to carefully slice ribs so they don't fall apart – should be fork tender.
Notes
- Be sure to wrap each rack of ribs tightly in foil. This helps to lock in the moisture and flavors, resulting in extra tender ribs.
- Let the ribs sit in the fridge overnight after applying the dry rub. This allows the flavors to penetrate the meat and gives you a head start on the cooking process.
- Either baby back ribs or St. Louis ribs will work well.
- If needed, check that your brand of sauce is gluten-free.
- My go-to sauce is Sweet Baby Ray’s Honey BBQ Sauce.
- As an alternative to grilling, you can finish cooked ribs in the broiler; set to high broil and watch closely, to achieve desired charring.
- For a smokier flavor, use 1-2 tablespoons of liquid smoke in place of honey.
- If you like it milder, you can skip the Sriracha.
- Ribs can also be placed under the broiler instead of grilling, for a nice charring on top – watch closely for about 5 minutes or so, and remove from the broiler before it burns.
- Ribs can be prepared one day early up to the point of finishing baking; cover and chill until ready to grill/broil.
- These BBQ ribs go great with our Potato Salad with Honey Mustard Vinaigrette and Slow Cooker Garlic Mashed Potatoes.
Nutrition (per serving)
Calories: 560kcal | Carbohydrates: 24.3g | Protein: 44.2g | Fat: 32.2g | Saturated Fat: 11.3g | Trans Fat: 0.3g | Cholesterol: 152.3mg | Sodium: 528.9mg | Fiber: 0.6g | Sugar: 21.5g
Frequently Asked Questions
How long do you bake baby back ribs for?
Ribs are best done low and slow in the oven. Bake at 325F for 2.5 hours for juicy, tender, fall-off-the-bone ribs.
How do you get baked ribs to look browned and a bit charred on top?
After baking the ribs to a tender finish, place on a heated grill for 5-10 minutes; just long enough for the ribs to gain a nice light char on top.
What if I can’t use a grill?
You can still achieve a nice charring on top by broiling finished ribs on high in the oven for a few minutes. Watch closely so it doesn’t burn.
How long do the oven-baked ribs keep?
The oven-baked ribs can be kept in the refrigerator for up to 3 days. Make sure to store them in an airtight container. If you want to freeze them, they can last for up to 3 months.
Should I remove the membrane (silver skin) before baking?
Yes. For the most tender ribs, peel off the thin, silvery membrane on the back of the rack, allowing the dry rub to penetrate meat. That said, it’s not absolutely necessary to remove the membrane.
Can I use this recipe for beef ribs instead of porK
Absolutely. Beef ribs are larger and may need an additional 30-45 minutes of bake time, but this recipe will work nicely.
Do I have to let seasoned ribs sit in fridge overnight?
Yes, it’s preferable to let ribs soak in dry rub overnight, if possible. While 24 hours is best for deep flavor, even 2–4 hours of marinating with the dry rub will make a noticeable difference.
How many ribs should I plan per person?
Generally, plan for about 3-4 ribs per adult, especially if you are serving hearty sides like mac and cheese or baked beans on the side.
More to Cook And Eat
- Smoky BBQ Pulled Chicken. Make this ahead of time for easy entertaining. Tender, tasty pulled chicken is perfect for both family weeknights and weekend dinners.
- BBQ Turkey Meatloaf. Tender, mouthwatering, and delicious. Easy to boot.
- BBQ Baked Beans. It’s McCheaty Easy, and nobody will complain. These are the easiest, yummiest BBQ beans ever.
- Easy Bacon Ranch Potato Salad Recipe (Gluten-Free) – this is our easiest, most favorited potato salad.