Extra Tender BBQ Ribs
Whether you’re reveling in the summer months with backyard cookouts, Father’s Day barbecues, and Fourth of July celebrations…or you’re in the thick of winter without access to your outdoor grill…you’ll love these tender BBQ baked ribs.
- These baby back ribs are literally fall-off-the-bone and extra tender.
- They’re both spice-rubbed and saucy at the same time.
- You can prepare these BBQ Ribs in advance.
- They’re perfect for all the gatherings, big and small, all year round.
- You don’t need a grill if you don’t want it.
- Once you try these finger-licking-good ribs, you’ll never go back.
Prepare ribs a day ahead for amazing flavor
These BBQ Sriracha Ribs are incredible. We can’t wait for you to see for yourself. You may never make ribs any other way again.
The ribs need to be prepped at least a day ahead, so the dry rub has time to do its magic. You can even prepare them up to 2 days in advance. After marinating in dry rub overnight, we slow bake these ribs until they are incredibly tender. At this point, you’ll want to tear right into them…and they’ll taste amazing already.
But it gets better. Smother the ribs with plenty of delectable zesty BBQ sauce. Then throw them on the grill at the very end, just to get that beautiful char and smoky flavor. These ribs are sooo good, there are not enough words to describe.
About the dry rub
The dry rub here consists of basic pantry ingredients, most of which you probably already have in your kitchen:
- Brown sugar lends depth of flavor while providing the sweetness
- We highly recommend smoked paprika, as it has a much more pronounced, smoky flavor profile than regular paprika.
- Cayenne and freshly ground black pepper share some zesty kick
- For dry rubs, use garlic powder and onion powder instead of freshly chopped.
About the BBQ Sauce
Call it cheating or not, but we’re making it easy for you: feel free to grab a bottle of your favorite brand of BBQ sauce (honey BBQ works extra well) and whisk in Sriracha and pure honey for the easiest zesty-sweet BBQ sauce ever.
Baked BBQ Ribs
Commonly 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 ribs to a tender finish, place on a heated grill for 5-10 minutes; just long enough for ribs to gain a nice light char on top.
What if I can’t access 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.
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.
WATCH THIS RECIPE IN ACTION:
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BBQ Ribs (Oven Baked, Extra Tender)
- 2 full racks uncooked ribs, 3-4 lbs each (Baby Back or St. Louis both work well)
- Dry Rub: Dry the racks of ribs with paper towels. In a bowl, combine all dry rub ingredients and whisk to combine well. Pat and 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.
- Bake: Preheat oven to 325F. Bake foil-wrapped ribs, on baking sheet, for 2 1/2 hours.
- Cool: Remove ribs, let cool enough to handle, and remove foil. Discard juices. (Ribs can be prepared one day early up to this point; just cover and chill until ready to grill.)
- Sauce: 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.
- Grill: 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!) Enjoy.