Tender Oven-Baked BBQ Ribs
If you still think the best BBQ ribs come from a restaurant, let me introduce you to tender, oven-baked BBQ ribs that will have you questioning every takeout order you’ve ever placed. These bad boys are fall-off-the-bone tender, caramelized to perfection, and ridiculously easy to make. No smoker? No grill? No problem! We’re letting the oven do all the work.
Why This Recipe Slaps
- Super Easy – The oven does all the heavy lifting. Set it, forget it (for a few hours), and boom—BBQ bliss.
- No Special Equipment Needed – No smoker, no problem. Just some foil, a baking sheet, and an appetite.
- Flavor Explosion – That dry rub? A+ balance of smoky, sweet, and spicy. That BBQ sauce finish? Chefs kiss.
A Quick Rib Fun Fact 🧐
Did you know that removing the thin membrane on the back of the ribs makes them way more tender? That’s because the membrane is tough and doesn’t break down like the meat does when slow-cooked. Take the extra minute to peel it off (trust me, it’s worth it), and you’ll get ribs that practically melt in your mouth.
Let’s Get Cooking
Step 1: Preheat & Prep
Crank your oven to 275°F. While it’s heating up, flip the ribs over and remove that pesky membrane. Just slide a knife under it, grab a paper towel for grip, and peel it off like a sticker you regret putting on your laptop.
Step 2: Season Like You Mean It
Mix up your dry rub (brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cumin). Give the ribs a good massage with olive oil, then coat them generously with the rub. Press it in—no timid seasoning here!
Step 3: Wrap & Bake
Lay the ribs meat-side up on a large sheet of foil, wrap them up like a present, and place them on a baking sheet. Now, let the oven work its magic for 3 to 3.5 hours until the meat is ultra-tender and basically falling off the bone.
Step 4: Sauce & Caramelize
Unwrap the ribs and crank the oven to 450°F. Slather on your favorite BBQ sauce (store-bought or homemade), making sure every inch is covered. Pop them back in, uncovered, for 10-15 minutes until the sauce is bubbling and caramelized. Pro tip: Keep an eye on them so they don’t burn!
Step 5: Rest & Devour
Let the ribs chill for a few minutes before slicing (if you can wait that long). Then, dig in and prepare for some next-levelBBQ goodness.
The Verdict?
These ribs prove that you don’t need a grill or a smoker to get juicy, flavorful, fall-off-the-bone BBQ. So next time you’re craving ribs, skip the takeout and make these instead—you won’t regret it. 😏
Tender Oven-Baked BBQ Ribs
Ingredients
- 2 racks of baby back ribs
- 2 tablespoons olive oil
Dry Rub:
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup barbecue sauce store-bought
Instructions
Get the Oven Ready
- Set your oven to 275°F (135°C) and let it preheat while you prep the ribs.
Prep the Ribs
- Flip the ribs over and remove the thin membrane on the back. Use a knife to loosen one edge, then grab it with a paper towel and pull it off—it helps the ribs stay tender.
- Pat the ribs dry with a paper towel to help the seasoning stick.
Season Like You Mean It
- In a small bowl, mix up your dry rub.
- Rub a little olive oil on both sides of the ribs.
- Generously coat the ribs with the dry rub, pressing it in so all that flavor sticks.
Wrap and Bake
- Lay out a large sheet of aluminum foil and place the ribs meat-side up.
- Wrap them tightly in the foil, sealing all edges.
- Place them on a baking sheet and bake for 3-3.5 hours, until the meat is tender and pulling away from the bones.
Sauce and Caramelize
- Take the ribs out and carefully unwrap them.
- Turn the oven up to 450°F (230°C).
- Slather on your favorite barbecue sauce, making sure both sides are well-coated.
- Pop them back in the oven, uncovered, for another 10-15 minutes until the sauce is thick, caramelized, and bubbly. Keep an eye on them so they don’t burn!
Time to Eat!
- Let the ribs rest for a few minutes before slicing. Then dig in and enjoy fall-off-the-bone goodness!
