Oven Baked Ribs

Tender, fall-off-the-bone oven baked ribs with smoky-sweet flavor, sticky BBQ sauce, and pure comfort food goodness—no grill required!

Course Main Course

Cuisine American

Keyword pork ribs

Prep Time 20

Cook Time 2 10

Resting Time 15

Total Time 2 45

Servings servings

Calories 497kcal

Author Kathleen

Prepare your oven. Preheat your oven to 350°F (177ºC) and line a baking sheet with parchment paper.
Remove the Silverskin. Flip the ribs (3 pounds) so they’re bone side up and work a paring knife just under the skin to lift the silverskin, peeling it back slightly. Use tongs or a paper towel to get a good grip on the loosened skin and slowly peel it all the way off, and discard it in the trash. (You can also ask your butcher to do this for you before you leave the store.)
Make the rub. In a small bowl, mix together the brown sugar (1/4 cup), smoked paprika (3 tablespoons), salt (1/2 tablespoon), pepper (1/4 tablespoon), garlic powder (1/2 tablespoon), onion powder (1/4 tablespoon), chili powder (2 teaspoons), and mustard powder (2 teaspoons). Liberally season both sides of the ribs with the mixture.
Cover and bake. Cover the ribs with foil before baking for 2 hours.
Baste: Remove the ribs from the oven and increase the temperature to 450°F (232ºC). Remove the foil and use a basting brush to slather the ribs in BBQ sauce before returning to the oven to bake for another 10 minutes, uncovered.
Let the meat rest. Remove the ribs from the oven once more and set them to the side to rest for 15 minutes. This keeps your ribs tender and juicy by letting them reabsorb their juices. Once rested, slice and serve warm with additional BBQ sauce.

Rest before slicing: Let the ribs sit for at least 15 minutes after baking so the juices redistribute and every bite stays tender.
Foil is your friend: Keep the ribs tightly covered during the long bake—this locks in steam and keeps them from drying out.
Don’t rush the glaze: That final uncovered bake with BBQ sauce is what gives you the sticky, caramelized finish. Give it time!
Use an oven thermometer: Low-and-slow recipes depend on accurate temps. A quick check ensures perfect results.
Slice between the bones: Use a sharp knife and cut from the back side for neat, easy portions.