Seriously, for the best-ever way to make fall-apart, barbecue ribs, follow these directions > How to Cook the Best Ribs in the Oven. Watch the short video showing you how to make these ribs, then scroll to the very bottom of this post to print out the full instructions so you can make them at home.
We are no strangers to barbecued ribs in our house. My son is madly in love with Sweet Baby Ray’s BBQ Sauce- Original (no, this is not a sponsored message!), and he puts it on just about everything he eats. His favorite is ribs.
We often like to make them in our smoker, but since that’s kind of an ordeal and takes a whole lot of prep and thinking ahead, we usually opt to make them in the oven instead. Besides, slow-baking ribs in the oven makes them turn out perfect in every way. And by perfect, I mean falling-off-the-bone-tender-perfect!
I worked for a caterer for a few years back in college, and here is how we always made the best ribs for parties… and how I make them now in my house. This is how to cook the best ribs in the oven!
How to Cook the Best Ribs in the Oven:
First things first. There is a membrane that runs down the rib rack that you need to remove and get rid of. Don’t worry, it’s totally easy. Just slip a knife under the membrane, wiggle it loose from the rack and pull it to remove it.
Sometimes it’s easy to grab it with a paper towel if it seems a little too slippery to pull. You don’t want to leave them membrane on or it will cook into the meat and turn into a tough, leathery part of the rib. Yuck.
Next, lay out a couple of pieces of foil (I use the heavy duty), and place your ribs on top. Sprinkle the ribs with your favorite dry rub (you can look for those in your market’s spice aisle, or you can make your own). I like to use anything that has a smoky flavor to it.
Lay a couple more pieces of foil on top of the ribs and crunch the edges together to make a big package. Do the same with your second rack of ribs. Now for the fun part- pop them into a 275 degree oven for 3 1/2 to 4 hours. Just let them be!
They’ll come out looking like this. Remove them to a big cutting board and cut them into one or two-rib chunks.
Drizzle them with your favorite BBQ sauce. At this point, you have a choice. You can pop them under your oven broiler for a few minutes to caramelize that sauce and get the meat a little crispy on the edges….
…OR you can throw them on the grill. That’s my husband, Brian, making a rare appearance on my blog 🙂
Just grill them until you get them all warmed up. That sauce will get all awesome on the ribs.
And that’s it, my friends. I’ve shown you how to cook pork ribs in the oven, and it’s fairly easy (even if you’re not much of a cook). When I worked for a caterer back in college, we always slow cooked a zillion ribs this way in the oven, then brought the ribs to the parties and finished them off on the grill with BBQ sauce. It’s the best way to make them, and they are always a huge hit!
P.S. You can bake beef ribs using the same method, but they’re a little larger so you may want to increase the bake time to 4 to 4 1/2 hours.
If you are looking for more recipes for ribs, you might wish to try my Slow Cooker Apple Butter BBQ Ribs or these Garlic and Oregano Pork Ribs. Slow Cooker Guinness Beef Ribs and Slow Cooker Sriracha- Cranberry Baby Back Ribs are delicious rib recipes too!
How to Cook the Very Best Ribs in the Oven
Recipe Details
Ingredients
- 6 pounds (2 slabs) baby back pork ribs
- your favorite dry barbecue rub (I like McCormick Grillmates Sweet & Smoky Rub)
- your favorite barbecue sauce (I like Sweet Baby Ray's)
Instructions
- Preheat your oven to 275 degrees F.
- Remove the membrane, or silverskin, covering the bone side of each rib rack. Slide a table knife under the silverskin anywhere along the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section.
- Place two large pieces of foil (stacked) on a baking sheet. Rub one of the rib racks with your favorite barbecue rub on both sides, then place the rack meat- side down on the foil. Place another two layers of foil on top of the rack. Pinch foil together all around the sides to create a "package." Repeat with the other rack of ribs, dry rub and foil. Place both baking sheets of ribs into the preheated oven. Bake for 3 1/2 to 4 hours, or until ribs are falling-apart tender.
- Open up the rib packages, gently transfer the ribs to a cutting board and cut into one or two-rib chunks. Drizzle with barbecue sauce. You can either return the ribs to the oven at this point and place them under the broiler to get a nice, caramelized barbecue sauce on your ribs... or you can transfer them to a pre-heated grill and grill for a few minutes. Either way, they turn out fabulous.
Video
Notes
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of BBQ sauce that is known to be GF.
- If you leave the silverskin on, it keeps seasonings and smoke from penetrating the meat, and it cooks into a tough skin on the ribs. Some racks are sold with the silverskin already removed (usually not though), but you probably won’t know this until you open the package.
Outstanding recipe for the best ribs ever! So easy, once I got past pulling off the silver skin! (That’s easy once you get the hang of it). Most delicious ribs EVER! I use Al Roker’s recipe for dry rub and Baby Ray’s regular barbecue sauce. YUM!
All the positive reviews are right. Super easy. Set it and forget it. The grill or broiler finish works great. Kids and I both love it. Thank you very much for sharing this.
This is by far the best recipe I have found for ribs. I have made them twice now and amazing both times. We are a family of three and usually never eat a full slab when we buy them from a restaurant. We have eaten full slabs with this recipe. Super easy and clean up is a breeze. This recipe is definitely a keeper!
Does it matter which way you lay the ribs? Last time I baked them meat side down and I felt like the meat kind of boiled. I’m making them right now and I’m doing them bone side down in oven. Hope they are still okay!
My first time making ribs was a hit! I had never made ribs before in my life and was super intimidated. This recipe was so simple and they came out fall off the bone delicious! These were better than almost all restaurant ribs I’ve even had. I’ve bookmarked this recipe and it will be a new go-to for meals in the future!
Best Rib in the Oven Recipe
OMG!! I was skeptical but my entire family and myself think these are the the BEST ribs ever. I’ve tried many oven rib recipes (I’m 65 not a new cook!). These are the best
WOW!!! You hit a grand slam with this one! I’ve never had luck making tender ribs! But it will never be a problem again!! Thanks so much for your recipe!
I have these in the oven right now!
My mouth is watering and YES I always use sweet baby rays!!!
I’ve made ribs like this for years, but I’ve never cooked them with the bone up. I’m curious as to why you do it this way?
I’m not sure- I probably followed a recommendation from someone!
I have a large package 9 lbs!!! How much longer should I cook them?
Should be the same. Can you cut them into smaller racks?
Absolutely delicious!
Very easy to make, and fall off the bone tender! My entire family raved on them and that doesn’t happen often!
When cooking baby back ribs, should they be cooked meat side up or down in the oven and/or on the grill? Thank you.
Meat side down…
Can this recipe be done with St Louis style ribs?
I’m not familiar with those, so I’m not sure.
SIMPLE & GOOD! I SHOULD’VE STOPPED AT 3.5 HRS FOR MY ONE SLAB. I WOULD REVERSE TO SEAR A CRUST ON GRILL AND THEN PUT IN OVEN
Had to come back after all these years, because I feel like I owe it to you. Have a batch going in the oven right now, which is what prompted the review! Ever since reading this recipe, I’ve never cooked ribs any other way. They always come out perfect; every single time, without fail. It’s truly fool-proof. Thanks for all the successful BBQs!
Happy to hear you like this method- thank you!
Tried this recipe years ago and it’s one of my favorites! So simple for something so delish! Glad I came across your page again, other BBQ ribs recipe seem to over complicate — this will be how I always make my ribs! Thank you!
I am trying these on my grill. I have always stayed away from making ribs, but this looks too easy!
This was a huge hit! I can’t wait to make it again for the holidays!
So easy when made in the oven! Thanks for sharing this!
Love how easy these ribs are to make.
This is such a great tutorial and recipe. Thanks!
Fantastic recipe
Who knew you could do these in the oven?!
It’s perfectly cooked and tasty. Thanks for the recipe.
I dont need 2 racks of ribs. Will it come out the same if I only do one rack and how long should they be in the oven?
Probably, and I’d probably cook the same time.
If you don’t want to use aluminum foil, this method still works in a piece of stoneware with a lid.
Dear Lori,
I’ve always oven baked these ribs, never took off that membrane. I came across your method and OMG … those were the best ribs ever hands down. I will never clean a greasy pan again!
Thank you so much, love your site and everything about it, just fantastic!
Steve
Happy to hear of your success!
Absolutely the best ribs I ever made. Thanks
I had to double stack 7 lbs of baby back ribs as they did not fit in the oven pan. How long do I bake in the oven at 275 degrees?
I have no idea! I would imagine it will be quite a bit longer.
I’ve tried this before a while back and the ribs were fantastic! However, I tried again today and the ribs were very tough, not fall off the bone as before. Either the meat was tough to begin with or the second time is not a charm. Sorry.
My bet is that the ribs were just not good.
How long do u broil the ribs for
Just until the sauce gets a little bubbly.
So do baby back ribs cook a bit quicker? Just wondering…I have 2 racks in the oven now, but they were only about 3 pounds worth…. Can’t wait. I’ve actually done these before, but can’t remember if I did the whole 4 hours and am hoping it takes a bit less….
Let us know how they turned out!
This is all good. If you would like to skip the broiler part , just bake the ribs at 250 degrees uncovered for 2 hrs. Then tent in foil for two hours , then open the foil , add bbq sauce and bake for one more hour. So , about 5 hrs altogether.
Lori, would you recommend the same amount of time and temperature for half of rack of ribs? Thank you.
Yes, probably.
Greatest recipe …hardest part is being patient
Great recipe and method. I have been making mine similarly for years. I clean and dry rub in the same way (the rub changes with my mood) but now cut the slab into 4-5 bone pieces and wrapping each separately with couple teaspoons of bourbon. I then make a couple of 1 inch foil ropes to use as a rack and place them in the bottom of a large aluminum roasting pan. Add 3/4 inch of water and the wrapped ribs. Cover with another aluminum roasting pan and bake for 2 1/2 – 3 hours at 300 degrees. We like them very tender but we don’t like our ribs to fall off the bone. (Nothing more annoying to me than lifting a bare bone to your mouth.) At that point you can finish them on the grill, cool them in the fridge for the next day, or freeze them for another day. We do that for camping or to have a quick rib dinner during the week. It works out great. Just let them thaw before you unwrap, grill and sauce.
Yum! Thanks for the tips!
Delish is all I can say….this is the only recipe I use now for my ribs!!!!! Thank you so much Lori !
I’m making them today. However, I’m making 5 racks for Easter dinner. Eeeeeeekkkkk. Will need to increase the cook time?
sorry- I am away on vacation right now so didn’t see this message in time. How did they turn out?
Mmmmm looks delicious. I did exactly as said and darn it taste fresh and great. I never eaten ribs as good as today. Thank you
Hello There can the ribs be cooled and refrigerated then sauced and reheated?
Thanks
They’ll re-heat fine as leftovers, but I’m not sure I’d do the sauce entirely later.
Made a rub of garlic powder, mild chili powder, onion powder, cumin, paprika/sweet, cayenne,salt and brown sugar. Did not marinate, but should have! I have homemade bbq sauce stewing away. I live in an apt with no bbq.
They are in the oven now!! Can not wait to try them. I will post after they are done. Thanks for the recipe. They smell so good:-)
Have ribs in oven now…14 degrees outside. Have made your ribs since first reading the recipe. Cooking since i was 7 yrs old. Old world Italien my specialty. – Cannot get better and easier ribs. Thank you. Chow.
Would this method work for country-style pork ribs? (boneless, cut from the shoulder, I think).
it should, yes.
Do you cook the Meat up or Bone up in the oven.
I make them just as the photo shows you- with the curved side of the rib on the bottom.
I just tried making the ribs in the oven following these instructions. Just have to say they turned out simply wonderful. Thank you so much for sharing.
Thanks so much for this receipt it was fantastic!!!!!!!!!!!!!
I made it tonight and my husband was blown away he could not stop
Talking about. It.
Thank you so much
WOW !! I just made these for the wife and I, and put my own dry rub on and just used Sweet baby rays bbq sauce. Your recipe Rocks, I liked the pics etc. and was nice to actually use a recipe to the tee that I never tried before and the finished dish was perfect. Thanks from Canada ! Can’t wait to try some of your other recipes.
Wow, wow, wow! First time making ribs and they were A-MAZING!! I will recommend this recipe to everyone! Thanks for sharing Recipe Girl!
What about make ahead tips? I am guessing I could follow recipe and after baking, put in fridge then grill the next day?
Lori, these look amazing. I’m going to have to give this little recipe of yours a try now that the weather’s nice.
P.S. I’m also in love with Sweet Baby Ray’s BBQ sauce lol.
I do this but at 225° and 5hrs. They fall of the bone and I don’t like that…will they stay I n the bone your way ???
They may or may not… depends on the ribs. The meat should be tender and easy to get off the bone!
Thanks so much for this recipe!!! By far the best ribs I have ever tried. Litterly falling off the bone clean. No struggle to get the meat off. I actually enjoyed eating ribs. You can litterly eat them with a spoon and cut them in half with a spoon.. so delicious. Will be using this recipe again!!!! Thanks again
I have a big pack of side ribs could I could prepare these the same way?
Yes, should work the same way.
Just had to comment because the fam gave it rave reviews tonight!!! I’ve tried a few different ways of cooking the ribs and just haven’t been successful. I did my own rub and my hubby threw them on the grill but we actually only did the bbq sauce on one side (he likes them with just the rub) and you would think I was goddess of the kitchen tonight! Thanks so much!!!
I’ve done this for years too. I brush the ribs with liquid smoke first, then the rub. Wrap in saran wrap and put in the fridge 4 hours to overnight, then I foil and bake, but the last half hour, I put them on either a charcoal grill or gas grill with smoking wood chips to give that authenthic smoked all day taste. Absolute raves all the time!! Thanks again for this recipe!!
What if i replace pork with beef ribs? i mean, does it take the same baking hours ?? And yes, your pictures tell everithing :p
Yes, totally fine. Just be sure to watch the timing. Beef ribs usually take a little longer to cook than the smaller baby back pork ribs.
I never tried cooking ribs in the oven before reading your post and my family was pleasantly surprise with the taste, texture and the rib meat falling off the bones. Thanks for sharing Lori. In our favorite family recipe we (same as you) remove the fat membrane, marinate our ribs with garlic salt, black pepper, and mustard, yes mustard for some tangy taste for an hour or so. Boil the ribs for 60 – 75 minutes with 1 tablespoon of salt and ½ onion chopped. Heat up the grill, spread some BBQ sauce all over the ribs and keep an eye on them from 8 to 15 minutes. Bring them to your cutting board and enjoy.
Can you do this with Beef Ribs as well?
Yes! I included a tip about beef ribs on there. Just a little longer cooking time, perhaps.
I’ve cooked mine this way for years. I brush first with a mixture of half liquid smoke and half water before sprinkling with dry spices.
Great post — the grill or broiler step is KEY! Now I’m craving ribs. 🙂
I follow the same recipe except I use a cooking bag. Place the ribs in a cooking bag (sold in the store for cooking turkey’s), DO NOT puncture holes in the bag like the directions indicate for cooking turkey’s. When the ribs are done you can discard the bag with all of the greasy mess from the ribs. Works awesome!
That’s a neat tip- thanks!
I will admit that I am totally intimated by ribs, thanks for the easy tutorial!
its the only way i make them, I always do them in the oven first, kind of hot in the summer to be having the oven on…but what a difference!!
I have never tried this version, but I have tried putting the dry-rubbed ribs on a rack in a pan with about 1 1/2 inches of water at the bottom. Cover securely with foil and cook at 350 for about 1 1/2 hours. They basically steam, plus the extra fat drips off. Remove the foil and continue in the oven or on the grill with your favorite BBQ sauce.
Woah! These are some good looking ribs, Lori! I need to try your oven method! Pinned!
Hi Lori, great idea removing the membrane and using the foil wrap. I have to give your technique a try bit the results sure look great!
These look amazing, Lori! Nothing like great ribs!!!
By the looks of these, I would have never guessed they were made in the oven. Such a great idea!
I love this post — I’ve never made ribs at home. EVER. It’s something I want to master because because tender, falling off the bone rib meat is the best! I’m trying this very soon, and I would totally grill them after. 🙂
I’ve been making ribs like this for a few years. The biggest difference is that I make my own dry rub and a barbecue sauce similar to Sweet Baby Ray’s.
My husband and I LOVE ribs! And so excited for an in the oven version! 🙂 We usually grill ours, but when it’s cold outside, this is the perfect way to still have some awesome ribs!
I totally need to try this. LOVE ribs!!!
Wow – these really do look like the best-ever spare ribs. Thank you for sharing your tips and recipe. Your photos are mesmerizing! Although odd, that photo of the membrane looks awesome! – Great tip too – thanks. Cant wait to make these soon. Best wishes! 🙂
I seriously could marry you for this! We moved to an apartment that DOESN’T LET US GRILL! It is the worst…especially in the summer time!
So, now we can get our ribs on, without having to sneak into someones backyard and “Borrow” their grill! 😉 Pinned!