Easy Baked Ribs

Easy Baked Ribs are, you guessed it…easy! Succulent, juicy, and fall-off-the-bone-tender, too. Cook ribs in the oven if you don’t own a smoker or grill!

I’m just going to say it – the weather has been cray-cray lately.

Sunny one minute, raining sideways the next, flash flooding in the blink of an eye. A recent hail storm even forced me to drag my wooly mammoth-sized cherry tomato plant from it’s perch in the sunlight to under the pergola lest it strike it and well, ruin everything.

Fortunately rain nor hail will ruin our BBQ plans because Easy Baked Ribs are on the menu, friend! It doesn’t matter WHAT the weather is doing outside because I’m going to show you how to cook ribs in the oven that are just as lip-smackin’ and finger-lickin’ good as ribs made in the smoker or on the grill. Don’t believe me? Just you wait!

As you know, Ben is huge into smoking and I can’t deny that we enjoy ribs that have been smoked low and slow all day versus cooked fast in the oven. By the way, can we talk about how awkward it is telling someone that your husband’s hobbies are largely dedicated to smoking meat? What are you guys up to this weekend? they’ll ask. Smoking. I’ll generally answer. MEAT.

Anyway, most people don’t own smokers so I wanted to share this oven-based recipe for you because it is SO delicious, and easy for anyone with an oven to make!

Baby back ribs are rubbed with everyday spices then wrapped in saran wrap and marinated in the fridge for a few hours or up to overnight. After a few hours of baking in the oven at a really low temp (not heating up the kitchen, for the win!) they’re rendered succulent, and fall apart-tender. Honestly I cannot stress to you how tender the rib meat gets. Pull on the bone and it slides out completely clean.

I think making ribs at home is something a lot of people find intimidating but honestly it couldn’t be simpler. Promise.

How to Make Baked Ribs:

Start with a a slab of ribs that’s 2-2-1/2lbs. Baby back ribs are different than spare ribs, but you could use too. They’re bigger in size but you can just tack on extra baking time.

Look for ribs that have a small amount of fat on top as it will add lots of flavor and juiciness to the meat.

Next get your homemade rub together. Add 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon each onion powder, cumin, and smoked paprika, and 1/4 teaspoon cayenne pepper to a small bowl then mix to combine.

Sprinkle both sides of the ribs with the mixture then rub it in and wrap the rack with plastic wrap. Stash in the fridge to marinate for 2 hours or up to overnight.

When it’s time to bake, place the ribs on a foil-lined, nonstick-sprayed baking sheet then cover completely with more foil and bake for 3-1/2 hours. If you’re using spare ribs and/or a larger rack of baby-back ribs, I’d tack on an extra 1/2 hour per pound over 2-1/2lbs.

After time is up, unwrap the ribs then slather ’em with your favorite BBQ sauce. Oh, they smell so good!

Pop the rack back in the oven for 30 minutes or until the top has caramelized.

Sweet, sweet BAKED baby back ribs!

Slice ’em up, and serve ’em hot (or cold – I won’t tell you how many Ben and I scarfed straight out of the fridge!)

I served my ribs with my Mom’s Classic Potato Salad, or you could try this low-carb version if you’re watching your waistline. Seriously, a match made in Heaven. Enjoy!

Serve these recipes with your ribs!

Mediterranean Pasta Salad >

The BEST Pasta Salad >

Mojito Fruit Salad >

Crock Pot Baked Beans >

Watermelon Jalapeño Margaritas >