As you know, one of Ben’s love languages is smoking meat and I can’t deny that ribs that have been smoked low and slow over hickory wood chips are a total treat. Since most people don’t own a smoker though, I’m sharing an oven-based recipe for ribs that is BEYOND delicious and easy. Yep, you can get lip-smackin’, finger-lickin’ good ribs that fall off the bone from your oven. Don’t believe me? Just you wait!
Baby back ribs are rubbed with everyday spices then marinated in the fridge for a few hours or up to overnight. After a few hours of baking in the oven at a low temperature (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. I’ll show you!
How to Make This Recipe
Start with a 2-1/2lb slab of ribs. Look for ribs that have some fat on top as it will add flavor and juiciness to the meat. Peel off/remove silver skin from the ribs if present then trim any large pieces of fat off if desired.
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 in plastic wrap. Place 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 a larger rack of baby-back ribs, tack on an extra 1/2 hour per pound over 2-1/2lbs.
When time is up, unwrap the ribs then slather the top 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 OVEN BAKED baby back ribs!
Slice ’em up, and serve ’em hot!
Serve these recipes with your ribs!
- Marinated Vegetable Salad
- The BEST Pasta Salad
- Mojito Fruit Salad
- Crock Pot Baked Beans
- Watermelon Jalapeño Margaritas
- Classic Potato Salad
free email bonus!
Dinner Made EASY!
simple yet flavorful recipes that take the stress out of dinnertime
Easy Baked Ribs
Description
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!
Ingredients
- slab of baby back ribs (could use spare ribs), 2-2-1/2lbs total
- 1/4 - 1/3 cup BBQ sauce
- For the spice rub:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Directions
- Trim/peel off silver skin from ribs if present. Mix spices together in a small bowl then rub into both sides of the ribs, wrap in saran wrap, and then refrigerate for at least 2 hours or up to overnight.
- Preheat oven to 250 degrees then line a baking sheet with foil and spray with nonstick spray. Place ribs on top then cover tightly with more foil and bake for 3-1/2 hours (add more time if your ribs are larger then 2-1/2lbs.) Remove foil, drain any excess liquid from the pan, then brush BBQ sauce on top and bake for 30 more minutes, or until top is slightly caramelized. Slice then serve.
Notes
- If using a larger rack of ribs, add 30 minutes baking time per pound past 2-1/2lbs.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
What if you have no cumin
You can leave it out!
If you’re making 2 racks of ribs, would you increase the cooking time by 1/2 hour for each extra pound?
It should bake in the same amount of time as one rack. Use the convection bake setting on your oven if you have it!
My first time making ribs. I wish you had included removing the silver skin in your directions! Can’t assume everyone knows this!
Added – thanks for your feedback!
This recipe is loved by the entire family. It’s the only recipe we use! Thank you for another simple yet delicious recipe!
Looove to hear that, Karen!! Thank you so much for your feedback and recipe rating!
Do I need to remove the silver skin?
Yes, if it’s present on the particular ribs you purchased you’ll definitely want to remove those.
I made these for my very picky 9 yr old and he LOVED them!!!
So glad to hear that, Janine! Always great we can please our picky eaters!
Very good
Hey, I absolutely love this recipe and so does my family. I’m going to make 1 slab 4 pounds and another 7 pounds and am so confused about how much time I should cook them for.
These were sooooo easy to make and my BBQ snob of husband said they were delicious! Had them in the oven while we were in the pool, perfect recipe for playing and entertaining!
Are you saying if you use a 2 1/2 lbs spare rib slab you’d cook them at 4hrs and 45mins? Is that correct? Or only add on 30mins per lb if it’s more than 2 1/2lbs? Thanks.
Ps…I absolutely love your recipes!!
Hi Melissa! If your slab is larger than 2-1/2lb then add 30 additional minutes past 3-1/2 hours per extra pound. So you if you have a 2-1/2lb rack you would bake for 3-1/2 hours. If you have a 3-1/2lb rack you would bake for 4 hours.
Hi…excited to try…where do you purchase your ribs?
Hi Stef! I just buy wherever I’m grocery shopping when they’re on our menu. Costco has a great three pack otherwise we buy at our regular grocery store (HyVee). :)
Do they need to be thawed or frozen
The ribs should be thawed prior to baking.
I’m so glad I came across your post! It took me weeks to
look for the info you’ve mentioned previously and it’s a true blessing
to find someone as enthusiastic about this topic
as myself. What I am trying to convey is the value of this issue cannot be hesitated.
People who raise it are all worth appreciation regardless of the fact that
I, personally, do not fully share your views. Anyhow, thank you for sharing
your own expertise!
I have tried to make baby back ribs for the past several years, and they were “okay” but nothing special! These were Wowza!! I love how complete your instructions are. Thanks for sharing your recipes.
I’m so glad you liked them, Jeanie! Thanks for your feedback and recipe review!
What a delicious rib recipe! Not sure I’ll make them any other way ever again!
Thrilled to hear it, Barb! Thanks for your feedback and recipe review!
Hi Kristin! Thank you so much for posting this recipe, just made it and the ribs came out great!! Even my hubs, who is not the biggest bbq fan, really loved the ribs. I did kick up the spice rub a bit with 1 tsp dried mustard, 1 Tbsp dried oregano, and 2 tsp dried thyme, plus added a “glaze” of 1/2 cup grape juice + 1/2 cup apple cider vinegar after 2 hours in the oven at 250. So glad I chose your blog, I will definitely be adding more of your recipes to the List of Great Recipes!! Cheers!
That is awesome!! My husband is a rib snob – he believes if they’re not smoked they’re not worth eating – but he secretly likes these too. ;) Thanks for your feedback and recipe review!
Soooooooo. I didn’t realize the recipe stated 2 slabs of ribs and I doubled the recipe of rub ???. Do you think they are doomed?
You should be fine! The recipe means 2lbs to 2-1/2lbs of ribs total, which I now realize could come off as two, 2-1/2 slabs of ribs. I apologize for the confusion. I’ll change that now!
[…] Easy BBQ Ribs […]
Made ribs for my husband and I and he said that it was the best ribs hes ever eaten. Now I make this recipe all the time.
Such a huge compliment – I’m so glad to hear it, Kimberly! Thank you so much for your feedback and recipe rating!
The best ribs I have ever made and tasted. Great recipe!
So great to hear it, Ashton!! Thanks for your feedback and recipe rating!