One of my husband’s love languages is smoking meat, and I can’t deny that a rack of ribs smoked low and slow over hickory wood chips is a total treat.
Since most people don’t own a smoker though, I’m sharing my recipe for oven-baked ribs that is BEYOND delicious and easy. Yes, you can get lip-smackin’, finger-lickin’-good ribs that fall off the bone from your oven.
Every time I make these I’m stunned over how delicious they are. They come out perfect every single time!
Watch How to Make Them
Ribs in the Oven
I place Easy Baked Ribs in the same category as slow cooker recipes because they’re completely prep-ahead then bake low and slow in the oven so I’m free to do just about anything else. They’re a hit for busy sports nights when the kids come home starving, or have activities at different times and need to stagger dinner, as the ribs are good hot or warm.
Seasoned with everyday spices, baked for hours, then slathered with BBQ sauce — these oven ribs are succulent, fall apart-tender, and truly the easiest rib recipe you’ll ever make.
4 Main Types of Ribs
To be clear, this method for baking ribs in the oven is for pork ribs, not beef ribs. When you go to the grocery store there are several types of pork ribs to choose from and it can feel confusing, for sure! That said, please take your seat for Pork Rib 101 where I’ll review the 4 main types of ribs you’ll find at the store.
- Baby Back Ribs (aka Back Ribs or Loin Ribs): are from the upper rib cage connected to the back bone. This cut contains 11-13 ribs and has a natural curve to it. The ribs shown in these photos are baby back ribs (and are not taken from baby pigs, as the name might imply.) You’ll typically find back ribs in 2 — 3lb portions which feeds 2-3 people.
- Spare Ribs (aka Side Ribs): are the portion of ribs further down the belly towards the breastbone. This cut of ribs contains larger bones and more meat between the bones, vs baby back ribs where the majority of the meat is on top of the bones. This cut of ribs can come with extra cartilage and bones (aka rib tips) which aren’t very appetizing to bite down on, imo. Spare ribs take longer to cook than back ribs, though they can be used in this recipe.
- St. Louis Ribs: are spare ribs with the aforementioned cartilage and extra bones sliced off.
- Country Style Ribs: aren’t actually ribs — they’re cut from pork shoulder and are very meaty.
How to Choose Good Baby Back Ribs
Whether you’re baking, grilling or smoking them — here are two main considerations to keep in mind when choosing a rack of back ribs at the store:
- Meat on top: look for baby back ribs with a good amount of meat on top of the ribs because back ribs don’t have a ton of meat between each rib bone.
- Fat: look for a rack of ribs with a good amount of fat. Pork fat = FLAVOR! You can trim any larger pieces off, but fat gives ribs their mouthwatering flavor and texture.
In general, a 2-1/2 — 3lb rack of baby back ribs will feed 2-3 people so I bake two racks of ribs to comfortably feed by family of 5.
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!
How to Bake Ribs in the Oven
Step 1: Trim the ribs.
Start with a 2-1/2 — 3lb rack of baby back ribs. Again, look for ribs with a lot of meat on top of the bones AND a good amount of fat. If there are large pieces of fat on top, feel free to trim them away.
Blot the ribs all over with paper towels to dry them completely.
Step 2: Peel away the silver skin.
On the back of the ribs is a connective tissue layer called silver skin. The tissue is hard to bite through and needs to be removed before cooking the ribs no matter the method. Sometimes it’s already been removed by the processor but sometimes it hasn’t.
Silver skin has a purply-white color (silver, I guess, lol) and is not hard to remove. If present, stick a pairing knife underneath the silver skin between two rib bones near one end of the rib rack then use a paper towel, if necessary, to get a good grip and peel it away from the length of the ribs.
All easy from here on out!
Step 3: Season the ribs.
Next, stir together a homemade seasoning mix of salt, pepper, garlic powder, onion powder, cumin, smoked paprika, and a little cayenne pepper (optional) in a small bowl.
Sprinkle the mixture on both sides of the ribs then rub to coat with your fingers. Wrap the ribs in plastic wrap then refrigerate for 2 hours or up to 24 hours. You can place the ribs on the baking sheet we’ll use to bake them on, or on a tray — it doesn’t matter.
Step 4: Cover then bake.
When it’s time to bake, unwrap the ribs then place them on a foil-lined, nonstick-sprayed baking sheet. If baking more than one rack, give them each their own baking sheet.
Cover the ribs tightly with foil then bake for 3-1/2 hours at 250 degrees. If your rack of ribs is larger than 3lbs, add an additional 30 minutes baking time per additional 1/2 — 1lb ribs. For example, bake a 3 — 4lb rack of ribs for 4 hours.
Carefully remove the foil on top of the baking pan then drain off any excess liquid that might be present.
Step 5: Slather with BBQ sauce.
Slather the tops of the ribs with your favorite BBQ sauce then bake for an additional 30 minutes to get a caramelized, lacquered top. Personally I like to go with a sweeter BBQ sauce like Stubb’s Sticky Sweet BBQ Sauce.
The scent wafting from the oven is unlike anything else!
Step 6: Rest, Slice, then Serve
Let the ribs rest for 15 minutes or so before slicing and serving. I’m telling you — the meat completely falls off the bone. So tasty and tender!
Whether you’re serving ribs at a summer cookout, the middle of winter, or anytime in between, I hope you love every last drop of these tender and truly delicious oven baked ribs — enjoy!
Serve these recipes with your ribs!
- Gluten Free Cornbread
- The BEST Pasta Salad
- Marinated Vegetable Salad
- The Best Baked Beans EVER
- Cucumber-Tomato Salad
- Napa Sweet Corn Salad
- Classic Potato Salad
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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
- 1 slab baby back ribs, 2-1/2 — 3lbs total
- 1/2 cup BBQ sauce, or more or less (ie, you can eyeball it!)
- 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, optional
Directions
- Line a half sheet pan with foil then set aside.
- Peel the silver skin away from the back of the rib rack if present then trim off any large pieces of excess fat. Fat adds flavor so you want to leave a good portion on, though if there is very thick/excess fat, feel free to trim it off.
- For the spice rub: add the ingredients to a small bowl then stir to combine. Sprinkle half the mixture over the top of the ribs then rub to coat. Flip the ribs over then sprinkle on the remaining seasonings and rub to coat. Wrap the ribs in saran wrap then place onto the prepared baking sheet and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 250 degrees then unwrap the ribs and place them directly onto the foil. Cover the ribs tightly with another piece of foil then bake for 3-1/2 hours (see notes if your rib rack is larger). Carefully remove the top piece of foil then drain away any excess liquid from the sheet pan if there is any.
- Brush the BBQ sauce over the top of the ribs then bake for an additional 30 minutes or until the top is caramelized.
- Let the ribs rest for 15 minutes then slice and serve.
Notes
- If your rack of ribs is larger than 3lbs, add an additional 30 minutes baking time per each additional 1/2 — 1lb ribs. For example, I bake a 3-1/2lb rack of ribs for 4 hours.
- If you are cooking more than one rack of ribs, separate each rack on it's on baking sheet then rotate the ribs halfway through baking time.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Photos by Ashley McLaughlin
Jackie Horras 02.01.2015
Longtime reader but first time to post. These are awesome! So easy and yummy….highlight of my Super Bowl night! Thank you!
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tricia 12.15.2014
LOVE, LOVE, LOVE these! My husband is not a pig fan but he didn’t mind eating these. And my neighbors, who are huge ribs fans, absolutely went gaga over them and praised them! I was wondering, could I use this same recipe for beef ribs or do you have another recipe specific for beef? Thanks in advance!
Kristin 12.18.2014
Awesome – so glad to hear! I’ve actually never made beef ribs. If you give them a go let me know how they turn out!
Byron 07.13.2015
Use this recipe for beef short ribs. For beef back ribs,add a braising liquid such as a 2:1 beef stock/red wine blend to the pan.
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Jessie 10.08.2014
I made these last night and they were a hit! I usually make ribs in the crockpot but found this recipe on Pinterest and it is amazing! Followed the recipe to a T. This is definately going to be the recipe I follow from here on out when we have ribs. Thanks for sharing!
Jose 08.14.2014
Sounds delicious, but just one question: the 250 degrees preheated oven, is it in celsius or fahrenheit?
Kristin 08.18.2014
Farenheit.
Jenna 08.13.2014
I was just wondering is there a way I could make these in a crock pot?
Kristin 08.18.2014
Hi Jenna! I’ve made these crock pot ribs before and they were really good! http://mmmisformommy.com/2011/09/easy-barbecued-ribs.html
Kelly MacDonald 07.27.2014
I just made these!! Delicious! A perfect Sunday recipe. I loved the rub…the smoked paprika really came through. Definitely going to be making these again in the future. Thanks for always sharing your fantastic recipes!! Can’t wait for my 7 month old son to be able to enjoy them. :)
Dainius 07.20.2014
Love the pictures! Looking really tasty.
Tre Cavil 07.16.2014
My absolute favorite! I have to try that rub recipe the next time I make some. I’m always trying something different and haven’t perfected the seasoning yet.
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Carol 07.13.2014
Kristin, i am anxious to try this recipe! One question, I have 2 racks of baby back ribs in the fridge. They are 2.2 lbs ans 2.9 lbs. I would like to cook them at the same time in the same pan. How much extra time should I add to the oven cooking time? Thanks, I can almost taste them
Kristin 07.14.2014
I don’t think you’d have to add much if any – maybe 15 minutes??
Joanna Gehrke 07.12.2014
Hi Kristin, me again with a question for you this time! I am planning on making these for a crowd tomorrow. I will probably have two or maybe even three racks (all will be around the same size, 2 1/2 or 3 lbs), do I cook for the same amount of time as I would with one rack? Thanks in advance and I hope you are having fun in KC! My sister lives there and I just love that area! Esp the plaza :)
Kristin 07.13.2014
I would add maybe 30 minutes on before removing the foil!
Katie 07.10.2014
I’m thinking of making these over the weekend but was wondering if I make them early in the day on Sunday what would be the best way to heat them back up again for dinner Sunday night? I was thinking of skipping the last step where you put them back in the oven uncovered and doing that when we’re ready to eat, but wanted your opinion.
Thanks! These look delicious!!
Kristin 07.10.2014
Hi Katie! I think your best bet for the most delicious ribs is to make them right before serving. They’re good cold, but I’ve never re-heated them (strange, I know.) If you baked them ahead of time then did the last step right before eating, I fear the ribs could overcook since they’re coming from a cold temperature to a hot temperature and it would take longer than 30 minutes to get the glaze to caramelize. That said, I haven’t tried it before, so it could work out just perfectly! Has anyone else tried this with success?
Caitlin 07.10.2014
Wow those ribs look delicious. We have had the same crazy weather lately, which is not letting us enjoy our new BBQ! But at least turning on the oven is ok even though its July. Can’t wait to try these!
Megan 07.09.2014
Made these for the 4th! They were amazing! Thanks for sharing this recipe!
Cyriel van den Hoff 07.08.2014
Thanks for this recipe, I tried it over the weekend and they turned out fingerlicking wonderful!
Found out that in the Netherlands all ribs that are sold are baby back ribs anyhow. Seemingly the regurlar ribs from our industrial butchers get shipped to the US! Lucky me this time!
Another observation made was that my (European) oven timer doesn’t go any further than 90 minutes and without the timer it doesn’t work…
Thanks again and keep up the good work!
Kristin 07.08.2014
So glad to hear, Cyriel!
joanna gehrle 07.07.2014
I made these tonight, PURE RIB BLISS! I have never been a rib girl, always tried when others have made them but something just didn’t feel right. Until now! My husband even said “those were the best ribs I have EVER had”. Just another IGE win, as usual. Kristin you are my hero. Hands down :)
joanna gehrke 07.07.2014
spelled my name wrong. Gehrke. Just had to leave this for my own peace of mind. Thanks again for best ribs ever!
Kristin 07.08.2014
YESS!! So glad you both enjoyed them!
Erica McGowan 07.07.2014
These look amazing and glad to know what I will be cooking this weekend!! How many more days? I do have one question….what is your favorite BBQ sauce?
Kristin 07.09.2014
Store bought we love KC Masterpiece, local we love Big Daddy’s!