No smoker? No problem! Easy Baked Ribs are succulent, juicy, fall-off-the-bone-tender, and baked vs smoked. Follow my tips for selecting the best type and rack of ribs for baking, plus FAQs for baking super tender ribs.
“Cooked them exactly per the recipe. So easy and they were perfection! This is my new go-to rib recipe. Excellent!”
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: Which to Use
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, and which are best for baking.
- 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.
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Pin ItHow 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 Make Baked Ribs
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.
What are the best types of ribs to bake?
I like baking Baby Back Ribs ribs best, followed by St. Louis Ribs.
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 baking sheet 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.
Do I need to adjust baking time for 2 or more racks of ribs?
Give each rack of ribs their own baking sheet (if they’re small you could fit 2 on one), then bake for the directed amount of time. You might need to tack on an extra 30 minutes – 1 hour, depending on how well your oven can keep up with a large amount of food inside.
What if my rack of ribs is smaller than 2-1/2 – 3lbs?
Simply bake for less time – until a wiggle of one of the rib bones feels loose.
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
- Gluten Free Biscuits
- The BEST Pasta Salad
- Marinated Vegetable Salad
- The Best Baked Beans EVER
- Cucumber-Tomato Salad
- Napa Sweet Corn Salad
- Classic Potato Salad
Equipment
Ingredients
- 1 slab baby back ribs, 2-1/2 – 3lbs total
- 1/2 cup BBQ sauce, or more or less — 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 baking sheet 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 own baking sheet then rotate the ribs halfway through baking time.
- I love Stubb’s BBQ Sauce, but use whatever your favorite is.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
The ribs were perfectly seasoned and tender!
I’m so glad you loved them, Debra! Thank you so much for your feedback and recipe rating!
How long and at what temp would you cook individual spare ribs? Not a slab.
Hi Katie! I couldn’t say without developing a recipe for individual spare ribs, as this is a recipe developed and tested for a whole slab.
A ridiculous amount of pop up ads on this.
Hey Kandi, I’m sorry to hear you had a negative ad experience on this post! Can you tell me what device you’re using to view my website? Thanks so much for your help!
nobody wants “fall of the bone” ribs. that just means they are overcooked. good ribs should be able to be bite through, but the meat remains on the bone.
Thanks Rick.
Rick,
We love fall off the bone tender ribs! To each his own.
do we preheat the oven or what cause it does not say what temp to preheat can u try to hit me back in 2 1/2 hours. Thanks!
Omg the ribs are heaven. I am trying to print the recipe and can’t.
Hi Diane! I’m so sorry to hear that – can you tell me what browser you are using, and what device you’re viewing my site on? Thanks!!
Thank you so much for this easy recipe! It turned out amazing. I can’t believe how the meat just fell off the bone. So good!!!! I’m looking forward to preparing ribs again already.
I’m thrilled to hear that, Scott!! Thank you so much for your feedback and recipe rating!
Great recipe
Thanks Pete, I appreciate your star rating!!
This was the best! Definitely will be using this again.
I’m so so glad you loved it, Leela! Thank you so much for your feedback and recipe rating!
Made these ribs tonight since there is NO grilling in Ohio right now and they were PERFECT!! I knew if it was a recipe from you, it would be a winner. Thank you!!
Wohoo!!! So, so glad you loved this recipe, Jamie! Thank you so much for your feedback and recipe rating!
This recipe turned out great – so tender and moist. I cooked for 3 hours in a convection oven at 250. They literally fell off the bone. The most difficult time I had was removing the membrane. Next time I’ll find some Roth or removed if I can but they turned out great and no chewy or tough parts.
I’m so glad you loved this recipe so much, Susan! Thank you so much for your feedback and recipe rating!
This recipe is perfect , from the dry rub to the cook . I usually don’t leave reviews , but I felt I had to for the following reason . My wife is NOT a rib fan , she may pick a couple bites and that’s it . I made some baby backs for dinner and all I heard was how amazing these ribs are ! She ate a half a rack, and that never happens ! They were fall off the bone tender and amazing . I recommend using one of the Dukes southern sauces (BBQ sauce ) as we used the Hickory Moonshine BBQ and it complemented the ribs so well. Thank you for showing my wife that ribs are truly amazing if done right ! This recipe will now be a staple for our ribs .
That is amazing, Todd! Thank you so much for sharing your feedback and experience – I’m so glad this is a recipe you BOTH loved!!
I had started these ribs without a recipe and thought let me go find one, I do not like tough ribs. I had just put them in the oven when I found your recipe, I put the rub together pulled the ribs out of the oven to sprinkle rub on, and put them back in the oven and to reset time and temp, but some how it did not set, so I believe they were in 300 degree oven (2.94 lbs) approx 2 1/2 – 3 hrs, covered with about 1/3 c water. Took them out of oven and let sit out till dinner next day Poured my BBQ sauce on the ribs and the rest in a ramekin covered and baked at 250 for 1/2 hr., then uncovered for 1/2 hr, Then I raised the temp to 350 for approx. 15 min. Now I know that my husband likes my cooking by the way he eats it, but never says anything about how it is. But he commented on these ribs a few times through dinner. YEAH! So you can say this to be a no fail recipe, because there were several things that I did not do in how the recipe calls for because I had already started them, but . So You accomplished your goal in your recipe. So your lead in was accomplished. YUM. they were terrific
Ahh, love that this was a hit with you and your husband, Chris!! I totally agree – this recipe really is pretty fool proof. Thank you so much for your feedback and recipe rating!