Classic BBQ Ribs in the Oven: Tender, Smoky Goodness Made Indoors!

There's something magical about BBQ ribs. The sticky sauce, the smoky aroma, and the fall-off-the-bone tenderness make them an all-time favorite. But what if you don’t have a grill or smoker? Fear not—this recipe delivers perfectly tender, flavorful BBQ ribs, right from your oven. With a low-and-slow cooking method and a finishing broil for that caramelized crust, these ribs will make you the pitmaster of your kitchen.

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Classic BBQ Ribs in the Oven

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs

Course Main Course

Cuisine American

Servings 4

Equipment

• Baking sheet
• Aluminum foil
• Wire Rack optional but recommended
• Small Mixing Bowl
• Pastry Brush
• Sharp knife

Ingredients

  

For the Ribs

• 2 racks about 4 lbs baby back ribs or St. Louis-style spare ribs
• 2 tbsp olive oil
• 3 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp brown sugar
• 1 tsp cayenne pepper optional for heat
• 1 tsp black pepper
• 2 tsp kosher salt

For the BBQ Sauce (or use store-bought)

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika

Instructions

 

Prep the Ribs

1. Preheat your oven to 300°F (150°C).
2. Remove the membrane from the back of the ribs for better texture. Use a knife to loosen it at one end, then grab it with a paper towel and peel it off.

Season the Ribs

1. In a small bowl, mix smoked paprika, garlic powder, onion powder, brown sugar, cayenne, black pepper, and salt.
2. Brush the ribs with olive oil and generously coat them with the spice rub.
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Wrap and Bake

1. Place the ribs on a baking sheet lined with foil. If you have a wire rack, set the ribs on it to keep them elevated.
2. Wrap the ribs tightly in aluminum foil to trap moisture.
3. Bake for 2.5 hours until the ribs are tender and juicy.

Make the BBQ Sauce

1. While the ribs bake, combine all the BBQ sauce ingredients in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally, until thickened.

Finish with Broiling

1. Carefully unwrap the ribs and discard any liquid. Brush the ribs generously with BBQ sauce.
2. Broil on high for 3-5 minutes until the sauce caramelizes. Watch closely to avoid burning.
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Rest and Serve

1. Let the ribs rest for 5 minutes before slicing between the bones. Serve with extra BBQ sauce on the side.

Pairings

These BBQ ribs pair beautifully with classic sides like creamy coleslaw, buttery cornbread, and smoky baked beans. For a refreshing contrast, add a tangy cucumber salad or grilled corn on the cob.

FAQs

1. Should I use baby back ribs or spare ribs?

Baby back ribs are smaller, leaner, and cook faster, while St. Louis-style spare ribs are meatier and slightly fattier, offering more flavor. Both work well in this recipe—choose based on your preference!

2. Can I make this recipe ahead?

Absolutely! Bake the ribs ahead of time, then reheat and glaze them with sauce under the broiler just before serving.

3. What if I don’t have a broiler?

Crank your oven to 450°F (232°C) and bake uncovered for 10-15 minutes to achieve a similar caramelized finish.