There’s something incredibly comforting about pulling a tray of perfectly tender, garlic parmesan ribs out of the oven—especially when the aroma of roasted garlic and melted cheese fills your kitchen. This recipe is all about indulgence without the fuss. You won’t need a grill, smoker, or fancy gadgets to make ribs that fall off the bone. Just your oven, a few pantry staples, and a bit of patience. Whether you're new to rib recipes or looking to switch up your game, this is an easy ribs in oven recipe that guarantees flavor-packed results every time.
Garlic Parmesan Ribs Baked to Perfection
Prep Time 20 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Main Course
Cuisine American
Large Baking Sheet or Roasting Pan Choose one that’s deep enough to catch juices and fits the racks of ribs without folding them.
Aluminum foil Use heavy-duty foil for wrapping the ribs tightly. This locks in moisture, making them irresistibly tender. If you don’t have heavy-duty foil, you can double-layer regular foil.
Sharp knife To trim the ribs and remove the silver skin (membrane) from the back of the ribs.
Small saucepan For preparing the garlic butter mixture.
Pastry Brush Helpful for spreading the garlic butter topping, but a spoon works in a pinch.
Tongs Essential for flipping or moving the hot ribs.
For the Ribs
- 2 racks of pork baby back ribs about 4–5 pounds total
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
For the Garlic Parmesan Topping
- 4 tablespoons unsalted butter
- 6 cloves garlic minced
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley plus more for garnish
- Zest of 1 lemon
- ½ teaspoon crushed red pepper flakes optional, for a bit of heat
Preheat and Prep the Ribs
Preheat your oven to 300°F (150°C). This low and slow method is the heart of how to cook ribs in the oven so they come out tender and juicy.
Lay the ribs on a cutting board and remove the silver skin from the back of each rack by sliding a butter knife under the membrane and pulling it off. Pat the ribs dry with paper towels.
Season with Dry Rub
In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, and thyme. Rub this seasoning mix evenly over both sides of the ribs.
Place each rack meat-side up on a large sheet of foil. Wrap tightly, ensuring the seams are sealed to create a steamy environment inside. Place the wrapped ribs on your baking sheet.
Bake Low and Slow
Bake the ribs in the oven for 2 hours. This method mimics the tenderness you get from baby back ribs on grill setups, but without the need for constant monitoring.
Prepare the Garlic Parmesan Topping
While the ribs bake, prepare the garlic butter topping. In a saucepan over low heat, melt the butter and add minced garlic. Cook for 2–3 minutes until fragrant but not browned. Remove from heat and stir in the parmesan, lemon zest, parsley, and red pepper flakes if using. Set aside.
Unwrap and Broil
After 2 hours, remove the ribs from the oven and carefully unwrap the foil. Discard excess liquid or save it for drizzling later.
Brush the garlic parmesan butter generously over the ribs. Sprinkle a little extra parmesan on top for an irresistible cheesy crust.
Return the ribs to the oven, uncovered, and broil on high for 3–5 minutes until the top is golden and bubbling. Watch closely to avoid burning.
Rest and Serve
Let the ribs rest for 10 minutes before slicing between the bones. Garnish with more parsley and a squeeze of lemon juice if desired.
Now you’ve got yourself a batch of truly easy oven baked pork ribs that feel fancy but were a breeze to make.
Pairings
These garlic parmesan baked ribs are hearty and flavorful, so they pair best with sides that complement rather than compete. Here are some winning combinations:
- Roasted Vegetables: Think roasted Brussels sprouts, carrots, or a medley of root veggies. The caramelized edges and slight bitterness are a great match.
- Creamy Mashed Potatoes: Smooth, buttery mash is perfect for balancing out the savory punch of the ribs.
- Grilled Corn or Esquites: A zesty Mexican street corn salad adds freshness and brightness.
- Caesar Salad: Crisp romaine, creamy dressing, and crunchy croutons work wonderfully here.
- Garlic Bread: A rustic loaf toasted with garlic butter soaks up all those amazing pan juices.
As for drinks, go for a crisp lager, dry white wine, or even a sparkling lemonade if you’re keeping it non-alcoholic.
FAQs
1. What kind of ribs should I use for this recipe?
Baby back ribs are ideal for this dish due to their tenderness and smaller size. They cook faster and more evenly than spare ribs. However, you can also use St. Louis-style ribs or even beef ribs in the oven—just adjust the cooking time accordingly, as beef ribs typically need longer.
2. Can I use this same method for beef ribs in the oven?
Absolutely. The cooking process remains the same, though you might need to add 30–45 minutes to the baking time for beef ribs to get them just as tender. Beef ribs have a more robust flavor, which pairs nicely with garlic and parmesan.
3. Is foil necessary for oven baked ribs?
Yes, using foil is key in oven baked ribs in foil recipes. It creates a sealed environment that steams the meat as it cooks, making the ribs fall-off-the-bone tender. If you're wondering how to make ribs in the oven that are juicy and flavorful, this method is your answer.
4. Can I make these ribs ahead of time?
Definitely. You can bake the ribs up to the point of broiling, then refrigerate them. When you’re ready to serve, bring them to room temperature, slather with the garlic parmesan topping, and broil for that fresh-out-of-the-oven finish.
5. Are there other meats I can use this garlic parmesan topping on?
Yes! This topping works beautifully on baked pork chops or even chicken breast recipes. Just adjust the baking time depending on the cut and type of meat. It's an incredibly versatile flavor base.
