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Oven Baked BBQ Ribs

Oven baked BBQ ribs with tender, fall-off-the-bone pork and a deeply caramelized, sticky BBQ glaze. Baby back ribs bake low and slow in foil, then broil for a shiny finish.
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Prep Time 15 minutes
Cook Time 3 hours
resting/drying 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Ribs
  • 2 lb baby back pork ribs about 2 lbs each
Dry Rub
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • 1 salt to taste
  • 1 black pepper to taste
BBQ Sauce
  • 1 cup BBQ sauce plus more for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 275°F. Line up your baking sheet so the ribs can go in right after they’re wrapped.
  2. Remove the silver membrane from the back of each rack. Use a firm grip so the membrane comes off in one piece for better tenderness.
  3. Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, and cayenne. Coat the mixture thoroughly over all sides of the ribs so every joint is covered.
Low-and-slow bake
  1. Wrap each rack tightly in heavy-duty foil and place on a baking sheet. Seal the foil well so steam helps the ribs become tender.
  2. Bake for 2.5–3 hours at 275°F until the meat is tender and pulls away from the bone. The foil should puff slightly and juices should look active near the edges.
  3. Unwrap carefully and rest the ribs for 30 minutes to dry slightly before saucing. The surface should look less wet, helping the glaze cling.
Caramelize the glaze
  1. Brush the ribs generously with BBQ sauce. Make sure the sauce reaches the corners and the lines between ribs.
  2. Broil 5–7 minutes until the glaze is caramelized. Look for bubbling, darkened spots, and a shiny lacquered finish.
  3. Serve with extra BBQ sauce. The ribs should pull apart at every joint when lifted.

Notes

For the stickiest glaze, rest the ribs uncovered for 30 minutes after baking so the surface isn’t steaming wet. Store leftovers in the refrigerator for up to 4 days in a sealed container; reheat gently in the oven at 250°F until warmed through. Freezing is yes—freeze ribs (without extra fresh sauce) up to 2 months and thaw in the fridge before reheating. For a lower-sugar option, choose a sugar-reduced BBQ sauce for similar caramelization.