These easy oven baked barbecue ribs are fall-off-the-bone and delicious. In this recipe, baby back ribs are seasoned, wrapped in foil, and baked until they’re very tender. Then they’re brushed with a thick, tangy, and sweet barbecue sauce.
The sticky ribs take a while to cook, that’s how they become fall-off-the-bone. But don’t worry about the long cooking time because the prep is quick, and the rest is mostly hands off.
Oven baked ribs are a favorite at my house. Having this great recipe in your back pocket is great especially if you have your heart set on barbecue ribs on a rainy day. Make these easy baked ribs in the oven for a meal the whole family will enjoy!
Baked ribs are great for game-day especially when it’s too cold to grill. So are these sticky chicken wings and baked buffalo wings. And for a convenient, budget-friendly dinner try this baked Italian sausage and potatoes.
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What’s great about this recipe
- It’s a wonderful way to get a perfect rack of ribs when outdoor cooking is out of the question.
- With this easy recipe you are guaranteed tender, juicy ribs.
- This dish is made with budget-friendly ingredients that are readily available at the grocery store.
- Ribs – It is best to use pork baby back ribs (also called back ribs, baby backs, and pork loin back ribs) for this recipe. They are shorter than spare ribs and become very tender when cooked.
- Rub – Cajun seasoning (a blend of spices that is a little spicy and incredibly flavorful) find it in the spice aisle at larger supermarkets or online. Soy sauce (we use reduced sodium), and brown sugar.
- Spices and Condiments – Brown sugar, honey, ketchup, yellow mustard, and Worcestershire sauce are added to plain barbecue sauce to make the sauce.
- You will also need – 1 large, rimmed baking sheet (half sheet pan 18”x13”), aluminum foil, pastry brush
- See the recipe card for quantities and preparation.
- Preheat the oven to 350°F.
- Combine 1 tablespoon brown sugar, soy sauce and Cajun seasoning in a small bowl.
- Pat the ribs dry with a paper towel.
- Remove the silver skin from the back of the rack.
- Line a large baking sheet with aluminum foil – cut 2 pieces of foil approximately 28 – 30 inches.
- Place one piece vertically on the pan with an equal amount of overhang on the top and bottom.
- Place the second piece horizontally (crossing the vertical piece), also leaving an equal amount of overhang on each side.
- Place the ribs on the foil-lined baking sheet.
- Rub the rib slab all over with the prepared seasoning mix. Get the bottom and sides of the ribs then set them meaty side up and add a generous amount of the rub.
Fold in the sides to loosely cover the ends of the rib slab. Bring up the sides but don’t press them to the ribs, so it resembles a tray.
Next, bring up the vertical piece of foil and fold a couple of times to make a packet. Loosely bring in or fold any pieces of foil to finish making the packet. Don’t wrap the ribs too tight, seal the packet but leave room for air.
Bake and glaze
Bake the ribs for 2 hours.
When the ribs are almost done add the barbecue sauce, brown sugar, honey, ketchup, mustard, and Worcestershire sauce to a small saucepan. Heat the sauce over medium heat, stir often. When it comes to a simmer lower the heat and continue warming and stirring until the sugar melts and the ingredients are combined.
Keep the sauce warm until ready to use. Stir occasionally. Reserve about ⅓ of the sauce for serving
Remove the ribs from the oven, carefully open the foil (there will be steam accumulated in there) and fold it down so that the ribs remain uncovered.
Turn them over and brush the bottom with the barbecue sauce. Bake them for 15 minutes.
Turn them so they are meaty side up and glaze them two more times baking for 10 minutes in between each application.
Carefully transfer them to a cutting board or platter, if desired. Slice, and serve with the reserved barbecue sauce.
Recipe tips and notes
- The ribs are wrapped in tin foil and baked to make them super tender. Don’t wrap them too tightly. Seal the foil so the juices stay but leave room for air. Like with chicken foil packs and this shrimp foil packet, we need air to circulate.
- Try not to open the oven door so that the temperature stays steady. There’s nothing to see anyway since the ribs are wrapped in foil.
- When it’s time to turn the ribs do it gently so they do not fall apart. The easiest way is to use two tongs to turn them. Grab each end with the tongs and move them towards the center of the rib rack to provide support in the middle, then flip them.
Storing and reheating instructions
Store leftover oven-baked ribs in an airtight container in the refrigerator for 3-4 days. Reheat them in the microwave or use the oven. To reheat in the oven place them in a baking dish and cover with foil. Bake at 350 degrees F. or until they are hot all the way through. Either way make sure they reach an internal temperature of at least 165 degrees F.
Frequently asked questions
Yes. It is best to remove the thin connective tissue on the back of the ribs.
Wrapping the ribs in foil while baking will ensure moist, flavorful, tender ribs. Don’t wrap them too tight so air can circulate, and steam can accumulate.
My favorite side dishes include mashed potatoes, our popular garlic parsley potatoes, and warm potato salad.
If you would rather stick with lighter sides try our three bean salad, these green beans and bacon or our chickpea pasta salad. Of course, you can’t go wrong with the classics. Serve seasoned rice, classic coleslaw, or our egg potato salad.
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Easy Oven Baked Barbecue Ribs
Ingredients for the ribs
- 2-3 pounds Baby Back Ribs 1 large slab
- 2 tablespoons Cajun Seasoning or blackening seasoning
- 1 tablespoon Brown Sugar
- 1 tablespoon Soy Sauce
Ingredients for the sauce
- 1½ cup Plain Barbecue Sauce use your favorite brand
- ¼ cup Brown Sugar
- ¼ cup Honey
- 2 tablespoons Ketchup
- 1 teaspoon Yellow Mustard
- 1 teaspoon Worcestershire Sauce
- Preheat the oven to 350°F
- Add the Cajun seasoning, 1 tablespoon brown sugar, and the soy sauce to a small bowl. Mix well using a fork, set aside.
- Cut two pieces of aluminum foil about 28-30 inches each.
- Line a large baking sheet with the foil. Place one piece vertically and place the second piece horizontally (running the length of the pan).
- Place the ribs in the center and rub the prepared Cajun seasoning mixture on the bottom and sides. Place the ribs meaty side up and rub generously with the mix.
- Fold in the sides to loosely cover the ends of the rib slab. Bring up the sides but don’t press them to the ribs, so it resembles a tray.
- Next, bring up the vertical piece of foil and fold a couple of times to make a packet. Loosely bring in or fold any pieces of foil to finish making the packet. Don’t wrap the ribs too tight, seal the packet but leave room for air.
- Bake the ribs for 2 hours.
- When the ribs are almost done, prepare the sauce. Add the barbecue sauce, ¼ cup brown sugar, honey, ketchup, mustard, and Worcestershire sauce to a medium saucepan.
- Gently heat the sauce over medium heat. Stir frequently, almost constantly, to avoid sticking and burning.
- When the sauce comes to a simmer lower the heat to low and continue warming and stirring until the sugar melts and the ingredients are combined. Keep the sauce warm until ready to glaze, stir occasionally.
- Reserve about ⅓ of the sauce for serving.
- Remove the ribs from the oven, carefully open the foil (there will be steam accumulated) and fold it down so that the ribs remain uncovered.
- Carefully turn the ribs (they will be very tender) so that the underside is up. Brush or spoon about a ⅓ of the barbecue sauce on the ribs.
- Place the baking sheet back in the oven and bake for 15 minutes.
- Remove the ribs from the oven, carefully turn them so they are meaty side up. brush with half the remaining sauce. Bake for 10 minutes.
- Brush them one more time with the remaining sauce. Bake another 10 minutes.
- Place them on a cutting board or platter, if desired. Serve the ribs with the reserved sauce and enjoy.
- You will also need: 1 Large Baking Sheet (18” x13” Sheet Pan), Aluminum Foil, Pastry Brush
- To turn the ribs and to set them on a serving platter, remove them carefully because they will be very tender. Use two tongs to handle the ribs. Grab each end of the ribs with the tongs placing them towards the middle of the rack to provide support while moving.