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    Home » Recipes » Dinner Recipes

    Oven Barbecue Ribs

    Published: May 11, 2018 · Modified: Apr 28, 2022 by Elizabeth · 2 Comments

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    Two images of the finished dish separated by a gray graphic with the title in white letters.

    These oven barbecue ribs are fall-off-the-bone, sticky and delicious. In this recipe, baby back ribs are seasoned, wrapped in foil and baked until they are very tender. Then they are slathered with a thick, tangy and sweet barbecue sauce.

    The finished oven barbecue ribs cut on a wood cutting board.

    The sticky ribs take a while to cook, that’s how you get them fall-off-the-bone good, but the prep is quick and most of the cooking time is hands off.

    Oven baked ribs are a favorite at my house; my son calls them “fall apart ribs” and always gets happy when I make them. Having this recipe in your back pocket is great especially if your barbecue gets rained out. Make these barbecue ribs in the oven and they will most certainly be a crowd pleaser.

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    Recipe tips

    • The ribs are wrapped in foil and baked to get them super tender. When wrapping the ribs don’t wrap them tightly. Seal them up so the juices stay but leave room for air. Like making 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 in there. The ribs are wrapped in foil so there’s nothing to see anyway.
    • When it’s time to turn the ribs do it gently because they will be very tender. I use two tongs and to turn the ribs. 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.
    • Do the same thing to remove them from the pan and set on a serving platter or cutting board.
    An image of the baked barbecue ribs before slicing set on a wood cutting board.

    Ingredients

    • Ribs – It is best to use baby back ribs (also called “back ribs” or “pork loin back ribs”) for this recipe. They are shorter than spare ribs and become very tender when cooked.
    • Cajun seasoning – a blend of spices that is a little spicy and incredibly flavorful (this is the cajun seasoning we used)
    • Brown sugar – used in both the rub for the pork ribs and the sticky barbecue sauce, the sugar cuts some of the heat from the Cajun seasoning
    • Condiments – Soy sauce is combined with the Cajun seasoning and brown sugar to create the rub for the ribs. Honey, ketchup, yellow mustard, and Worcestershire sauce are added to plain barbecue sauce to make it sweet and tangy
    The ingredients for the rub and the sauce separated in clear bowls and arranged on a white table.

    You will also need:

    • 1 Large Baking Sheet (18”x13” Sheet Pan)
    • Aluminum Foil
    • Pastry Brush

    Instructions

    • Pat the ribs dry with a paper towel.
    • 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.
    • Preheat the oven to 350°F.
    • Make a rub for the ribs by combining 1 tablespoon brown sugar, soy sauce and the cajun seasoning in a small bowl. Place the ribs on the foil-lined baking sheet.
    • Rub the rib slab all over with the prepared seasoning 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, just make like a tray.
    • Next, bring up the vertical piece of foil and fold a couple of times to make a packet. Don’t wrap the ribs too tight, seal the packet but leave room for air.
    A collage of four images showing the steps to preparing the ribs for baking.

    Bake the ribs and glaze

    Bake the ribs for 2 hours.

    When the ribs are almost done add the ingredients for the sauce to a small saucepan. Warm the barbecue sauce gently until the sugar is melted and the ingredients are incorporated.

    A small sauce pan with the barbecue sauce, brown sugar and the honey being added. The rest of the ingredients for the sauce are next to it in small glass bowls.

    Carefully remove the baked ribs from the oven, turn them over and brush the bottom with the barbecue sauce. Bake them for 15 minutes.

    Turn them so they are top side up and glaze two more times baking for 10 minutes between each application.

    An image of the cooked ribs being brushed with the barbecue sauce with a blue brush.

    Serve, slice and enjoy!

    The finished ribs on a wood cutting board.

    You may also like these recipes:

    • Stovetop Pot Roast
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    The finished oven barbecue ribs cut on a wood cutting board.
    Print Recipe
    5 from 2 votes

    Oven Barbecue Ribs

    These oven barbecue ribs are fall-off-the-bone, sticky and delicious. In this recipe, ribs are seasoned, wrapped in foil and baked until they are very tender. Then they are slathered with a thick, tangy and sweet barbecue sauce.
    Prep Time15 mins
    Cook Time2 hrs 35 mins
    Brushing the sauce on the ribs10 mins
    Total Time3 hrs
    Course: Main Course
    Cuisine: American
    Keyword: baked ribs
    Servings: 4
    Calories: 815kcal
    Author: Elizabeth

    Ingredients

    Ingredients for the ribs

    • 2-3 pounds Baby Back Ribs also called “back ribs” or “pork loin back ribs” – 1 large slab
    • 2 tablespoons Cajun Seasoning
    • 1 tablespoon Brown Sugar
    • 1 tablespoon Soy Sauce

    Ingredients for the barbecue 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

    Instructions

    • You will also need: 1 Large Baking Sheet (18” x13” Sheet Pan), Aluminum Foil, Pastry Brush
    • Preheat 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 both sides of the ribs.
    • 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, just make like a tray.
    • Next, bring up the vertical piece of foil and fold a couple of times to make a 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 barbecue 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 incorporated. 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 in there) 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 them for 15 minutes.
    • Remove the ribs from the oven, carefully turn them so they are topside up, and brush the top of the ribs with the barbecue sauce. Bake another 10 minutes.
    • Brush them one more time and bake another 10 minutes.
    • Serve the oven barbecue ribs with the reserved sauce and lots of napkins. Enjoy!

    Notes

    To turn the ribs and to set them on a serving platter, remove them carefully because they will be fall-off-the-bone tender. Use two tongs to turn the ribs and to remove them from the baking sheet. Grab each end of the ribs with the tongs placing them towards the middle of the rib rack to provide support while moving.

    Nutrition

    Calories: 815kcal | Carbohydrates: 82g | Protein: 43g | Fat: 36g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1526mg | Potassium: 936mg | Fiber: 2g | Sugar: 72g | Vitamin A: 2052IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.
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    Reader Interactions

    Comments

    1. Bill

      November 14, 2021 at 7:11 pm

      5 stars
      These are the best I’ve ever made or baked! Awesome!

      Reply
      • Elizabeth

        November 14, 2021 at 8:04 pm

        Thank you Bill, I’m so happy you enjoyed them!

        Reply

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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