Easy Ribs In The Oven
If you’re craving fall-off-the-bone ribs without firing up the grill, these easy ribs in the oven are about to become your new go-to dinner! We use a simple homemade spice rub and slow-roast the ribs low and slow, then finish them off under the broiler with a sticky BBQ glaze. The result? Tender, juicy, flavor-packed ribs that’ll have everyone asking for seconds.
The best part about making ribs in the oven is that it’s completely hands-off, the oven does all the heavy lifting! Whether you’re making these for a weekend family dinner or a casual get-together, we promise this recipe is as simple as it gets with truly impressive results.
Do you love ribs? If so, you don’t want to miss these Slow Cooker Cherry Cola Ribs, Crockpot Beef BBQ Ribs, or these Slow Cooker Honey BBQ Country Ribs.
Table of contents
Why You’ll Love This Recipe
- No grill needed: We make these ribs entirely in the oven, so they’re perfect year-round no matter the weather.
- Simple spice rub: We mix together just a handful of pantry spices to create a rub that packs a ton of smoky, savory flavor.
- Sticky BBQ finish: A quick trip under the broiler caramelizes the BBQ sauce into a gorgeous, finger-licking glaze.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Here’s a quick rundown of what we use to make these ribs amazing. The star of the show is, of course, pork spare ribs, two full racks. We coat them in a smoky spice blend made with smoked paprika, garlic powder, onion powder, cumin, Italian seasoning, salt, and a touch of brown sugar. Then we finish everything off with a brush of your favorite BBQ sauce.
Variations
- Switch up the sauce: Swap the BBQ sauce for honey garlic, teriyaki, or a spicy sriracha glaze for a totally different flavor profile.
- Add some heat: Mix a teaspoon of cayenne pepper or red pepper flakes into the spice rub for ribs with a spicy kick.
- Baby back ribs: We prefer spare ribs for this recipe, but baby back ribs work great too — just reduce the roasting time slightly since they’re a bit smaller.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Remove the membrane from the ribs, and season both sides of the rack of ribs.
- Wrap each rack of ribs completely in foil.
- Roast in the oven for about 2 hours or until tender. When tender brush the ribs with bbq sauce.
- Place the ribs under the broiler for 2-3 minutes or until the sauce is caramelized.
Expert Tips
- Remove the membrane: Don’t skip removing the silver skin from the back of the ribs — it can turn tough and chewy. Use a paper towel for better grip when pulling it off.
- Wrap each rack separately: We wrap each rack of ribs individually in foil to ensure they roast evenly and the spice rub stays concentrated on the meat.
- Save those roasting juices: When transferring the ribs for broiling, we like to mix a splash of those accumulated drippings right into the BBQ sauce for extra depth of flavor.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! We recommend roasting the ribs in foil as directed, then letting them cool before refrigerating. When you’re ready to serve, just add the BBQ sauce and pop them under the broiler. They’ll keep well in the fridge for up to 3 days.
We look for two signs: the meat should have pulled back slightly from the ends of the bones, and when you lift a rack it should bend and start to crack in the middle. If they’re not quite there after 2 hours, give them another 15–20 minutes and check again.
Yes, and we strongly recommend it! The membrane (also called silver skin) is a tough, papery layer on the back of the rack that doesn’t break down during cooking. Removing it allows the spice rub to penetrate the meat better and gives you a more tender bite. Your butcher can often remove it for you if you ask!
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Easy Ribs In The Oven
Equipment
- baking sheet
- Aluminum foil
- Small mixing bowl
- basting brush
Ingredients
- 2 racks pork spare ribs
- ½ cup BBQ sauce
- 2 tablespoons brown sugar
- 1 teaspoon salt
- ½ tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 300°F. Line a baking sheet with foil for easier cleanup. Cut two additional large sheets of foil for wrapping the ribs.
- In a small bowl, combine the brown sugar, salt, smoked paprika, garlic powder, onion powder, cumin, and Italian seasoning.
- Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels.
- Divide the spice rub evenly between both racks, seasoning both sides thoroughly. Press the seasoning into the meat to help it adhere.
- Wrap each rack tightly in foil and place them seam side up on the prepared baking sheet.
- Bake for about 2 hours, or until the ribs are tender.
- Carefully open the foil packets and transfer the ribs to the foil-lined baking sheet, meaty side up.
- Brush BBQ sauce generously over both sides of the ribs.
- Turn the oven to BROIL. Broil the ribs for 2–3 minutes, or until the sauce is bubbling and caramelized.
- Remove from the oven, let rest for a few minutes, then slice and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
