Oven Barbecue Ribs

Oven Barbecue Ribs – Fall-Off-The-Bone Tender!

Juicy, smoky, sweet, and sticky ribs that practically melt off the bone — all without touching a grill!

If you’ve ever dreamed of eating ribs so tender that the meat slips away from the bone with the lightest tug, this recipe is your ticket to rib heaven. While most people think of BBQ ribs as a summertime grill tradition, I’m here to tell you that you can achieve the same mouthwatering magic inside your kitchen, using nothing more than your oven.

The secret? Low and slow cooking — a method that turns even the toughest cuts of meat into juicy, melt-in-your-mouth perfection. And of course, a rich, smoky, sweet barbecue sauce that clings to every bite.

Whether you’re cooking for a weekend dinner, a family gathering, or just a quiet night in, these ribs will make you feel like a pitmaster without ever stepping outside.

Why You’ll Love This Recipe

• No Grill Needed: Perfect for those who don’t own one or want BBQ flavor in any season.
• Fall-Off-The-Bone Texture: The long, gentle bake makes the meat incredibly tender.
• Customizable Flavors: Adjust sweetness, smokiness, and spice to your taste.
• Foolproof Method: Even first-timers can make professional-quality ribs.

Ingredients

For the Ribs:

• 2 full racks baby back pork ribs (about 4–5 lbs total)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for heat)

For the BBQ Sauce:

• 1 ½ cups ketchup
• ½ cup brown sugar, packed
• ¼ cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon liquid smoke (optional, for extra smokiness)
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1 – Prepare the Ribs

1. Remove the Membrane: Place the ribs meat-side down. Using a small knife, loosen the thin white membrane on the back and peel it off (use a paper towel for grip). This step ensures tenderness and lets flavors penetrate.
2. Dry and Season: Pat the ribs dry with paper towels. Rub with olive oil. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne, then massage the spice blend evenly into both sides of the ribs.

Step 2 – Seal and Bake Low & Slow

1. Preheat Oven: Set to 275°F (135°C) — this gentle heat breaks down connective tissue without drying the meat.
2. Wrap Tightly: Place each rack on heavy-duty aluminum foil, meat side up. Wrap tightly to create a sealed packet. This traps steam, keeping the meat juicy.
3. Bake: Place packets on a baking sheet and cook for 2.5 to 3 hours for baby back ribs (3.5 to 4 hours for spare ribs).

Step 3 – Make the BBQ Sauce

1. Combine Ingredients: In a saucepan, whisk ketchup, brown sugar, vinegar, Worcestershire, mustard, smoked paprika, garlic powder, onion powder, and liquid smoke.
2. Simmer: Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, stirring occasionally, until thick and glossy.
3. Taste & Adjust: Add more sugar for sweetness, vinegar for tang, or cayenne for spice.

Step 4 – Glaze and Broil

1. Unwrap the Ribs: Carefully remove from foil — watch for steam! Transfer ribs to a clean baking sheet lined with foil for easy cleanup.
2. Brush Generously: Coat ribs with BBQ sauce on both sides.
3. Broil: Place under the oven broiler for 3–5 minutes, just until the sauce caramelizes and becomes sticky. Watch closely to avoid burning.

Step 5 – Serve and Enjoy

Slice between the bones, pile onto a platter, and serve with extra BBQ sauce on the side. These ribs pair beautifully with cornbread, coleslaw, baked beans, or roasted corn on the cob.

Pro Tips for Perfect Oven BBQ Ribs

• For Extra Smokiness: Use liquid smoke or sprinkle ribs with smoked sea salt.
• Make Ahead: Bake ribs a day early, store in the fridge, then reheat with BBQ sauce before serving.
• Fall-Off-The-Bone Check: Meat should shrink slightly from the bone ends, and a toothpick should slide in without resistance.

Serving Suggestions

• Classic BBQ Feast: Ribs + creamy coleslaw + potato salad.
• Southern Comfort: Ribs + mac & cheese + collard greens.
• Summer Vibes: Ribs + grilled corn + watermelon salad.

Frequently Asked Questions

Q: Can I use store-bought BBQ sauce?
Absolutely! Just warm it slightly before brushing on.

Q: Can I use beef ribs instead of pork?
Yes, but increase baking time to 3.5–4.5 hours for larger beef ribs.

Q: How do I store leftovers?
Wrap tightly in foil or store in an airtight container in the fridge for up to 4 days. Reheat in a low oven with a splash of water to keep moist.

Final Note:
With this recipe, you can enjoy barbecue perfection all year round — no smoker, no charcoal, just your trusty oven and a little patience.