My Baked Ribs recipe is pure comfort: a tender rack of ribs rubbed with bold spices, slow-baked until the meat falls from the bone, then finished with a sticky, caramelized layer of savory BBQ sauce.
Baked Ribs
Every bite offers smoky, savory, and lightly sweet flavors. These oven-baked ribs are ideal for a weekend meal or a casual gathering, delivering all the satisfaction of barbecue without needing a grill.
Ingredients:
- Baby back ribs (2–3 pounds)
- Garlic salt – substitute garlic powder for lower sodium
- Onion powder
- Smoked paprika – use regular or sweet paprika for a milder smoke
- Black pepper (cracked)
- Chili powder
- Cayenne pepper – optional if you prefer less heat
- Olive oil – or avocado, canola, or vegetable oil
- BBQ sauce – hickory or brown sugar varieties work well; homemade sauce is fine too
- Minced roasted garlic
- Worcestershire sauce
- Honey and red pepper flakes for the sauce
Instructions:
Prepare the oven and baking sheet. Preheat the oven to 350°F and line a baking sheet with parchment paper (or lightly oil the pan).
Remove the silverskin. Slip a small paring knife under the thin membrane on the underside of the ribs, lift to loosen, then use a paper towel to grip and peel the silverskin away. Place the ribs on the prepared pan.
Make the spice rub. In a small bowl, mix garlic salt, onion powder, smoked paprika, black pepper, chili powder, and cayenne. Sprinkle evenly over both sides of the ribs.
Oil and bake. Drizzle both sides with oil and rub the seasoning into the meat. Cover the tray tightly with aluminum foil and bake for about 2 hours, until the meat is tender.
Prepare the BBQ sauce. While the ribs bake, whisk together BBQ sauce, minced roasted garlic, Worcestershire sauce, honey, and red pepper flakes to taste.
Crisp and glaze. Remove the foil and increase oven temperature to 450°F. Brush ribs with the prepared sauce and return to the oven uncovered for about 10 minutes to set the glaze.
Broil for finish (optional). For 3–5 minutes, set the oven to broil on medium-high to lightly char the edges and caramelize the sugars. Watch carefully to avoid burning.
Rest and serve. Let the ribs rest for 10 minutes so juices redistribute, then slice between the bones and serve warm.
Storage
Cool leftovers completely before transferring to an airtight container or resealable bag. Refrigerate for 3–4 days.
Freezer Recipe
Make ahead and freeze:
This recipe freezes well. Cook, cool completely, then slice into individual ribs or portions and place in freezer bags. Label and freeze up to 3 months. Thaw completely before reheating.
Sides for Ribs
Cream Cheese Mashed Potatoes
Macaroni and Cheese
Garlic Parmesan Roasted Potatoes
Ranch Taco Pasta Salad
Baked Ribs Recipe
Baked Ribs
Equipment
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Small knife (paring)
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Paper towel
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9×13 baking sheet
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Foil or parchment paper – or brush the pan with oil
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Mixing bowl
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Pastry brush – or a spoon to spread sauce
Ingredients
For the Ribs:
- 2-3 pounds baby back pork ribs
- 2 teaspoons garlic salt
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cayenne powder
- 3 tablespoons olive oil
For the Sauce:
- 2 cups BBQ sauce
- 2 Tablespoons minced roasted garlic
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons honey
- 1 teaspoon red pepper flakes
Instructions
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Prepare your oven and baking sheet. Preheat oven to 350°F and line a baking sheet with parchment or lightly oil it.
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Remove the silverskin. Use a paring knife to loosen the membrane under the ribs, then peel it away with a paper towel. Place ribs on the prepared sheet.
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Make the spice mixture. Combine garlic salt, onion powder, smoked paprika, black pepper, chili powder, and cayenne. Sprinkle over both sides of the ribs.
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Drizzle with oil. Rub oil and seasonings into the meat. Cover with foil and bake for 2 hours until tender.
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Make the BBQ sauce. While ribs cook, mix BBQ sauce, minced roasted garlic, Worcestershire sauce, honey, and red pepper flakes.
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Increase the oven temperature. Remove foil and turn oven to 450°F.
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Brush with sauce. Coat the ribs with the sauce and bake uncovered for about 10 minutes to set the glaze.
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Broil (optional). Broil 3–5 minutes to char and caramelize—watch closely.
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Rest and serve. Let rest 10 minutes, then slice between bones and serve warm.
Notes
Cool completely, then store in an airtight container in the refrigerator for 3–4 days.
How to reheat:
Oven: place ribs on a foil-lined sheet and warm at 350°F for 15–20 minutes. Microwave: cover and heat on 50% power for 3–4 minutes until warm.
Freezing:
Freeze cooked and cooled ribs in labeled freezer bags for up to 3 months. Thaw completely before reheating.
Baby back ribs vs. spare ribs:
Baby back ribs are smaller and more tender, coming from higher on the rib cage. Spare ribs are larger with more fat, which can yield richer flavor and tenderness when cooked low and slow.