How To Cook Juicy Ribs In The Oven

You can cook pretty much any type of pork ribs using this recipe. But we recommend baby ribs. These often come in 2-3lbs size which feeds about 2-3 people.

However, you can also use spare ribs, country-style, or St. Louis-style, if you like. These usually have larger bones and cartilage which is why we opt for baby ribs that are more meaty and soft.

Baby ribs also cook in less time as compared to other types of ribs which makes them ideal for baking.

The beauty of preparing ribs in the oven is how simple the entire process is. You will need only a few ingredients-most of which you definitely already have in your kitchen and an oven that gets hot enough.

• Ribs: This recipe calls for baby ribs. There is one distinguishing feature between the different types of ribs: the meat. Baby ribs have a covering of meat on top of, rather than in between, the ribs. Since 2-3lb ribs feed about 3 people, we bake 2 racks of ribs for our family of 5.
• Dry Rub: You can either go with store-bought dry rub or use only salt and pepper. In this case, we shall be using a simple mixture of salt, pepper, paprika, cumin, and dry mustard in order to bring out that flavor. Add brown sugar to the mix so that you can properly coat the ribs.
• BBQ sauce: Optional, based on your taste. We are using our own here, the recipe is here, but you may substitute it with any store-bought or homemade sauce.
• Onions and Garlic: Sliced garlic and onions are very much added along with the ribs as they give flavor to the meat while roasting.

What You Need:

• 1 slab baby back ribs, 2-3lbs total
• 1/2 cup BBQ sauce
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, optional

Directions

1. Trim The Ribs

Take the ribs and inspect for large sections of fat. If you find any, simply trim it away. Look for ribs with more meat on top and less fat.

Finally, dry them with a paper towel to remove any remaining moisture.

2. Peel The Membrane

Turn your ribs upside down and check for a silver membrane. Some ribs might not have the membrane as processors often tend to remove it. But if your ribs have a slightly purple-white membrane at the back, it needs to be removed before you go on with the further steps.

Take a pairing knife and make a cut between two ribs at the end of the rack. Once you get a good rip, simply pull it away along the length of the ribs. Grab it with a paper towel if it is slippery.

3. Season Evenly

The next step is to season the ribs. Mix in all the dry herbs and spices in a small bowl. Sprinkle the dry rub all over the ribs and coat even with your hands. 

Once every bit of ribs is evenly coated, wrap it in a plastic wrap and let it sit for about 2 hours (24 hours if you have the time). You can either place it on the baking sheet or any other tray.

4. Seal and Bake

Once the ribs have had sufficient soaking in the dry rub, remove them from plastic wrap onto a foil-lined baking sheet. If baking more than one rack at a time, use multiple baking sheets.

Cover ribs with a foil to seal within the baking sheet. Bake at 250 degrees F for 3 and ½ hours. If your ribs are more than 3 lbs, add 30 minutes to the baking time for every 1 lbs.

5. Add Barbecue Sauce

Take off the top foil over the ribs and remove any excess moisture that may be inside. Slather on top with barbecue sauce and continue cooking, for another 30 minutes, uncovered.

This caramelizes a top onto the ribs that are sweet and lend a nice textural contrast.

6. Rest and Serve

Remove ribs from the oven and let them rest for 15 minutes before you begin cutting and serving. The resting period is essential if you want tender fall-off-the-bone ribs.

Serve as a whole, the showstopper, or individual ribs.

Cooking ribs at a lower temperature for longer lengths of time is the key to low and slow baking.  The actual cooking time will be dependent upon the temperature at which you decide to cook the ribs. Although it takes a long time, much of it's completely hands-off.

Following are the approximate cooking times for ribs at various temperatures:

• 250ºF: 4 hours
• 275°F: 3 ½ hours
• 300ºF: 2 ½ hours
• 320°F: 1 ½ hours

Give your ribs all the necessary checks in the time that they spend in the oven to see whether they are cooking even or not. The way to check the doneness is by opening the corner of the foil and pulling the meat with a fork. If it is tender, your ribs are ready; otherwise, give them more time.

• Seal the baking sheet: During oven roasting, seal the baking sheet with the ribs and the garlic and onions with aluminum foil. This will ensure that the ribs steam along with the veggies, adding moisture to the meat.
• Cook Low and Slow: You want low and slow cooking for fall-off-the-bone ribs. This is the secret to getting ribs of the same consistency you'd get from a smoker, cooking them at low temperatures for upwards of 2 hours at a time.
• Broil or Grill for Some Char: As you reach close to the last stages of cooking, turn on your broiler or simply place the ribs on the grill to achieve a few good charred marks on the meat. This will give the ribs a somewhat smoky flavor, similar to what a smoker creates.
• Remove the Membrane: Beneath the ribs is a membrane that needs to be removed. Some ribs bought from stores might already have this removed but if not, use a sharp knife to pull it apart. This allows flavors to work deep into the ribs.

How you serve your rack of ribs is completely up to you. In this recipe, the ribs are cooked as a whole so you can make the decision to either serve them as they are or cut them up in pieces.

Some common sides-dishes which go well with ribs are:

• Pasta Salad: Pasta salad goes well with ribs because it puts carbs back onto the plate. Go for something like a garden pasta salad or a pesto pasta salad because those flavors really complement the smoky flavor in the ribs.
• Cornbread: Cornbread is good to soak up those juices from the ribs. The dryness of the cornbread works in contrast with the rich, saucy flavor of the ribs. Slight sweetness also helps with appetite.
• Mac and cheese: Mac and cheese is one of those favorite barbecue sides for a number of reasons; it's rich, full-flavored comfort food.
• Vegetable Salad: Every piece of protein needs vegetables to balance it out. In this case, something like a spinach salad or a kale salad works best. The freshness of the veggies goes well with the fat-rich meat of the ribs.

Ribs can be kept in the fridge for up to 3 days if wrapped tightly in a plastic wrap or in a foil. You can simply bring them out of the fridge and reheat them.

Freezing: If you’re looking to store them for longer, consider freezing them. Freezing should be done immediately after the ribs are cooked and cooled down to combat any food issues. Firstly wrap them in a plastic bag and then transfer them to a ziplock freezer bag. Press out all the air and store them in the freezer section covered with ice.

Reheating: The act of reheating ribs is easier than it might seem. Thaw the ribs and bring them to room temperature. Wrap them in aluminum foil and heat them in the oven. You can also reheat them in the microwave or the air fryer if you like.