If you want oven baked ribs that taste like they came straight off a backyard smoker, you need to try these. They're juicy, sticky, fall-off-the-bone perfection. All made in your oven with zero fuss. This is the rib recipe your family will beg for on repeat.
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You can give these oven baked ribs anytime. Perfect for weekend dinners, game day, or summer BBQ vibes when it's too hot to grill outside.
Other amazing game day recipes like these ribs - Crispy Beef Tacos, Gochujang Mac and Cheese, and Garlic Parmesan Chicken Skewers.
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Ingredients and Substitutions
St. Louis ribs → baby back ribs (reduce bake time by 20 min)
Brown sugar → coconut sugar, honey or white sugar
Apple cider vinegar → white or rice vinegar
Mustard powder → 1 tablespoon Dijon mustard
Worcestershire → Substitute with vegetarian oyster sauce
Ketchup → this is important.
See recipe card for quantities.
How to make oven baked ribs in the oven
- Step 1: rub spices all over the ribs. Bake the ribs.
- Step 2: Make the BBQ sauce.
- Step 3: Brush the BBQ sauce all over and broil.
- Step 4: Serve and enjoy!
Equipment
- Foil
- Parchment paper
- Basting brush
- Large baking tray
- Small pot (to make barbecue sauce)
How to store and reheat
- Fridge: Store up to 4 days, airtight.
- Freeze: Up to 3 months, wrapped tightly.
- Reheat: 275 °F oven, covered with foil, 15-20 min until warm and glossy.
Top tips
- Parchment and foil combo keeps the ribs juicy - don't skip this step!
- Layer your sauce for that glossy BBQ finish.
- Broil, don't burn - 5 minutes max!
- Want that smoky BBQ flavor? Add a drop of liquid smoke or smoked paprika.
- Always rest before slicing to keep them tender and juicy.
Oven Baked Ribs - FAQs
Yes! Rub and wrap the ribs up to 24 hours before baking.
190-205 °F (88-96 °C) for perfect fall-off-the-bone ribs.
St. Louis ribs are bigger and meatier; baby backs are leaner and cook faster. Honestly, use whatever is on sale. They are both amazing.
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Leftover Ideas
Leftover ribs actually taste better the next day, all those flavors deepen overnight. Don't toss those leftovers, they're gold!
- Or stuff into crispy tacos or quesadillas for next-day lunch.
- Shred the meat for BBQ pulled pork tacos or sliders.
- Toss with rice for a quick fried rice upgrade (like your Shrimp Fried Rice).
- Add to mac and cheese for smoky, cheesy perfection.
Oven Baked St Louis Ribs with Homemade Barbecue Sauce
Ingredients
Equipment
Method
- Preheat oven to 325°F / 163°C.
- Remove the silver skin (membrane) from the back of the ribs - it's the secret to tender ribs.
- Mix the dry rub ingredients and massage generously onto both sides of the ribs.
- Wrap each rack in parchment paper first, then tightly with foil (meat side down).
- Bake for 2 hours - low and slow, baby.
- Make the BBQ Sauce: Combine all ingredients in a small pot and simmer for 10 minutes until glossy.
- Unwrap ribs carefully. Brush with half the BBQ sauce. Increase oven temp to 375°F / 190°C.
- Bake uncovered 20 minutes, flip, baste again, and bake another 20 minutes.
- Broil 5 minutes for that caramelized, sticky finish.
- Rest 5 minutes, slice between bones, and serve hot.
Notes
- Parchment and foil combo keeps the ribs juicy - don't skip this step!
- Layer your sauce for that glossy BBQ finish.
- Broil, don't burn - 5 minutes max!
- Want that smoky BBQ flavor? Add a drop of liquid smoke or smoked paprika.
- Always rest before slicing to keep them tender and juicy.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Joanne says
Hi for ketchup,
Is it those dipping ketchup sauce? If not, can Please shown some examples?
Thanks
Carmen Spillette says
Thats extra bbq sauce.