These Oven Baked Ribs are incredibly tender, juicy, and coated in a flavorful dry rub before being finished with a sticky barbecue glaze. Slow roasting them in the oven allows the meat to become perfectly tender without needing a smoker or grill, making this an easy recipe you can enjoy any time of the year.

If you’ve ever thought making ribs at home was difficult, this recipe will change your mind. The preparation takes just a few minutes, then the oven does almost all the work. Finish the ribs under the broiler or on the grill for beautifully caramelized edges, and you’ll have restaurant-quality ribs right at home.

Why You’ll Love This Oven Baked Ribs

• Fall-off-the-bone tender every time.
• Simple ingredients with big flavor.
• Easy hands-off cooking method.
• Perfect year-round without a smoker.
• Homemade dry rub and barbecue glaze.
• Great for family dinners and cookouts.

What You Will Need for this Oven Baked Ribs

You’ll need a large rimmed baking sheet lined with heavy-duty aluminum foil to keep cleanup simple. Another sheet of foil is used to tightly seal the ribs while they bake, locking in moisture.

A small mixing bowl is helpful for combining the spice rub and barbecue sauce. A basting brush makes it easy to coat the ribs with sauce before broiling or grilling.

Ingredients

For the Ribs

• 3 pounds baby back ribs (about 2 racks)
• 2 yellow onions, sliced
• 4 garlic cloves, sliced

Dry Rub

• 1 tablespoon paprika
• 1 tablespoon brown sugar
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon lemon pepper seasoning
• ½ teaspoon salt

Barbecue Sauce

• ½ cup barbecue sauce
• ½ cup chili sauce
• ¼ cup ketchup

How to Make Oven Baked Ribs

Step 1: Prepare the Ribs

Preheat the oven to 275°F (135°C).

Line a large baking sheet with aluminum foil.

Remove the thin membrane from the back of the ribs if it is still attached. Pat the ribs dry and cut each rack into smaller sections if desired.

Step 2: Season the Ribs

In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, black pepper, lemon pepper seasoning, and salt.

Rub the seasoning evenly over both sides of the ribs.

Step 3: Bake Low and Slow

Place the ribs meat-side down on the prepared baking sheet.

Scatter the sliced onions and garlic over the ribs.

Cover tightly with another sheet of foil, sealing the edges well.

Bake for 2 to 2½ hours, or until the ribs are very tender.

Step 4: Prepare the Sauce

While the ribs bake, stir together the barbecue sauce, chili sauce, and ketchup until smooth.

Step 5: Finish the Ribs

Remove the ribs from the oven and carefully discard the onions, garlic, and cooking juices.

Brush both sides of the ribs lightly with olive oil, then generously coat them with the barbecue sauce.

Broil or grill the ribs for 5 to 10 minutes, until the sauce becomes sticky and lightly caramelized.

Allow the ribs to rest for a few minutes before slicing and serving.

Tips

Remove the membrane before seasoning for the most tender texture.

Seal the foil tightly around the ribs to trap steam and keep the meat moist while baking.

If the ribs aren’t tender after 2 hours, simply reseal the foil and bake for another 20 to 30 minutes.

You can use your favorite bottled barbecue sauce or make your own homemade version.

For extra smoky flavor, finish the ribs on an outdoor grill instead of under the broiler.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.

Reheat in a 300°F oven, microwave, or air fryer until heated through.

Cooked ribs can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

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