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Oven Baked BBQ Ribs

Oven baked BBQ ribs with fall-off-the-bone pork and a deeply caramelized, sticky BBQ glaze. Low-and-slow foil baking at 275°F keeps the meat tender, then a short broil makes the sauce shine.
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Prep Time 15 minutes
Cook Time 3 hours
resting/drying 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Baby back pork ribs
  • 2 racks baby back pork ribs About 2 lbs each
Dry Rub
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • 0.25 salt to taste
  • 0.25 black pepper to taste
BBQ Sauce
  • 1 cup BBQ sauce plus more for serving

Equipment

  • 1 sheet pan

Method
 

Bake the ribs low and slow
  1. Preheat the oven to 275°F. Set a baking sheet inside so it’s ready for the wrapped ribs.
  2. Remove the silver membrane from the back of each rack. Slide a knife under the membrane, then pull it off in one piece if possible.
  3. Mix the dry rub ingredients in a bowl. Coat the ribs thoroughly on all sides so every surface gets a dark, even layer.
  4. Wrap each rack tightly in heavy-duty foil and place on a baking sheet. Seal the foil well to trap moisture for tender ribs.
  5. Bake for 2.5–3 hours at 275°F, until the meat is tender and pulls away from the bone. Look for visible shrinkage at the ends and looseness when you gently lift the rack.
  6. Rest the ribs 30 minutes (leave them loosely wrapped) so the surface dries slightly before saucing. You should see the glaze-ready surface look less wet and more tacky.
Glaze and caramelize
  1. Unwrap the ribs and brush generously with BBQ sauce. Make sure sauce reaches edges and crevices for a sticky coating.
  2. Broil for 5–7 minutes until the glaze is caramelized. Watch closely for bubbly dark spots and a shiny, lacquered look.
  3. Serve with extra BBQ sauce. Slice into individual pieces and serve right away so the glaze stays set.

Notes

Pro tip: if the ribs seem resistant around the bend, keep baking in 15-minute increments—275°F foil baking should let the meat loosen at every joint. Refrigerate leftovers in a sealed container for up to 4 days; reheat covered in a 300°F oven until hot. Freezing is yes: freeze up to 2 months, then thaw in the fridge and reheat. Dietary swap: use a sugar-free or reduced-sugar BBQ sauce to reduce added sugars while keeping the caramelized broil step.