Community Pick
Easy Oven Baked Ribs
"When I can keep hubby from charring (burning) some ribs on the grill, I make them in the oven. These are so moist and tender, you will probably never want to grill them again. I've used many types of ribs... Baby Backs, Spare Ribs (St. Louis), or Country Style (which are not really "ribs" as they are cut from the Shoulder). My favorite rub to use is Recipe #510906 and hubby loves my Recipe #510968 on them, but use whatever your family favs are of both. If you decide to use either of my rub or sauce recipes, please feel free to add a review to those recipes, as well. This recipe is just basically a technique to baking ribs indoors. I hope you enjoy these easy, no fuss ribs. *Note: Ribs, Rub & Sauce measurements are only estimates... I just buy them, rub them, sauce them and eat them! :)"
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photo by thecookierookie
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- Ready In:
- 3hrs 45mins
- Ingredients:
- 3
- Serves:
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4
ingredients
- 4 -5 lbs pork ribs
- 3 tablespoons dry rub seasonings (use your favorite, I use Rustic Spice Rub (Bulk))
- 1 cup barbecue sauce (use your favorite, I use BBQ Sauce: Sweet and Spicy)
directions
- Pre-heat oven to 250* F.
- Season all sides of the ribs with your favorite rub.
- Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
- Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
- Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
- Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
- Enjoy!
Questions & Replies
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Do i take the membrain off the ribs when baking
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How long does rib tips cook in the oven? -
How long does ribblets take in the oven
Reviews
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I have used this recipe twice so far and I have a 3rd batch that I just put in the oven about 5 minutes ago. The first bit of trouble I noticed about this recipe is that it uses portions as pounds of meat. Well if your like me then you know that when you make ribs EACH rack can easily be 4 pounds on its own. So a good rule of thumb is 2 tablespoons of rub on the meaty side and half a tablespoon on the bony side and then for the BBQ sauce its really to taste instead of an exact measure. I also use a rub and BBQ sauce that can be bought at any wal mart and it makes these SO perfect. I use McCormick Grill Mates Sweet & Smoky Rub and Sonny's Sweet BBQ Sauce.
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You have just given me a great reason to give up dieting. Best ribs ever. Thanks.
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13yo daughter found this and followed all directions -- super ez and I love the bulk rub and sauce. Devoured by all kids and hubby. I will never grill/burn/ruin ribs on grill again. Thank you so much!!
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These turned out great!!! I used Damaris Phillips' (Food Network) Spice Rub and I also spread the meat with mustard before rubbing to help it stick. The ribs were awesome, so tender!!! Thanks so much for the recipe! -
Oh Happy Day!!! These came out soooo good. I used spareribs which is a tender cut and roasting them on low temp guaranteed them to come out super moist. I used rosie316's "Recipe #510906" and boy was it good. I used more than the suggested 3 tablespoons, as I found that it needed more to cover surface of meat. Tasted it when it came out of the oven and it was good even without the barbecue sauce. I baked it for 4 hours by accident (meant to let it bake for 3), but I was out weeding the garden to prep it for planting and didn't realize that 3 hours had passed. No fear though as the 4 hours was perfect. I used "Recipe #368461" and the end result was FANTABULOUS. My husband who has never really been a big fan of ribs had 2 helpings. Thank you rosie316 for converting my hubby to liking ribs and thanks for sharing your recipe. Tagged it for PRMR.
see 20 more reviews
Tweaks
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For fall-off-the-bone tender ribs, bake for 3-1/2 hours at 300 degrees. Don't rush them. Remove the foil and brown at 375 for 10 more minutes. Spareribs don't necessarily need complicated rubs or BBQ sauce. Try sprinkling with your favorite seasoning and add a load of root veggies to the pan, along with about 3/4's cup of water. Cover with the foil and bake for a delicious one-pot meal. Sauce can always be added later for those who like it. -
Bryan enjoying his ribs As if that look wasn't evident enough....
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I just made these for my husband. The package of ribs I used was much smaller, so I decreased the time that I baked them, but all in all, he said that he liked them a lot. His only issue was that they were a little chewy. I will definitely be making these again, but with a larger amount of meat. I also used Adobo, Onion and garlic powder. Hubby requested that next time I use just sazon and minced garlic and "tons of more bbq sauce" Needless to say tl, this was a fun experiment in the kitchen and I'm looking forward to doing it again, just a bit differently ??Thank you for this great recipe. Its a keeper.
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I've made this several times, delish. I use two hefty country style ribs, pork or beef, recipe works for either. My rub is simple: 1T brown sugar, 1/4t paprika, salt & pepper to taste and brush on Sweet Baby Ray's Original. Fall off the bone, tender and sweet!
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Rufus Teague rub and Sweet Baby Ray’s sauce. These were the best ribs I’ve ever made!
RECIPE SUBMITTED BY
<p> </p>
<p>(FYI Update: 06/03/14)... My About Me page is correct. I joined as a member on March 19, 2012 (2+ years ago). But if you click on my public recipes, it states that I joined on Dec 29, 2112. It's way off... but I'm sure the staff will take care of this issue soon. (I will remove this when this error has been corrected).</p>
<p>Anyway...</p>
<p> </p>
<p>Hi fellow chefs. Looking to expand here. Everyone on here has been a pleasure to meet & share recipes with.</p>
<p>My hubby and I live in Northern Illinois USA, just NW of Chicago. I'm a very proud mom of 2 kids (my daughter in college & my son in highschool). I also have 4 semi step-children, from which we are now proud grandparents of a 4th grandchild (June 2013).</p>
<p>I love to cook and experiment (using my family & friends as guinea pigs). If I had the time and $$$, I would spend all of it on creating dishes to feed people. I try to have family and neighbors over whenever possible to feed them. I've cooked many large meals (at home) to take to our county's women/children's shelter, and also to the homeless men that spend 1 night, (once a week), in the local church basement. It's the right thing to do (when you can afford to do it).</p>
<p>I love to throw a party, even when it isn't a holiday. Cookouts in the summer or a bring a dish to pass type of get together or an appetizer only event, or even a fondue party. But my favorite... a rolling dinner party ... that's when each of our neighbors who participate pick a dish, and we walk to their home to have cocktails at house #1, then on to house #2 for appetizers, then house # 3 for soup & salad, house # 4 is the entree, and finally house # 5 is dessert! Now keep in mind, we take house #1's cocktails with us when we go on to the next few houses! LOL It's alot of fun. Try it sometime. We usually do it the weekend before Christmas and then go caroling the neighborhood. It's hilarious... grown adults, with full bellys, withstanding temps in the single digits, singing to the community!</p>
<p>Sorry folks, I tend to ramble. Anyway, in any spare time, I love to garden. Flowers, veggies and herbs. Always planting in the spring/summer when I can. My bucket list includes making a Moon Garden. Not the kind that some farmers use as a planting chart, but a garden containing flowers, herbs and veggies that are white or somewhat white in color, and they glow beautifully under the moonlight! </p>
<p>Hubby and I are caretakers for a little cabin, up north of us, in Wisconsin. It is truely a thing to see. Located on 40 acres (formerly a paper mill plantation). Huge pine trees abound and so very peaceful. The downside is... NO electricity and NO running water. That's correct... we literally have an outhouse (like a skinny, wooden shed with a hole beneath it and a crescent moon cut in the door). Ewww. Sorry. We use propane to grill with, and have a oil burning stove in the little 2 room cabin. We also use a charcoal grill or our wood smoker, on which we make a brisket every time we go up there. Another favorite thing to make are Pudgie Pies using cast iron pie irons over the open firepit!... Google them... they are fun and tasty! We also have a trailer set up for the youngsters that has a propane stovetop and oven. And when we go in the summer, there is a farm stand just 15 minutes away that we can get fresh produce from. It's great! And luckily, the public lake (2nd largest in Wisconsin) is only 20 minutes away. They have a beach with restrooms and showers. It's a blast going there. We take the kids and grandkids with on occasion and have a great time! We love to ATV around the trails on those 40 acres of heaven.</p>
<p>Okay, on we go...I have been working independently as an owner/operator of a pet grooming salon for 20 plus years, which is why I now have a Chinese Crested dog, (pretty much hairless, so basically, no real grooming involved). We also have a cat, 4 ducks & drakes, and 2 chickens. Oh... and a $0.15 cent goldfish that I bought from the pet store, because he was too cute to be in the stores feeder fish tank. The old one lived 3 yrs and had passed, and grand-babies missed seeing him. I got a new one. The new one with us still doesn't have a name. </p>
<p>So, there you have it... thats me.</p>
<p>-Rosie</p>
<p>My rating/review system is as follows:</p>
<p>5 stars - Excellent, as is. Would not change a thing.</p>
<p>4 stars - Very good, liked by most.</p>
<p>3 stars - Good, but needs to be altered on some things.</p>
<p>2 stars - It could have potential, but not for me.</p>
<p>1 star - Will not attempt again.</p>
<p>0 stars - I only post a reply without stars to comment, as I do not want to mess up someone's rating.</p>
