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Fall-Off-the-Bone Oven Baked Ribs

These oven baked ribs are the ultimate no-grill BBQ solution — tender, juicy, and packed with smoky-sweet flavor thanks to a bold dry rub and a sticky BBQ glaze. Whether you're using baby back pork ribs or meaty beef short ribs, this low-and-slow oven method guarantees fall-off-the-bone results with minimal hands-on time.
Course Main Course
Cuisine American
Keyword Baked BBQ Ribs, Baked Pork Ribs, Beef Ribs in Oven, Oven Baked Ribs
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 people
Calories 387kcal
Author Chef Luca
Cost $18–25

Equipment

  • 1 large rimmed baking sheet
  • Heavy-duty aluminum foil
  • Small mixing bowl
  • Basting brush (optional)
  • Sharp knife (for trimming or slicing)

Ingredients

For the Ribs:

  • 1 slab pork ribs baby back or St. Louis style or beef ribs (short ribs or back ribs)
  • 1 teaspoon olive oil
  • 1 cup BBQ sauce your choice; optional but recommended

Dry Rub:

  • ¼ cup paprika
  • 2½ tablespoons chili powder
  • 2 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 1½ tablespoons garlic powder
  • 1½ teaspoons dried oregano
  • ½ teaspoon dry mustard
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • Pinch of cayenne pepper optional

Instructions

  • Preheat oven to 275°F. Line a large baking sheet with foil.
  • Prepare the ribs: Rinse and pat dry. Remove the membrane from the back of the ribs (optional but recommended).
  • Rub: Brush ribs with olive oil. Mix dry rub spices and coat ribs generously on all sides.
  • Wrap: Place ribs meat-side up on foil-lined sheet. Cover tightly with additional foil.
  • Bake:
  • Baby back ribs: 2.5 to 3 hours
  • St. Louis pork ribs: 3 to 3.5 hours
  • Beef ribs/short ribs: 3.5 to 4 hours
  • Check doneness: Ribs should be tender and pulling away from the bone.
  • Glaze: Increase oven to 350°F. Drain liquid. Brush with BBQ sauce.
  • Finish: Return ribs to oven, uncovered, for 20–25 minutes. Broil for 2 minutes if caramelization is desired.
  • Rest and serve: Let ribs rest 10 minutes. Slice and serve with extra sauce if desired.

Notes

  • This recipe works well for pork or beef ribs; adjust time accordingly.
  • Foil is essential to keep ribs moist during the long bake.
  • Ribs can be seasoned a day ahead and refrigerated overnight.
  • Leftover rub stores well in a sealed jar for up to 6 months.
  • Ribs can be refrigerated up to 3 days or frozen for 3 months.
  • For a smokier finish, finish ribs on the grill instead of broiling.