Kitchen notes · a little help before you start
Oven Baked Ribs
Tender ribs with a sticky barbecue finish are a good reason to take your time over dinner. The seasoning sits close to the meat inside the foil, then the sauce gets its turn at the end. That first piece pulling easily from the bone is an especially welcome sight.
- Prep
- 5 min
- Cook
- 165 min
- Total
- 170 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Ribs
A few quick notes
1. Remove the membrane
Trim the membrane from the back of the ribs before applying the seasoning.
2. Wrap completely
Rub the seasoning all over and wrap the ribs fully in foil for the bake.
3. Check tenderness
The directions use meat that pulls easily from the bone as the finishing cue.
Get to know the ingredients
Baby back ribs
The listed ribs have their membrane removed; the preparation step repeats that check.
Brown sugar rub
Mix the brown sugar with all the dry seasonings before rubbing it over the ribs.
Barbecue sauce
Brush on the sauce after the ribs become tender, before the optional broil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Oven Baked Ribs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sauce the tender ribs
Brush with barbecue sauce and use the optional brief broil for a slightly crisp top.
A little more help as you go
Use a rimmed tray
Place the foil-wrapped ribs on a rimmed baking sheet for the oven stage.
Rest before cutting
Rest the cooked ribs before cutting into them.
A few questions you might have
Does barbecue sauce go on before baking?
Bake the seasoned, wrapped ribs first and brush on sauce after they become tender.
How can I tell they're tender?
The directions say the meat should pull easily away from the bone.
Should I remove the membrane?
Yes, the ingredient preparation and first steps specify removing it from the back.
Is broiling required?
The final cooking step gives broiling as an optional way to crisp the sauced top slightly.
Why might my rack take longer?
The directions explain that cooking time depends on the size of the ribs, so check tenderness.
Any more cooking tips?
Tips: Bring the meat to room temperature. I like to set the ribs out on the counter around 30 minutes before cooking. Room temperature meat cooks more evenly. Remove the membrane. Leaving the membrane on prevents the meat from being able to absorb the seasonings and results in a much less tender texture. To remove the membrane, slide a knife under the silver skin on the back side of the ribs, then pull it off with your fingers. Broil it. Broiling the ribs uncovered for just a few minutes after they cook gives them that delicious crispy texture. Don’t skip this step! Let it rest. After the meat is done cooking, let it rest for 10 minutes before cutting into it so the flavor and moisture can redistribute throughout. Storage: Leftover baked ribs will last in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months. To reheat, coat in additional BBQ sauce to moisten, wrap in foil, and warm at 275ºF for 20-30 minutes or until heated through. Once cooked, you can remove the foil and broil for 2-3 minutes to re-crisp.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
