If you want to learn how to make BBQ ribs in the oven, you will love my simple two-step process: First bake the ribs in the oven till tender, then broil the sauce till it caramelizes. These are the best oven baked ribs you will ever have.
Tis the season. Grilling tools are being replaced with snow shovels and the hammock is being traded in for the overstuffed chair in front of the fireplace. However, that does not mean you still can’t enjoy the spoils of the grilling season, indoors. During the cold winter months you can still savor finger-licking BBQ ribs without dashing through the snow to your favorite smoker. You can make great BBQ ribs in the oven.
How to Make Ribs Tender
Making ribs in your oven can quickly lead to disaster for many home cooks. Ribs by nature are tough pieces of meat. It is only through a long, slow, cooking process that they begin to melt into that tender summer treat we crave to slather with succulent sauces. Inexperienced home cooks will find that the ribs have come up to a safe serving temperature and take them out of the oven well before they are actually done.
Unlike many pieces of meat, just because the ribs have come to the proper temperature does not actually mean they are done cooking. Instead, they need to continue to cook so the collagen (connective tissue) breaks down, rendering a much more tender piece of meat.
There is a household phrase that continues to be a misnomer of ideal BBQ ribs: “Fall of the bone.” You do not want “Fall off the bone” ribs. These have been overcooked and feature a mushy texture – more reminiscent of a lazy crock-pot cook than a seasoned pit-master.
When Are Ribs Done
Properly cooked rib meat should threaten to crack when held up with tongs, and the bones should be able to be pulled away fairly cleanly with a firm twist. However, the meat should not come separated from the bone without assistance and should not lend itself to be described as “falling off the bone.” A properly cooked rib should be soft and tender but yet still have a slight chew to the meat, much like a very tender steak.
How to Remove the Membrane
To begin making the best BBQ ribs in your oven start by removing the membrane from under the ribs. This can be tricky for some, but it is pretty easy with this trick. Simply slide a spoon between the membrane and a bone to loosen it up, then I use a napkin for grip and pull it off the slab in one strip. The napkin prevents your fingers from slipping off.
Once this is done the meat can be seasoned with your favorite dry rub or simply some salt, then they are ready to cook in the oven.
How to Make Ribs in the Oven
When cooking ribs outdoors I adhere to strict traditionalism. I use a smoker (affiliate link) and I do not take shortcuts in their preparation. I use a very common slow and slow ‘3-2-1 rib method‘, figuring if it is good enough for competition pit-masters, it is the method I should get acquainted with. However, when I make BBQ ribs the oven I don’t prefer utilizing the 3-2-1 method.
My favorite oven rib recipe is a simple two-step process: First bake the ribs at 350 degrees for two hours until tender, then broil the sauce till it caramelizes. The ribs are wrapped while baking in the oven.
Why Wrap Ribs?
Wrapping the ribs in foil helps speed the cooking process while ensuring they are melt-in-your-mouth tender. This is also referred to as the Texas Crutch. However, after two hours of cooking, we will unwrap the ribs to apply sauce.
How to Make Sticky Ribs
When the ribs are finished cooking we are going to caramelize the BBQ sauce under the broiler until they are delectably sticky. You will place the ribs under the broiler lacquer with additional sauce every few minutes until a hot sticky bark is formed. This will take 30-60 minutes total, depending on how thick you want the sauce.
Broiling the ribs coated in sauce is the secret to this recipe. Broiling BBQ sauce will quickly cause it to boil, releasing moisture and causing it to thicken into a finger-lickingly delicious sticky jam. Not only will this thicker sauce adhere to the meat better, the flavor becomes more concentrated as well. Try this recipe with my homemade BBQ sauce!
BBQ sauce is high in sugar so carefully watch the ribs under the broiler as they can burn easily. They should never be left under the broiler for more than a few minutes at a time without being moved around or adding additional sauce or you will be awoken to your mistake by smoke alarms.
If you are looking for something to serve this with, you can’t go wrong with my hand-cut French fries recipe. This is the perfect side dish for BBQ ribs because you won’t need the oven for the French fries, just the stove top. I’ve made a lot of different French fry recipes and I promise you will be impressed with this one!
How to Make BBQ Ribs in the Oven
Ingredients
- 1 slab Baby Back Ribs
- 1 bottle BBQ Sauce
- Dry Rub or Salt
Instructions
- Preheat oven to 350 degrees.
- Remove the membrane from under the ribs using a spoon to slide between the membrane and a bone to loosen it up and then pull off the membrane with a napkin in your hand for grip.
- Once this is done the meat can be seasoned with your favorite dry rub or simply some salt.
- Wrap the ribs in foil, place on a baking sheet and set in the oven for two hours.
- After two hours, unwrap ribs, discard the juice and foil.
- Flip ribs upside down and slather the bottom generously with BBQ sauce. Turn on the broiler and set BBQ ribs underneath until the sauce has thickened.
- Flip ribs back upright and add a generous amount of sauce to the top of the ribs and place back under broiler. Continuing to lacquer with additional sauce every few minutes until a hot sticky bark is formed to your liking. Approximately 30 minutes (but feel free to do it longer)
- Once lacquered, let the ribs rest for 15 minutes prior to slicing and serving.
Notes
This recipe was originally published on FoxValleyFoodie.com December 9, 2012.
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ejhgmh says
those must be delicious
Heather says
These have become my family’s favorite ribs. Thanks for sharing your process/recipe! 🙂
Katherine says
I live in Italy and was missing the states, just followed your recipe and they turned out excellent!!!Thank you!
Patricia says
I just made these, ready to eat. I tasted and these are the best ribs I’ve ever made! I’m not very good with the BBQ, and was tired of the Crockpot ribs (falling off the bone), so this is a fantastic alternative. Thank you so much for sharing! 🙂
Fox Valley Foodie says
That is fantastic to hear! Thank you so much for sharing. This is one of my favorite recipes, period!
sophie says
…why don’t you post a recipe for BBQ sauce? You’re a food blogger and a food “snob” yet you don’t post a recipe…
Fox Valley Foodie says
I published a Cherry Chipotle BBQ Sauce recently, which you can find here: http://www.foxvalleyfoodie.com/cherry-chipotle-bbq-sauce-glazed-pork-tenderloin/
Jackie says
sounds Yummy! Thanks.
Jackie says
wow that was hateful
dave says
why dont you??
Tracy O says
Funny how you phrased trying to cook ribs in the oven can “quickly lead to disaster for many home cooks.” And in my case… many times! I found your directions very clear and easy to follow.. After this tutorial, even my kids gave me compliments when before I think they dreaded me making them. Thank you so much for the recipe and tutorial because now my ribs are “awesome” ribs for my family.
Fox Valley Foodie says
I’m glad to hear that! Congrats!
Jackie says
These look divine, and I will give them a try, however, standing over them in the broiler for up to an hour doesn’t appeal to me. At all.
Fox Valley Foodie says
You will love the recipe! Though don’t worry, if you don’t want to mess with the broiler you can just slather sauce over them and be done. Though, even placing one lacquering under the broiler for a few minutes will improve your results.
Mattie Boren says
Tried your recipie and my ribs shrank significantly… Almost to the point where there was no meat. VERY Disapointed in this recipie!!!
Fox Valley Foodie says
Rib lollipops! Oh my! Were you specifically using pork baby back ribs (pork loin ribs)? It sounds like an issue with the cut of meat or how it was trimmed. Myself and friends have cooked this recipe too many times to remember and you can see in the pictures how they turn out, I’d be happy to help you troubleshoot if needed.
Stevie says
They were great ive made a few times. Of shrank then its the meat the ribs u used. Not the method ty
Sreviw Dickerson says
Its the meat, the ribs itself Depends on that also. As you can see in the comments they turned out great. So did mine. Ive made them a few times. Check to make sure its not beef those can be fatty and shrink to nothing. Pork is really what u should use. Beef ribs are mostly all fat.
Christa says
Just want to start out by saying THANK YOU for posting this recipe!
These are by far the bestribs I have ever had or made! They are now the only way I will make ribs and my family goes crazy when I make them.
So again thank you so much!
Fox Valley Foodie says
I’m thrilled to hear that!
Mark Webster says
Rain was in the forecast for Memorial Day here in NYC. So we moved the party inside, and I used this recipe. Best ribs I’ve ever had! Thanks for sharing.
Fox Valley Foodie says
Fantastic! Picking up a great recipe is worth a little rain!
Kevin says
I just made this rib method. I used spare ribs and had to cook a little longer due to the size. Wow are they tender and tasty. Wasn’t over cooked and had a killer coating on them. I’ll be using this method from now on when I cook my ribs indoors.
Fox Valley Foodie says
I’m glad to hear it worked so well for you too!
christa says
Best rib recipe I have ever tried!
We no longer cook our ribs any other way! Thank you for sharing this recipe.
Fox Valley Foodie says
Same here. If I am making ribs indoors, this is the only recipe I’ll ever use!
Mary Ann says
I am from Alabama and live in Australia. I found your recipe about 18 months ago when we hosted a 4th of July down under and it has become my go to for ribs. I even messed up the temp conversion once and they still tasted fabulous!
Fox Valley Foodie says
I’m glad you had such success with it too!
Phyllis says
I tried this recipe last night and I will say that this was one of the best rack of ribs that I have ever had, and my family loved them! I look forward to trying more of your recipes!
Fox Valley Foodie says
That’s what I love to hear!
Anne M Leslin says
Going to try this tonight. My husband works in the emergency room and I love to make his return home as relaxing as can be and since we use the kitchen entry, I’m sure a blast of ribs cooking in the oven will for sure erase his awful day. I’ll let you know how it goes. Thank you for the recipe
Marcie says
Tried these tonight and I have to say, they’re AMAZING!!! It was a bit time consuming at the end with the glazing but totally worth it! I will definitely be making these again! Thank you!!!
Jerry says
Do you drain the juice before broiling the ribs? Then leave then in the foil?
Fox Valley Foodie says
When you take them out of the foil the juice can be discarded.
Patty says
Double yum! We have decided not to use our grill so much so I found your recipe. My husband is from Southern Indiana and bbq ribs are a basic eat down there! Made these and I actually got compliments! Trying another batch today! Got any good recipes in oven for chicken wings? Not a buffalo person myself but smokey ones would be just right!
Thanks! Nice and easy recipe for some great rib lovers!
Amanda Gillum says
What temperature do you broil it on?
Fox Valley Foodie says
I typically set it on high, though that will burn fastest so you need to watch it closely. However, you can use whatever broiling setting you are most comfortable with.
Linda says
Thank you for the spoon & paper towel tip! Thats the first time i’ve eve been able to get the membrane off ribs without it turning into a swear- fest 🙂 . I did half bbq & half plumb, i think i died & went to rib heaven.
CB says
Thanks so much for a sensible recipe that yields great results. I’ve been burned by the “low and slow” methods that turn out mushy, almost inedible ribs. Great job!
Fox Valley Foodie says
Yeah, I’ve been burned by those too, so I get it.
Laela says
I used 2 racks of pork back ribs didn’t change time or temp and when it was time to flip to sauce them they kinda fell apart. So next time i cooked them upside down for 2 hours, opened foil, removed juices, sauced bottom, broiled 5 minutes, flipped ribs with foil right side up, removed foil, slathered the bbq sauce 3x’s 5 min. each time. They were easier to handle and still turned out as delicious as b4! Thank you Fox Valley Foodie!!
sovana says
I love the process! I used the good ol’ classic Sweet Baby Rays on my ribs and it was a hit with the fam bam. Thanks for sharing your method.