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. Grills are being replaced with garland 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.
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 of the bone” ribs. These have been overcooked – more reminiscent of a lazy crock-pot cook than a seasoned pit-master. 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.
When cooking ribs outdoors I adhere to strict traditionalism. I use a smoker 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 indoors I don’t prefer utilizing the 3-2-1 method for the oven.
My favorite indoor rib recipe is a simple two step process: First bake the ribs till tender, then broil the sauce till it caramelizes.
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!
Indoor BBQ Rib Recipe
You will need:
1 slab Baby Back Ribs
Half bottle of your favorite BBQ Sauce (I LOVE Jimmy J’s Razorback Rib Sauce – Made right here in Appleton, WI)
Preheat oven to 350 degrees.
To begin making the best BBQ ribs in your oven start by removing the membrane from under the ribs. I typically use a spoon to slide 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.
Once this is done the meat can be seasoned with your favorite dry rub or simply some salt.
Next wrap the ribs in foil, place on a baking sheet and set in the 350 degree oven. How long do you cook ribs in the oven at 350? Two hours. Wrapping the ribs in foil helps speed the cooking process while ensuring they are melt-in-your-mouth tender.
After two hours, it is time to unwrap ribs and slather generously with BBQ sauce.
Start by flipping the ribs upside down and coat the bottom of the ribs with sauce. Turn on the broiler and set the ribs underneath until the sauce gets sticky and threatens to burn. This should only take a couple minutes. You only need to add one coat of sauce to the bottom of the ribs.
Flip the ribs upright again and coat the top of the ribs with a thick layer of sauce. Place the ribs under the broiler and continue to 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 fingerlickingly delicious sticky jam. Not only will this thicker sauce adhere to the meat better, the flavor becomes more concentrated as well.
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.
Once lacquered to your liking, let the ribs rest for 15 minutes prior to serving.
- 1 slab Baby Back Ribs
- 1 bottle BBQ Sauce
- Dry Rub or Salt
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Preheat oven to 350 degrees.
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Remove the membrane from under the ribs. I typically use a spoon to slide between the membrane and a bone to loosen it up, and then I use a napkin for grip and pull it off the slab in one strip.
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Once this is done the meat can be seasoned with your favorite dry rub or simply some salt.
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Next wrap the ribs in foil, place on a baking sheet and set in the oven for two hours.
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After two hours, unwrap ribs, discard the juice and foil, and slather generously with BBQ. Turn on the broiler and set BBQ ribs underneath, continuing to lacquer with additional sauce every few minutes until a hot sticky bark is formed. 30-60 minutes.
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Once lacquered to your liking, let the ribs rest for 15 minutes prior to serving.
IF YOU LIKED THIS RECIPE check out my 3-2-1 Ribs Method too.
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those must be delicious
These have become my family’s favorite ribs. Thanks for sharing your process/recipe! 🙂
I live in Italy and was missing the states, just followed your recipe and they turned out excellent!!!Thank you!
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! 🙂
That is fantastic to hear! Thank you so much for sharing. This is one of my favorite recipes, period!
…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…
I published a Cherry Chipotle BBQ Sauce recently, which you can find here: http://www.foxvalleyfoodie.com/cherry-chipotle-bbq-sauce-glazed-pork-tenderloin/
sounds Yummy! Thanks.
wow that was hateful
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.
I’m glad to hear that! Congrats!
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.
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.
Tried your recipie and my ribs shrank significantly… Almost to the point where there was no meat. VERY Disapointed in this recipie!!!
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.
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!
I’m thrilled to hear that!
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.
Fantastic! Picking up a great recipe is worth a little rain!
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.
I’m glad to hear it worked so well for you too!
Best rib recipe I have ever tried!
We no longer cook our ribs any other way! Thank you for sharing this recipe.
Same here. If I am making ribs indoors, this is the only recipe I’ll ever use!
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!
I’m glad you had such success with it too!
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!
That’s what I love to hear!
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
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!!!
Do you drain the juice before broiling the ribs? Then leave then in the foil?
When you take them out of the foil the juice can be discarded.