Tender, fall-off-the-bone ribs with a bark-like crust you’d usually get from the grill — made in the oven. These easy oven-baked baby back ribs are simple to prepare and deliver reliable, delicious results any time of year.
Easy Oven Baked Ribs Recipe
There are a few straightforward steps to produce the best oven-baked baby back ribs. Follow them and you’ll get tender ribs with a flavorful crust every time.
How to remove silverskin from ribs?
The silverskin is a thin membrane on the bone side of the ribs that becomes tough when cooked and can cause the ribs to curl. The short truth is you don’t absolutely have to remove it, but removing it usually gives a better texture and presentation. If you prefer not to fully remove it, at least slice through it between each rib to reduce curling.
Keep scrolling for full instructions to remove the silverskin
Removing the silverskin sounds intimidating but is mostly an annoyance rather than a technical task. Here’s a simple method:
- Place the ribs meat side down on a cutting board.
- Firmly hold the ribs with one hand near an edge.
- Identify the silverskin — it looks like a silvery-white membrane.
- Loosen it — slide the tip of a knife gently under the membrane, holding the blade parallel to the ribs. Work the knife under the membrane and away from the hand holding the ribs to loosen it.
- Pull the loosened membrane away from the meat and discard it. Repeat until it’s removed. It can require a firm grip and a bit of force.
Alternative method: Ask your butcher to remove the silverskin for you when you buy the ribs.
How to cook ribs in the oven
- Prepare the ribs by removing the silverskin (if present) and patting them dry.
- Preheat the oven to 275°F (135°C).
- Rub the ribs all over with a good rib rub that contains sugar. Sugar helps create a crust similar to a grill bark. You can use a store-bought rub or make your own blend.
- Tightly wrap the ribs in heavy-duty aluminum foil.
- Bake on a rimmed sheet pan with the bone side down until tender (see timing below).
How long to bake ribs in the oven?
The ribs are done when they are tender. Timing depends on the cut and size: baby back ribs usually become tender in about 2 to 2.5 hours. Larger cuts such as spare ribs or St. Louis–style ribs typically take 3 to 3.5 hours.
What’s the best temperature to cook ribs at?
275°F is an ideal oven temperature for reliably tender ribs. Lower temperatures will extend the cooking time considerably; higher temperatures may cook the meat through faster but risk drying it or preventing the connective tissue from fully breaking down.
Why use a dry rub on baby back ribs?
A dry rub adds flavor and helps simulate the caramelized crust, or “bark,” you’d expect from a smoker or grill. Make sure your rub includes sugar — it’s key to creating a sticky, caramelized surface when the ribs are sauced and finished under high heat. The rest of the spices simply add depth and complexity.
Should oven baked ribs be covered?
Yes — keep the ribs wrapped in foil while they bake until they reach fall-off-the-bone tenderness. Removing the foil only for the final cooking step lets you baste and develop a glazed surface without drying the meat.
How to reheat ribs in the oven
Reheating slowly preserves tenderness. Follow these steps:
- Coat the ribs with any leftover sauce if available.
- Wrap the ribs tightly in foil.
- Reheat at 275°F for 20–30 minutes, or until warmed through.
- Remove the foil and broil for 2–3 minutes to refresh the exterior if desired.
What sides to serve with ribs?
- Southern baked macaroni and cheese
- Green bean casserole
- Potato salad
- Crunchy broccoli salad with bacon
📖 Recipe
Oven Baked Ribs
Ingredients
Rib Rub
- 1 tablespoon brown sugar
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 tablespoons salt
- 1 teaspoon cayenne pepper
Ribs
- 1 rack baby back ribs (~3 lbs)
- 2 cups barbecue sauce
Equipment
- Heavy-duty aluminum foil
- Rimmed sheet pan
- Basting brush
Instructions
Prepare
- Preheat the oven to 275°F (135°C).
- Remove the silverskin membrane if it hasn’t already been removed. Pat the ribs dry, then rub them all over with a sugar-containing rib rub or the blend listed above.
- Place the ribs on heavy-duty aluminum foil and wrap them tightly. Put the foil-wrapped ribs, bone side down, onto a large rimmed sheet pan.
Cook
- Bake at 275°F: about 2 hours for baby back ribs (see notes for other types).
- After two hours, remove the ribs from the oven and open the foil to expose the meaty tops. Drain any liquid that has accumulated. Increase the oven to 475°F (246°C). Brush the top of the ribs with barbecue sauce and return to the oven for 15 minutes. Brush another layer of sauce and bake for an additional 15 minutes.
- Switch the oven to broil and broil the ribs 3–5 minutes, or until the sauce bubbles and starts to brown. Remove, let rest for 10 minutes, then slice and serve.
Notes
For baby back ribs, bake for about 2 hours. For St. Louis–style or spare ribs, bake for 3 to 3.5 hours.