Get ready to create the most succulent, flavorful, and ridiculously tender ribs you’ve ever had, all from the comfort of your own oven. Imagine a full rack of pork ribs, slow-cooked to perfection until the meat is practically melting off the bone, then slathered in a sticky, sweet, and smoky BBQ sauce and caramelized under a broiler until glossy and irresistible. This foolproof method delivers steakhouse-quality results every time, no smoker or grill required.
Prep Time: 15 mins
Total Time: 2 hrs 45 mins (includes baking time)
Servings: 4
Ingredients:
For the Ribs & Rub:
- 1 full rack (about 3 lbs) baby back pork ribs
- 2 tbsp brown sugar, packed
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarse sea salt
- ½ tsp black pepper
For the Glaze:
- 1 cup of your favorite BBQ sauce
- Fresh thyme leaves, for garnish
Instructions:
- Preheat and Prep Ribs: Preheat your oven to 300°F (150°C). Prepare the ribs by removing the thin, papery membrane (the silver skin) from the bone-side of the rack. Slide a butter knife under the membrane to lift it, then grab it with a paper towel for a firm grip and pull it off. Pat the ribs completely dry.
- Apply the Dry Rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture generously all over both sides of the ribs, pressing it into the meat.
- Wrap for Baking: Lay a large sheet of heavy-duty aluminum foil on a baking sheet. Place the seasoned ribs meat-side down on the foil. Tightly seal the foil around the ribs, creating a completely enclosed packet. This will trap the steam and make the ribs incredibly tender.
- Bake Low and Slow: Place the baking sheet in the preheated oven and bake for 2 to 2 ½ hours. The ribs are ready when the meat is very tender and has pulled back from the ends of the bones.
- Sauce and Broil: Carefully open the foil packet, being mindful of the hot steam. Switch your oven setting to a high broil. Gently lift the ribs out of the foil and place them meat-side up directly on the baking sheet (you can line it with fresh foil for easy cleanup).
- Glaze to Perfection: Brush a generous layer of BBQ sauce all over the top of the ribs. Place the pan under the broiler for 3-5 minutes, watching it very closely, until the sauce is bubbly, caramelized, and slightly charred in spots.
- Rest and Serve: Remove the ribs from the oven. Let them rest for 5-10 minutes. Garnish with a sprinkle of fresh thyme leaves, then slice between the bones and serve immediately.
Recipe Notes:
- Removing the Membrane is Key: Don’t skip removing the silver skin! This tough membrane prevents the rub from penetrating the meat and results in tougher ribs. Using a paper towel for grip makes it much easier to pull off.
- Rib Variations: This method is perfect for baby back ribs. If you use larger, meatier St. Louis-style spare ribs, you may need to increase the initial baking time by 30-45 minutes.
- Check for Doneness: You’ll know the ribs are perfectly tender when you can easily lift a corner and the rack bends significantly, with the meat starting to crack on the surface.
- Grilling Option: Instead of broiling, you can finish the ribs on a preheated grill. Place the sauced ribs on the grill over medium heat for a few minutes per side until the sauce is caramelized.
- Sauce It Your Way: Use any store-bought BBQ sauce you love. For a bit of extra flavor, you can mix your sauce with a tablespoon of honey or apple cider vinegar before brushing it on.
There you have it—impossibly tender, deeply flavorful, and perfectly glazed BBQ ribs that will rival any restaurant. This simple oven method takes all the guesswork out of making incredible ribs at home. We hope this becomes your go-to recipe for impressing guests or simply treating yourself! Happy cooking!
Estimated Nutritional Information (per serving)
Calories: 680; Protein: 45g; Fat: 42g (Saturated Fat: 15g); Carbohydrates: 28g; Fiber: 1g; Sugar: 24g; Sodium: 1250mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
