Oven BBQ Ribs (easy)


Oven BBQ Ribs (easy)

Who doesn't love ribs? I'm using St.Louis Pork Style Ribs and doing it in the oven because its freezing cold and trying to smoke ribs is super difficult when its freezing cold out so these are my oven baked ribs. Cooking these mouth watering ribs low and slow so meat just falls off the bone.
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Course: Main Course
Cuisine: American
Keyword: BBQ
Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 4 people


  • Sheet Pan
  • BBQ Brush
  • Chef Knife
  • Aluminum Foil


  • 2 racks Pork Ribs somewhere about 6 lbs (doesn't need to be exact)
  • 1 jar BBQ Sauce Your favorite BBQ sauce

Dry Rub

  • 1/2 cup Brown Sugar
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Salt
  • 1 tbsp Chili Powder
  • 2 tsp Cumin
  • 2 tbsp Smoked Paprika
  • 1-2 tsp Cayenne Pepper Depends on the Heat Level YOU Like


  • Preheat oven to 275 degrees
  • In a small bowl mix Dry Rub ingredients until combined and set aside
  • Rinse Pork Ribs and pat dry with paper towels
  • Remove the membrane from the back of the ribs
  • Spread the Dry Rub all over the ribs making sure to cover BOTH sides
  • Wrap ribs tightly in aluminum foil (Meat Side Up), place on baking sheet
  • Bake for 3 hours for spare ribs OR 2 hours for baby back ribs (until tender)
  • Open foil and drain the liquid from the ribs
  • Brush your FAVORITE BBQ sauce on the ribs
  • BROIL for 5 minutes to finish them up
  • Remove Ribs and let them rest 5-10minutes before cutting.


Baby back ribs come from the parts of the ribs that are connected to the backbone, beneath the loin muscle, and are curved where the meet the spine. They’re called “babies” because they’re shorter than spare ribs; on the longest end, they’re around 6 inches, and they taper down to about 3 inches on the shorter end. Depending on how they’re butchered, they may have around half an inch of loin meat attached to the top. Baby back ribs are more tender and leaner than spare ribs, and are typically more expensive. Each rack is around 2 pounds, around half of which is bone, and one rack feeds around one hungry adult.
Spare ribs are cut from the ends of baby back ribs and run along to the pig’s breast bone. One side has exposed bone — that’s where they meet the baby backs — and the other side, the side near the breast bone, is where the rib tips are, a flap of meat that has some small bones and cartilage in it. (If you’ve ever seen St. Louis–cut ribs, those are spare ribs with the rib tips removed.) Compared to baby backs, spare ribs have more meat between the bones and less meat on top, and that meat generally has more marbling (and more flavor). The bones are straighter, longer, and flatter than baby backs, and a rack — which ranges from 2.5 to 3.5 pounds, around half of which is bone and cartilage — typically feeds two adults.

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