Signing you in…

Oven-baked Barbecue Pork Ribs

Oven-baked Barbecue Pork Ribs prepared dish

These tender pork ribs are rubbed with smoky spices, baked low and slow until juicy, then finished under the broiler with a glossy barbecue glaze. The method delivers backyard-style flavor without a grill.

This recipe is american style, dinner, scaled for 6 servings, with 20 min prep and 170 min cook.

Prep: 20 min · Cook: 170 min · Total: 190 min · Serves: 6

Quick cooking notes

  • Core ingredients include black pepper, kosher salt, dijon mustard, smoked paprika.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tsp black pepper (freshly ground)
  • 2 tsp kosher salt
  • 1 tbsp dijon mustard
  • 2 tbsp smoked paprika
  • 3 tbsp brown sugar (packed)
  • 2 tsp garlic powder
  • 4 lb pork baby back ribs (membrane removed)
  • 2 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 1 cup barbecue sauce
  • 1 tsp ground cumin
  • 2 tbsp apple cider vinegar

Instructions

  1. Heat the oven to 300°F (150°C) with a rack in the center position, then line a large rimmed sheet pan with heavy-duty foil for easier cleanup.
  2. Place the 4 lb pork baby back ribs on a separate cutting board, keep them away from ready-to-eat foods, pat them dry with paper towels, and wash your hands, knife, board, and counter thoroughly after handling the raw pork.
  3. Slide a dinner knife under the thin membrane on the bone side of each rack, grip the loosened membrane with a paper towel, and pull it off in one sheet so the seasoning can penetrate the meat.
  4. Stir the 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp smoked paprika, 3 tbsp packed brown sugar, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp ground cumin, and 0.25 tsp cayenne pepper together in a small bowl until the spice rub is evenly combined.
  5. Brush the meaty side and bone side of the ribs with 2 tbsp apple cider vinegar and 1 tbsp Dijon mustard using a pastry brush, then sprinkle the spice rub evenly over both sides and press it onto the surface with clean hands.
  6. Set the ribs meaty side up on the prepared sheet pan, cover the pan tightly with a second sheet of foil, and crimp the edges to trap steam during baking.
  7. Bake the covered ribs in the 300°F (150°C) oven for 2 hours, rotating the sheet pan once after 1 hour, until the meat has pulled back from the bone tips by about 0.25 inch.
  8. Carefully uncover the pan, avoiding the hot steam, and insert an instant-read thermometer into the thickest meaty section without touching bone; the pork must be at least 145°F (63°C), though 190°F to 203°F (88°C to 95°C) will give a more tender rib texture.
  9. Brush the meaty side of the ribs with 0.5 cup barbecue sauce, return the pan to the oven uncovered, and bake at 300°F (150°C) for 20 minutes until the sauce looks darker and slightly tacky.
  10. Remove the sheet pan from the oven, switch the oven to high broil, and brush the ribs with the remaining 0.5 cup barbecue sauce while the broiler heats for about 3 minutes.
  11. Broil the ribs on the center rack for 3 to 5 minutes, watching constantly, until the glaze bubbles and caramelizes in spots without burning.
  12. Transfer the ribs to a clean cutting board with tongs, tent loosely with foil, and rest for 5 minutes so the juices settle and the pork remains moist.
  13. Cut between the bones with a sharp knife, arrange the ribs on a platter, and serve hot with any juices from the pan spooned over the top.

Nutrition (per serving)

  • Calories: 594
  • Protein: 39 g
  • Fat: 39 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Sugar: 16 g
  • Sodium: 1085 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients