Tender & Juicy Oven Ribs Recipe – No Grill Required!

If you’re craving fall-off-the-bone tender ribs without firing up the grill, you’re in the right place.

These oven-baked ribs are juicy, flavorful, and ridiculously easy to make. A bold spice rub does all the heavy lifting, Worcestershire and mustard lock in moisture, and a blast of heat at the end gives them that sticky, caramelized finish.

No smoker, no fancy equipment, just perfectly baked ribs that taste like they came straight from a BBQ joint. Grab some napkins and let’s get cooking because once you make these, you’ll never go back. Let's get started!

What Kind of Pork Ribs? 

• Spare Ribs: Meatier, juicier, and perfect for oven baking. Their higher fat content keeps them tender and flavorful.
• Baby Back Ribs: Leaner and cook faster, great for grilling but not as fall-apart tender in the oven.
• Bottom Line - For the best oven ribs, go with spare ribs! If using baby back, reduce the cooking time slightly. 

Tips for Selecting the Best Ribs at the Grocery Store 

✅ Go for Fresh, Not Frozen – Fresh ribs have a pinkish-red color with good marbling (thin streaks of fat). Avoid ribs that look dull, pale, or have excessive liquid in the package.

✅ Check Meat Coverage – Choose ribs with evenly distributed meat over the bones. Avoid racks with exposed bones (aka “shiners”), as they’ll dry out faster when baking.

✅ Check the Fat Cap – A thin layer of fat is good for flavor, but avoid racks with thick, tough fat that won’t render properly in the oven.

✅ Pick a Pack with Even Thickness – Ribs that are uniform in size will cook more evenly, so avoid racks with thick ends and thin spots.

What to Ask Your Butcher?

If you’re buying from a butcher counter, here’s how to ask them to prep your ribs for easy oven cooking:
🔪 “Can you trim these St. Louis-style?” – If you’re buying spare ribs, this means they’ll remove the excess cartilage, breastbone, and flap meat, leaving a neat, rectangular rack that cooks more evenly.

🔪 “Can you remove the membrane?” – The thin, tough membrane on the back of the ribs can make them chewy. Most butchers will remove it for you if you ask. If not, you can do it yourself at home by peeling it off with a paper towel.

🔪 “Can you cut these in half?” – If your sheet pan or oven is small, ask them to cut the rack in half so it’s easier to fit.

With these tips, you’ll get the best ribs for baking without any extra hassle. Once prepped, they’re ready to take home, season, and bake! Now that your ribs are trimmed and prepped, let’s talk about the key ingredients that make them extra delicious.

Storage Tips

Refrigerate. Allow the ribs to cool completely, then store them in an airtight container or wrap them tightly in foil. They’ll keep in the fridge for 3 to 4 days. 

Freeze. For longer storage, wrap the ribs tightly in plastic wrap or foil, or place them in a freezer-safe bag. They’ll keep for up to 3 months. 

How to Reheat. Wrap ribs in foil and bake at 300°F for 20-25 minutes until warmed through. For extra sauce, brush some on before baking. They can also be reheated in the air fryer at 350°F for 5-7 minutes. If you’re in a rush, they can be reheated in the microwave in short 30-second intervals until warm.