Oven Ribs

5 from 1 vote

Oven ribs made simple! Season with a bold spice rub, bake at 400°F until juicy, then finish with BBQ sauce for a caramelized crust.

Prep Time20

Cook Time3 30

Resting Time10

Total Time4

Course: Main Course

Cuisine: American

Keyword: oven baked ribs, oven ribs

Servings:

Calories: 740kcal

Flip the 3 pounds spare ribs bone-side up and look for the thin, papery membrane covering the bones.
Slide a knife under the membrane along one end to loosen it. Grab the edge with a paper towel (for better grip) and pull it off in one piece. If it tears, just loosen another section and keep peeling.
Use a sharp knife to remove any thick, tough fat that won’t render in the oven. Leave some marbling for flavor. Trim off any loose hanging meat that might burn during baking.
Pat the ribs dry with paper towels to help the seasoning stick.
Coat both sides with 1 tablespoon Worcestershire sauce and 2 tablespoons yellow mustard to act as a binder.
Using a small bowl, whisk together 2 tablespoons brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon ground cumin, 1 tablespoon chili powder, ½ teaspoon salt, and ½ teaspoon ground black pepper. This mixture is your dry rub seasoning.
Generously rub in the dry rub seasoning on both sides. Wrap tightly in a double layer of foil.
Place in a 350°F oven for 2 ½ to 3 hours. Crank the heat up to 400°F and bake for another 15–20 minutes to get a nice crust.
Carefully peel back the foil and baste the ribs with 1 cup barbecue sauce.
Broil for 5–10 minutes until sticky and caramelized. Check with a fork, if they easily pull apart, they’re done.
Let the ribs rest for 10-15 minutes before slicing. Serve with additional sauce, dig in, and enjoy!

If you have time, let the ribs sit for at least 30 minutes after seasoning (or refrigerate overnight). This gives the spices time to penetrate the meat.
A double layer of foil seals in moisture, preventing the ribs from drying out while baking.
Baking at 350°F cooks the ribs through, but increasing to 400°F for the last 15–20 minutes creates a rich, caramelized crust.
Flip the ribs bone-side up so you can see the bones clearly, then slice between them for even portions.
Add a touch of liquid smoke or smoked salt to get that outdoor BBQ flavor right in the oven.