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Oven Baked BBQ Ribs

Oven baked BBQ ribs with fall-off-the-bone pork and a deeply caramelized, sticky glaze. This easy pork ribs recipe uses low-and-slow foil baking, then a hot broil for shine and stickiness.
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Prep Time 15 minutes
Cook Time 3 hours
Resting/drying 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 1250
Ingredients Equipment Method Notes

Ingredients
  

Baby back pork ribs
  • 2 racks baby back pork ribs About 2 lbs each
Dry rub
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • 0.25 salt To taste (use a pinch at a time)
  • 0.25 black pepper To taste (freshly ground if possible)
BBQ glaze and serving
  • 1 cup BBQ sauce Plus more for serving

Equipment

  • 1 sheet pan

Method
 

Prep and dry rub
  1. Preheat the oven to 275°F so it reaches a steady low temperature for gentle cooking.
  2. Remove the silver membrane from the back of each rack to help the rub and smoke-like flavor penetrate.
  3. Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper until evenly combined.
  4. Coat the ribs thoroughly on all sides with the dry rub, pressing lightly so it adheres.
Low-and-slow foil bake
  1. Wrap each rack tightly in heavy-duty foil and place on a baking sheet to seal in moisture.
  2. Bake for 2.5–3 hours at 275°F until the meat is tender and pulls away from the bone.
  3. Unwrap carefully and let the ribs rest/dry for 30 minutes so the surface firms up before glazing.
Glaze and broil
  1. Brush the ribs generously with BBQ sauce to coat every surface.
  2. Broil for 5–7 minutes until the glaze is caramelized and shiny, watching closely to prevent burning.
  3. Serve with extra BBQ sauce for a sticky, saucy bite at the table.

Notes

For best texture, keep foil sealed during the bake—any leaks can dry the meat. Store leftovers in the refrigerator up to 4 days in a covered container; reheat in a 300°F oven until warmed through. Freeze yes: cool completely, wrap tightly, and freeze up to 2 months. For a lower-sugar option, use a reduced-sugar BBQ sauce for the glaze while keeping the dry rub the same.