Classic BBQ Ribs in the Oven
Fall-off-the-bone baby back ribs rubbed with smoked paprika and brown sugar, slow-baked wrapped in foil, then finished under the broiler with a homemade BBQ sauce.
- 2 racks (about 4 lbs) baby back ribs or St. Louis-style spare ribs
- 2 tablespoons olive oil
- 3 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons brown sugar
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Preheat your oven to 300°F (150°C). A low, steady temperature is what turns tough ribs tender over a long bake, so resist the urge to run it hotter to save time.
- Remove the membrane from the back of each rack for a better final texture. Slide a knife under one end to loosen it, then grip it with a paper towel for traction and peel it off in one piece — this thin membrane blocks seasoning and turns chewy if left on.
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, cayenne, black pepper, and salt until evenly combined. This dry rub is what builds the deep, smoky crust on the finished ribs.
- Brush both racks all over with olive oil, then generously and evenly coat them with the spice rub, pressing it gently into the meat so it adheres well on all sides.
- Line a baking sheet with foil and set the ribs on top — if you have a wire rack, place it on the sheet first and set the ribs on that to keep them elevated out of any rendered fat. Wrap the ribs tightly in aluminum foil so the moisture stays trapped and helps steam them tender.
- Bake for 2 1/2 hours, until the ribs are fork-tender and the meat has pulled back noticeably from the ends of the bones.
- While the ribs bake, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and smoked paprika in a saucepan. Simmer over low heat for about 10 minutes, stirring occasionally, until the sauce has thickened into a glossy glaze.
- Carefully unwrap the ribs and discard any liquid that has collected in the foil. Brush the ribs generously and evenly with the BBQ sauce.
- Broil on high for 3 to 5 minutes, watching closely the entire time, until the sauce bubbles and caramelizes into a sticky glaze — sugar-based sauces can go from perfectly charred to burnt in seconds under the broiler.
- Let the ribs rest for 5 minutes before slicing between the bones. Serve with any extra BBQ sauce on the side for dipping.
Chef's Note: The low-and-slow bake wrapped tightly in foil is doing most of the heavy lifting here, essentially steaming the ribs in their own moisture until the connective tissue breaks down into that classic fall-off-the-bone texture — no smoker required. Removing the membrane before seasoning matters more than it might seem, since it lets the rub actually penetrate the meat instead of just sitting on a tough, chewy layer.
The homemade BBQ sauce comes together in the time it takes the ribs to bake, but store-bought works fine if you're short on time — just brush on a similar amount before broiling. Keep a close eye during the broiling step; the sugar in the sauce caramelizes fast, and the line between a beautiful glaze and a burnt one is only a minute or two.
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