Description
Smoky Oven BBQ Ribs will make your weekend barbecue dreams come true with tender, slow-roasted meat that falls right off the bone. Packed with a zesty homemade sauce, these ribs deliver serious flavor that’ll have your friends asking for seconds.
Ingredients
Scale
Main Ingredients:
- 2 racks pork ribs
- 1 jar barbecue sauce
Dry Rub Spices:
- ½ cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 tablespoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon salt
Heat/Spice Enhancer:
- 1–2 teaspoons cayenne pepper
Instructions
- Fire up the oven to 275°F. This low temperature ensures tender, melt-in-your-mouth ribs.
- Combine ½ cup brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, 1 tablespoon chili powder, 2 teaspoons cumin, 2 tablespoons smoked paprika, and 1-2 teaspoons cayenne pepper in a small bowl.
- Rinse 2 racks of pork ribs under cool water. Use paper towels to completely dry the meat. Carefully remove the tough membrane from the back of the ribs using a knife.
- Generously massage the dry rub mixture over every inch of both sides of the ribs, ensuring complete and even coverage.
- Carefully wrap each rack of ribs in aluminum foil, positioning the meat side facing upward. Place the wrapped ribs on a large baking sheet.
- Slide the baking sheet into the preheated oven. Bake spare ribs for exactly 3 hours or baby back ribs for 2 hours until the meat becomes fork-tender and starts pulling away from the bones.
- Carefully unwrap the foil and drain any accumulated liquid. Slather 1 jar of barbecue sauce generously over the ribs, coating them completely.
- Switch the oven to broil at 500°F. Return the ribs to the oven for precisely 5 minutes to caramelize the sauce and create a slightly crispy exterior.
- Remove the ribs from the oven and let them rest for 10 minutes. This allows the juices to redistribute, ensuring maximum flavor and tenderness.
- Slice between the bones and serve hot, ready to enjoy with your favorite side dishes.
Notes
- Remove the membrane from the back of the ribs for tender, easy-to-eat meat that won’t be tough or chewy.
- Use a low and slow cooking method at 275°F to break down the connective tissue and create incredibly soft ribs.
- Wrap the ribs tightly in foil to trap moisture and prevent the meat from drying out during the long baking process.
- Test for doneness by checking if the meat easily pulls away from the bone or can be pierced with a fork without resistance.
- Prep Time: 20 minutes
- Cook Time: 3 hours 5 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 675 kcal
- Sugar: 20 g
- Sodium: 550 mg
- Fat: 48 g
- Saturated Fat: 17 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 140 mg