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–+ servings
baked ribs on cutting board

Best Ever Oven-Baked Ribs

Easy oven baked ribs recipe that is the best you'll ever have. Perfect recipe for when you don't want to fire up the grill, but still want your barbue fix.
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Prep Time: 5 minutes
Cook Time: 3 hours 40 minutes
Course: Main Course
Cuisine: BBQ
Servings: 2 people
Calories:
Author: Marwin Brown

Ingredients

  • 1 slab Baby Back Ribs or St. Louis Ribs
  • 1 teaspoon Smoked Paprika
  • 1 tablespoon Brown Sugar
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Black Pepper
  • ½ teaspoon Cocao Powder
  • ¼ teaspoon Cinnamon
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Smoked Sea Salt
  • 1 teaspoon Korean Chili Flakes or ¼ teaspoon cayene

Instructions

Prepare the Rub

  • Mix all the rub ingredients in a mixing bowl. If the brown sugar clumps up just rib it between your thumb and middle + index fingers. Set aside for at least 30 minutes.

Bake the Ribs

  • When ready to cook, pre-heat oven to 225 degrees.
  • Rub the ribs generously with the dry spice mix.
  • Wrap the ribs with aluminum foil tightly. Place rib racks on a rimmed baking sheet and bake for 2 hours.
  • Remove ribs from the oven and unwrap. Discard the foil and then place unwrapped and uncovered ribs into the oven to bake another 1 ½ hours.
  • Remove the ribs and change the oven settings to broil (about 450 degrees). Sprinkle the ribs with another layer of the rub and broil 2-4 minutes.
  • Remove and let cool. Serve and enjoy.

Video

Notes

Remove the membrane from the ribs if that’s your preference. I’ve enjoyed ribs with and without the thin membrane removed, but can honestly say I’m indifferent on that matter.
I prefer half racks as they’re easier to handle to I always cut them in half before baking.
Be generous with the rub. Add a nice layer on top to get that nice deep crust.
Use quality smoked paprika and smoked sea salt. These are key for replicating that deep smoke in a natural way. 
Substitute Korean chili flakes with a few chili pepper flakes but not too much as you’re not really going for spicy high heat. Taste your rub first before using on the ribs, as you’ll want to adjust for taste.
Be careful with the broil step. Depending on how much brown sugar you’re applying high temps can lead to burning.
Trust me you will NOT Need a sauce for these ribs. The dry rub is all that and then some!
Serve these ribs with baked beans, potato salad, or Southern collard greens.
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