Oven Baked Ribs

Ribs 1I, like most people, love a great rack of ribs slow cooked outside on a grill. However until six months ago, I, like most people in New York, did not have any outdoor space (and thus no grill).  Since I didn’t have access to outdoor cooking devices but still enjoy the taste of pork slathered in BBQ sauce falling off the bone, a few years ago, I learned how to make great ribs in the oven of my tiny New York apartment. Not to brag or anything, but they actually turned out so good that now, even when I do have access to a grill, I still cook them 90 percent of the way in the oven and then just finish them on the grill. These ribs are tender—like literally fall of the bone tender.  In fact, for these pictures I had to strategically place the meat back onto the bones and hope that it stayed on long enough for me to get a good shot.

Ribs 3

This recipe is the epitome of “low and slow” … the ribs should really be hanging out in the oven for at least 3 hours … perhaps even 4 if you’re patient.  But all that patience will be well worth it when you take them out and have some melt-in-your mouth porky goodness to satisfy you and your friends.

These ribs are made using a dry rub and then finished with a BBQ sauce. I used my maple-chipotle BBQ sauce, but you can really use whatever sauce makes you happy.

5.0 from 2 reviews
Prep time
Cook time
Total time
Serves: 6-8
  • 2 large racks of pork ribs (I use spareribs)
  • 2 cups of brown sugar
  • 4 tablespoons of salt
  • 4 tablespoons of paprika
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon of coriander
  • 2 tablespoons of cumin
  • 1 tablespoon of oregano
  • 1 tablespoon of mustard powder
  • 1 tablespoon of garlic powder
  • 2 tablespoons of chili powder
  • 2 tablespoons of ground black pepper
  • 2 cups of BBQ sauce of your choice (I used maple-chipotle)
  1. Pre-heat your oven to 275 degrees.
  2. In a large bowl, mix together the brown sugar and all of the spices to make the spice rub. There will probably be more of the rub that you will need to use --- you can store the rest in an airtight container for 1 month.
  3. Rub as much of the spice mixture onto the racks of ribs as you need to cover both sides of the ribs with a light coating of the spice rub. Place each rack onto a separate, very large piece of tinfoil and cover each rack up completely in the tin foil. Place the covered racks onto a large baking sheet and place in the oven for 3 hours.
  4. Remove the ribs from the oven and raise the temperature to 400 degrees.
  5. Cover a large baking sheet with tin foil. Remove the ribs from their tin foil packets and place them on the baking sheet. Cover the ribs on both sides with BBQ sauce and place them back into the oven for 15-20 minutes.
  6. To serve, cut the meet with a sharp knife between the bones.




  1. Regina says

    I made these for the first time for dinner today. They came out great–tender, juicy, and flavorful! And the hubby approves. ;) Definitely will be making these again. Next time, I’ll try making the maple-chipotle sauce!


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