Oven-baked ribs are almost too easy to make. Seriously everyone, sometimes we make a recipe and wonder how it could possibly taste so good when there was zero effort required. It feels like we cheated. That being said, we’ll take the easy wins and we will enjoy this ridiculously easy recipe. You don’t need any special gadgets or tools, all you need are your ribs and a handful of pantry staples. Get ready to sit back and relax and let your oven do all of the real work! It doesn’t matter which type of ribs you enjoy, because this recipe will work with baby back, spare, and St. Louis-style ribs.

Serve your ribs with our Creamy Potato Salad, the Best Macaroni Salad, or try your hand at our Classic Coleslaw.

Why Our Recipe

  • Super easy way to make ribs cooked low and slow to fall-off-the-bone tender perfection.
  • A simple rub makes them super flavorful and they are finished with barbecue sauce.
  • Works for spare ribs, baby back ribs, or St. Louis-style ribs.
A rack of separated oven baked ribs.

With just a simple spice rub and a few hours in the oven, you’ll be treating yourself to ribs that are juicy, flavorful, and practically melt in your mouth. Whether you’re using spareribs, baby back ribs, or St. Louis-style ribs, this recipe guarantees delicious results.

Rib Options

Baby Back Ribs are taken from around the loin. They are shorter than spare ribs or St. Louis style ribs, and have tons of lean meat between and on top of the bones. Unfortunately, they are also typically more expensive than the other types of ribs.

Spare Ribs come from the belly of the pig, after the bacon and pancetta has been removed. They contain more meat between the bones, but less on top. They are perfect for this low and slow cooking method we’re going for, due to the excess fat in this area.

St. Louis Style Ribs are really just spare ribs with a little more work done to them. When a butcher removes the sternum and the connecting cartilage, what is left is a St. Louis Style rib. These are a favorite because they are a bit easier to work with, without sacrificing any flavor.

Removing the Membrane

To get the most tender ribs, you’ll want to remove the thin, tough membrane (also called the silver skin) from the back of the ribs. Sure, it’s not required, but it does make a difference! This membrane doesn’t break down during cooking and can create a chewy texture if left on. Don’t worry—it’s easy to do!

Start by flipping the ribs over so the bone side is facing up. The membrane is a thin, shiny layer on the bone side of the ribs. It covers the entire rack. It looks glossy and almost plastic-like.

Look for a section on one end near a bone that you can loosen with your fingers. Or slide a butter knife or the tip of a spoon under the membrane. Once you’ve loosened a small section, grab the membrane with a paper towel for better grip and slowly pull it off in one piece. It may tear, but you can easily lift any remaining parts with your fingers or knife.

Oven baked ribs with a bowl of sauce on the side.

Broiling Tips

Broiling the ribs after applying the barbecue sauce is the secret to getting that sticky, caramelized finish that’ll have you licking your fingers. It works as basically an upside-down grill. You’ll want to position the oven rack so that your ribs will be about 6-inches under the broiler.

Once the ribs are cooked and you’ve brushed on a generous layer of sauce, place them under the broiler for 3-5 minutes. Keep a close eye on them, as the high heat of the broiler can cause the sauce to burn quickly.

Look for bubbling and a slight darkening of the sauce around the edges—this means it’s caramelizing just right. If you’re using a sweet barbecue sauce, it may caramelize faster due to the sugar, so check it frequently.

Storage & Reheating instructions

Couldn’t finish all of those ribs? We know, it’s a lot of food! You’ll want to store any leftovers in an airtight container in the fridge for up to 5 days.

To reheat, place your ribs in an oven-safe dish like a 9×13 pan or baking sheet and cover with aluminum foil. Bake in an oven preheated to 275 degrees until warmed through, about 20 minutes.

More ways to cook ribs…