These oven-baked ribs are melt-in-your-mouth tender and so flavorful. Perfect every single time. 

These have been dubbed the “best ribs ever” by almost everyone who has tried them. Below is the step-by-step method I use for finger-lickin’ perfection.

How to Make Tender Ribs

Perfectly tender ribs are actually easy to make with this method!

  • Choose the right ribs, baby back or pork back ribs are the most tender and the best choice.
  • Cook them low and slow in the oven until they become really tender.
  • Ensure they are well sealed as they cook.
  • These can be made with any sauce (my fave is below) or even just salt & pepper.
  • Broil or grill to get a little bit of color before serving.

Kitchen Tip – Baked, Not Boiled!

Before grilling (or broiling),  ribs are cooked slowly to make them tender… often people BOIL them.

Boiling ribs will make all their flavor seep out into the water and they’ll be bland!  The method below keeps all of the flavors, you’ll never boil ribs again!


RIBS Baby Back (or Pork Back Ribs) are the best choice, they cook to tender perfection. Although the cost is more, it really makes a difference in this recipe.

RUB You can purchase a rub almost anywhere seasonings are sold but I often find them too salty so I mix up my own. The rub below is a great starting place but mix it up to your liking.

SAUCE Pick your favorite BBQ sauce, try making your own barbecue sauce, or opt-out completely!

How to Remove the Membrane from Ribs

You do not have to remove the membrane from the ribs, but I prefer the texture. If you don’t see it, it is sometimes it’s already removed when you purchase them.

To remove it, slip a knife under the edge of the thin skin on the back of the ribs. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.

How to Cook Tender Ribs in the Oven

In this recipe, the ribs are baked sealed, low and slow,  for the most melt-in-your-mouth tender meat.

  1. Prep Ribs: Remove the membrane (tips above). Check the ribs to remove any small bone shards. Dab Dry.
  2. Season: Massage the seasoning mix into both sides of the ribs and place them meat side down on a baking sheet.
  3. Bake: Cover with garlic and onion. Then seal with foil and bake per the recipe below.
  4. Finish: Grill or broil to finish if desired.

Serve with corn on the cob and of course Classic Coleslaw and Beans! Once you try this method, it’ll become your go-to!


Once roasted, check your ribs a little piece with a fork. If the meat is not tender, they need MORE time. Seal them back up and add another 20-30 minutes.

If they are ready ahead of time, you can turn the oven off and let them sit for up to 1 hour if you don’t open the oven.

How Long to Cook Ribs in the Oven

My preferred method is a low temperature for a longer period of time. I  most often cook baby back ribs in the oven at 275°F for about 2-2.5 hours.

  • 275°F – 2 hours to 2 1/2 hours *preferred method
  • 300°F – 1 1/2 hours to 2 hours
  • 350°F – 1 1/4 hours to 1/1/2 hours

More Ways to Enjoy Ribs

Did you love these BBQ Ribs in the Oven? Be sure to leave a rating or a comment below!

Tender Oven Baked Barbecue Ribs

Ribs in the oven are easy to make and come out perfectly tender every single time. 

Follow Spend with Pennies on Pinterest

  • Preheat oven to 275°F. Mix together Rib Rub ingredients.

  • Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily.

  • Massage Rib Rub into ribs. Place ribs on a foil lined tray and cover with sliced onion and garlic. Cover & seal with another piece of foil

  • Bake ribs for 2 hours. Carefully open the corner of the sealed foil and make sure they are tender. If not, bake another 20 minutes and check again.

  • Meanwhile, combine Rib BBQ Sauce ingredients together.

  • Remove ribs and discard juices, onions & garlic. Brush ribs with olive oil and sprinkle with salt & pepper or brush generously with BBQ sauce.

  • Grill or broil over medium high heat 5-10 minutes or until charred.

Ensure the ribs you purchase are baby back ribs or back ribs for the best results.
Some ribs will have the back membrane already removed.

To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.
Cutting the ribs into pieces about 4-6 ribs makes them easy to grill and serve.
The homemade rub can be substituted for a purchased rub if desired. 
Cook times/temps:
  • 275°F – 2 hours to 2 ½ hours *preferred method
  • 300°F – 1 ½ hours to 2 hours
  • 350°F – 1 ¼ hours to 1 ½ hours

After cooking, if the ribs are not tender, they need MORE time. Seal them up and cook an additional 20-30 minutes if needed.
If they are ready early, you can turn the oven off and let them sit for up to 1 hour in the warm oven.
Nutritional information does not include sauce and is based on 3lbs baby back ribs.

Calories: 447, Carbohydrates: 4g, Protein: 44g, Fat: 26g, Saturated Fat: 5g, Cholesterol: 167mg, Sodium: 145mg, Potassium: 763mg, Sugar: 2g, Vitamin A: 595IU, Vitamin C: 1.1mg, Calcium: 56mg, Iron: 2.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Entree, Main Course, Pork

Cuisine American

Sides to Serve with Ribs

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