Skip to Content

Oven Baked Pork Ribs

May 6, 2024

Slow baking is the key to the best pork ribs recipe, and we’re going to show you exactly how to get that incredible fall-off-the-bone tenderness!


baked pork ribs covered with homemade bbq sauce next to a bowl of extra bbq sauce with a pastry brush
Photography by Gayle McLeod

There’s Something Special About Our Baked Pork Ribs Recipe

There’s nothing better than picking up a delicious, glistening BBQ pork rib and biting right into it. We love the unspoken agreement between everyone at the table when baked pork ribs are being served- it’s okay to get messy! And guess what? You don’t even need a smoker or barbecue to make melt-in-your-mouth, finger-licking good pork ribs at home. All you need is an oven, and you’ll be able to whip up batches of everyone’s favorite barbecue dish. Not to mention homemade BBQ sauce to go with it! Make sure that you’re stocked up on napkins and let’s get started!

raw pork ribs next to bowls of salt, garlic powder,  onion powder, pepper, chili powder, paprika and cayenne

Essentials for Slow Baked Pork Ribs

The flavor in our baked pork ribs recipe begins even before the homemade barbecue sauce comes into play (and trust us, you want your barbecue sauce homemade). We like to think of the barbecue sauce as the crowning glory, and it's the dry rub that lays the ground work. A dry rub does the same thing as a pork ribs marinade. And it’s just what it sounds like, a mixture of dry spices that’s rubbed into a cut of raw meat. This is going to amplify the flavor that the meat already has, and bring out new ones as well. This method is so effective that it can turn even an inexpensive cut of meat (like ribs) into one of the best things you’ve ever tasted! Here’s what you’ll need to make your new favorite baked pork ribs:

  • Kosher salt

  • Garlic powder

  • Freshly cracked black pepper

  • Chili powder

  • Paprika

  • Cayenne

  • Baby back pork ribs

  • Homemade barbecue sauce

salt, garlic powder,  onion powder, pepper, chili powder, paprika and cayenne in a bowl for dry rub to put on pork ribs
salt, garlic powder,  onion powder, pepper, chili powder, paprika and cayenne mixed in a bowl for dry rub to put on pork ribs
homemade dry rub being spoons over raw pork ribs on top of parchment paper
raw pork ribs covered in homemade dry rub on a baking sheet ready to be baked in the oven

How to Make Slow Baked Pork Ribs

Our slow baked pork ribs aren’t complicated to make, but they do take time. Make sure you start the process at least three to four hours before serving. Remember, the name of the game here is low and slow in order to achieve peak succulence! We’re going to cook it for 2 ½ to 3 hours at 300 degrees. The wait is so worth it!

  1. First things first: heat the oven and make the dry rub.

  2. Give the pork ribs a generous, even coating on both sides with your dry rub, then place them onto a rimmed baking sheet.

  3. Tightly wrap the baking sheet with aluminum foil. Make it good and snug, trapping as much fat and juices as possible so that the meat gets nice and tender. Place them in the oven until they’re practically falling apart.

  4. While you’re waiting for your ribs, make the homemade BBQ sauce. You’ve got the time, and it’s so worth it!

  5. Once the pork ribs are done, take them out of the oven and coat them in BBQ sauce before broiling until the BBQ sauce caramelizes. Be sure to keep an eye on them. We’ve come this far, we don’t want them to burn!

  6. Take those beautiful pork ribs out of the oven, and let them rest for about 10 minutes. Then get ready for a barbecue feast! Serve with our perfect macaroni salad!

pork ribs covered in homemade dry rub on a baking sheet covered with foil ready to be baked in the oven
baked pork ribs on a baking sheet being slathered with homemade bbq sauce
baked pork ribs on a baking sheet that have been slathered with homemade bbq sauce and broiled until caramelized
baked pork ribs covered with homemade bbq sauce next to a bowl of extra bbq sauce with a pastry brush in it

How to Pick the Best Pork Rib Rack

There are a few things to look for when you’re picking your pork ribs at the grocery store. Head on over to the meat department and don’t be afraid to ask for help! Make sure there is plenty of meat covering the bones, otherwise they may fall out while the ribs are cooking. That’s not the fall-off-the-bones juiciness we’re looking for! Look for pork ribs without too much fat on the surface, since we want meaty ribs, not fatty ones! When it comes to fresh or frozen, fresh is always better but frozen will do in a pinch. Just be sure to check that the edges of the ribs aren’t dried out, since this could indicate freezer burn.

If you’re not buying from behind the case, sometimes a rack of ribs still has a thin membrane covering it. You’ll be able to tell it’s there by the rubbery texture and white coloring. We want to get rid of that, since it will make our ribs tougher and chewier. Not to worry! It’s easily removed by taking a paring or butter knife and sticking it under the membrane. Once you peel enough away to get a good hold of the membrane, peel it right off! You may need to use a paper towel to get a better grip. Once you’ve found the rib rack that checks all the boxes, run, don’t walk to check out. It’s pork ribs night!

baked pork ribs covered with homemade bbq sauce next to a bowl of extra bbq sauce with a pastry brush in it

Tools You’ll Need

What to Pair with Our Slow Baked Pork Ribs

We know you’ll agree that these oven baked pork ribs and BBQ sauce are perfect already, but here are some great sides that will complement them and make a more balanced meal.

baked pork ribs covered with homemade bbq sauce on top of parchment paper

Invite Everyone Over For Baked Pork Ribs!

You can’t keep these homemade BBQ sauce slathered oven baked pork ribs to yourself. So bust out your phone and some extra napkins, and invite all the people in your life who appreciate a face full of BBQ sauce! Show us how you and your loved ones eat their slow baked pork ribs on Instagram at @themodernproper and #themodernproper. Happy finger licking!

💌 Let's Stay Together

There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.

Oven Baked Pork Ribs

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  3 hrs
  • Calories: 305


  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 2 1/2 pounds baby back pork ribs
  • 1 batch homemade bbq sauce


  1. Heat oven to 300° F.

  2. In a small bowl mix together the salt, garlic powder, onion powder, pepper, chili powder, paprika and cayenne until combined.

  3. If the ribs still have the thin clear membrane covering the back of the rack, you will need to remove it. Using a paring knife, start at one end of the ribs and carefully slide it under the membrane, until you have separated enough of the membrane to hold onto. Use a paper towel to hold your grip on the membrane. Using a spoon or paring knife, slowly pull back on the membrane until it separates from the rack.

  4. Rub the seasoning all over the ribs on both sides. Place the ribs, meat-side up, onto a rimmed baking sheet. If necessary, trim a few ribs off the rack and arrange them all to fit on the baking sheet.

  5. Cover the baking sheet tightly with aluminum foil, and bake until very tender, about 2 1/2-3 hours. The meat should be practically falling off the bone.

  6. While the ribs are in the oven, make the barbecue sauce.

  7. Remove the ribs from the oven. Remove the foil and generously brush both sides of the cooked ribs with barbecue sauce.

  8. Arrange a rack in the upper ⅓ of the oven. Turn the broiler to high. Broil the ribs for 2-4 minutes, just until the barbecue sauce begins to caramelize. Watch them carefully, so that they don’t burn.

  9. Remove from the oven, lay the foil over the ribs and let them rest for 10 minutes before digging in!

Nutrition Info

  • Per Serving
  • Amount
  • Calories305
  • Protein16 g
  • Carbohydrates27 g
  • Total Fat15 g
  • Dietary Fiber1 g
  • Cholesterol67 mg
  • sodium1117 mg
  • Total Sugars21 g

Oven Baked Pork Ribs

Questions & Reviews

Join the discussion below.

  • Eva

    No liquid under the ribs?

    No need, hope you enjoy!

  • Debra

    This may sound dumb but I don't want the ribs "falling off the bone" so what temp and how long do I cook them in oven.

    They will be fine. You can cook them for a little bit longer. "Falling off the bones" just means that they are super tender. You will still be able to cut them and serve them.

  • A

    Why is it necessary to use kosher salt. Are we seasoning or are we removing blood. Why Kosher salt on Pork- a non-ruminant, non kosher animal?

    We like it because the crystals are larger and pull more moisture out.

  • Emmiline

    Can i use honey instead of barbecue saice

    You could certainly try it! we never have so can't vouch for it.

  • Jeannie

    What oven rack do we use to bake the ribs. Middle or lower ?

    Middle, hope you enjoy Jeannie!

  • Lorenzo

    Omg!! I have tried several ribs recipes and this one is the best!! My kids loved it. Thank you 🙏🏼

    Thanks Lorenzo, so glad you and your kiddos loved it!

  • Kim

    These were the best ribs I have ever had. Loved. Loved. Loved them, the sauce was so good and unique it complemented them rather than overpowered. Excellent!

    Thanks Kim, we are so happy you loved them!

  • Jacqueline

    Best ribs I have ever made! Fall off the bone tender, and the rub was just awesome. I did use a commercial brand of BBQ sauce instead of making it. Had a hard time to stop eating them!

    Thanks, glad you loved them!

  • Eric

    I've always barbecued ribs on the grill. And on the grill I fuss over everything, trying to maintain the right temperature through a long cook with vinegar spritzes, tins of water to evaporate, wood pellets, and whatnot. It almost felt like I was cheating here. With ribs this good and easy, maybe I should cheat more. The only bad part is they were so delicious I didn't have any left over to freeze for later.

    HAH! You'll have to cook double next time! We are so glad you loved these Eric!

  • RebeccaP

    Satisfied the kids and the grown ups. Just the right amount of seasoning and the ribs were falling off the bone, so tender. I can always rely on your recipes to be perfect on the first try.

    Thank you! So glad you loved it!