BBQ Ribs
These oven-baked BBQ ribs deliver everything you love about barbecue — a smoky-spiced dry rub, meat that slips clean off the bone, and a sticky caramelized glaze — with no grill or smoker required. Low and slow is the whole secret.
- Prep time
- 20 mins
- Cook time
- 4 hours
- Total time
- 4 hours 20 mins
- Servings
- 4 servings
- Calories
- 880
Ingredients
- 2 racks pork spare ribs (about 5 lbs / 2.3 kg total)
- 2 tablespoons yellow mustard (as a binder)
- 1/2 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper (optional)
- 1 cup apple juice, for wrapping
- 1 1/2 cups your favorite BBQ sauce, divided
Instructions
- Prepare the ribs: slide a butter knife under the thin membrane on the bone side of each rack, grip it with a paper towel and pull it off in one piece. Removing it lets the rub penetrate and keeps the ribs tender.
- Rub a thin layer of mustard all over both racks — it helps the seasoning stick and you will not taste it in the end.
- Mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, cumin and cayenne in a bowl. Coat the ribs generously on all sides with the rub and let them rest for 30 minutes (or refrigerate overnight for deeper flavor).
- Heat the oven to 275 F (135 C). Lay each rack on a large sheet of heavy-duty foil, splash with apple juice, and wrap tightly into a sealed packet.
- Bake for 2 1/2 to 3 hours until the meat is very tender and pulls back from the bone ends.
- Carefully unwrap the ribs and discard the foil. Brush both sides generously with BBQ sauce.
- Return the ribs to the oven, unwrapped, and bake 30 minutes more, basting once halfway through, until the sauce caramelizes and turns sticky.
- For charred edges, broil 2 to 3 minutes watching closely. Rest 10 minutes, slice between the bones, and serve with extra warm BBQ sauce.
Pro tips
- Do not skip removing the membrane — it turns chewy and blocks the rub from flavoring the meat.
- Low and slow wins every time; rushing ribs with high heat gives you tough, dry meat.
- Add the BBQ sauce near the end of cooking — its sugars burn easily over long cooking times.
- Never boil ribs before baking; it washes flavor down the drain for no real tenderness gain.
Frequently asked questions
Should I use spare ribs or baby back ribs?
Spare ribs are larger, meatier and more flavorful — the classic barbecue cut. Baby backs are smaller, leaner and cook a little faster. This recipe works for both; reduce the wrapped cooking time by about 30 minutes for baby backs.
Can I cook these ribs on a grill or smoker instead?
Yes — smoke them at 225 to 250 F (110 to 120 C) for 5 to 6 hours using the same rub, wrapping in foil with apple juice for the middle 2 hours, then glazing at the end.
How do I know when the ribs are done?
Do the bend test: pick up the rack with tongs and let it sag. If the surface cracks and the meat pulls back from the bone ends, they are done. A skewer should slide through the meat with almost no resistance.
Can I make BBQ ribs ahead of time?
Absolutely. Cook them fully, cool, and refrigerate for up to 3 days. Reheat covered in a 300 F (150 C) oven with a splash of apple juice, then brush with fresh sauce and broil briefly.