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ribs on a white plate drizzled with barbecue sauce
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5 from 20 votes

How to Cook the Very Best Ribs in the Oven

Easy method for making the best ribs ever!
Prep Time25 minutes
Cook Time4 hours
Total Time4 hours 25 minutes
Course: Main Course
Cuisine: American
Keyword: ribs, ribs in the oven
Servings: 6 servings
Author: RecipeGirl.com

Ingredients

  • 6 pounds (2 slabs) baby back pork ribs
  • your favorite dry barbecue rub (I like McCormick Grillmates Sweet & Smoky Rub)
  • your favorite barbecue sauce (I like Sweet Baby Ray's)

Instructions

  • Preheat your oven to 275℉.
  • Remove the membrane, or silverskin, covering the bone side of each rib rack. Slide a table knife under the silverskin anywhere along the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section.
  • Place two large pieces of foil (stacked) on a baking sheet. Rub one of the rib racks with your favorite barbecue rub on both sides, then place the rack meat- side down on the foil. Place another two layers of foil on top of the rack. Pinch foil together all around the sides to create a "package." Repeat with the other rack of ribs, dry rub and foil. Place both baking sheets of ribs into the preheated oven. Bake for 3½ to 4 hours, or until ribs are falling-apart tender.
  • Open up the rib packages, gently transfer the ribs to a cutting board and cut into one or two-rib chunks. Drizzle with barbecue sauce. You can either return the ribs to the oven at this point and place them under the broiler to get a nice, caramelized barbecue sauce on your ribs... or you can transfer them to a pre-heated grill and grill for a few minutes. Either way, they turn out fabulous.

Notes

  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of BBQ sauce that is known to be GF.
  • If you leave the silverskin on, it keeps seasonings and smoke from penetrating the meat, and it cooks into a tough skin on the ribs. Some racks are sold with the silverskin already removed (usually not though), but you probably won’t know this until you open the package.
  • NOTE: There is no nutritional information figured for this recipe since it's impossible to pinpoint the amount of sauce used, etc.