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Juicy BBQ Oven Ribs

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Baking these BBQ ribs for ages makes them so tender. The meat almost wants to drop off the bone by itself. Paprika, some brown sugar, and other spices crank up the flavor a ton. Once they're out of the oven, just slather them in BBQ sauce. Give them a quick blast under the broiler—now they've got that crispy, gorgeous finish. Perfect for a sheet pan feast, awesome for chill get-togethers, and honestly, everyone's gonna want seconds when they smell these cooking.

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A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Thu, 12 Jun 2025 01:43:13 GMT
A wooden board loaded with BBQ ribs and a jar of BBQ sauce on the side. Pin
A wooden board loaded with BBQ ribs and a jar of BBQ sauce on the side. | chefmiarecipes.com

Baked BBQ ribs are my hidden go-to when I just want some chill, homey comfort food. The meat keeps crazy juicy since it cooks low and slow, and it just about slides right off the bone. Whenever friends are coming by, this one always brings big smiles, especially on those warm nights.

Ingredients

  • Smoked paprika: Delivers that bold, grill-style flavor—Spanish brands shine here
  • Cumin: Adds that warm classic BBQ depth
  • Chili and cayenne powder: Dial in as much heat as you’re into. Less for gentle spice, more for a kick
  • Salt: Don’t skip it, bumps the flavor and keeps meat nice and tender
  • Garlic and onion powder: Just basic flavor boosts for a deep, savory bite
  • Brown sugar: Makes the glaze smooth and brings a gentle touch of sweet
  • BBQ sauce: All the smoky punch and that sticky shiny coating. Grab a less-sweet one if that’s your thing
  • Pork ribs: Go for fresh, marbled but not super fatty. The better the cut, the yummier the finish
  • Spice fans—fresh stuff makes a difference. Grinding it yourself and skipping weird additives means tons more flavor.

Step-by-step directions

Preheat your oven:
Set the oven to 140°C with fan or 160°C top and bottom heat. Even temps mean those ribs come out extra tender.
Make your rub:
Just toss brown sugar, garlic powder, onion powder, salt, chili, cumin, smoked paprika, and cayenne into a small bowl. Give it a quick mix.
Get the ribs ready:
Wash under cold water and pat dry. Lift the silver skin off the back with a knife—it’s a one-time job, then your spices work their magic.
Rub all over:
Work your spice blend into every bit of the ribs, both sides, all the grooves. More thorough means more flavor—promise.
Into the oven:
Place the ribs meat side up on your tray, wrap them tight with foil. Bake at that low heat for at least three hours, so the meat gets super soft.
Sauce them up:
Take off the foil, dump any extra juices. Smother the ribs all over with BBQ sauce—a shiny, spicy kick right there.
Crisp it up:
Switch to broil and pop them back in for about five minutes. Keep watch—they brown fast now! That glaze gets the crunch just right.
Rest and slice:
Let them hang out for about ten minutes after you pull them out. The meat relaxes and doesn’t dry when you cut it up. Now just chop and enjoy any way you want.
Two BBQ ribs on a chopping board. Pin
Two BBQ ribs on a chopping board. | chefmiarecipes.com

My favorite part is that hit of smoky, spicy, sweet that comes off the tray. Gets me every time—makes me think of those chill backyard BBQ nights with my parents. There was always a huge bowl of sauce in the middle and everyone went back for seconds.

Storage tips

If you’ve got any left, toss ‘em in the fridge covered and they’ll stay good for three days easy. Freezing in little batches is no sweat too—super handy to warm up when hunger or guests suddenly appear. Reheat in the oven or zap in the microwave, splash a little fresh BBQ sauce on—good as new.

Ingredient swaps

Think ribs are too rich? Grab some chicken thighs, hit them with the spice mix—you’re set! Want it meat-free? Try Portobello mushrooms or cauliflower florets, they soak up every flavor. Some smoky sauce or a little liquid smoke nails that classic BBQ vibe.

Serving ideas

Bowl with BBQ ham. Pin
Bowl with BBQ ham. | chefmiarecipes.com

With BBQ ribs, I always go for fresh cornbread, some crunchy slaw, or even roasted potatoes on the side. Love putting a bunch of dipping sauces out, plus ice-cold beers. A big mixed salad ties it all together—feels like a southern picnic vibe at home!

BBQ in Germany

American-style BBQ ribs are now a must for any food lover’s kitchen. You’ll find what you need at butcher shops or just order online. If you’ve got the craving, it’s super easy to make the magic at home—guaranteed to work even if it’s rainy and you’re cooking indoors.

Common Recipe Questions

→ How do you get ribs super soft?

If you give the ribs plenty of time in the oven at a low temperature, they'll turn out super tender and almost fall apart.

→ What’s awesome to season ribs with?

Try a mix like smoked paprika, chili powder, cumin, garlic and onion powder, and brown sugar. That's how you get killer flavor.

→ How do you make that crunchy BBQ outside?

After baking, brush on a thick layer of BBQ sauce and toss them under a seriously hot broiler for a few minutes. Boom—crackly, caramelized ribs.

→ How can you make these more or less spicy?

It’s super easy—just use more or less cayenne pepper to turn the heat up or down.

→ What's a fun way to serve these ribs?

Let them rest for a bit, then slice ‘em up. Makes sharing with friends and family way easier—and everyone grabs a piece.

BBQ Oven Ribs

Slow-baked BBQ pork ribs finished with loads of sticky, caramelized BBQ sauce—smoky, flavorful, and so tasty.

Prep Time
30 minutes
Cooking Time
180 minutes
Total Duration
210 minutes
Created By: Mia Laurent

Recipe Category: Elegant Entertaining

Skill Level: Moderately Challenging

Recipe Cuisine: American

Recipe Yield: 8 Number of Servings (2 racks ribs)

Dietary Categories: Dairy-Free Option

Ingredients You’ll Need

→ Dry rub

01 1 tablespoon chili powder
02 1-2 teaspoons cayenne pepper, depending on how much heat you want
03 1 tablespoon garlic powder
04 2 teaspoons ground cumin
05 1 tablespoon onion powder
06 1 teaspoon salt
07 2 tablespoons smoked paprika
08 125 grams brown sugar

→ Sauce

09 1 jar of your favorite BBQ sauce

→ Meat

10 2 racks pork ribs, about 2.7 kg total

Steps to Make It

Step 01

Once the ribs are coated in sauce and caramelized, pull them out and relax. Give them 5 to 10 minutes before you cut them up. Serve right away.

Step 02

Now turn your oven to the highest grill setting. Put the ribs under the heat for five minutes. Watch closely. When the top bubbles and turns a little sticky, pull them out quick so they don’t burn.

Step 03

Carefully peel open the foil, let any extra juices run out. Slather a thick layer of BBQ sauce all over the ribs.

Step 04

Stick the foil-wrapped ribs on a tray in the middle rack for three hours. When the meat is tender and you can pull the bones out, they’re ready.

Step 05

Wrap each rack up in foil, sealing tight, meat-side up. Put them onto a baking tray, ready for the oven.

Step 06

Take your spice mix and massage it all over and under the ribs. Really work it in on the sides, too.

Step 07

Mix up all your seasonings for the dry rub in a small bowl. Set the blend off to the side.

Step 08

Rinse the ribs quickly under cold water, pat them dry with paper towels, and pull off the thin membrane from the backside using a bit of paper towel for grip.

Step 09

Turn your oven on to 135°C with both top and bottom heat. Let it get hot while you prep.

Extra Information

  1. Use a teaspoon to slide under the membrane at the back of the ribs, then grab it with some paper towel to peel it off. Wrapping with foil helps keep the meat juicy.

Essential Tools

  • Oven
  • Baking sheet
  • Aluminum foil
  • Kitchen knife
  • Mixing bowl
  • Paper towels

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • BBQ sauce can have all kinds of stuff in it: soy, celery, mustard, gluten, or preservatives.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 633
  • Fat Content: ~
  • Carbohydrate Content: ~
  • Protein Content: ~