Pin it
This oven-baked rib recipe delivers fall-off-the-bone tender meat with minimal effort. The slow cooking method ensures the ribs develop deep flavor while remaining juicy and succulent, perfect for impressing guests or treating your family to a restaurant-quality meal at home.
I discovered this technique after years of disappointing grilled ribs that turned out tough. Now this is my go-to method whenever I want guaranteed perfect ribs without standing outside for hours. My neighbors actually request these for our summer block parties instead of traditionally smoked ribs.
Ingredients
Step-by-Step Instructions
The smoked paprika is truly the secret weapon in this recipe. While you might be tempted to substitute regular paprika, the smoky version provides that authentic outdoor-cooked flavor that makes guests wonder if you spent all day tending a smoker. My daughter actually refused to believe these came from the oven the first time I made them, insisting I must have secretly used the grill.
Make-Ahead Options
Perfect Sides for Ribs
Choosing the Right Ribs
Frequently Asked Questions
- → How should I prepare the ribs before baking?
Remove the membrane from the back of the ribs to ensure tenderness. Use a dry rub for added flavor before baking.
- → What temperature should I set the oven for these ribs?
Preheat your oven to 275°F (135°C) for the ideal low-and-slow cooking method.
- → How do I know when the ribs are done?
The ribs are done when the meat is tender and starts to pull away from the bones, usually after 3.5 to 4 hours of baking.
- → Can I use this method for different types of ribs?
Yes, this method works perfectly with baby back ribs, spareribs, or St. Louis-style ribs.
- → Should I apply barbecue sauce during or after baking?
Brush the barbecue sauce on after baking and finish under the broiler for a caramelized glaze.
- → What can I serve with oven baked ribs?
These ribs pair well with classic sides like coleslaw, baked beans, cornbread, or roasted vegetables.