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This is my dad’s famous recipe for the most tender fall-off-the-bone oven-baked pork ribs. The secret is in the dry rub! I also include a smoker method for the summer BBQ season.
Why you’ll love this family favorite!
My dad’s famous oven baked ribs with his (not so secret) dry rub are famous with friends and family! It’s a recipe my children beg to have all year long. The ribs are fall off the bone tender and finger lickin’ good! This tried, tested, and true recipe is the only rib recipe you’ll ever need. Let me know when you try it.
Made With AmorE,
Table of Contents
Recipe Ingredients
You will love the minimal ingredients and simple process for this delicious baked baby back ribs recipe.
- Pork baby back ribs
- Dry Rub For Pork Ribs ( a mix of Brown sugar, Paprika, Chili powder or Cayenne Pepper, Ground black pepper, Kosher salt, Garlic powder, Onion powder, and Celery powder)
- Dijon Mustard or Stone Ground Mustard with seeds
- Olive oil for basting
- Your favorite BBQ sauce for dipping (optional)
See recipe card for quantities.
Substitutions and Variations
- No brown sugar? Use coconut sugar or maple sugar.
- Want more heat? Add extra cayenne or a pinch of chili powder.
- No mustard? Use olive oil as a binder.
- Different ribs? Works great with spare ribs or St. Louis style.
- Smoky flavor boost? Add a dash of liquid smoke or use smoked paprika.
How To Bake Pork Ribs in The Oven
These Oven-Baked Dry Rub Ribs bring all the rich, smoky flavors of a classic BBQ grill right to your oven kitchen—no special equipment needed.
Add all the dry rub ingredients together. Use a fork and mix to combine.
Remove the silver skin (tough membrane) from the back of the rack of ribs and pat them dry. Use a knife to help you, then pull it off.
Pat the ribs dry with a clean paper towel.
Cover the ribs in a thin layer of Dijon mustard, and then sprinkle generously with the rub over both sides of the ribs.
Place ribs on a clean baking sheet, cover loosely with plastic wrap, and let rest in the fridge for 3 hours or overnight for maximum flavor.
Let the meat come to room temperature for about 30 minutes before cooking. Place a rack on top of a foil-lined baking sheet. and place the ribs on top of it.
See the recipe card at the bottom of the post for cooking times and oven and smoker cooking methods.
Once you try these tender oven-baked ribs, you’ll never go back to any other recipe!
My Pro Tip
Recipe Tips
- Remove the membrane from the back of the ribs for tender, flavorful meat.
- Use a binder like mustard or oil to help the dry rub stick and penetrate the meat.
- Wrap tightly in aluminum foil to lock in moisture during the slow bake.
- Bake low and slow (275°F) for juicy, fall-apart ribs.
- Finish uncovered at high heat to caramelize the rub and get that perfect crust.
How To Store and Reheat
To Store: Let the ribs cool completely, then wrap them tightly in foil or place them in an airtight container. Store in the refrigerator for up to 4 days.
To Reheat:
- Oven (best method): Preheat to 300°F (150°C). Place ribs in a baking dish with a splash of water or apple juice. Cover with foil and heat for 20–25 minutes, or until warmed through.
- Microwave (quickest): Cut into smaller portions, cover with a damp paper towel, and heat in 30-second intervals until warm.
- Air fryer: Heat at 350°F for 5–7 minutes if you want to crisp up the outside a bit!
Tip: Brush lightly with a bit of oil or leftover juices before reheating to keep them moist and flavorful.
FAQ’s
Wrap them tightly in foil and add a splash of apple juice or water to help create steam and keep them juicy.
It helps with air circulation and even cooking, but it’s optional! You can place ribs directly on foil-lined pans.
Covered for most of the cooking time to keep them moist and tender. Uncover in the last 10–15 minutes at a higher temp, or broil, to caramelize the rub and get that flavorful crust.
Pork ribs should bake at 275°F for about 2.5 to 3 hours, depending on thickness. They’re ready when the meat is tender and starts pulling away from the bones.
What To Serve With Ribs
Here are a few side dishes to complete your meal! Bruschetta Recipe with Mozzarella and Tomato, Grilled Peach Salad, Italian potato salad, and Lemon Tiramisu for dessert.
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Tender Oven Baked Pork Ribs
Ingredients
Dry Rub:
- ¼ cup brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder or cayene peper
- 2 teaspoons finely ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoons onion powder
- 1 teaspoon celery powder
Ribs:
- 1 rack pork baby back ribs, about 2 pounds
- 1 tablespoon Dijon mustard or stone ground mustard, more if needed
- 2 tablespoons olive oil for basting, more if needed
Instructions
- Add all the dry rub ingredients together. Use a fork and mix to combine.
- Remove the silver skin (tough membrane) from the back of the ribs and pat them dry. Cover the ribs in a thin layer of Dijon mustard then sprinkle the rub generously over both sides of the ribs.
- Place ribs on a clean baking sheet, cover loosely with plastic wrap, and let rest in the fridge for 4 hours, or overnight for maxium flavor. Let the meat come to room temperature for about 30 minutes before cooking.
- Oven Method: Preheat the oven to 275°F (135°C). See smoker method in the notes section.
- Place the ribs on a baking sheet lined with foil and a wire rack (or directly on the foil).
- Add a splash of apple cider vinegar or juice to the foil for moisture.
- Cover the ribs tightly with foil to trap in moisture.
- Bake for 2.5 to 3 hours: Check for tenderness by poking the meat with a fork—it should be soft but not falling apart.
- Caramelize & Crisp the Outside: Remove the foil and increase the oven temp to 400°F (200°C). Let the ribs roast for another 10-15 minutes until they develop a nice crust.
- Rest & Serve: Let the ribs rest for 10 minutes before slicing. Serve as is or with a drizzle of barbecue sauce if desired. These are fall off the bone tender!
Notes
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Prepare your smoker and add the ribs. Smoke the ribs for about 2 1/2 hours at 225 degrees F and baste every 30 minutes with a brushing of oil.
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Then, wrap ribs tightly in tinfoil and continue baking at 225 degrees F in the oven, covered, for 1 1/2 hours to tenderize. Remove the foil and increase the oven temp to 400°F (200°C). Let the ribs roast for another 10-15 minutes until they develop a nice crust.
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Add a light coat of your favorite BBQ sauce (if desired) and serve. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The most tender fall of the bone ribs you will ever taste! Enjoy.