Tender Oven Baked Pork Ribs

Hand holding a succulent oven baked rib and dipping BBQ sauce.

5 from 1 vote

Tender Oven Baked Pork Ribs

The secret to these oven baked ribs is all in the spice blend! My signature dry rub creates the perfect balance of sweet, smoky, and savory flavors, infusing every bite with bold, mouthwatering goodness. As the ribs roast low and slow, the rub forms a delicious crust that locks in juiciness, giving you tender, fall-apart meat with a caramelized finish.

Prep Time10

Total Time4 10

Course: Main Course

Cuisine: American

Keyword: pork ribs

Servings: servings

Author: Elena Davis

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

Smoker Method:

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.
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.
Add a light coat of your favorite BBQ sauce (if desired) and serve. Enjoy!

Nutrition