This Oven Barbecue Ribs Recipe is my go to recipe when the weather doesn’t cooperate for an outside BBQ. It’s fairly easy and the results are excellent!
I love to BBQ and ribs are one of my favorites. Just about every weekend I fire up the grill for something. Occasionally, however, the weather doesn’t cooperate.
On those occasions I turn to my oven. This is my go-to oven barbecue ribs recipe!
It’s one of those recipes that you almost have to try in order to believe.
Rib meat is fairly tough, and it needs a long time to break down and become tender. The oven is actually an ideal environment for this kind of slow and steady cooking.
Lifting the ribs above the baking sheet on a rack also lets the heat circulate on all sides. After a few hours, the meat is nearly falling off the bone and you’ll be licking BBQ sauce off your fingers.
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- 4 to 5 pounds spare ribs or baby back ribs
- 1/4 cup Dijon mustard
- 2 teaspoons liquid smoke
- 1 cup spice rub like this one
- 1 cup barbecue sauce store-bought or homemade
- Line a baking sheet with aluminum foil and set a cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulation on all sides of the ribs.
- Mix the mustard and the liquid smoke and brush the ribs on both sides. Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat.
- Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.
- Heat the broiler and place an oven rack a few inches below the heating element. Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.
- Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
- About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and finish cooking.
- The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs.
- Serve immediately with extra barbecue sauce for dipping.
Enjoy!
More recipes you might like.
Barbecue Spare Ribs Recipe
Crock Pot Barbecue Chicken
Melt In Your Mouth Chicken Breasts