These oven-baked ribs are fall-off-the-bone tender every single time. Slathered with a mustard binder and coated in a savory dry rub, these oven-baked ribs are slowly roasted at a low temperature, then broiled for that perfect BBQ crust. You can make delicious ribs without a grill or smoker for the best hands-off and hassle-free pork ribs!
Ribs are a summertime favorite for parties and cookouts, but they have a reputation for being a little on the tough side. With this easy recipe, there is no “gnawing” at the bone for the meat. These are the best ribs! The tender meat falls right off the bone.
I love to serve this with pickled onions and my favorite barbecue sauce – Alabama White Sauce!
Types of Pork Ribs
There are all different types and styles of ribs out there and can be overwhelming when you start reading the labels.
For this recipe, ribs that are labeled baby back, St. Louis, or spare ribs are your best options.
- Baby back pork ribs come from the top section of the pig where the backbone meets the ribcage.
- Spareribs are a little fattier than baby backs because they come from around the stomach and the lower section of the rib cage.
- St. Louis ribs are essentially spareribs that have been trimmed to a rectangular shape.
That’s only 3 of the many types of pork ribs. You really can’t go wrong with any kind for roasting. If you want to explore more options, learn about the different types of beef and pork ribs.
Easy Oven-Baked Baby Back Ribs
Most folks think that ribs should be left to the professional pit-masters. But anyone can make this recipe! This is one of my favorite rib recipes because of the amazing flavors, tender texture, and convenience of baking.
Instead of manning the grill or smoker, these go right in the oven to slow roast for a few hours. Plus, t’s the best way to do multiple racks of ribs at once.
You definitely want to plan ahead. It takes several hours to cook the ribs to that perfect temperature in the oven.
Here are a few kitchen tools I recommend to make this recipe easier:
- Internal meat thermometer – Important for reading the internal temperature of the meat during cooking.
- Rimmed sheet pan or disposable aluminum pan
- Shredding Claws or forks
- Heavy Duty Foil
The real bonus here is that this recipe is mostly – almost completely – hands-off! Which leaves you plenty of time to whip up a few sides for the perfect BBQ menu!
How to Cook Pork Ribs in the Oven
Baby Back or Spare ribs are the best choices for slow roasting, but this recipe should work for just about any kind of bone-in pork ribs.
Step 1: Prep the Ribs
The great thing about this recipe is that you do not have to remove the membrane (silver skin) or boil the ribs. If you prefer to do those steps, you absolutely can. But, for the best flavor and moisture, boiling is not recommended.
The slow cooking and low heat accomplish the same goal of boiling and removing the membrane.
All you need to do to prep the ribs is remove them from the packaging and trim away any scraggly pieces.
Step 2: Marinate the Ribs with Dry Rub and Mustard
This recipe uses my homemade dry rub, but you can use your own dry rub or spice mix. Rubs that include garlic powder, chili powder, smoked paprika, black pepper, onion powder, cayenne pepper, and other spices are the best flavors for pork
There is a wide variety of store-bought seasonings with plenty of flavors to choose from. I prefer a smoky, Texas-style flavor.
First, place your ribs on a large sheet of heavy-duty aluminum foil. Slather the mustard on the front and back of the ribs, and along the sides of the ribs. Then, apply the spice rub in the same way.
Adding the mustard to the ribs will help the seasoning adhere to the meat more evenly and not fall off. The vinegar in the mustard helps with tenderizing the meat without adding any strong flavor.
Wrap your ribs in the aluminum foil, creasing down the length of the rib rack and folding at the ends. Place on a baking sheet in the fridge until you are ready to cook.
Allowing the ribs to marinate for several hours will give you more flavor, but it’s not necessary. Because of the lengthy cooking time, marination will occur naturally during the cooking process.
Step 3: Bake the Ribs
When you are ready to bake, stick the meat thermometer into the center of the ribs and place the baking sheet inside of the oven with the ribs wrapped.
Bake at 225°F for about 3-5 hours or until the internal temperature reaches 200°F with an internal thermometer. At this point, the meat will completely shred from the bone during serving.
After the ribs are done, serve these with your favorite bbq sauce. I love this white vinegar-based sauce. I recommend letting guests add their own sauce to their plates. Sweet Baby Ray’s is an excellent store bought option!
If desired, open the foil and add BBQ sauce to the tops of the ribs, and place under the broiler until sauce begins to caramelize.
Stay close by to the oven when you broil so the sauce does not burn!
What temperature are ribs done?
Baking low and slow until the internal temperature reaches 200°F further tenderizes the rib meat.
Tips for Making Tender Dry Rub Ribs
Do you cook ribs covered or uncovered in the oven?
Wrapping the ribs in foil before baking in the oven helps seal in moisture and provides added flavor. It also protects them from drying out and becoming tough.
What’s the best internal temperature for ribs?
Technically, ribs are done when the internal temperature reaches 145°F. While you can eat ribs at this temperature, they will be tough, dry, and likely lacking flavor.
Continuing to cook until around 200°F, gives the collagen more time to “relax” for perfectly tender ribs.
How do you know when ribs are done?
When the ribs reach an internal temperature of around 200°F, the collagen will release and create tender, moist, fall-off-the-bone ribs.
Why do you add mustard?
Adding mustard to ribs does two things:
- The vinegar in the mustard tenderizes the meat without adding any flavor.
- It acts as a sealant for the rub, helping the flavors stick to the rack of ribs.
Sides to go with ribs
Here are a few side dishes to go with ribs:
Oven Roasted Ribs
- 3 pounds of baby back or spare ribs (2 slabs)
- My Homemade Rib Rub (linked below)
- ½ cup Dijon Mustard
- ½ cup Stone Ground Mustard
- BBQ Sauce (your choice (optional))
- Preheat the oven to 225F degrees.
- Slather with the mustard mixture and add the rib rub. Gently pack the rub onto the ribs and mustard.
- Wrap in foil, with the seal at the top, place on a baking sheet in the fridge until you are ready to bake. Allow to rest for at least 1 hour up to 24 hours.
- Bake at 225F degrees for about 3-5 hours, or until the internal temperature reaches 200F with an internal thermometer.
- Open up the foil, add BBQ sauce and broil until sauce is bubbly and beginning to caramelized.
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Friday 3rd of February 2023
Can I make these in the crock pot? If so for how long?
Tuesday 3rd of January 2023
Hi.. I watched the video, but I don’t see you rubbing the ribs with the mustard first. Am I supposed to rub with mustard first or not?
Sunday 9th of October 2022
I ordered a 4 lb rack of ribs from instacart but the shopper bought me an 11 lb rack of ribs instead! How long would I cook that big of a rack and would it still be at 225 degrees?
Monday 10th of October 2022
Hi Sara! Wow that's a happy little accident :) You can still cook them at 225, but you would likely triple the cooking time. Alternatively, you could cut the rack in half for approximiately 5 pounds of ribs and follow the recipe as noted. Wrap uncooked leftovers in plastic wrap, tuck into a freezer bag and freeze for next time. You can also shred the meat off the bone and save the cooked leftovers for soups, sandwiches, etc. Cooked leftovers freeze well, too. Let me know if you have any other questions. Thank you so much for your question!
Sunday 14th of August 2022
"The vinegar in the mustard tenderizes the meat without adding any flavor." yes we all know how flavour neutral mustard is... sorry but this is BS
Sunday 14th of August 2022
Hi there, The line you are referencing says, "The vinegar in the mustard helps with tenderizing the meat without adding any strong flavor."...Strong is the word you forgot to include in your reference. Regardless, I do hope you find a recipe that suits you in your search. Thank you so much for stopping by!
Sunday 9th of May 2021
rose fabre amato here, [email protected], love your site, love this reciepe--trying it today, here's hoping its tender enough for those of us who are havint trouble with their false teeth!!! thanks,