Oven-Baked BBQ Ribs
20m prep 1h 25m cook 1h ready
These oven-baked BBQ ribs are fall-off-the-bone tender with a smoky, sweet, and spicy rub. Perfect for any cookout, rain or shine.
Ingredients
- 6 lb Saint Louis style ribs membrane removed
- 2 tbsp vegetable oil
- 1/4 cup brown sugar
- 2 tbsp freshly ground black pepper
- 2 tbsp smoked, sweet, or regular paprika
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp kosher salt
- 2 tsp dried parsley flakes
- 1 1/2 tsp dry mustard
- 1 1/2 tsp red pepper flakes
- 1 tbsp hickory liquid smoke
- 1 1/2 tbsp apple cider vinegar
- BBQ sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48.6 mg
- Iron: 1 mg
- Magnesium: 20 mg
- Phosphorus: 41.7 mg
- Potassium: 162 mg
- Zinc: 0.39 mg
Let's Cook
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Step 1.
Preheat the oven to 375°F.
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Step 2.
Place 6 pounds of St. Louis style ribs (membrane removed) in a 9-by-13-inch baking dish. Drizzle 2 tablespoons of vegetable oil over both sides of the ribs.
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Step 3.
In a small bowl, combine ¼ cup brown sugar, 2 tablespoons black pepper, 2 tablespoons paprika, 2 tablespoons onion powder, 2 tablespoons garlic powder, 1 tablespoon kosher salt, 2 teaspoons dried parsley flakes, 1½ teaspoons dry mustard, and 1½ teaspoons red pepper flakes. Sprinkle this spice mixture evenly over the ribs.
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Step 4.
Drizzle 1 tablespoon hickory liquid smoke and 1½ tablespoons apple cider vinegar over the ribs. Use your hands or a brush to rub the seasonings into the ribs until they are thoroughly coated on all sides.
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Step 5.
Cover the baking dish tightly with aluminum foil. Bake the ribs for 1 hour and 20 minutes.
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Step 6.
Remove the ribs from the oven and carefully remove the foil. Brush your favorite BBQ sauce generously over the top of the ribs.
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Step 7.
Turn the oven to broil. Return the ribs to the oven and broil until the sauce becomes sticky and caramelized, about 3 to 5 minutes. Watch closely to prevent burning.
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Step 8.
Remove the ribs from the oven and let them rest for 5 minutes before slicing and serving.
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