Easy Oven Baked Ribs

3.98 from 42 votes

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This amazing 3-ingredient recipe for Baby Back Ribs in the Oven is my favorite. I am desperately in love with this recipe. Ribs do not have to be complicated and this recipe is a perfect example of that. No matter the time of year, you can pull fall off the bone, tender ribs right from your oven. Pair with some Crockpot Mashed Potatoes and a Pea Salad and you have an amazing dinner for any night of the week.

oven baked ribs sliced on serving board

3 Main Ingredients

Can you believe it? With three ingredients and an oven, you’ll have delicious ribs to devour. Here’s everything you’ll need to make baby back ribs in the oven:

  • Baby Back Ribs – Pork ribs to be exact! One whole rack of them! If you love tender, delectable meat, this is a recipe for you.
  • Grill Seasoning – I used McCormick Smokehouse Maple Seasoning but you can use your favorite grill seasoning! Just make sure it’s on the sweet side.
  • BBQ Sauce – I used Stubbs Original BBQ Sauce but feel free to use your personal favorite. My only suggestion is to make sure the seasoning and sauce complement each other in flavor. If you have some extra time, try my homemade BBQ Sauce!
oven baked ribs ingredients on board

What Else You’ll Need

Now because we are making baby back ribs in the oven, you’ll need a different yet familiar set of supplies as opposed to grilling ribs.

  • Baking Sheet –  you’re going to want a baking sheet that is large enough to support the whole rack of ribs.
  • Basting Brush – I used a silicone brush but if you prefer a natural bristled brush feel free to use that too. I feel as though the silicone brush carries the sauce better without soaking it all up.
  • Aluminum Foil – this is for easy cleanup and to tent your ribs.

How to Cook Ribs in the Oven

Season your meat well, wrap in foil, bake your baby back ribs in the oven, then baste with good BBQ Sauce. Right out of the oven, you get juicy and smoky ribs just by seasoning well and finishing under the broiler or on the grill. I make ribs in the oven year-round, but they are particularly tasty in the summer. For full recipe details, take a peek at the recipe card down below!

woman's hand pulling silver skin off ribs

How to Remove Silverskin

Removing the silverskin membrane is actually so much easier than you think! It seems like it would be intimidating but couldn’t be simpler.

  • Turn your rack of ribs over so the back, bonier side is face up.
  • Starting at the smaller, narrower end, use a small knife or kitchen shears to slide under the edge of silverskin and get a little flap to grab.
  • Using a paper towel, grip the flap you created and pull off. It should come off in one long sheet but if it doesn’t, use the knife to pull up another section and start pulling again.

Season the Ribs

Rub both sides generously with rib rub or seasoning of choice.

Bake the Ribs

Now you can wrap up those ribs with aluminum foil and bake until completely cooked through and tender. Mine were done right at 2 hours 15 minutes. More time in the oven can’t really hurt these guys…they’ll just become extra tender.

Finish by Basting

Baste one side generously with a really good BBQ sauce and broil (or grill) well.

Then…you guessed it! Baste the other side generously and do the same thing again.

Ahhhh, RIBS. That color is gorgeous.

Slice + Serve

Slice those babies into pieces and serve with more BBQ sauce, if that’s your thing.

woman's hand holding one rib over top of oven baked ribs sliced on serving board


Any leftover oven-baked ribs can be stored in an airtight container in the fridge, for up to 5 days. 

Enjoy those leftovers on a salad, plain, on a taco, or even in a sandwich!

Side Dishes for Ribs

Now that you have meaty heaven waiting to be made, consider also making one of these tasty and refreshing side dishes! Simply prepare while your ribs are in the oven.

Recipe Tips and FAQ:

Do I Have To Remove The Silverskin Membrane On Ribs?

The silverskin membrane, is a tough layer on the the bone side of your ribs. Removing it allows the flavors to better penetrate the meat and also makes the ribs more tender, so I definitely recommend taking the time to do this.

Do I Have To Wrap Ribs In Aluminum Foil?

Wrapping ribs in aluminum foil helps trap the moisture in, resulting in a more tender final product. It also speeds up the cooking process a bit without affecting the tenderness and flavor. Bonus: it makes clean up a breeze!

What Is The Difference Between Baby Back Ribs and Spare Ribs?

Baby back ribs are from the top of the ribcage, near the backbone. They are smaller, leaner, and more tender with a delicate flavor. Spare Ribs come from the lower belly section of the ribcage, are larger, meatier, and have a stronger taste due to their higher fat content.

How Do I Reheat Ribs Without Drying Them Out?

While you might be tempted to microwave your leftover ribs, if you can be patient I highly recommend reheating them in the oven. Wrap your ribs in aluminum foil and bake at 300° F for about 20 minutes.

oven baked ribs sliced on serving board

Try these other meaty recipes!

Finger-lickin-good. If you need a fab recipe for baking baby back ribs in the oven that is full of flavor and happens to be ridiculously easy, I’ve gotcha covered. If you try this recipe I would LOVE it if you would give it a star review and please leave me a comment…I want to hear all about it! 🙂

Here’s the printable recipe card. Enjoy, friends!

oven baked ribs sliced on serving board
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3.98 from 42 votes

Oven Baked Ribs

Oven Baked Ribs…the simplest recipe and method for baking pork baby back ribs in the oven. Only 3 ingredients needed! Finger licking good!
servings 3 servings
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes


  • 1 rack pork baby back ribs
  • 3-4 tablespoons grill seasoning such as McCormick Smokehouse Maple Seasoning
  • 1/2 cup BBQ sauce such as Stubbs Original


  • Preheat oven to 300° F. Line baking sheet with aluminum foil and lightly spray with nonstick cooking spray.
  • Lay ribs onto the baking sheet. Score any tough membranes closest to the bony side of the ribs. Rub generously with grill seasoning. Cover with more foil and crimp edges of the bottom piece with the top piece.
  • Bake 2-2 1/2 hours or until thoroughly cooked and tender.
  • Remove from oven and baste one side of ribs with bbq sauce. Broil 2-3 minutes or until the sauce starts to brown. Flip over, baste the other side and broil again.
  • Remove from oven, add more bbq sauce as needed, cut into pieces and serve.



Calories: 305kcal | Carbohydrates: 22g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 572mg | Potassium: 371mg | Sugar: 15g | Vitamin A: 235IU | Vitamin C: 0.7mg | Calcium: 85mg | Iron: 2.4mg
Course: Dinner
Cuisine: BBQ
Keyword: Baby Back Ribs, Baby Back Ribs In Oven, Oven Baked Ribs, Ribs in the Oven

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Recipe Rating

94 Responses
  1. Hannah smith

    5 stars
    These look and sound Amazing!! I’ve only made ribs once before and despised removing the membrane!😆. I’m going to have to give this recipe a try!

  2. Audrey Maschi

    5 stars
    Hello, on a whim I decided to buy ribs at my local grocery store, I am not familiar with how to cook ribs, so I checked out Pinterest and found your recipe. OMgosh wonderful, the ribs tasted wonderful, the house had a great smell, warm and comforting.. This will be the family go to recipe. Thank you

    1. Mary

      5 stars
      Having a large cookout and I would like to know if these ribs can be made a day before & reheated next day , Fay of the cookout, in the oven or a slow cooker?

  3. Jessica Tanis

    Ribs are a favorite of mine and this recipe looks super simple AND delicious!! The best combo! Can’t wait to try it out 🙂

    1. Lyn

      Falls off the bone which is great but not ..as when you go to pick up one your left with bone in hand meat on plate..how do you keep it in tact??

  4. Leanne

    What is scoring the tough membrane on the bony side mean? I’m not much of a cook but these are begging me to make them.

  5. Patty

    5 stars
    I’ve been making mine like this since I 1st saw your recipe on Yummly. And they always turn out perfect..!! I use to cook them backwards…Id get them pretty much done then turn the temperature down put the sauce on and cook uncovered basting every 10-15mins. But we like this a lot better!! I’ve got 2 cookie sheets in the fridge with the dry rub (I use a rub I also found on Yummly) doing it’s thing. Then I’ll baste with my Jack Daniels Sweet BBQ sauce. Tonight we’re having these ribs, my cowboy baked beans, milk boiled fresh corn on the cob & honey cornbread..!! Thanks for the great recipes!!

  6. Barbara

    5 stars
    I made mine using this method yesterday. Wow! We’re not allowed bbq’s in our condo complex but who needs one with this. The carmelization of the sauce with the broiler is a step not to be missed!

  7. gene archbold

    Before applying the rub, brush with some Kitchen Bouquet…..buy it at Gordon’s Food Service in the quart bottle…much cheaper…it turns the meat a nice dark color…also good for doing the same thing for chicken and turkey.

  8. Linda Cinader

    Lauren, I use to sell grills & a tip I use to give to buyers is when they were going to BBQ is to make sure your BBQ sauce is heated also or at least room temp. – or your meat will be a little tougher & sauce will stay on top & not soak into meat as well. Think of it like a man taking a cold shower, what happens to one of his physical parts when real cold water hits it?, well the your hot ribs & cold sauce will react the same way. I get your recipes on fb, so no need to send to my email.

  9. Jameson

    5 stars
    Incredibly easy recipe with miraculous results. I’ve had ribs at some truly remarkable bbq joints, yet these took home top prize in my eyes. They were easy to make, and wonderfully delicious. Mine were so tender, they just fell into pieces when I was trying to flip them during the basting process. While that’s not necessarily a bad thing, I didn’t get the full-rack presentation that I was hoping for. They certainly made up for it in taste, though.

  10. Sara F

    These are in the oven right now. Hubby works overnights so when he gets home he is always hungry. So we eat lunch around 11am ish…anyways they are smelling so yummy. Can’t wait to get them.

  11. Isabel

    5 stars
    This recipe is awesome!! I’m you biggest fan here in Chile, thanks a lot for sharing your delicious recipes with the worls, my husband was really happy yesterday with the baby back ribs. Thanks again!

  12. Barbara G

    5 stars
    Made these for our Labor Day barbeque. They were awesome! Fall off the bone good. So easy and I am happy I now have a foolproof way of making ribs 🙂

  13. Debra L.

    They look delish! Just wanted to share the paper towel trick for peeling off the membrane for those who might not know it. Slip the tip of a sharp knife under the membrane at one end of the rack to loosen a piece you can grab onto, then using a piece of dry paper towel grab the loosened corner and peel the membrane back. It’ll often come off in one piece! Easy Peasy! 🙂

  14. Ashley

    5 stars
    Made these last night and they were so good! I had no idea ribs were so easy! Ive had a rack of ribs in my freezer that I was so intimidated by! Thank you for the awesome recipe! Hubby asked for something special for dinner and I was able to deliver AND keep my sanity. Haha my ribs were st Louis style just in case someone is wondering if something besides baby backs would work. 🙂

  15. Amanda

    Mouth watering! Gotta have these!

    I’m not sure where along the way Gossip Girl lost me but it did. Addicted at first as well.

  16. Phi @ The Sweetphi Blog

    Oh my goodness, these look so delectable! I don’t know how it is I have never made ribs at home…totally inspired to go make these now, thanks for the awesome recipe!

  17. Cathy A

    5 stars
    This is now the only way we make baby back ribs, we love them. Best part for me is when you want some BBQ in the middle of winter, these fit the bill!! Yummy!

  18. Karen H

    One of the things I miss most about home are my dad’s barbecued ribs. I know these aren’t the same, but I’m most def going to have to give these babies a try.

    Hang in there! You’re doing great!