Oven BBQ Ribs Recipe

5 from 2 votes

Super easy to make Oven Baked BBQ Ribs are great for parties and weeknight dinners. The only rib recipe you'll ever need.

Prep Time15

Cook Time2 10

Total Time2 25

Course: Dinner

Cuisine: American, Southern

Servings:

Author: Kellie

Cost: $15

4 pounds pork ribs Trimmed and silver skim (membrane) removed from the backside.
1/4 cup BBQ Rub
1 cup chicken stock
1/4 cup apple juice
3 tbsp apple cider vinegar
2 tbsp worcestershire sauce
1 tsp liquid smoke
1 1/2 cups barbecue sauce

Preheat the oven to 300°F.
Remove the membrane from the back of each rack of ribs, if still attached. Place each rack in the center of a large sheet of heavy-duty aluminum foil on a rimmed baking sheet.
Coat both sides of the ribs evenly with the BBQ dry rub, pressing lightly to help it adhere. If desired, cover and refrigerate the seasoned ribs for up to 24 hours before cooking.
In a bowl, whisk together the chicken stock, apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke.
Fold the foil around each rack to create a pouch, leaving one end open. Divide the braising liquid evenly between the two packets, then seal them tightly to keep the liquid and steam inside.
Place the sealed packets on rimmed baking sheets and bake for approximately 2 hours. Carefully open a corner of the foil to check for tenderness, watching out for hot steam. The ribs should be easy to pierce with a fork or knife, with the meat beginning to pull away from the bones. If the ribs are still tough, reseal the foil and continue baking in 15–30-minute intervals until tender.
Carefully open the foil packets. Drain excess liquid if needed and generously brush the ribs on both sides with barbecue sauce.
Turn the broiler to high. Broil the ribs for 4–5 minutes, watching closely, until the sauce is sticky and caramelized.
Remove from the oven and let the ribs rest for 5 minutes.
Slice between the bones and serve immediately with extra barbecue sauce, if desired.

Rib Types: Baby back ribs are my favorite, but spare ribs or St. Louis-style ribs also work. Larger racks may need additional cooking time.
Doneness: Start checking around 190°F, but use tenderness as the final test. The meat should pull away from the bones easily.
Make Ahead: Season up to 24 hours in advance, or bake the ribs up to 48 hours ahead. Refrigerate promptly, then reheat and finish with barbecue sauce before serving.
Storage: Store cooked ribs in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap tightly and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator.
Reheating: Cover with foil and reheat at 275°F until warmed through to 165°F. Add barbecue sauce and broil briefly if desired.
Troubleshooting: If the ribs are still tough, reseal the foil and continue baking until tender. Keep an eye on the broiler to prevent the barbecue sauce from burning.