Oven Baked Ribs (with BBQ Sauce)

These oven-baked ribs use baby back ribs, a smoky spice rub, yellow mustard, and barbecue sauce—no grill required, just your oven and a sheet pan. Bake for juicy, fall-off-the-bone results. Perfect for summer BBQs, holidays, or any weeknight when you want classic ribs with minimal mess.

Course Main Course

Cuisine American

Keyword bbq ribs, oven baked ribs

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 678kcal

Author Julia

Ingredients

¼ cup brown sugar
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
3 lb baby back ribs
¼ cup yellow mustard
1 cup barbecue sauce

US Customary - Metric

Instructions

Preheat oven to 350°F.
In a small mixing bowl, combine the brown sugar, salt, smoked paprika, chili powder, garlic powder, onion powder, and black pepper.
Remove the membrane off of the back of the ribs using a knife to peel one corner of it, then grab it with a paper towel and pull.
Rub both sides of the ribs with the mustard and sprinkle seasoning mix over the top.
Wrap the ribs in aluminum foil and place them on a sheet pan. Bake for 2 ½ hours.
Spread your barbecue sauce over the top of the ribs and place them back into the oven for 30 minutes.
Cut the ribs into individual pieces and enjoy.

Notes

Substitutions

Smoked paprika – If you want to add heat to the dish, you could use cayenne pepper as a substitute. It is made from the similar peppers that paprika is made from, but it is stronger and brings a level of heat.
Chili powder – you could use 1 teaspoon of cumin powder and increase the paprika called for by an additional tablespoon to get the same earthy flavor that chili powder offers.
Onion powder – ½ teaspoon of celery powder and increase the garlic powder by ½ teaspoon.
Baby back ribs – you can use St. Louis style if you would prefer.

Storage Tips

Refrigerate: Oven Baked ribs should be stored in a large Ziplock bag with minimum air in the refrigerator for up to 4 days
Freeze: You can freeze for 3 months. If you vacuum pack the ribs before freezing, they will last up to 6 months. Thaw in the fridge overnight before reheating.
Reheat: Place them on a sheet pan and cover with foil. Put in oven at 350°F for 15-20 minutes or until thoroughly warm.

You'll need these supplies:

Small mixing bowl
Paper towels
Aluminum foil
Sheet pan
Basting brush or spoon
Knife
Cutting board

Nutrition