Tender Oven-Baked Barbecue Ribs
Make Tender Oven-Baked Barbecue Ribs at home for tender, saucy ribs finished under the broiler.
Ingredients
- 3 pounds baby back ribs (2 slabs)
- 2 yellow onions (sliced)
- 4 cloves garlic (sliced)
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon salt (or to taste)
- ½ cup barbecue sauce
- ½ cup chili sauce
- ¼ cup ketchup
Instructions
Step 1: Preheat and mix the rub
Preheat the oven to 275°F. In a small bowl combine paprika, brown sugar, garlic powder, onion powder, black pepper, lemon pepper seasoning and salt, stirring until the dry mix is evenly blended and fragrant—set this spice rub aside while you prepare the ribs.
Step 2: Trim, dry, and portion the ribs
If present, remove the white membrane from the back of the baby back ribs, pat each slab dry with paper and inspect for small bone shards. Cut the slabs into manageable 4–6 rib pieces so they fit comfortably on a rimmed baking sheet and will cook evenly.
Step 3: Season and assemble for low-and-slow braise
Gently massage the spice rub (or simple salt and pepper) into both sides of each rib piece so the dry mix clings into the crevices of meat and fat. Line a large rimmed baking sheet with foil, place ribs meaty side down, scatter the sliced yellow onions and sliced garlic over and between the pieces, then cover and seal with another sheet of foil to trap steam for the long bake.
Step 4: Bake until tender, and make the sauce while the ribs rest
Bake the sealed tray at 275°F for about 2 hours; carefully open a corner of the foil and slide a small piece of meat aside on the foil to check tenderness—when the meat easily pulls away and shows soft, stringy fibers the ribs are ready (if not, return for another 20–30 minutes). While the ribs are finishing, whisk together the BBQ sauce, chili sauce and ketchup in a small bowl until glossy and integrated.
Step 5: Drain, glaze, and char for finish
Remove the ribs from the oven, discard the collected juices and softened onions and garlic, brush the ribs lightly with olive oil, then generously brush the prepared BBQ sauce over the meat. Transfer the sauced ribs to a broiler or hot grill to quickly char and caramelize the sauce for 5–10 minutes until edges show deep mahogany charring and the glaze is sticky and reflective. Let rest briefly before serving.
Notes
- Remove the membrane for better texture.
- Check tenderness by sliding a small piece of meat aside.
- Keep extra sauce on the side for serving.
- Finish under the broiler in short bursts to avoid burning.
- Store leftovers in an airtight container for up to 3 days.