Oven-baked ribs are the perfect way to enjoy tender, flavorful ribs without firing up the grill. This recipe ensures a delicious balance of smoky, sweet, and spicy flavors, with a juicy, fall-off-the-bone texture.
Ingredients:
For the Ribs:
- 3-4 pounds baby back ribs or spare ribs
- ¼ cup Dijon mustard
- 1 teaspoon liquid smoke (optional)
- ½ cup dry rub (recipe below)
- ½ cup barbecue sauce (Blue Hog barbecue sauce recommended)
For the Dry Rub:
- 4 cups dark brown sugar
- ½ cup sweet or mild smoked paprika
- ¼ cup granulated garlic (not garlic salt)
- ¼ cup granulated onion (not onion salt)
- ¼ cup kosher salt
- ¼ cup black pepper, freshly ground
- ¼ cup ground cumin
- 1/8 cup ground ancho or chipotle pepper
- ¼ cup ground mustard
- 1/8 cup cayenne pepper
Preparation:
- Prepare the Baking Sheet:
- Line a baking sheet with double layers of aluminum foil for easy cleanup.
- Place a wire rack inside the pan to allow heat to circulate evenly around the ribs.
- Make the Dry Rub:
- In a large bowl, combine all the dry rub ingredients until well mixed.
- Set aside ½ cup of the rub for the ribs and store the remainder in an airtight container for future use.
- Prepare the Ribs:
- Rinse the ribs under cold water and pat dry with paper towels.
- Remove the membrane from the back of the ribs to ensure they cook evenly and absorb the rub and sauce better.
- In a small bowl, mix the Dijon mustard and liquid smoke. Brush this mixture over both sides of the ribs.
- Generously apply the dry rub over the mustard layer on both sides of the ribs, patting it in gently to adhere.
- Pre-Cook the Ribs:
- Place the ribs on the prepared wire rack and let them sit at room temperature for about 30 minutes, or refrigerate overnight covered with foil for deeper flavor.
- Roast the Ribs:
- Preheat your oven to 300°F (150°C).
- Roast the ribs uncovered for about 2½ to 3 hours for spare ribs, or 1½ to 2 hours for baby back ribs. If the ribs start to dry out, cover them loosely with aluminum foil halfway through cooking.
- With 30 minutes of cooking time left, brush the ribs with your chosen barbecue sauce, then cover with foil and return to the oven.
- Rest and Serve:
- Once done, remove the ribs from the oven and let them rest, covered, for about 15 minutes to allow the juices to redistribute.
- Slice between the bones to separate into individual ribs.
To Serve:
- Serve the ribs hot with additional barbecue sauce on the side or your favorite dipping sauces.
Additional Tips:
- For a smokier flavor, increase the amount of smoked paprika or chipotle pepper in the rub.
- Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the dry rub according to your taste.
Enjoy your homemade oven-baked ribs, perfect for a hearty meal with family or friends!