Oven Baked Ribs

Oven-baked ribs get a brown-sugar Cajun rub, a long covered bake, and a final barbecue-sauce glaze. The ribs should be tender before the sauce goes under the broiler.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 8 to 10 pounds pork baby back ribs
• 2/3 cup packed brown sugar
• 2 1/2 tablespoons onion powder
• 2 1/2 tablespoons garlic powder
• 2 tablespoons Cajun seasoning
• 4 teaspoons black pepper
• 4 teaspoons smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon cayenne
• Oil cooking spray
• Barbecue sauce for glazing, to taste

How to prepare it

A covered low oven tenderizes the rib racks before the final glaze. Avoid rinsing raw meat, and watch the ribs closely under the broiler because sugary sauce darkens quickly.

For food handling and leftovers, see FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.

Serving and storage

Slice after a short rest. Refrigerate leftovers promptly in a covered container.

Frequently asked questions

Do the ribs need marinating?

The rub is held on the ribs in the refrigerator for at least 6 hours or overnight before baking.

When does the barbecue sauce go on?

Brush it on only after the covered bake, then broil briefly to set the glaze.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Oven-Baked Ribs

Print Recipe

Oven-baked ribs get a brown-sugar Cajun rub, a long covered bake, and a final barbecue-sauce glaze. The ribs should be tender before the sauce goes under the broiler.

• Author: Maya Collins
• Prep Time: 45 mins plus marinating
• Cook Time: About 3 hrs 30 mins
• Total Time: About 4 hrs 15 mins plus marinating
• Yield: 8 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 to 10 pounds pork baby back ribs
• 2/3 cup packed brown sugar
• 2 1/2 tablespoons onion powder
• 2 1/2 tablespoons garlic powder
• 2 tablespoons Cajun seasoning
• 4 teaspoons black pepper
• 4 teaspoons smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon cayenne
• Oil cooking spray
• Barbecue sauce for glazing, to taste

Instructions

1. Pat the ribs dry; do not rinse raw meat. Lift and peel away the membrane from the bone side if present.
2. Mix the brown sugar and dry seasonings. Line a baking sheet with foil, coat the ribs lightly with oil spray, and rub the seasoning over both sides.
3. Wrap the ribs securely in foil and refrigerate for at least 6 hours or overnight.
4. Heat the oven to 300°F (150°C). Bake the wrapped ribs for about 2 1/2 hours; if they are not tender, continue covered for another 30 to 45 minutes. Check the meat with a food thermometer and follow safe minimum cooking guidance.
5. Carefully unwrap and drain excess fat. Brush with barbecue sauce and broil briefly, watching closely, just until the glaze clings to the ribs. Rest before slicing.