These succulent pork ribs are slow-cooked until tender, then finished with a thick, tangy barbecue sauce for a sticky, flavorful finish.

Why You’ll Love THIS RECIPE

These succulent pork ribs are slow-cooked until tender, then finished with a thick, tangy barbecue sauce for a sticky, flavorful finish.

Incredibly tender with deep, smoky flavor
Easy oven method—no grill needed
Great for make-ahead or large gatherings
Customizable with your favorite BBQ sauce

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pork ribs (baby back or spare ribs)
Brown sugar
Smoked paprika
Garlic powder
Onion powder
Chili powder (optional)
Salt and black pepper
Olive oil
Barbecue sauce (store-bought or homemade)
Apple cider vinegar (optional)

directions

Preheat oven to 300°F (150°C). Line a baking sheet with foil.
Remove the silver membrane from the ribs. Pat dry and rub all over with olive oil.
Mix brown sugar, spices, salt, and pepper in a bowl. Rub generously over the ribs.
Wrap the ribs tightly in foil and bake for 2.5 to 3 hours, until very tender.
Carefully unwrap the ribs, brush with barbecue sauce, and broil or grill for 5–10 minutes until caramelized.
Let rest for 10 minutes before slicing.

Servings and timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Variations

Use different spice blends or rubs, such as Cajun or jerk seasoning
Add cayenne or chipotle for a spicier version
Try Asian-style BBQ sauce with soy, honey, and ginger

storage/reheating

Store cooled ribs in the refrigerator for up to 4 days
Reheat wrapped in foil in a 300°F oven until warmed through
Freeze for up to 2 months, tightly wrapped

FAQs

What cut of pork ribs is best?

Baby back ribs are tender and lean, while spare ribs are meatier and richer.

Can I cook ribs in a slow cooker?

Yes, cook on low for 6–7 hours, then finish under the broiler with sauce.

How do I keep ribs from drying out?

Wrap them in foil while baking and finish uncovered briefly for caramelization.

Can I use a gas or charcoal grill?

Absolutely—grill over indirect heat, then finish over direct heat with sauce.

Do I need to marinate the ribs?

No, the dry rub adds plenty of flavor. Marinating is optional.

Can I use homemade BBQ sauce?

Yes, use your favorite homemade blend for a personalized touch.

How do I remove the membrane?

Slide a knife under it and pull it off using a paper towel for grip.

Can I prepare ribs a day ahead?

Yes, bake them in advance and finish with sauce when ready to serve.

What sides go well with ribs?

Coleslaw, baked beans, cornbread, mac and cheese, or grilled vegetables.

Can I use beef ribs instead?

Yes, just adjust the cooking time—they may take longer depending on thickness.

Conclusion

Barbecue pork ribs are a classic dish that never fails to satisfy. Whether oven-baked or grilled, they deliver bold flavor and tender meat in every bite—ideal for any occasion from summer cookouts to cozy dinners.