These BBQ Ribs in the Oven are seasoned with a simple rub mix and then smothered in a delicious lip-smacking Bourbon and Peach BBQ sauce. These foolproof oven baked ribs are incredibly delicious and fall off the bone tender!
Cooking ribs in the oven is my favorite way to make ribs. It is simple, easy and always produces the most tender and juicy ribs. Not to mention, you don’t have to watch the weather channel before you decide to put BBQ ribs on the menu! You can oven baked ribs any time of the year! Stress free!!
How To Make BBQ Ribs in The Oven
- Prepare your ribs by removing the underside membrane before cooking. The easiest way is by using a knife to free a corner of the membrane. Lift the loose part of the membrane and with a paper towel rip it off – like a band-aid!!
- To give these BBQ Ribs in the oven a smoky taste (without using a smoker), I brush the ribs with liquid smoke before rubbing the spice mix. A little liquid smoke goes a long way! A light brushing does the trick and you may not even use the entire amount asked for in the recipe.
- Mix the dry rub ingredients. Season the ribs, coating them well.
- Wrap the rib rack snugly in foil and place it in the preheated oven.
- Bake the ribs in the oven for 2 1/2 hours.
- Make the the Bourbon and Peach BBQ Sauce. The sauce is very simple to make and takes very little time. The bourbon adds such a nice oakiness to the sauce and the peach makes it sweet and fruity without being overly sweet.
- Remove the ribs from the oven and carefully open up the foil. Brush the rib rack with the BBQ sauce and return to the oven for an additional 10 minutes per side.
- At this point the ribs are perfectly cooked and ready to be devoured! However, you can always slather them with extra Bourbon and Peach BBQ Sauce and broil them or grill them. This will caramelize the top and you will get some delicious brown bits.
At What Temperature to Cook Ribs in the Oven
- For tender and juicy pork ribs, I bake them low and slow. I set the oven temperature to 300 degrees Fahrenheit.
How Long to Cook Ribs in the Oven
- I cook the ribs, wrapped in foil for 2 1/2 hours. At this point the ribs are cooked and tender. I apply the BBQ sauce and bake for 20 minutes, uncovered.
Kathy’s Notes
- You can add more cayenne pepper to the spice rub for extra heat.
- After rubbing the spice mix on the ribs, you can let them sit on the counter for an hour before baking or you can refrigerate them covered for up to 24 hours.
- Although this ribs in the oven recipe calls for baby back ribs, you can use any other style ribs that you may prefer.
- Take a look at these other recipes:
Sticky Chicken with Peach Glaze and Grilled Peaches
Instant Pot Pulled Pork - Serve these ribs with:
Creamy Cilantro Lime Coleslaw
Zesty Baked Beans with Bacon
Creamy Mayo Free Caesar Style Potato Salad (West Via Midwest)
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These BBQ Ribs in the Oven are seasoned with a simple rub mix and then smothered in a delicious lip-smacking Bourbon and Peach BBQ sauce. These foolproof oven baked ribs are incredibly delicious and fall off the bone tender!
- 1 rack baby back ribs
- 1 teaspoon liquid smoke, to brush the ribs
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 1/2 cup bourbon
- 1 cup ketchup
- 1 tablespoon brown sugar
- 3/4 cup peach preserves
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoom Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Preheat the oven to 300 degrees Fahrenheit
Rinse ribs and pat dry with paper towels. Remove the membrane on the back of the ribs.
With a brush, apply liquid smoke on the meaty part of the ribs. You may not need to use the whole amount of liquid smoke (1 teaspoon). A quick brush on is all you need to impart some smoky flavor.
In a small bowl, mix the spice rub ingredients.
Sprinkle the rub mix generously on both sides of the ribs.
Line a baking sheet with foil - this step is optional but helps with clean up.
Lay the ribs, meaty side down on a separate sheet of aluminum foil and fold the sides over the ribs. Place another sheet of foil on top and fold crimping the edges to seal, creating a tight package.
Place the ribs on the lined baking sheet (make sure the meaty side is down). and bake for 2 1/2 hours.
Remove from the oven and open the foil package carefully. Brush the bone side of the ribs with the Bourbon Peach BBQ sauce and return to the oven. Bake for 10 minutes.
Remove from the oven, flip the ribs and brush the meaty side with a generous amount of the Bourbon Peach BBQ sauce. Bake for 10 minutes.
The ribs are fully cooked and tender at this point. You can cut them into serving portions and finish them on the grill or broiler (to get a brown golden color and burnt bits).
Arrange the ribs on a sheet pan and brush with Bourbon Peach BBQ sauce. Place them under the broiler for 1 - 2 minutes or until bubbly and caramelized. Repeat on the other side.
Alternately, you can grill the ribs brushing with the Bourbon Peach BBQ sauce, as needed.
Bring the bourbon to a boil over medium-high heat.
Add the rest of the ingredients and stir to combine. Bring to a boil stirring frequently.
Reduce the heat and cook on low stirring frequently for about 15 - 20 minutes or until slightly thickened.
Remove from the heat and let cool at room temperature.
Store in a lidded jar in the refrigerator for up to a month.
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Outstanding!! The recipe was easy and the ribs were so tender. Falling off the bone as you said they would. Thank you for sharing this recipe.
I quite liked this recipe, the meat fell right off the bone, most tender ribs I’ve ever made. The only thing I disagree with in this recipe is the spices. The rub was too spicy for my taste.
Hi Stephanie, glad the recipe worked for you and that your ribs were tender and falling off the bone. The rub only has 1/4 teaspoon of cayenne pepper. What kind of chili powder did you use? Perhaps omit the cayenne all together next time? One of my kids have very low tolerance for spicy foods and I always have to alter the recipes for him. Thanks for the feedback! It’s much appreciated.