The secret to fall-off-the-bone tender baby back ribs or spare ribs is to oven bake them low and slow. This easy recipe, delivers flavorful and tender oven-baked ribs, that are perfectly seasoned with a simple homemade spice rub and smothered in the tastiest Bourbon-Peach BBQ sauce.
Easy Baked Pork Ribs Recipe
You don’t need to be a pit master to enjoy scrumptious meaty ribs with caramelized edges, tons of flavor and the most tender meat.
This recipe for BBQ ribs in the oven is easy to make and straightforward. I promise, the hardest part of this recipe is having to wait for the rack of ribs to finish cooking while the aroma of the spices and sauce wafts through your kitchen.
The homemade dry rub incorporates just the right amount of spice and although you could use your favorite barbecue sauce, I know you are going to love our Bourbon Peach homemade BBQ sauce. With sweet peach notes, the Bourbon’s subtle smoky taste of oak and caramel, this may become your favorite bbq sauce.
What Are Baked Pork Ribs and How Do They Taste?
This easy baked ribs recipe can be made with baby backs, spare ribs, or St. Louis style ribs. The rack or racks of ribs are lightly brushed with liquid smoke and seasoned with a simple, yet fantastic spice rub.
Next, the ribs are wrapped in a tight package made with aluminum foil. Cooking ribs this way seals in the flavors, just like when you cook ribs in the Instant Pot, it also speeds up the process while tenderizing the meat.
Towards the end of the cooking time, the BBQ sauce is applied in stages. This creates a caramelized layer on top of the ribs that is savory, sweet and lightly smokey.
Why You’ll Love Oven Baked Ribs
- Scrumptious: This recipe results in tender and moist ribs with a rich, sweet and smoky flavor from the caramelized bourbon peach bbq sauce.
- Easy: Simple steps, minimal hands-on prep time and the oven does most of the work. Plus, it’s easy to clean up, too.
- A Simple Cooking Process that Produces the Best BBQ Ribs: A light brush of liquid smoke gives the meat a light smoky taste without having to use a smoker. Wrapping the slab of ribs in a tin foil package helps in tenderizing the meat while keeping it moist. The last step, baking the ribs uncovered, browns the ribs creating a tasty caramelized bark.
Ingredients and Substitutions
For the complete list of ingredients and quantities to make the best ribs ever, check the printable recipe card below.
For the Ribs and Dry Rub
A dry rub acts just like a marinade. Imparts flavor and keeps the meat moist.
- Ribs: We call for baby back ribs in the recipe but you can use St. Louis-style, spareribs or country-style ribs. Cooking times may vary so check the ribs while they cook. Choose ribs that have marbling throughout but avoid those with a lot of surface fat.
- Brown Sugar: This ingredient is part of the spice mix as well as the homemade barbecue sauce. You can use either light or dark brown sugar. The darker variety will add more molasses-style sweetness.
- Paprika:This spice brings a subtle sweetness to the rub. For more smoky flavor, use smoked paprika.
- Chili Powder: A fantastic spice that adds flavor and mild spiciness.
- Ground Cumin: Cumin adds earthiness to this simple rub.
- Ground Cayenne Pepper: Adds a bit of heat to the rub. You can skip this ingredient or add extra if you like spicy food.
- Other Spices: Garlic Powder, Onion Powder, Black Pepper
For the Bourbon Peach BBQ Sauce
- Bourbon: As with any recipe that calls for using alcohol, choose a variety that you would drink, as well.
- Ketchup: Use your favorite brand or make your own homemade version.
- Peach Preserves: Nectarine preserves can be used as well. For a different flavor profile, use orange jam.
- Apple Cider vinegar – Vinegar helps to balance the sweetness of the sauce with its acidity. White wine vinegar, champagne vinegar and rice vinegar can be used.
- Worcestershire Sauce: Adds umami.
- Soy Sauce: Soy sauce also adds umami, as well as saltiness. Substitute with tamari.
How to Make BBQ Ribs in the Oven?
Here’s the quick version of how to make easy BBQ ribs in the oven. Find all of the details on the printable recipe card below.
- Prep: Preheat the oven. Rinse and pat the ribs dry with a few sheets of paper towel. Using the tip of your knife, remove the thin membrane (silver skin) from the underside (bone side). Brush liquid smoke onto the ribs.
- Seasoning: In a small bowl whisk together the homemade spice mix. Brush the liquid smoke and then apply it to the ribs.
- Bake: Wrap ribs in aluminum foil and place ribs on a baking sheet. Bake for the recommended amount of time.
- Slather BBQ Sauce and Finish Cooking: Remove the ribs from the oven and brush the bourbon peach BBQ sauce on the bone side of the ribs and meat side. Continue baking.
- Allow to Rest: With a meat thermometer, check the internal temperature for doneness. Remove from oven and allow the ribs to rest before slicing.
- Caramelizing: Place sliced ribs on a baking sheet before brushing with the bbq sauce. Broil until bubbly, then flip and repeat. The same finishing process can be done on a hot grill instead, if desired.
CHEF’S TIP: Remove the membrane from the underside (back of the ribs). Unlike other connective tissue, this membrane doesn’t soften, instead it becomes chewy, and prevents the seasoning from penetrating the meat.
We decided to grill some fresh peaches and gave them a quick brush with the bbq sauce. This is a delicious optional step!
Prepare the Peach Bourbon Barbecue Sauce
- First, bring the bourbon to a boil in a medium saucepan over medium high heat. Add the remainder of the ingredients for the sauce, stirring to combine.
- Continue to boil briefly then simmer on low temperature until the sauce thickens.
- Once thickened, remove the sauce form the heat and allow it to reach room temperature.
Common Questions About Baked Pork Ribs
How Long Does it Take to Bake Pork Ribs in the Oven?
Exact cooking times will vary depending on the type of ribs (baby back ribs, spare ribs, St. Louis style, etc.) and the thickness of the ribs. You can cook 1 or 2 racks for about the same amount of time.
- In a preheated 275ºF oven, bake ribs covered for 2.5 (two and a half) to 3 hours. Then uncovered for about 15 minutes to caramelize the bbq sauce.
- In a preheated 300ºF oven (our preferred oven temperature), bake the ribs covered for 2 to 2.5 hours (two and a half). Then uncovered for about 10 minutes to caramelize the bbq sauce.
- In a preheated 350ºF oven, bake ribs covered for 1 1/2 to 2 hours. Then uncovered for about 8-10 minutes to caramelize the bbq sauce.
How Long Does it Take to Cook Pork Ribs at 350?
At a 350ºF oven, pork ribs should take about 1 1/2 to 2 hours to cook. Exact cooking times will vary depending on the type of ribs and the thickness of the slab. Ribs are done cooking when the internal temperature reaches 145ºF. For best results, consider baking the ribs at a lower temperature at the beginning. We prefer 300ºF. for the best moist and tender ribs.
Is it Better to Cook Ribs Fast or Slow?
We prefer to bake the ribs low and slow so the meat comes out juicy and tender. It may require a little patience, but cooking at a lower temperature, instead of high heat, results in some of the best BBQ ribs.
Do you Bake Pork Ribs Covered or Uncovered?
We bake ribs covered for the majority of the cooking time, uncovering them to get the bbq sauce to caramelize.
How Do you Keep Ribs Moist When Baked?
The best way to keep ribs moist while oven-baking, is by wrapping the rib rack(s) in aluminum foil. This seals the flavor and the moisture in the meat.
How to Check if the Ribs are Done?
After the ribs have cooked for 2 hours, take a quick pick by opening up a corner of the foil – be careful! hot steam will come out fiercely. With a fork, pull a small piece of meat. If the meat is not tender, seal the foil package and bake for an additional 25-30 minutes. Alternately, you check with a meat thermometer by piercing the ribs (through the foil).
What to Serve with Oven Baked Pork Ribs
The great thing about this recipe is that these baked pork ribs can be paired with so many savory sides. Here are a few ideas:
Make Ahead, Storing, and Freezing Baked Pork Ribs
Make Ahead: You can make the homemade bbq sauce and the spice rub ahead of time. Keep the sauce stored in an airtight container in the fridge until ready to use. You can also brush the ribs with liquid smoke and rub the ribs with the spice mix a day ahead. Keep the ribs covered in the refrigerator.
Storing Leftovers: Store leftover baked pork ribs in the fridge for up to 3 days in an airtight container or tightly wrapped in plastic wrap and foil..
Freeze: Cool the baked pork ribs completely, tightly wrapped and place in a freezer-safe container for up to 3 months.
Tips To Make the Best Baked Pork Ribs
- Purchase good quality meat. We love baby back ribs or back ribs best.
- To prevent chewy meat, always remove the membrane from the back side of the ribs (bone side). This is an important step for tender and delicious ribs.
- Wrapping the ribs in aluminum foil will result in the most flavorful and tender ribs.
- I may be biased, but I do recommend using the BBQ sauce in this recipe. However, if you’re short on time or do not have the ingredients handy, you can use your favorite barbecue sauce instead.
- While the ribs are fully cooked after baking them, before you slice them, finishing them under the broiler or on the grill . This step gives these ribs the caramelization and flavor that makes this recipe extra special.
Take A Look At These Other Easy Pork Recipes
Email me this recipe for later!
Baked Ribs with Peach-Bourbon BBQ Sauce
Ingredients
- 1 rack baby back ribs
- 1 teaspoon liquid smoke, to brush the ribs
For the Spice Rub
- 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
For the Bourbon Peach BBQ Sauce
- 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
Instructions
- 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.
To Prepare the Bourbon Peach BBQ Sauce
- 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.
Recipe Notes
- To prevent chewy meat, always remove the membrane from the back side of the ribs (bone side). This is an important step for tender and delicious ribs.
- Wrapping the ribs in aluminum foil, will result in the most tender ribs.
- I may be biased, but I do recommend using the BBQ sauce in this recipe. However, if you’re short on time or do not have the ingredients handy, you can use your favorite barbecue sauce instead.
- While the ribs are fully cooked after baking them, before you slice them, finishing them under the broiler or on the grill . This step gives these ribs the caramelization and flavor that makes this recipe extra special.
- You can mix the dry rub ingredients and prepare the bbq sauce ahead of time. Keep the sauce refrigerated for up to 3 days.
- Leftover ribs can be stored in the fridge for up to 3 days in an airtight container or tightly wrapped in plastic wrap and foil..
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