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Sticky Oven-Baked BBQ Pork Ribs

Fall-off-the-bone tender pork ribs baked low and slow, then finished with a homemade sticky, sweet, and smoky barbecue glaze. No smoker required!
Print Recipe
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ribs & Dry Rub
  • 2 racks pork ribs baby back or St. Louis style (4-5 lbs total)
  • 2 tbsp yellow mustard as a binder
  • 1/4 cup brown sugar packed
  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tbsp black pepper freshly ground
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp cayenne pepper optional
Homemade BBQ Sauce
  • 1.5 cups ketchup
  • 1/2 cup brown sugar packed
  • 1/3 cup apple cider vinegar
  • 2 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
Garnish
  • fresh cilantro chopped, optional

Equipment

  • Baking sheets
  • Aluminum foil
  • Small bowl
  • Medium saucepan
  • Basting brush

Method
 

  1. Preheat oven to 275°F (135°C). Remove membrane from the back of the ribs.
  2. In a small bowl, mix all dry rub ingredients. Brush ribs with mustard, then coat generously with the rub.
  3. Wrap each rack of ribs tightly in aluminum foil to create a seal. Place on baking sheets.
  4. Bake for 2.5 to 3 hours, until meat is tender and shrinking from the bones.
  5. Meanwhile, combine all sauce ingredients in a saucepan. Simmer for 10-15 minutes until thickened.
  6. Remove ribs from oven. Increase temperature to 425°F (220°C). Unwrap ribs and discard foil and juices.
  7. Place ribs back on baking sheet. Brush generously with BBQ sauce. Bake for 10-15 minutes until glaze is sticky and bubbly.
  8. Let rest for 10 minutes before slicing and serving with extra sauce.

Notes

Removing the membrane is essential for tender ribs. These can be prepared with the rub a day in advance for deeper flavor.