Sticky, smoky, a little sweet, and completely succulent, Oven Baked Barbecue Ribs are the ultimate taste of summertime. There’s no need to fire up the grill for these easy and delicious smoky ribs.
Is there anything better than rolling up your sleeves and getting messing with tender and moist pork ribs? Just add a side of Classic Southern Potato Salad and you have the ultimate meal to entertain with.
Why You’ll Love This Recipe
- Easy Process – These ribs are almost set it and forget it. The oven does all of the work, cooking them low and slow until tender.
- Familiar Flavors – With a few tips and tricks, these ribs give you everything you love about smoked ribs without having to actually fire up the grill or smoker.
- No Special Tools Required – All you need to make these smoked barbecue ribs is a sheet pan fitted with a baking sheet, and foil. Nothing fancy required!
This recipe for Oven Baked Barbecue Ribs combines pork ribs with an easy and quick homemade barbecue sauce. This puts you in control of all of the ingredients as well as the final flavor.
- St. Louis Ribs – St. Louis style ribs are meatier, more flat, and larger than baby back ribs. They’re ideal for long cooking like these baked barbecue ribs.
- Ketchup – The base for the barbecue sauce, gives sweetness, tang, and its texture.
- Brown Sugar – Adds depth of flavor and sweetness to the barbecue sauce. Both light brown and dark brown sugar work in this recipe so use what you have.
- Liquid Smoke – Used in the barbecue sauce to add a smoky element and also added to the steaming liquid.
- Worcestershire Sauce – Adds umami and saltiness to the barbecue sauce.
- Apple Cider Vinegar – Balances the sweetness and adds tang.
- Salt and Pepper
- Barbecue Seasoning – Spiceology is my go-to source for all of my spices. They have a variety of amazing chef created barbecue rubs. Use code SALTY for 10% off your order.
- Water – Combined with the liquid smoke, creates a steamy environment that keeps these ribs tender and moist.
How to Make Oven Baked Barbecue Ribs
Skip the take out and invite friends over! Making homemade smoked ribs at home has never been easier than with this oven baked recipe. The lower temperature combined with the longer cook time will give you that tender, meaty bite you crave.
Time needed: 6 hours and 15 minutes
Tender baked St. Louis style ribs are finished with a sweet and tangy homemade barbecue sauce.
Preheat the oven to 325 degrees. Line an 18×13 baking sheet that has at least a 1″ edge with foil. You will be adding water to the pan so want to make sure that it doesn’t spill over. Mix two cups of water with two teaspoons of liquid smoke and pour into the pan. Fit an oven safe baking rack into the pan.
Add the ketchup, Worcestershire, brown sugar, liquid smoke, apple cider vinegar, and a pinch of salt and pepper to a bowl and mix to combine. Pour the small mixture into a saucepan on low heat. Allow it to cook for ten minutes. Remove from the heat.
- Rib Prep
Flip your ribs over meat side down. Pull off the silver skin from the back of the ribs. Add the barbecue seasoning and salt to a bowl and mix to combine. Sprinkle over both sides of the ribs. Place the racks of ribs on the prepared baking sheet meat side up and wrap them tightly in foil.
Allow the ribs to bake for 4-6 hours depending on the size of your ribs. To test, stick a fork into the meat and twist. If it is tender and easily shreds, it’s done.
- Finishing Touch
Remove the foil from the pan. Brush the barbecue sauce over the ribs and allow them to bake for another 15 minutes until the sauce is set.
Like things spicy? Feel free to spice up both the ribs themselves and also the barbecue sauce. Use a spicy barbecue rub on the ribs. When making your barbecue sauce you can start by sauteing a jalapeno or serrano pepper. You can also add a pinch of cayenne pepper or crushed red pepper flakes.
The barbecue sauce can be made well in advance. One you have cooked it allow it to cool and then transfer it to a nonreactive airtight container such as a glass jar. Keep it refrigerated until ready to use. It will last for up to two weeks.
Top Tip for Oven Baked Barbecue Ribs
Let your ribs sit out and come to room temperature before baking them. This is a great time to season them, allowing the flavors to begin to permeate the meat.
Oven Baked Barbecue Ribs
- 2 mixing bowls
- 1 saucepan
- 1 18×13 baking sheet with baking rack
- 2 racks St. Louis ribs
- 2 cups ketchup
- 1/2 cup brown sugar
- 1/2 tsp liquid smoke, plus 2 teaspoons for the pan
- 1 tbsp Worcestershire sauce
- 1/3 cup apple cider vinegar
- pinch of salt and pepper
- 3 tbsp Barbecue seasoning
- 1 tsp kosher salt
- 2 cups water
- Add the ketchup, vinegar, sugar, Worcestershire, 1/2 tsp liquid smoke, and a pinch of salt and pepper to a bowl and mix to combine.
- Pour the barbecue sauce mixture into a small saucepan on low heat and allow it to cook for 10 minutes. Remove from the heat and set aside.
- Preheat the oven to 325 degrees.
- Remove the silver skin from the back of the ribs.
- Line an 18×13 baking sheet with 1" sides with foil. Place a wire rack into it.
- Add 2 cups of water and 2 tsp of liquid smoke to the bottom of the pan.
- Mix together 1 tsp of kosher salt with the barbecue seasoning. Rub the front and back of the ribs with the seasoning and place on the wire rack.
- Cover the pan tightly with foil and let bake for 4-6 hours, depending on the size of the ribs.
- To test the meat stick a fork into the meat and twist. If it is tender and easily shreds it's done.
- Remove the foil from the pan and brush the ribs with the barbecue sauce. Let them bake for an additional 15 minutes to set the sauce.