Oven Baked Pork Ribs

Ingredients

• 55 g (¼ cup, packed)brown sugar
• 15 ml (1 tablespoon)smoked paprika or sweet paprika
• 15 ml (1 tablespoon)kosher salt
• 10 ml (2 teaspoons)black pepper
• 5 ml (1 teaspoon)mustard powder
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 2.5 ml (½ teaspoon)cayenne pepper or chilli powder
• 2.5 ml (½ teaspoon)ground nutmeg
• 1.36 kg (3 pounds)pork spare ribs or baby back ribs
• 120 ml (½ cup)barbecue sauce

Instructions

1. 1

   Heat the oven

   Put a rack in the centre of the oven and heat it to 135°C.

2. 2

   Mix the seasoning

   In a medium bowl, combine the brown sugar, paprika, salt, pepper, mustard powder, garlic powder, onion powder, cayenne and nutmeg.

3. 3

   Prepare the ribs

   If the silverskin is still attached, remove it. Pat the ribs dry with kitchen paper.

4. 4

   Apply the rub

   Coat the underside of the ribs evenly, then season the top. Use only enough rub to cling to the surface, stopping if it starts to fall off; a single rack takes about ½ cup of rub.

5. 5

   Cover and bake

   Place the ribs meat-side up on a rimmed baking tray, cutting the rack in half if necessary to fit. Cover the tray tightly with foil and bake for about 2 to 3½ hours, until the meat comes away from the bone and the thickest part reaches at least 93°C on a meat thermometer. Carefully remove the foil, opening it away from you to let the steam escape; there will be plenty of juices in the tray.

6. 6

   Sauce and grill

   Carefully move the ribs to a clean baking tray. Brush barbecue sauce over the underside, turn the ribs over and brush the top. Grill in the centre of the oven for about 5 minutes, until the sauce is caramelised.

7. 7

   Rest and serve

   Rest the ribs on a chopping board for at least 10 minutes, then slice and serve.

What are oven-baked pork ribs?

Pork ribs are a popular American barbecue dish, often cooked slowly until tender and coated in a sticky sauce. This version uses a low oven rather than a smoker or barbecue, making it practical to prepare at home.

The brown sugar and spice rub builds a savoury-sweet crust, while a brief grill at the end caramelises the barbecue sauce. Spare ribs or baby back ribs both work here.

Nutrition and macros by portion

The nutrition label shows one serving as written: 725 calories, 37g protein, 15g carbs, 56g fat.

The brown sugar and barbecue sauce provide most of the carbohydrates, while the pork supplies the protein and much of the fat. Serve with a generous portion of vegetables or slaw to balance the rich ribs.

The spice rub

Balanced seasoning: Brown sugar brings sweetness, while smoked paprika, pepper, mustard, garlic, onion, cayenne and nutmeg add warmth and savoury depth. Sweet paprika can replace smoked paprika for a milder, less smoky flavour.

Even coating: Rub the mixture over both sides and stop when it adheres rather than piling on loose seasoning. The recipe notes that a rack takes about ½ cup of rub.

Getting ribs ready

Silverskin: Remove the thin membrane if it is still attached; it can remain chewy after cooking. Patting the ribs dry helps the seasoning stick to their surface.

Tray fit: Keep the ribs meat-side up on a rimmed tray. If the rack is too long, cut it in half so it fits before covering it tightly with foil.

Low, covered baking

Gentle heat: At 135°C, the ribs have time to soften while the foil traps moisture and the juices collect in the tray. The stated baking time is about 2 to 3½ hours, so allow for the range rather than relying only on the clock.

Doneness: Look for meat that comes away from the bone and check the thickest part with a meat thermometer; it should reach at least 93°C. Open the foil carefully and direct the steam away from your face and hands.

Saucing and caramelising

Fresh tray: Moving the ribs to a clean tray keeps them separate from the cooking juices before adding sauce. Brush the underside first, then turn the ribs and coat the top.

Short grill: About 5 minutes under the grill is enough to caramelise the sauce. Keep an eye on the ribs, as the sugary coating can darken quickly.

Resting and serving

Resting: Leave the cooked ribs on a chopping board for at least 10 minutes before slicing. This also gives you time to prepare sides while the ribs settle.

On the plate: Serve with a crisp salad or slaw and a vegetable side to contrast with the rich, sweet-savoury ribs.

Recipe notes & tips

• Remove the silverskin before seasoning if it is still attached.
• Pat the ribs dry so the rub can cling to the surface.
• Cut the rack in half if needed to fit your rimmed tray.
• Use a meat thermometer to check the thickest part of the ribs.
• Open the foil away from you to avoid the escaping steam.
• Watch closely during grilling so the sauce caramelises without burning.

Variations

• Milder paprika: Use sweet paprika instead of smoked for a softer, less smoky rub.
• Chilli heat: Choose cayenne for a hotter finish or chilli powder for a different level of warmth.
• Baby back ribs: Swap in baby back ribs for the spare ribs while keeping the same method.
• Extra smoky flavour: Use smoked paprika and your preferred barbecue sauce for a stronger smoky note.

Common mistakes to avoid

• Leaving on the silverskin: It can stay tough; peel it away before applying the rub.
• Loose excess rub: Too much can fall off; stop once the seasoning adheres to the surface.
• Loose foil: Steam can escape; seal the tray tightly before baking.
• Skipping the thermometer: Check the thickest part and wait for at least 93°C as well as the tender texture.
• Grilling unattended: The sauce can burn quickly; stay nearby and check it during the 5-minute finish.

How to store

Refrigerate leftover ribs in an airtight container for up to 3 days. Reheat covered in the oven until hot throughout, or warm gently in the microwave; add a little barbecue sauce if they seem dry.

Frequently asked questions