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Oven-Baked BBQ Ribs piled high in a modern white ceramic bowl on a marble countertop, showing tender, fall-off-the-bone pork.

Oven-Baked BBQ Ribs: Sticky, Tender, and Fall-Off-The-Bone

Master the art of perfectly tender, fall-off-the-bone Oven-Baked BBQ Ribs. Slow-roasted in the oven and finished with a dark, sticky, caramelized barbecue glaze and vibrant fresh parsley, this recipe guarantees steakhouse-quality pork every single time.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 racks pork baby back ribs About 4 lbs (1.8 kg) total
  • 1/4 cup dark brown sugar Packed (50g)
  • 1 tbsp smoked paprika (15g)
  • 1 tsp garlic powder (5g)
  • 1 tsp onion powder (5g)
  • 1 tbsp kosher salt (15g)
  • 1 tsp black pepper (5g)
  • 1/2 cup apple cider (120ml) divided for steaming
  • 1 1/2 cups barbecue sauce (360ml) thick, dark red style
  • 2 tbsp fresh parsley (10g) finely chopped for garnish

Equipment

  • 1 Large Baking Sheet Essential for catching juices and supporting the rib racks.
  • 1 Heavy-duty aluminum foil Crucial for creating a tight steam-tent during the slow bake.
  • 1 Silicone Basting Brush Used to apply the thick BBQ sauce without tearing the meat.

Method
 

Preparation and Roasting
  1. Preheat your oven to 275°F (135°C). Flip the ribs bone-side up. Slide a butter knife under the thin silvery membrane, grip it with a paper towel, and peel it off completely.
  2. Whisk together the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Pat the ribs dry and generously massage the rub into both sides of the meat.
  3. Place each rack on a large piece of heavy-duty aluminum foil. Fold up the edges, pour 1/4 cup (60ml) of apple cider into each packet, and seal tightly. Bake for 2.5 to 3 hours until tender.
  4. Carefully remove the ribs from the foil, discard juices, and place the meat on a baking sheet. Turn the oven to broil. Generously brush the thick barbecue sauce over the ribs and broil for 3-5 minutes until sticky and bubbling.
  5. Let the ribs rest for 10 minutes. Slice into individual pieces, pile high in a ceramic serving bowl, and generously garnish with the vibrant chopped fresh parsley.

Notes

Tip 1: Double-layer the BBQ sauce during the broiling step for an extra-thick, sticky crust.
Tip 2: Always let the ribs rest before slicing to keep the meat juicy and prevent it from drying out.