Oven Baked Ribs Recipe - The Cookie Rookie® (2024)

4.53 from 51 votes

For the Ribs

• ▢ 4 pounds baby back ribs or spare ribs
• ▢ ¼ cup Dijon mustard
• ▢ 1 teaspoon liquid smoke optional
• ▢ ½ cup spice rub (see recipe below)
• ▢ ½ cup barbecue sauce store-bought or homemade (Blues Hog recommended)

For the Spice Rub

• ▢ 4 cups dark brown sugar
• ▢ ½ cup ground smoked paprika or sweet paprika
• ▢ ¼ cup granulated garlic — not garlic salt!
• ▢ ¼ cup granulated onion — not onion salt!
• ▢ ¼ cup kosher salt
• ▢ ¼ cup ground black pepper
• ▢ ¼ cup ground cumin
• ▢ ⅛ cup ground ancho pepper or chipotle pepper
• ▢ ¼ cup ground mustard
• ▢ ⅛ cup ground cayenne pepper

• Line a baking sheet with double layers of aluminum foil and set a cooling rack inside the pan. The rack allows for heat to circulate evenly on all sides of the ribs. Place the ribs on the rack.

  See Also

  All-Purpose California Beef Rub RecipeInstant Pot Egg Salad Recipe - The Cookie Rookie®Melt In Your Mouth Ribs Recipe (Gluten-Free) • The Heritage Cook ®The Best Oven Baked Ribs Recipe

  4 pounds baby back ribs

• In a large bowl, combine all dry rub ingredients and whisk well until all ingredients are completely incorporated. Set aside ½ cup of dry rub and place the remainder in an airtight container/jar to save for later use.

  4 cups dark brown sugar, ½ cup ground smoked paprika, ¼ cup granulated garlic, ¼ cup granulated onion, ¼ cup kosher salt, ¼ cup ground black pepper, ¼ cup ground cumin, ⅛ cup ground ancho pepper, ¼ cup ground mustard, ⅛ cup ground cayenne pepper

• In a small bowl, mix the mustard and the liquid smoke. Brush a thin layer of the mustard/liquid smoke mixture over both sides of the ribs. Sprinkle the dry rub over the mustard and pat it gently so the rub will adhere to the meat. If desired, the seasoned meat can sit overnight in the fridge, just be sure to cover the pan tightly with foil.

  ¼ cup Dijon mustard, 1 teaspoon liquid smoke, ½ cup spice rub

• When ready to cook the ribs, set the oven to broil and place the pan on the top rack of the oven. Broil the ribs (watching closely) for 4-5 minutes or until the dry rub sugar is bubbling and ribs are browned.

• Remove the ribs from the oven and set the oven to 300°F. Move the oven rack to the middle position of the oven (wear oven mitts!). Once the oven has heated to 300°F, place the pan of ribs (uncovered) in the oven. If cooking Baby Back Ribs, roast the ribs for 1½-2 hours. If cooking Spare Ribs, roast for 2½-3 hours. Halfway through cooking, cover the ribs with aluminum foil to keep them from getting dry.

• After the ribs have cooked with only 30 minutes left, brush the ribs lightly with barbecue sauce. Cover with foil and cook until the ribs are fork-tender when tested in the thickest part of the ribs.

  ½ cup barbecue sauce

• Allow the ribs to rest, covered for 15 minutes.

• To serve, cut between the bones to separate into individual ribs. Serve with extra barbecue sauce or your favorite dipping sauce.

• Remove the membrane from the back of the ribs for better tenderness. Pat the ribs dry with a paper towel before applying the seasonings.
• Brush the ribs with more barbecue sauce in the last 15-20 minutes of cooking to create a sticky glaze, if desired.
• Properly cooked ribs should have an internal temperature of 190-200°F. The meat should be tender and easily pull away from the bone.
• Let the ribs rest before serving to lock in the juices.

Storage:Store oven baked ribs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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Your recipe calls for 1/2 cup of spice rub but when I read down further you say to mix the dry rub together and set aside 1 cup. Do I need 1/2 cub or full cup?

Would this rub be suitable for Large Beef Ribs.
Your comments would be appreciated

These were amazing! Going to cook them again soon! And glad to see someone enjoying one of my favorite beers in the picture you posted

Any tips for cooking these in a convection oven? We recently moved, and I’m still figuring this oven out! Lol

Made these oven baked ribs today they were awesome!!

Hi Becky! Can you please tell us if we have to remove the membranes on the ribs before cooking? I read that you have to. If you do, could you share some tips on how to do it? Thank you!

Please tell me that the calories listed is for the whole batch of ribs ????????

As an old Southern boy, I’ve been cooking ribs most of my life. I used Grills, smoked them for hours, tried all kinds of rubs and sauces and these are the clear winner. Beats any I’ve had at B-B-Q joints. Be sure to use St Louis style ribs and Sweet Baby Ray’s original sauce if you can find it. Better outcome with a lot less work.