Cooking ribs might seem a little intimidating, but with the right techniques, anyone can make them at home. This is my mom’s tried-and-true recipe, and I’m sharing all the secrets how to cook ribs in the oven slowly for tender, juicy perfection every time!
Mom's recipe never disappoints! I guarantee, these are the most amazing bbq spareribs you've ever made. No grill required!
Jump to:
- Slow-cooking ribs in the oven
- What you’ll need: ingredients
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s top tips
- Creative variations to try
- More great rib recipes
- Repurpose your leftovers
- Delicious pairings: what to serve with
- Oven Bake Pork Spareribs
- How to store leftovers
Slow-cooking ribs in the oven
These slow-cooked ribs are fall-off-the-bone tender, bursting with flavor, and guaranteed to have your family ready for more.
The secret lies in the slow cooking process, which allows the ribs to cook slowly, making them tender and juicy while also soaking up all the delicious flavors of the sauce and rub!!!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- baby back ribs
- yellow mustard
- Montreal steak seasoning
- Barbecue sauce - we use store-bought, so just grab your favorite brand.
Step-by-step instructions
This is an overview; for detailed instructions, scroll down to the bottom!
#1 Remove the membrane from the back of the ribs and slather both sides with mustard.
#2 Season the ribs with steak seasoning. Don't forget, do both sides! Wrap well with foil and bake.
#3 Remove the foil, and slather with bbq sauce.
#4 Broil each side until the ribs are caramlized.
Essential tools for this recipe
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Frequently asked questions (FAQ’s)
You’ll want to start baking the ribs covered. Wrapping them in aluminum foil helps to lock in moisture, ensuring they become tender and juicy during the cooking process.
To know when your ribs are perfectly cooked, check their internal temperature with a meat thermometer. They should reach about 200–203°F for that fall-off-the-bone tenderness.
Deb’s top tips
The best tip that I can give you is to make sure that your foil is tightly closed and sealed. You want the steam to stay in to help the ribs stay moist and juicy.
- Always remove the silver skin from the back of the ribs before cooking. This helps the flavors penetrate the meat better and helps the rib become tender.
- I've found that lining your baking sheet with aluminum foil makes for easier cleanup.
Creative variations to try
- If you’re craving some heat, swap out the steak seasoning for a Cajun spice blend. This will add a bold flavor to your ribs.
- We love the tangy flavor of the yellow mustard rub. You could also try a honey mustard or spicy brown mustard for some added flavor.
- If you prefer a smokier flavor, add a bit of liquid smoke to your bbq sauce before you baste the ribs with it. Just be careful not to overdo it!
More great rib recipes
Ribs are a favorite in our household! And, no matter what your favorite way to prepare ribs is, I have you covered. From Slow Cooker Country Style Ribs and Instant Pot BBQ Pork Ribs to these Fall Off The Bone Tender Ribs On The Grill, you will love these recipes.
Repurpose your leftovers
Got leftover ribs? Don’t let them go to waste! Shred the meat and use it as a topping for nachos, toss it with your favorite sauce for a hearty BBQ sandwich.
The options are endless AND delicious!
Delicious pairings: what to serve with
Are you like me and think that the side dishes make the meal? Here are a few delicious sides that go well with baked spare ribs.
What is your favorite way to serve ribs? Let me know in the comments below!
Oven Bake Pork Spareribs
Equipment
- 1 sheet pan
Ingredients
- 1 rack baby back ribs about 2 ½-3 pounds
- 3 tablespoons yellow mustard
- 2 tablespoons Montreal steak seasoning
- 1 cup barbecue sauce
Instructions
- Start by removing the membrane from the back of the ribs. It's easy to do if you loosen it with a butter knife and then carefully pull it off.
- Rub the ribs with yellow mustard on both sides. Generously coat the ribs with the seasoning mix (both sides as well).
- Wrap the ribs with a large sheet of aluminum foil. Wrap them tightly to seal in the moisture. Refrigerate the ribs in the oven at least 3-4 hours, or overnight.
- When you're ready to cook the ribs, preheat the oven to 350 degrees.
- Place the foil wrapped ribs on a large baking sheet. Bake for 2 hours.
- Remove the ribs and turn the oven on broil. Place the rack in the middle of the oven.
- Remove the ribs from the aluminum foil. (I use the foil to line the baking sheet to make clean up easier.) Generously slather side one of the ribs with half the bbq sauce. Broil for 9 minutes side one.
- Remove the ribs, flip them over and slather the remaining sauce over side two. Return them them to the oven and broil for an additional 9 minutes. Keep an eye on the ribs, it may take a few minutes less on side two. Enjoy, the ribs will be tender, caramlized and delicious!
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