Oven Baked Ribs (Sheet Pan Recipe)
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Bring indulgence to weeknight dinners with Oven Baked Ribs! There’s minimal effort, but you still end up with finger-lickin’ perfection, thanks to a smoky homemade rub and your choice of BBQ sauce to finish. Every bite is melt-in-your-mouth tender, and leftovers freeze beautifully. There’s no excuse not to make this baked ribs recipe when it’s just so easy… you can even prep the rack the night before or double the amount for a party!!
Table of Contents
Oven Baked Ribs
This is the kind of recipe that makes you feel like a backyard BBQ boss. And you didn’t even fire up the grill!
I’ve made ribs every which way. From smoked to grilled to braised! And let me tell you: baked ribs deliver fall-off-the-bone perfection with practically zero babysitting.
That dry rub? Smoky-sweet heaven. The broiled glaze? Sticky, glossy, and finger-licking-good. You’re gonna need napkins. And maybe a second pan.
Sheet pan ribs are party-ready too, since you can season and wrap them the day before and then bake when ready.
I don’t know about you, but I always seem to be putting out some sort of fire just before guests arrive. So I’ll take any help I can get!!
INGREDIENT NOTES
- St. Louis Style Ribs: These are meatier than other cuts of pork spareribs and perfect for slow-cooking.
Baby back ribs will work too, but you’ll need to reduce the baking time to 2-2 ½ hours instead. - Barbecue Sauce: Bold, smoky sauces work best. I love my Jack Daniel’s BBQ sauce for oven baked ribs, but you can keep it simple with a bottle of Sweet Baby Rays or Stubb’s.
- Light Brown Sugar: The base of my Sweet BBQ Rub Recipe (I like to make a big batch and keep it in the pantry).
It adds just the right amount of sweetness and helps the rub caramelize on the surface of the meat. Use less if you prefer more savory ribs. - Spices: We’ve got all the best flavors here! Garlic and onion powder add savory goodness, while smoked paprika and cayenne pepper bring the heat.
Chili powder and cumin pull double duty, and dry mustard adds some tang. Don’t forget kosher salt and fresh black pepper to round it all out!
MEAL PAIRINGS
- The Best Mashed Potatoes
- Old Fashioned Mac and Cheese
- Bacon Wrapped Corn on the Cob
- Grilled Pineapple Spears
- Summer Vegetable Salad
BAKED RIBS RECIPE FAQ
Yes. It keeps the seasoning from properly penetrating the meat and leaves you with a strange, chewy texture if it’s left on.
Sure! Transfer baked ribs to the grill and cook over medium-high heat until caramelized and glossy.
Keep a close eye on them! It only takes about 3-5 minutes.
Generally, yes, you’ll want to flip most meats in the oven for even cooking and a good crust on all sides.
But thanks to my foil-wrapped method for sheet pan ribs, you don’t have to! Just slide in the pan and let it do its thing.
Once the meat reaches 190-205°F, unwrap and broil to caramelize the sauce. Easy peasy!
Wrap oven baked ribs in a fresh layer of foil and return them to the oven at 300°F for 20-30 minutes. Sometimes I’ll add a little extra BBQ sauce for moisture and flavor.
If you’re in a hurry, microwave in 30-second increments. Just know that the meat won’t heat as evenly and may dry out a bit this way.
After years of rib testing (yes, that’s a thing), I’ve learned that low and slow in the oven can rival any smoker. Seriously! If you nail the wrap, the temp, and the finish.
Wrapping tightly in foil steams the meat into melt-in-your-mouth territory. And broiling at the end gives you that irresistible caramelized BBQ bark without drying things out.
The dry rub is my go-to blend for smoky flavor without overpowering the meat, and yes. Internal temp matters. Don’t wing it… temp it.
DONNA’S PRO TIPS
- Don’t Skip the Foil Wrap: Tightly wrapping the ribs in foil locks in moisture, making them irresistibly tender. Skip this step and you risk dry ribs that don’t fall off the bone.
- Membrane Removal = Magic: Always remove the membrane from the back of the ribs. It’s tough and chewy, and it blocks flavor from penetrating the meat.
- Use a Thermometer: Fall-apart ribs happen between 190°F–205°F. Don’t guess. An instant-read thermometer guarantees juicy success.
- Watch That Broiler: The BBQ glaze goes from dreamy to scorched in seconds. Broil just until it bubbles and caramelizes, then pull it!
- Double Down on Flavor: Want ribs that really sing? Baste with BBQ sauce twice during broiling for a glossy, sticky, flavor-packed finish.
- Plan for Rest Time: Let the ribs rest for at least 5–10 minutes after baking. This helps the juices redistribute and makes slicing a breeze.
- Cooking for a Crowd? Double the recipe on two sheet pans. Just rotate them halfway through cooking to ensure even doneness.
TOOLS NEEDED
Enjoy!
With love, from our simple kitchen to yours.
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Oven Baked Ribs (Sheet Pan Recipe)
Ingredients
For the Ribs:
- 2 racks St. Louis style ribs, about 6–7 pounds total
- 1 cup barbecue sauce
For the Dry Rub:
- 1/2 cup packed light brown sugar, use ¼ cup for less sweetness
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 tablespoon dry mustard
- 2 teaspoons fresh ground black pepper
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper, optional
Instructions
- Preheat the Oven: Preheat oven to 275°F. Line a large baking sheet with foil for easy cleanup.
- Prep the Ribs: Remove the thin membrane from the back of each rack. Pat ribs dry with paper towels.
- Make the Dry Rub: In a small bowl, combine brown sugar, salt, paprika, chili powder, garlic powder, onion powder, mustard, pepper, cumin, and cayenne (if using).
- Season the Ribs: Rub the seasoning liberally over both sides of each rack. Wrap each rack tightly in foil and place them meaty side up on the baking sheet.
- Bake: Bake for 3–4 hours, or until ribs are tender and pulling away from the bone. Internal temperature should reach 190°F–205°F for fall-off-the-bone texture.
- Glaze and Broil: Carefully remove ribs from foil and discard liquid. Brush with barbecue sauce. Broil for 3–5 minutes, or until the sauce is bubbly and caramelized. Keep a close watch to prevent burning.
- Rest and Serve: Let ribs rest for 5–10 minutes before slicing. Serve with extra barbecue sauce if desired.
Donna’s Notes
BBQ sauce- I love my homemade Jack Daniels BBQ sauce https://www.theslowroasteditalian.com/jack-daniels-double-kick-barbecue-sauce-recipe/ You can also keep things simple by using bottled BBQ sauce such as Sweet Baby Rays or Stubb’s, etc. Dry rub seasonings- You can find my recipe for a large batch of Sweet BBQ Rub Recipe here to make a big batch for multiple BBQ recipes: https://www.theslowroasteditalian.com/sweet-bbq-rub/
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
