Sheet Pan Ribs

Oven Baked Ribs are fall-off-the-bone tender, kissed with a smoky rub and finished with a sticky-sweet BBQ glaze. Prepped in 10 minutes!

Author: Donna Elick

Servings:

Prep Time10

Cook Time3 3

Total Time3 13

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 2 racks St. Louis style ribs dry with paper towels.
Make the Dry Rub: In a small bowl, combine 1/2 cup packed light brown sugar, 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, and 1/2 teaspoon cayenne pepper (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 1 cup 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.

Notes

Make-Ahead Tips: You can season and wrap the ribs the day before, then bake when ready.

Storage: Cool completely. Store in an airtight container or wrap in foil/plastic and refrigerate for up to 4 days.

Freezing: Wrap tightly in plastic wrap and foil, or place in freezer bags. Freeze for up to 3 months.

To Reheat: Wrap in foil and bake at 300°F for 20–30 minutes, or microwave in 30-second increments until heated through.
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/

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