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Fall-off-the-bone tender, juicy, and packed with smoky-sweet flavor, my Hubby’s Favorite Oven-Baked BBQ Ribs are the ultimate comfort food for any night of the week! Made right in the oven—no grill required, these easy BBQ pork ribs are coated in a homemade dry rub, slow-roasted to perfection, then slathered in your favorite barbecue sauce for that sticky, caramelized finish. Whether you're prepping for a cozy weeknight dinner, a backyard-style feast, or a special meal, this foolproof rib recipe brings bold flavor and serious satisfaction. Perfectly seasoned, melt-in-your-mouth ribs with minimal effort. Completely Dairy-free. Gluten-free, Air Fryer, + Grill options.
Ya'll, I seriously couldn't wait to share these delicious fall-off the bone, tender, succulent ribs with you. For years, making easy oven baked ribs have been my favorite thing to do. Of course, you know that my Southern roots has the greatest role to play in my love for some good ole' BBQ ribs. However, perfecting my recipe has come with a lot of trials and errors and tweaks that have really satisfied my husband who is Brooklyn raised----so flavor is a thing for him. Haha. After much success, I've come up with a simple, but flavorful version that he absolutely LOVES and hence my Hubby’s Favorite Oven-Baked BBQ Ribs is born!
In any BBQ recipe, the seasonings and sauce are the two main things that need to always remain on point. Personally, I love a good all-purpose blend that goes on everything, which is why I created my On Everything All-Purpose Blend, however, for an intensely delicious full -on BBQ flavor, you can choose to use my Homemade On Everything BBQ Dry Rub as well from the site. If you haven't tried making your own BBQ sauce yet I definitely recommend trying! I use it for everything from coating chicken wings to slathering it on Pizza, BBQ Pulled Chicken Sandwiches, BBQ Jerk Lobster, Vegan BBQ Meatballs, Baked Sticky Honey BBQ Chicken Wings, and more!
This oven-baked BBQ ribs recipe is overall super easy to make, fall-off-the-bone tender with the perfect smoky-sweet flavor, made right in the oven (no grill needed!), completely family-approved, and the best addition to weeknight dinners, summer cookouts, game days, and holiday gatherings—plus it’s naturally dairy-free with a gluten-free option!
The key for this recipe is to start with great-quality pork or beef ribs and marinating them well. You can season and let it sit for just a few minutes or marinate them overnight for the best results. Then you bake, slather with BBQ sauce, and continue baking until completely tender.
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with my Hubby’s Favorite Oven-Baked BBQ Ribs recipe. Everything from my fave baking sheet or griddle, BBQ sauces, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Before you season and bake your ribs, there’s one crucial step you don’t want to skip which is removing the membrane (also known as the silver skin) from the back of the rack and also cleaning the meat. Now, I know that "cleaning" meat seems to be controversial, but it's something that I never miss---thank my Jamaican background for that. Haha. Anyway, this thin, shiny layer of connective tissue can turn chewy when cooked and blocks your seasonings from fully penetrating the meat---so it's important to remove it.
Steps to remove it correctly:
Step 1: Rinse + Pat Dry. Give your rack of ribs a quick rinse under cold water to remove any bone fragments or packaging residue. I like to rinse with a bit of vinegar and a squeeze of a whole lime with the water. Pat dry thoroughly with paper towels.
Step 2: Flip + Locate the Membrane. Place the ribs meat-side down on a clean cutting board. You’ll see a thin, silvery-white layer running along the back of the bones—this is the membrane.
Step 3: Loosen One Corner. Use a small, sharp knife (like a paring knife) to gently slide under one corner of the membrane, usually near a bone. Be careful not to cut into the meat when doing this.
Step 4: Grab + Peel. Once you’ve lifted a corner, grab it with a dry paper towel—this gives you grip and slowly pull it across the rack. It should come off in one long strip, but if it tears, just repeat the process on the remaining sections until all is removed.
Step 5: Double Check. Sometimes a thin second layer remains so run your fingers along the bones to make sure everything is removed. Now you’re good to go and ready to season!
If you’re not using the oven, no problem! These BBQ ribs are versatile and are just as flavorful when made in the air fryer or on the grill for the perfect finish. Here's how to adapt the recipe with either options:
Yes—you can still make fall-off-the-bone ribs in the air fryer! This option is perfect when you’re short on time but still are a craving bold, saucy flavor and texture for these BBQ ribs.
How to Do It:
NOTE: For extra tenderness, you can steam or parboil the ribs for 15–20 minutes before air frying them.
Looking for that smoky, backyard BBQ feel instead of the oven finish? No worries----you can finish these ribs on the grill for a charred, caramelized crust that’s irresistible and what I grew up eating in the South for many years!
How to Do It:
NOTE: If you’re using a charcoal grill, toss in a handful of hickory or applewood chips for that classic smoky flavor.
In my years of making BBQ ribs, even the most flavorful ribs can miss the mark if the texture isn't right--trust me! Here’s how to troubleshoot the most common rib-cooking mistakes so your ribs turn out tender, juicy, and fall-off-the-bone perfect every time:
This usually means they didn’t cook long enough. Ribs are packed with connective tissue that needs slow, low heat over time to properly break down or a good amount of high heat for a shorter period of time.
How to Fix: Bake longer at 275 degrees Fahrenheit for at least 2.5 to 3 hours, or until the meat pulls back from the bones and is fork-tender. For a shorter period like this recipe, simply bake at 375 degrees Fahrenheit at first and then increase to 400 degrees Fahrenheit for the best results.
Overcooked or uncovered ribs can dry out easily, especially if cooked at too high a temperature, which is why I suggest adding in beef broth to ensure a nice tender finish.
How to Fix: Always cover ribs tightly with foil for the initial bake to trap moisture (if skipping my step). You can also add a splash of broth or water to the baking dish before sealing to keep things juicy.
If they’re tender but missing that sticky, saucy finish, then the issue might be that you didn’t uncover and sauce them at the end. If you choose to cover them during the initial bake, it's important to uncover them during the final 30 minutes or so when saucing to get the desired results.
How to Fix: After baking, brush ribs generously with BBQ sauce and return them to the oven uncovered at 400 degrees Fahrenheit for 10–15 minutes—or broil them for 2–4 minutes for extra caramelization.
If your ribs are chewy or rubbery even after a good bake, chances are the silver skin membrane on the back wasn’t removed like suggested.
How to Fix: See the section above on how to easily remove the membrane before baking for best texture and flavor absorption.
BBQ Ribs need time for the rub and sauce to penetrate in order to get that amazing flavor. Blandness usually comes from under-seasoning or skipping the dry rub altogether with a highly don't recommend.
How to Fix: Use a generous amount of dry rub, and give it time to rest on the meat before baking—at least 15–30 minutes, or overnight if possible. You can also season the BBQ sauce with dry rub for that "double layer" flavor.
If you're excited to make my Hubby’s Favorite Oven-Baked BBQ Ribs, but aren't too sure on what to pair these with---I've got you covered! The following side dishes are great to mix and match with these BBQ ribs and they work for the entire fmaily:
Of course, you can always browse through my Side Dishes to find the perfect thing to enjoy these BBQ ribs with!
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave, oven, or air fryer until warmed through and saucy (adding extra BBQ sauce if needed).
Yes! These ribs are perfect for meal prep or make-ahead entertaining. Simply bake them fully, let them cool, then store them in an airtight container in the fridge for up to 3 days. When ready to serve, reheat in the oven at 350 degrees Fahrenheit until warmed through, brushing with extra BBQ sauce for moisture.
Absolutely! Let the cooked ribs cool completely, then wrap tightly in foil or store in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw ribs overnight in the fridge and warm in the oven at 325 degrees Fahrenheit, covered with foil to retain moisture. Add extra BBQ sauce, if needed.
They’re ready when the meat is tender and pulls back from the bones—usually after baking at 275 degrees Fahrenheit for about 2.5 to 3 hours or at 400 degrees Fahrenheit for at least 1 hour after the initial bake time. You can also check that the internal temp reaches 190–203°F for perfect fall-apart texture.
It's totally up to you! This recipe works with sweet, spicy, smoky, or even mustard-based BBQ sauces. Just be sure to check the label if you need it to be gluten-free or dairy-free. Personally, I love to make my own Homemade BBQ Sauce or for store-bought, hands down Sweet Baby Ray's, Stubb's BBQ, or Kraft (for traditional users).
You can, although I recommend using bone-in ribs because they offer better flavor and texture. However, if using boneless, reduce the bake time slightly and keep a close eye on the doneness to avoid drying out the ribs.
Now that you're on a snacking kick with this Oven-Baked BBQ Ribs recipe, give these flavorful, bold recipes that your entire family will love a try next:
If you tried my Hubby’s Favorite Oven-Baked BBQ Ribs recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
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Wow!!! Shanika you’ve out done yourself with this one!! These ribs gone hit everyday of the week!!!