Oven-Baked Ribs: How to Make Them Perfectly Every Time

Who says you have to fire up the grill to make great ribs?

The trick to these oven-baked ribs? Broiling them at the end of their cook time adds flavor and a bit of char.

If you’ve been afraid to cook ribs because you don’t have a grill or a smoker, then this recipe is for you. It’s easy to make tender, juicy, fall-off-the-bone ribs in the oven if you follow a few simple steps.

Make Clean-Up Easy
If you’re going to make oven-baked ribs, especially ones with a good sticky sauce, make clean-up easier by lining a baking sheet with aluminum foil.

Create Circulation
Then, place a wire cooling rack on top of the aluminum foil-lined sheet pan and place the ribs on the cooling rack. That way, heat can circulate evenly around the entire rack of ribs.

Remove the Membrane
If your rack of ribs still has a papery membrane attached, slide a knife underneath it and peel it off.

Season and Cook the Ribs
You can season your ribs with as little as salt and pepper (on both sides of the rack) or use your favorite blend of spices. Then, cook the ribs at a low temperature until fall-off-the bone-tender. Some recipes advise you to steam the ribs in foil, while others tell you to simply bake the ribs in the oven.

Add Flavor and Texture
Then, brush the ribs with barbecue sauce or a homemade glaze (our favorite recipe makes a paste out of garlic, lemongrass, chiles, and ginger for a super flavorful sauce to smear on your oven-baked ribs) and place them under the broiler for about a half an hour, until the glaze is thickened and the ribs crisp up a little.

Rest the Ribs
It will be hard to wait for your delicious oven-baked ribs, but let them rest for 10 minutes before digging in; they’ll be juicer that way!

Get our favorite oven-baked ribs recipe

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.