Prep 10 minutes
Total 3 hours
US | Metric
Oven BBQ Ribs

Super tender baby back ribs smothered in barbecue sauce. These juicy, melt-in-your-mouth ribs are so easy to make! After being sprinkled with a flavourful dry-rub, they’re wrapped up tight and baked in the oven until fall-off-the-bone tender. Then comes the barbecue sauce glaze – sticky, sweet deliciousness. 

For the dry rub:
  • 2 tbsps light brown sugar
  • 1¾ tsps sea salt
  • 1½ tsps mustard powder
  • 1 tsp smoked paprika
  • ½ paprika
  • ½ tsp freshly-ground black pepper
  • ½ tsp onion granules
  • ½ tsp garlic granules
  • tsp cayenne pepper, optional
For the ribs:
  • 1350 g rack pork loin ribs (baby back ribs)
  • 220 ml bbq sauce


  1. Heat oven to 150°C/fan 130°C. Combine the dry-rub ingredients in a small bowl. Arrange the rib racks in a single layer on a large chopping board or clean kitchen counter.
  2. Season with the dry-rub on both sides, patting it down into all the nooks and crannies. Double wrap the racks individually, first in greaseproof paper then with foil; seal into a tight parcel. Arrange the rib parcels in a single layer on one (or two) baking sheets and bake until the ribs are very tender but not quite falling apart, 2 ½ hours. 
  3. Line a large baking sheet with foil. Carefully unwrap the ribs. Using tongs, carefully transfer the rib racks to the foil-lined baking sheet, leaving the juices behind. 
  4. Baste the ribs on both sides with half of the barbecue sauce. Roast uncovered for 10 minutes, turning once halfway through. Baste the ribs with the remaining barbecue sauce and roast uncovered for 6 to 8 minutes, turning once halfway through, until lacquered and starting to crisp. Transfer to a platter and serve.

STORAGE: these ribs will keep in the fridge for up to 3 days.


Passionate home-chef, food enthusiast and recipe creator, based in London. Creating healthy, delicious dishes, outrageously indulgent treats and everything in between!

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