These easy Oven-Baked Ribs are simple, satisfying comfort food. Slow-cooked until tender, they’re full of flavor and fall right off the bone. Easy to make, they’re perfect for any occasion!
I often serve these oven-baked ribs at family dinners or weekend get-togethers, and they never fail to impress! The great thing is, that you can prepare them in advance and let them cook slowly while you take a break—ideal for making your day a little more relaxing and delicious.
The secret to these ribs is in cooking them low and slow. This method allows the flavors to combine and ensures that every bite is exceptionally tender. Pair them with your favorite sides, and you’ve got a meal that everyone will love! The hardest part of this recipe is waiting while they cook, and smelling the amazing smells of them slow cooking in your oven.
Ingredients
- Ribs – I use baby back ribs. You want about 2 racks.
- Onion – Fresh onion, sliced.
- Garlic – Fresh garlic, sliced.
- Garlic powder
- Onion powder
- Dried thyme
- Salt and pepper
How to Make Oven-Baked Ribs
- Preheat the oven to 300°F.
- Rinse the ribs under cool water to remove any bone fragments. Use your fingers to feel for the bone chips and brush them away, then pat the ribs dry with paper towels.
- Remove the silver skin from the back of the ribs if needed. See my notes below.
- Mix the garlic powder, onion powder, dried thyme, salt, and pepper in a small bowl. Sprinkle evenly over the ribs.
- Cut the ribs into 2-3 bone sections and place them meaty side down in a large baking dish with a lid (or use foil to cover).
- Spread the sliced garlic and onion over the ribs.
- Cover the dish with foil or the lid and bake at 300°F for about 2 hours, until the ribs are tender and the meat is slightly pulling away from the bones.
- Drizzle some of the cooking liquid over the ribs and serve with the onions and garlic on top.
Step-By-Step Process
Chef Jenn’s Tips
- To remove the silver skin, use a sharp paring knife to cut a small section away from the bone, then grip it with a paper towel and pull it off.
- Cooking ribs meaty side down in their juices keeps them tender and flavorful.
- For a crispy finish, broil the ribs for a few minutes after baking, but watch closely to prevent burning.
- Let the ribs rest in the covered dish for 10-15 minutes after baking to allow the juices to redistribute.
Recommended
Make It A Meal
Pair these ribs with classic sides like mashed potatoes, roasted veggies, or coleslaw. For a more indulgent meal, add some cornbread.
Storage
Keep any leftovers in an airtight container in the fridge for up to 3 days. To freeze, wrap the ribs in foil or plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 300°F until warmed through.
Oven Baked Ribs
Ingredients
- 2 racks of ribs about 3-4 pounds
- 1 onion thinly sliced
- 6 cloves garlic thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- salt and pepper
Instructions
- Preheat the oven to 300°F.
- Rinse the ribs under cool water to remove any bone fragments, then pat dry with paper towels.
- Remove the silver skin from the back of the ribs if needed.
- Mix the garlic powder, onion powder, dried thyme, salt, and pepper in a small bowl. Sprinkle evenly over the ribs.
- Cut the ribs into 2-3 bone sections and place them meaty side down in a large baking dish with a lid (or use foil to cover).
- Spread the sliced garlic and onion over the ribs.
- Cover the dish with foil or the lid and bake at 300°F for about 2 hours, until the ribs are tender and the meat is slightly pulling away from the bones.
- Drizzle some of the cooking liquid over the ribs and serve with the onions and garlic on top.
Notes
Chef Jenn’s Tips
- To remove the silver skin, use a sharp paring knife to cut a small section, then grip it with a paper towel and pull it off.
- If making a smaller portion, simply halve the ingredients.
- Cooking ribs meaty side down in their juices keeps them tender and flavorful.
- For a crispy finish, broil the ribs for a few minutes after baking, but watch closely to prevent burning.
- Let the ribs rest in the covered dish for 10-15 minutes after baking to allow the juices to redistribute.