Oven-Baked BBQ Ribs with Dry Rub and Caramelized Sauce

Introduction

These oven-baked BBQ ribs use a slow, low-heat method to create tender, pull-apart meat with a deeply seasoned dry rub and a glossy, caramelized barbecue sauce finish. Baby back ribs or St. Louis-style ribs both work beautifully in this recipe, and the long bake at 275°F allows the meat to soften without drying out. The dry rub builds layers of smoky, sweet, savory heat, while the final blast at 450°F helps the sauce cling and bubble across every rib.

The process is straightforward and dependable: prepare the ribs by removing the membrane, coat them in olive oil and seasoning, wrap them tightly in foil, and bake until the bones begin to show. After that, the high-heat finishing step develops a sticky, richly flavored outer layer. Even though the ingredient list looks long, each seasoning plays a role in giving the ribs a well-rounded flavor without extra effort. With patience and proper wrapping, these ribs come out tender, juicy, and satisfying every time.

Ingredients