34 Delicious Oven Baked Rib Recipe Variations

Versatile, succulent, and packed with flavor—oven-baked ribs are the ultimate comfort food that bring everyone to the table. Whether you’re craving something sweet and sticky, smoky and spicy, or tangy and tender, we’ve gathered 34 mouthwatering recipes to inspire your next family dinner or weekend feast. Get ready to fire up your oven and discover your new favorite rib recipe!

Classic Herb-Glazed Oven Baked Ribs

Now, let’s master these tender, fall-off-the-bone ribs with a simple herb glaze that will become your new favorite comfort food. Nothing beats the aroma of herbs and slow-roasted pork filling your kitchen on a cozy weekend afternoon.

Ingredients

• 4 pounds pork ribs
• 2 tablespoons olive oil (or any neutral oil)
• 1 tablespoon kosher salt
• 2 teaspoons black pepper, freshly ground
• 1/4 cup brown sugar, packed
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 300°F and position one rack in the middle.
2. Pat the pork ribs completely dry with paper towels to ensure proper browning.
3. Rub the olive oil evenly over all surfaces of the ribs using your hands.
4. Sprinkle the kosher salt and black pepper evenly over both sides of the ribs.
5. Place the ribs meat-side up on a wire rack set inside a baking sheet to allow air circulation.
6. Bake the ribs in the preheated oven for 2 hours until the meat begins to pull back from the bones.
7. While the ribs bake, whisk together brown sugar, Dijon mustard, apple cider vinegar, minced garlic, rosemary, and thyme in a small bowl.
8. After 2 hours, carefully remove the ribs from the oven and increase the temperature to 375°F.
9. Brush half of the herb glaze evenly over the top surface of the ribs using a pastry brush.
10. Pour the chicken broth into the bottom of the baking sheet to create steam and prevent drying.
11. Return the ribs to the oven and bake for 15 minutes until the glaze becomes sticky.
12. Remove the ribs again and brush with the remaining glaze, making sure to cover all areas.
13. Bake for another 15 minutes until the glaze is caramelized and bubbles form on the surface.
14. Remove the ribs from the oven and let them rest on the rack for 10 minutes before slicing.

These ribs emerge with a perfect balance of sweet and savory flavors, the meat so tender it practically melts away from the bone. That sticky herb crust provides a wonderful textural contrast to the juicy interior. Try serving them over creamy polenta to soak up every bit of the delicious pan juices, or slice them individually for impressive party presentation.

Spicy Honey Garlic Oven Ribs

Now, let’s create fall-off-the-bone ribs with a sweet and spicy glaze that will become your new favorite dinner. Nothing beats the combination of honey’s sweetness balancing garlic’s punch and chili’s heat in this foolproof oven method. Follow these steps carefully for perfectly tender ribs every single time.

Ingredients

• 2 lbs pork baby back ribs
• 1/4 cup honey
• 3 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp sriracha (adjust for desired heat level)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp black pepper
• 1/2 tsp salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with aluminum foil.
2. Remove the thin membrane from the bone side of the pork baby back ribs using a paper towel for better grip.
3. Pat the ribs completely dry with paper towels to ensure proper seasoning adhesion.
4. Rub the olive oil evenly over both sides of the ribs.
5. Sprinkle the salt and black pepper evenly over both sides of the ribs.
6. Place the ribs meat-side up on the prepared baking sheet.
7. Tightly cover the baking sheet with another layer of aluminum foil, creating a sealed packet.
8. Bake at 300°F for 2 hours until the meat pulls back from the bones by about 1/2 inch.
9. While ribs bake, whisk together honey, soy sauce, minced garlic, and sriracha in a small bowl.
10. Remove ribs from oven and carefully uncover, being mindful of escaping steam.
11. Brush half of the honey garlic sauce evenly over the ribs.
12. Return uncovered ribs to oven and bake at 400°F for 15 minutes until glaze bubbles.
13. Brush remaining sauce over ribs and bake another 5 minutes at 400°F until caramelized.
14. Remove ribs from oven and let rest for 10 minutes before slicing between bones.

Delightfully sticky and caramelized on the outside while remaining incredibly tender inside, these ribs offer the perfect sweet-heat balance. Serve them alongside creamy coleslaw to cut through the richness, or pile them high on a platter for game day gatherings. Don’t be surprised when guests ask for this recipe—the glossy, lacquered finish makes them look professionally prepared.

Crispy Korean BBQ Oven Ribs

Crispy Korean BBQ oven ribs might sound intimidating, but with a methodical approach, you’ll achieve that perfect balance of tender meat and caramelized crust right in your home oven. Carefully following each step ensures the ribs absorb the sweet and savory marinade while developing that signature crispiness. Consider this your foolproof guide to restaurant-quality ribs without the grill.

Ingredients

– 2 racks baby back ribs (about 4 pounds total, silver skin removed for better flavor absorption)
– 1/2 cup soy sauce (or tamari for gluten-free option)
– 1/4 cup brown sugar (packed, for caramelization)
– 3 tbsp gochujang (Korean chili paste, adjust for preferred spice level)
– 2 tbsp rice vinegar (helps tenderize the meat)
– 2 tbsp sesame oil (for authentic Korean flavor)
– 4 garlic cloves (minced, about 2 tbsp)
– 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
– 1 tsp black pepper (freshly ground preferred)
– 2 tbsp cornstarch (mixed with 2 tbsp cold water for glaze thickening)
– 2 tbsp sliced green onions (for garnish, optional)
– 1 tbsp toasted sesame seeds (for garnish, optional)

Instructions

1. Preheat your oven to 275°F and line a large baking sheet with aluminum foil.
2. Pat the baby back ribs completely dry with paper towels to ensure proper browning.
3. Remove the thin membrane from the bone side of each rack by sliding a knife under it and pulling it off with a paper towel for grip.
4. In a medium bowl, whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until smooth.
5. Place each rack of ribs on a separate large piece of heavy-duty aluminum foil, shiny side up.
6. Brush both sides of the ribs generously with the marinade, using about two-thirds of the mixture.
7. Wrap the ribs tightly in the foil, creating sealed packets to trap steam during cooking.
8. Place the foil packets on the prepared baking sheet and bake at 275°F for 2 hours and 30 minutes.
9. Carefully open the foil packets (watch for steam) and transfer the ribs to a wire rack set over a clean baking sheet.
10. Increase oven temperature to 425°F and let it fully preheat while the ribs rest for 10 minutes.
11. Brush the remaining marinade over both sides of the ribs, focusing on the meaty side.
12. Bake at 425°F for 20-25 minutes until the edges are crispy and the glaze is bubbling.
13. Whisk cornstarch with 2 tbsp cold water in a small saucepan until no lumps remain.
14. Add the drippings from the baking sheet to the cornstarch mixture and cook over medium heat for 2-3 minutes until thickened into a glossy glaze.
15. Brush the thickened glaze over the ribs during the last 5 minutes of baking.
16. Remove ribs from oven and let rest for 10 minutes before slicing between the bones.
17. Garnish with sliced green onions and toasted sesame seeds if desired.

Perfectly cooked ribs should pull cleanly from the bone while maintaining a firm, caramelized crust that crackles with each bite. The sweet and spicy glaze creates a sticky coating that contrasts beautifully with the tender pork underneath. Pair these ribs with steamed rice and quick-pickled vegetables for a complete Korean BBQ experience that will have everyone reaching for seconds.

Sweet and Tangy Ginger Soy Ribs

Ready to master fall-off-the-bone ribs with a glossy, irresistible glaze? These Sweet and Tangy Ginger Soy Ribs deliver a perfect balance of savory, sweet, and zesty flavors, making them a surefire hit for any weeknight dinner or weekend gathering. Let’s walk through each step together to ensure your ribs turn out tender and packed with flavor every single time.

Ingredients

– 2 lbs pork baby back ribs
– 1/2 cup soy sauce (low-sodium works well)
– 1/4 cup honey (or maple syrup for a vegan option)
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
– 2 cloves garlic, minced
– 1 tbsp sesame oil (or any neutral oil)
– 1/4 cup brown sugar (adjust for sweetness)
– 1/2 tsp black pepper
– 1/4 cup water

Instructions

1. Preheat your oven to 300°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the pork baby back ribs dry with paper towels to help the seasoning stick better.
3. In a medium bowl, whisk together soy sauce, honey, rice vinegar, grated fresh ginger, minced garlic, sesame oil, brown sugar, black pepper, and water until fully combined.
4. Place the ribs on the prepared baking sheet and brush half of the ginger soy mixture evenly over both sides.
5. Tightly cover the ribs with another layer of foil to trap steam and lock in moisture.
6. Bake the ribs at 300°F for 2 hours until the meat is tender and easily pulls away from the bone.
7. Carefully remove the top foil and drain any excess liquid from the baking sheet.
8. Brush the remaining ginger soy mixture over the ribs, ensuring every part is coated.
9. Increase the oven temperature to 400°F and bake uncovered for 15–20 minutes until the glaze is sticky and caramelized.
10. Let the ribs rest for 10 minutes before slicing between the bones to serve.

These ribs emerge with a sticky, caramelized exterior and incredibly tender meat that falls away with a gentle tug. The ginger and soy create a savory-sweet depth that pairs wonderfully with steamed rice or a crisp cucumber salad for a refreshing contrast.

Savory Maple Bourbon Oven Glazed Ribs

Getting perfectly tender, fall-off-the-bone ribs doesn’t require a smoker—just your oven and this simple maple bourbon glaze. Glazing ribs in the oven yields incredibly juicy meat with a caramelized, sticky-sweet crust that’s surprisingly easy to achieve. Follow these methodical steps for restaurant-quality ribs right from your home kitchen.

Ingredients

– 2 racks baby back ribs (about 4 lbs total), membrane removed for tenderness
– 1/4 cup kosher salt, for dry brine
– 2 tbsp black pepper, freshly ground preferred
– 1 cup pure maple syrup (grade A for milder flavor)
– 1/2 cup bourbon, such as Buffalo Trace
– 1/4 cup apple cider vinegar, to balance sweetness
– 2 tbsp Dijon mustard, for emulsion and tang
– 3 cloves garlic, minced
– 1 tsp smoked paprika, for depth
– 1/2 tsp cayenne pepper, optional for heat

Instructions

1. Pat the ribs completely dry with paper towels on all surfaces.
2. Rub the kosher salt and black pepper evenly over both sides of each rack.
3. Place the seasoned ribs on a wire rack set inside a baking sheet, meaty side up.
4. Refrigerate the ribs uncovered for 8 hours to dry-brine, which enhances flavor and texture.
5. Preheat your oven to 275°F (135°C) using an oven thermometer for accuracy.
6. Remove ribs from refrigerator and let sit at room temperature for 30 minutes.
7. Cover the baking sheet tightly with aluminum foil, sealing all edges.
8. Bake the covered ribs at 275°F for 2.5 hours until tender but not falling apart.
9. While ribs bake, combine maple syrup, bourbon, apple cider vinegar, Dijon mustard, garlic, smoked paprika, and cayenne in a saucepan.
10. Simmer the glaze mixture over medium heat for 12 minutes until reduced by half and thickened.
11. Remove ribs from oven and carefully uncover, watching for steam.
12. Brush a thick layer of warm glaze over the top of each rib rack.
13. Increase oven temperature to 400°F (204°C) and return ribs uncovered.
14. Bake for 15 minutes until glaze bubbles and caramelizes to a deep amber color.
15. Remove ribs from oven and let rest for 10 minutes before slicing between bones.
16. Serve the sliced ribs with remaining warm glaze for dipping.

Melt-in-your-mouth tender meat pulls cleanly from the bone with each bite, while the glossy glaze offers a perfect balance of sweet maple and smoky bourbon notes. For a complete meal, serve these sticky ribs with creamy coleslaw to cut through the richness, or pile them atop cheesy grits for ultimate comfort food appeal.

Smoky Chipotle Lime Oven Baked Ribs

A perfectly cooked rack of ribs doesn’t require a grill—just your oven and a bit of patience. Achieving that fall-off-the-bone tenderness and smoky-sweet flavor is simpler than you think, even for beginners. Let’s walk through each step together to create these irresistible smoky chipotle lime oven-baked ribs.

Ingredients

– 1 rack pork baby back ribs (about 2–2.5 lbs), or St. Louis-style ribs
– 2 tbsp olive oil, or any neutral oil
– 1 tbsp brown sugar, packed
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp ground cumin
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper
– 2 tbsp chipotle in adobo sauce, finely minced (use less for milder heat)
– 2 tbsp fresh lime juice, from about 1 lime
– 1 tbsp honey
– 1 tsp Worcestershire sauce
– Aluminum foil, for wrapping

Instructions

1. Preheat your oven to 275°F.
2. Remove the thin membrane from the bone side of the ribs by sliding a butter knife under it, gripping with a paper towel, and pulling it off in one piece—this helps the ribs become more tender.
3. Pat the ribs dry with paper towels on both sides.
4. Rub the olive oil evenly over both sides of the ribs.
5. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
6. Sprinkle the spice rub evenly over both sides of the ribs, pressing gently to help it adhere.
7. Place the ribs meat-side up on a large sheet of aluminum foil.
8. Bring the foil edges together and fold tightly to create a sealed packet, leaving a little air space inside—this traps steam for tenderizing.
9. Place the foil packet on a baking sheet and bake at 275°F for 2 hours 30 minutes.
10. While the ribs bake, mix the minced chipotle in adobo, lime juice, honey, and Worcestershire sauce in a small bowl to make the glaze.
11. After 2 hours 30 minutes, carefully open the foil packet (watch for steam) and brush the glaze evenly over the meat side of the ribs.
12. Increase the oven temperature to 400°F and return the ribs to the oven, uncovered, for 15–20 minutes until the glaze is sticky and lightly caramelized.
13. Remove the ribs from the oven and let them rest for 10 minutes before slicing between the bones. Very tender and smoky, these ribs pull cleanly from the bone yet hold their shape when sliced. The chipotle lime glaze adds a tangy kick that balances the rich pork, perfect for serving over cilantro-lime rice or with grilled corn.

Garlic and Rosemary Tender Oven Ribs

Mastering tender oven ribs begins with proper preparation and patience, transforming simple ingredients into a flavorful, fall-off-the-bone meal perfect for family dinners or casual gatherings. This methodical approach ensures even cooking and deep flavor infusion, making it accessible for cooks of all skill levels.

Ingredients

– 3 lbs pork ribs (preferably St. Louis-style for even cooking)
– 3 tbsp olive oil (or any neutral oil)
– 6 garlic cloves, minced (fresh cloves recommended for best flavor)
– 2 tbsp fresh rosemary, finely chopped (dried rosemary can be substituted if needed)
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper, freshly ground
– 1/2 cup low-sodium chicken broth (or water as alternative)

Instructions

1. Preheat your oven to 300°F to ensure consistent, low-temperature cooking.
2. Pat the pork ribs completely dry with paper towels to promote better browning.
3. Rub olive oil evenly over all surfaces of the ribs using your hands.
4. Combine minced garlic, chopped rosemary, kosher salt, and black pepper in a small bowl.
5. Sprinkle the seasoning mixture evenly over both sides of the ribs, pressing gently to adhere.
6. Place the seasoned ribs bone-side down in a roasting pan or baking dish.
7. Pour chicken broth into the bottom of the pan, avoiding direct contact with the ribs.
8. Cover the pan tightly with aluminum foil to create a sealed cooking environment.
9. Bake at 300°F for 2 hours and 30 minutes until the meat is tender but not falling apart.
10. Remove the foil carefully to avoid steam burns and check for doneness—meat should pull back from bone ends by about 1/4 inch.
11. Increase oven temperature to 425°F and return uncovered ribs to oven.
12. Roast for 15-20 minutes until the top develops a golden-brown crust.
13. Transfer ribs to a cutting board and let rest for 10 minutes before slicing between bones.

Yield perfectly tender ribs with a garlic-rosemary crust that shatters with each bite. The low-and-slow cooking creates meat that pulls cleanly from the bone while maintaining juicy texture. Serve these ribs over creamy polenta to soak up the pan juices or with grilled corn for a complete summer meal.

Sticky Mango Chutney Glazed Ribs

When you want to impress guests with minimal effort, these sticky mango chutney glazed ribs deliver restaurant-quality flavor with straightforward techniques. We’ll slowly bake the ribs until tender, then finish them with a sweet-spicy glaze that caramelizes beautifully under the broiler. Working methodically ensures fall-off-the-bone results every time, even for first-time rib makers.

Ingredients

• 2 racks baby back ribs (about 4 pounds total)
• 1 tablespoon olive oil (or any neutral oil)
• 1 tablespoon kosher salt
• 2 teaspoons black pepper (freshly ground preferred)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 cup mango chutney (major grocery store brand works fine)
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon red pepper flakes (reduce for milder heat)

Instructions

1. Preheat your oven to 300°F and line a large baking sheet with aluminum foil.
2. Pat the ribs completely dry with paper towels to help the seasoning adhere.
3. Remove the thin membrane from the bone side of each rack by sliding a butter knife under it and pulling it off with a paper towel for grip.
4. Rub the olive oil evenly over both sides of both racks.
5. Combine the salt, black pepper, garlic powder, and smoked paprika in a small bowl.
6. Sprinkle the spice mixture evenly over both sides of the ribs, pressing gently to adhere.
7. Place the ribs meat-side up on the prepared baking sheet and cover tightly with another layer of foil.
8. Bake at 300°F for 2 hours until the meat pulls back from the bones by about ¼ inch.
9. While the ribs bake, whisk together the mango chutney, apple cider vinegar, soy sauce, and red pepper flakes in a medium bowl.
10. Remove the ribs from the oven and carefully uncover them, watching for steam.
11. Brush a generous layer of the mango glaze over both sides of the ribs using a pastry brush.
12. Switch your oven to broil on high and position a rack 6 inches from the heating element.
13. Return the ribs to the oven and broil for 3-5 minutes until the glaze bubbles and develops dark caramelized spots.
14. Transfer the ribs to a cutting board and let them rest for 10 minutes to redistribute juices.
15. Slice between the bones to separate into individual ribs.

Caramelized edges give way to incredibly tender meat that practically melts off the bone. The sweet mango chutney balances beautifully with the subtle heat from the pepper flakes, creating complex flavor in every bite. Consider serving these ribs over coconut rice to soak up the extra glaze, or pack them for an impressive picnic where they taste equally fantastic at room temperature.

Sweet and Salty Teriyaki Oven Ribs

Baking tender, fall-off-the-bone ribs doesn’t require a grill—just your trusty oven and a sweet-salty teriyaki glaze that caramelizes beautifully. This recipe breaks down the process into simple, foolproof steps perfect for beginners. You’ll learn how to achieve that signature sticky glaze and tender meat with minimal fuss.

Ingredients

– 2 racks baby back ribs (about 4 lbs total)
– 1 cup soy sauce (low-sodium recommended)
– 1/2 cup brown sugar, packed
– 1/4 cup rice vinegar
– 2 tbsp minced garlic (about 4 cloves)
– 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp sesame oil (or any neutral oil)
– 1/4 cup sliced green onions (for garnish)
– 1 tbsp sesame seeds (for garnish)

Instructions

1. Preheat your oven to 275°F and line a baking sheet with aluminum foil.
2. Remove the thin membrane from the bone side of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
3. Place the ribs bone-side down on the prepared baking sheet and cover tightly with another layer of foil.
4. Bake the ribs at 275°F for 2.5 hours until the meat is tender and pulls back from the bones by about 1/2 inch.
5. While the ribs bake, combine soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small saucepan over medium heat.
6. Whisk cornstarch and water in a separate bowl until smooth, then stir it into the saucepan to prevent lumps.
7. Bring the sauce to a simmer, stirring constantly until it thickens enough to coat the back of a spoon, about 3-5 minutes.
8. Remove the saucepan from heat and stir in sesame oil for a nutty flavor.
9. Take the ribs out of the oven, discard the top foil, and brush a generous layer of teriyaki glaze over both sides.
10. Increase oven temperature to 400°F and return the ribs to the oven uncovered for 15 minutes until the glaze is sticky and bubbling.
11. Brush with another layer of glaze and bake 5 more minutes until the edges are slightly caramelized.
12. Transfer ribs to a cutting board, let rest 5 minutes, then slice between the bones.
13. Garnish with sliced green onions and sesame seeds before serving. Just imagine tearing into these ribs—the meat falls cleanly from the bone, coated in a glossy, sweet-salty glaze with a hint of garlic and ginger. Juicy and deeply flavorful, they’re fantastic with steamed rice to soak up extra sauce or piled high on a platter for a casual gathering.

Mediterranean Herb and Lemon Oven Baked Ribs

Even the most novice home cooks can achieve restaurant-quality ribs with this Mediterranean-inspired recipe. Embrace the bright, herbaceous flavors that transform ordinary ribs into a vibrant centerpiece dish perfect for gatherings or weeknight dinners.

Ingredients

• 3 lbs pork ribs (baby back or St. Louis style work well)
• 1/4 cup olive oil (extra virgin preferred for flavor)
• 1/4 cup fresh lemon juice (about 2 medium lemons)
• 2 tbsp dried oregano (rub between palms to release oils)
• 1 tbsp garlic powder (or 4 fresh minced cloves)
• 1 tsp salt (fine sea salt dissolves evenly)
• 1/2 tsp black pepper (freshly cracked for best flavor)
• 1 lemon, sliced into thin rounds (for garnish and extra citrus infusion)

Instructions

1. Preheat your oven to 300°F and position a rack in the center.
2. Pat the ribs completely dry with paper towels to ensure proper browning.
3. Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a small bowl until fully emulsified.
4. Brush the marinade evenly over all surfaces of the ribs, including between the bones.
5. Arrange lemon slices in a single layer on a baking sheet to create a citrus bed.
6. Place the ribs meat-side up directly on top of the lemon slices.
7. Cover the baking sheet tightly with aluminum foil, sealing all edges to trap steam.
8. Bake at 300°F for 2 hours until the meat is fork-tender and pulls easily from the bone.
9. Remove the foil carefully to avoid steam burns and discard the cooked lemon slices.
10. Increase oven temperature to 425°F and return uncovered ribs to the oven.
11. Bake for 15-20 minutes until the exterior is caramelized and slightly crispy.
12. Transfer ribs to a cutting board and let rest for 5 minutes before slicing.

Beautifully caramelized edges give way to incredibly tender meat that falls cleanly from the bone. The bright lemon and herb infusion cuts through the richness, making these ribs surprisingly refreshing. Serve them over lemon-herb quinoa or with a simple arugula salad to balance the meal.

Rich Red Wine Braised Oven Ribs

Rich, red wine braised oven ribs transform tough cuts into fork-tender perfection through slow, gentle cooking. Ready to master this comforting classic that fills your kitchen with incredible aromas? Let’s walk through each step together.

Ingredients

• 3 pounds beef short ribs
• 2 tablespoons olive oil (or any neutral oil)
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups dry red wine (like Cabernet Sauvignon)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 325°F.
2. Pat the beef short ribs completely dry with paper towels.
3. Season all sides of the ribs generously with salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the ribs in batches for 3-4 minutes per side until deeply browned.
6. Transfer the seared ribs to a plate, leaving the drippings in the pot.
7. Add chopped onion and carrots to the pot, cooking for 5 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
10. Pour in red wine, scraping up all the browned bits from the bottom of the pot.
11. Simmer the wine for 5 minutes until reduced by about half.
12. Add beef broth, dried thyme, and bay leaves to the pot.
13. Return the seared ribs to the pot, nestling them into the liquid.
14. Bring the liquid to a gentle simmer, then cover the pot tightly with a lid.
15. Transfer the covered pot to the preheated oven and braise for 2.5-3 hours.
16. Check the ribs after 2.5 hours – the meat should pull away easily from the bone.
17. Remove the pot from the oven and let the ribs rest in the braising liquid for 15 minutes.
18. Skim any excess fat from the surface of the braising liquid before serving.

Deliciously tender ribs practically fall apart at the touch of a fork, having absorbed the deep, complex flavors of red wine and aromatics. The rich, glossy sauce clings beautifully to each piece, creating a luxurious eating experience. Consider serving these elegant ribs over creamy polenta or buttery mashed potatoes to soak up every last drop of that incredible braising liquid.

Coconut Curry Infused Oven Baked Ribs

Haven’t you always wanted fall-off-the-bone ribs with an exotic twist? Coconut curry infused oven baked ribs transform this classic comfort food into something extraordinary, yet remain surprisingly simple to prepare even for novice cooks. This methodical approach ensures tender, flavorful results every single time.

Ingredients

– 2 racks baby back ribs (about 4 pounds total)
– 1 tablespoon kosher salt
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon black pepper
– 1 can (13.5 oz) full-fat coconut milk
– 3 tablespoons red curry paste
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 275°F and line a baking sheet with aluminum foil.
2. Remove the membrane from the bone side of the ribs by sliding a butter knife underneath and pulling it off with a paper towel for better grip.
3. Pat the ribs completely dry with paper towels to ensure the rub adheres properly.
4. Combine salt, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl.
5. Rub this mixture evenly over both sides of the ribs, pressing gently to help it stick.
6. Place the ribs bone-side down on the prepared baking sheet and cover tightly with another layer of foil.
7. Bake at 275°F for 2.5 hours until the meat has pulled back from the bones by about 1/2 inch.
8. Whisk together coconut milk, red curry paste, fish sauce, and lime juice in a medium bowl until smooth.
9. Carefully remove the ribs from the oven and drain any accumulated liquid from the baking sheet.
10. Brush half of the coconut curry sauce generously over both sides of the ribs.
11. Return the ribs to the oven uncovered and bake at 375°F for 15 minutes.
12. Brush with the remaining sauce and bake for another 10 minutes until the sauce is bubbly and caramelized.
13. Remove from oven and let rest for 10 minutes to allow juices to redistribute.
14. Sprinkle with chopped cilantro just before serving.

Unbelievably tender meat literally falls away from the bone with each gentle tug of your fork. The coconut curry creates a creamy, aromatic glaze that clings to every surface without overwhelming the natural pork flavor. Serve these ribs over jasmine rice to soak up the extra sauce, or slice them between the bones for perfect individual portions that impress at any gathering.

Classic Smoky Barbecue Oven Ribs

Just imagine tender, fall-off-the-bone ribs with that signature smoky barbecue flavor, all achieved right in your home oven. This methodical approach ensures perfect results every time, even for first-time rib makers. Follow these steps carefully for restaurant-quality ribs that will impress your family and friends.

Ingredients

– 2 racks baby back ribs (about 4 pounds total)
– 2 tablespoons olive oil (or any neutral oil)
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon black pepper
– 1 teaspoon salt
– 1/2 teaspoon cayenne pepper (optional, for heat)
– 1 cup barbecue sauce (your favorite brand)
– 1/2 cup apple cider vinegar
– Aluminum foil (heavy-duty recommended)

Instructions

1. Preheat your oven to 275°F and line a large baking sheet with aluminum foil.
2. Remove the thin membrane from the bone side of each rib rack by sliding a butter knife under it and pulling it off with a paper towel for better grip.
3. Pat the ribs completely dry with paper towels to ensure the rub adheres properly.
4. Brush both sides of the ribs evenly with olive oil using a pastry brush.
5. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl.
6. Sprinkle the spice mixture evenly over both sides of the ribs, pressing gently to help it stick.
7. Wrap each rib rack tightly in a double layer of aluminum foil, creating a sealed packet to trap steam.
8. Place the foil-wrapped ribs on the prepared baking sheet and bake at 275°F for 2 hours and 30 minutes.
9. Carefully open the foil packets (watch for steam) and check if the meat pulls back from the bones by about 1/4 inch.
10. Mix barbecue sauce with apple cider vinegar in a small bowl to thin it slightly for easier brushing.
11. Brush the sauce mixture generously over both sides of the ribs using a basting brush.
12. Return the ribs to the oven, uncovered, and bake at 275°F for another 30 minutes until the sauce is sticky and caramelized.
13. Remove the ribs from the oven and let them rest for 10 minutes before slicing between the bones. The ribs develop a beautiful caramelized crust while remaining incredibly tender inside, with the smoky paprika and tangy barbecue sauce creating perfect balance. Serve them with classic coleslaw and cornbread, or slice them over a bed of creamy polenta for an unexpected twist.

Zesty Orange and Pepper Glazed Ribs

Just imagine tender, fall-off-the-bone ribs coated in a vibrant glaze that balances sweet citrus with a subtle peppery kick—this recipe delivers exactly that with straightforward steps perfect for first-time rib makers.

Ingredients

• 2 racks baby back ribs (about 4 lbs total)
• 1 cup orange juice, freshly squeezed preferred
• 1/2 cup brown sugar, packed
• 1/4 cup soy sauce, low-sodium option available
• 2 tbsp apple cider vinegar
• 1 tbsp black pepper, freshly ground for best flavor
• 1 tsp garlic powder
• 1/2 tsp salt, adjust to preference

Instructions

1. Preheat your oven to 275°F and line a baking sheet with aluminum foil.
2. Pat the ribs dry with paper towels to help the seasoning adhere better.
3. Combine salt, garlic powder, and black pepper in a small bowl, then rub evenly over both sides of the ribs.
4. Place the ribs meat-side up on the baking sheet and cover tightly with more foil.
5. Bake at 275°F for 2.5 hours until the meat is tender and pulls back from the bone ends.
6. While ribs bake, whisk orange juice, brown sugar, soy sauce, and apple cider vinegar in a saucepan over medium heat.
7. Simmer the glaze for 10–12 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
8. Remove ribs from the oven and carefully drain any accumulated liquid from the baking sheet.
9. Brush half of the glaze evenly over the ribs, reserving the rest for serving.
10. Increase oven temperature to 400°F and return the uncovered ribs to the oven for 15 minutes until the glaze is sticky and caramelized.
11. Let ribs rest for 10 minutes before slicing between the bones to keep them juicy.

Your ribs will have a sticky, glossy exterior and meat that shreds effortlessly with a fork. You’ll notice the orange brightness cuts through the richness, while the pepper adds a warm finish that isn’t overly spicy. Try serving them over creamy polenta or with a crisp slaw to contrast the sticky sweetness.

Tender Apple Cider Marinated Oven Ribs

Finally, as autumn settles in, nothing beats the comforting aroma of slow-roasted ribs filling your kitchen. These apple cider marinated oven ribs transform tough cuts into fall-off-the-bone perfection through a simple marinating and slow-roasting process. Follow these methodical steps to achieve restaurant-quality ribs that will become your new seasonal favorite.

Ingredients

– 3 lbs pork ribs (preferably St. Louis-style for even cooking)
– 2 cups apple cider (fresh-pressed adds brighter flavor)
– 1/4 cup brown sugar (packed firmly for accurate measurement)
– 2 tbsp apple cider vinegar (balances the sweetness)
– 2 tbsp olive oil (or any neutral oil for searing)
– 4 garlic cloves, minced (fresh provides best flavor)
– 1 tbsp smoked paprika (regular paprika works but lacks smokiness)
– 1 tsp salt (fine sea salt distributes evenly)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/2 tsp dried thyme (rub between fingers to release oils)

Instructions

1. Combine apple cider, brown sugar, apple cider vinegar, minced garlic, smoked paprika, salt, pepper, and dried thyme in a large bowl, whisking until the sugar dissolves completely.
2. Place ribs in a gallon-sized resealable bag and pour the marinade over them, ensuring all surfaces are coated.
3. Press out excess air before sealing the bag, then refrigerate for at least 8 hours or overnight—marinating longer develops deeper flavor penetration.
4. Preheat your oven to 275°F, placing the rack in the center position for even heat distribution.
5. Remove ribs from marinade, reserving 1/2 cup of the liquid for basting later, and pat the ribs completely dry with paper towels to ensure proper browning.
6. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
7. Sear ribs for 3-4 minutes per side until a golden-brown crust forms, working in batches if necessary to avoid overcrowding the pan.
8. Transfer the skillet directly to the preheated oven and roast uncovered for 2.5 hours.
9. Baste the ribs with reserved marinade every 45 minutes, using a pastry brush to coat all surfaces evenly for maximum flavor development.
10. Increase oven temperature to 400°F and continue roasting for 15-20 minutes until the exterior becomes caramelized and slightly crispy.
11. Insert a meat thermometer between the bones to verify internal temperature reaches 195-203°F for optimal tenderness.
12. Rest the ribs on a cutting board for 10 minutes before slicing between the bones to serve.

Crispy-edged yet yielding to gentle pressure, these ribs offer a perfect balance of sweet apple notes against savory pork richness. The meat pulls cleanly from the bone while maintaining incredible juiciness throughout. For a complete autumn meal, serve alongside roasted sweet potatoes and braised greens, using the pan drippings to create a simple glaze for drizzling over everything.

Conclusion

Zesty, succulent, and endlessly versatile—these 34 oven-baked rib recipes offer something for every craving and occasion. Whether you’re hosting a backyard barbecue or cozying up for family dinner, there’s a flavor here to delight everyone. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to share this roundup on Pinterest so fellow rib lovers can dig in too!