Go-To Barbecue Oven Ribs

There are endless tasty ways to tackle cooking ribs, but as an indoor enthusiast, I appreciate the ease, predictability, and seasonless nature of this trusty low-and-slow oven to broiler method. The entire process is mostly hands-off and delivers flavor-blasted, fall-off-the-bone ribs every time. Please note that this foolproof barbecue sauce is made with mostly pantry staples and begs to be used on everything from these ribs to grilled chicken, meatloaf, and wings. To round out your rib party, I recommend serving them with Cauliflower-Potato Mash (page 220) or Caramelized Onion Potato Salad (page 230) and a big salad during the cooler months, or with Zucchini Cornbread Muffins (page 207) and “Summer Mess” (page 210) or Heirloom Tomato and Watermelon Salad (page 212) when summer strikes.

Serves 6 to 8

INGREDIENTS

• Two 3-pound racks baby back pork ribs

For the rub

• 2 packed tablespoons dark brown sugar

  You Do You: 100+ Endlessly Adaptable Recipes to Boost Your Culinary Confidence Serena Wolf

• 1 tablespoon chili powder

• 1 tablespoon smoked paprika

• 2 teaspoons Diamond Crystal kosher salt

• 1½ teaspoons garlic powder

• 1½ teaspoons onion powder

• 1 teaspoon freshly ground black pepper

• ¾ teaspoon ground ginger

For the go-to bbq sauce

• 1½ cups ketchup

• ½ cup water

• ¼ cup unseasoned rice vinegar or apple cider vinegar

• 3 tablespoons Worcestershire Sauce

• 2 tablespoons low-sodium soy sauce or tamari

• 2 packed tablespoons dark brown sugar

• 1 tablespoon sriracha sauce

• 1 teaspoon smoked paprika

• ¾ teaspoon garlic powder

• ¾ teaspoon ground ginger

• ¾ teaspoon onion powder

• 3 scallions, very finely chopped (optional)

DIRECTIONS

1. Position one rack in the center of the oven and one rack as close to the broiler as possible. Preheat the oven to 275°F. Line a large rimmed baking sheet with aluminum foil.

2. Slide the tip of a butter knife underneath the thin, translucent layer of tissue on the bone starting near the thinner end of each rack of ribs. Once you’ve loosened enough of the membrane to grab onto it with your hand, pull it down the length of the ribs to remove it, as if you’re pulling a long piece of tape off a package. (The membrane is the only part that will easily separate from the ribs, so don’t stress about removing the wrong thing. It needs to be removed because it is tough and will prevent your seasonings from penetrating the meat.) Pat the ribs very dry with paper towels.

3. In a small bowl, combine all the ingredients for the rub. Generously season each rack of ribs all over with the rub. Place the racks meaty side down on the prepared baking sheet, leaving a little bit of space between them. Cover the baking sheet very tightly with aluminum foil.

4. Transfer the ribs to the center rack of the oven and bake for 3½ hours, or until extremely tender. To test for doneness, wiggle one of the rib bones. If it wiggles easily and seems like the meat will easily pull away from the bone, you’re good! (Alternatively, pierce the meat between two bones with the tip of a sharp knife. You should feel close to zero resistance.)

5. Meanwhile, in a medium saucepan, whisk together all the ingredients for the BBQ sauce. Bring to a simmer over medium heat. Reduce the heat to low and cook for 15 minutes to allow the flavors to get friendly and the sauce to thicken slightly. Set aside until ready to use.

6. Once the ribs are tender, remove the foil and carefully pour off any juices from the pan. Brush the bone side of each rack generously with BBQ sauce.

7. Switch the oven to broil. Transfer the ribs to the rack underneath the broiler and broil for 4 to 5 minutes to allow the sauce to caramelize and lightly char in spots. (Broilers are fickle, so please keep a close eye on the ribs!) Carefully flip the ribs over and brush the meaty sides with BBQ sauce, being sure not to neglect the sides of the ribs on the ends of the racks. Return the ribs to the broiler for another 4 to 5 minutes, or until caramelized. Transfer any remaining BBQ sauce to a small bowl.

8. Let the ribs rest for 10 minutes to allow the juices to redistribute, then slice into slabs of 4 to 6 ribs.

9. Garnish with scallions, if you like, and serve warm with the remaining BBQ sauce alongside for sauce lovers.

YOU DO YOU

The goal is roughly 6 pounds of ribs. If you need to use three smaller racks to total that weight, test them for doneness at the 2½-hour mark. If you use St. Louis–style ribs, they’ll likely need closer to 4 hours to reach the desired tenderness, but check them at the 3½-hour mark.

Light brown sugar is great in the rub and BBQ sauce. You can also use granulated white sugar in a pinch.

If you don’t have Worcestershire, replace it with additional low-sodium soy sauce or tamari.

The sauce has a very mild kick. If you don’t like heat, start with 1½ teaspoons sriracha and add more to taste—or omit it. Spice lovers, add more to taste. You can also substitute a different hot sauce or ¼ teaspoon cayenne pepper for the sriracha.

In the mood for a rib sandwich? Remove the bones from about 4 ribs and coarsely shred the meat with two forks. Toss the meat with a little extra BBQ sauce and pile it on a soft bun or white bread with thinly sliced white onions and dill pickle slices.

Printed with permission from You Do You (August 2026; BenBella Books).

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