How to Cook Ribs in the Oven (with Pictures)

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How to Cook Ribs in the Oven (with Pictures)
How to Cook Ribs in the Oven (with Pictures)

Don't you feel prepared to make grilled ribs on the barbecue for the time and skill required to prepare them? There is the option to prepare the meat in the oven! Season the pork or beef ribs with your favorite spices and roast them for a few hours at a low temperature. When the meat is so tender that it starts to come loose from the bone, you can already brush on a barbecue sauce and increase the oven temperature for a few minutes to leave the golden meat on the outside.


Pork rib in the oven

  • 2 to 2.5 kg of pork ribs.
  • ¼ cup (60 g) of Dijon mustard.
  • 1 to 2 teaspoons (5 to 10 ml) of liquid smoke.
  • 1 cup (145 g) of dehydrated spices.
  • 1 cup (290 g) of barbecue sauce and more to serve (if you like).

Makes from four to eight servings.

Roasted beef rib

  • 1 to 1.5 kg of beef ribs.
  • 1 tablespoon (10 g) of onion powder.
  • 1 tablespoon (10 g) of garlic powder.
  • 2 tablespoons (25 g) of brown sugar.
  • 1 tablespoon (15 ml) of oil or olive oil.
  • ½ teaspoon (1 g) of cumin.
  • ½ teaspoon (2.5 g) of salt.
  • 1 tsp (2 g) chili powder.
  • 1 teaspoon (2 g) of smoked paprika.
  • Barbecue sauce to serve.

Makes from two to five servings.


Method 1 of 2: Roasting the Pork Ribs

Cook Ribs in the Oven Step 1

Step 1. Line a baking sheet with aluminum foil and place a rack on top

It is important to use a high roasting pan so that the broth that the meat drops does not run off and drip into the oven. The grid must be placed on top of the aluminum foil.

Step 2. Remove the rib membrane and arrange it on the grill leaving the meat side up

Take a 2 to 2.5 kg piece of pork ribs. To remove its rigid membrane, place the tip of a knife under this thin layer along the rib and turn the knife vertically to loosen the skin a little. Then take out the knife and pull the membrane with one hand while holding the piece of meat with the other hand. Finally, place the ribs in a single layer on top of the grill.

Discard the membrane

Step 3. Brush Dijon mustard and liquid smoke

Place 1 or 2 teaspoons (5-10 ml) of liquid smoke in a small bowl and add ¼ cup (60 g) of Dijon mustard. Stir the mixture well until it becomes homogeneous. Then pick it up with a brush and spread it on both sides of the rib.

This liquid helps the dehydrated spices stick to the piece

Step 4. Rub spices into meat

You can buy a ready-made meat seasoning or make your own. Use about 145 g for both sides of the piece, rubbing it lightly with your fingers.

It is possible to prepare and season the ribs the day before. Store them in an airtight container in the refrigerator until cooking time

Home made spice:

4 teaspoons (8 g) of garlic powder, 2 teaspoons (4 g) of onion powder, 4 teaspoons (8 g) of paprika, 4 teaspoons (20 g) of salt, 2 teaspoons (4 g) of black pepper, 1 teaspoon (2 g) of cumin, 2 teaspoons (4 g) of ground cayenne or chili pepper (optional).

Cook Ribs in the Oven Step 5

Step 5. Seal the meat for five minutes

Place it in the oven at a high temperature for a few minutes so that the sugar present in the seasoning starts to bubble and the meat starts to brown on the outside. Preheat the oven first.

You can also seal the meat in the skillet

Cook Ribs in the Oven Step 6

Step 6. Bake the pork ribs at 150ºC for an hour and a half to three hours depending on the power of your oven and the size of the piece

Lower the oven temperature and get ready for a long wait. Depending on the size of the piece, the oven time may vary.

If you want to prepare a large amount at the same time, it can take up to three hours


take a look at the meat halfway through the preparation time. If it looks dry, cover the piece with a piece of aluminum foil.

Step 7. Apply barbecue sauce with a brush when there are 30 minutes left to cook

If you like the taste, put 1 cup (290 g) of barbecue sauce in a bowl and use a brush to brush it over the ribs. Cover the piece with aluminum foil and wait for it to finish baking.

Skip this step if you prefer just the traditional seasoning

Step 8. Take the meat out of the oven and let it sit for ten minutes

To find out if the pork rib is roasted, stick a knife in the thickest part of the piece. The knife should go in easily if the meat is ready. If not, bake it for another 15 minutes and test it again. Remove the pan from the oven and let it rest, still covered, for ten minutes before serving the ribs.

  • If you have a cooking thermometer, see if the meat has reached at least 65°C. In that case, she's ready.
  • The broth is reabsorbed by the meat as it rests.

Step 9. Cut the ribs between each bone and serve them with more sauce

Remove the aluminum foil and pass the piece to a board. Use a sharp knife to make a cut between each bone and have individual ribs to serve.

Store leftovers in the refrigerator in an airtight container for up to four days. The flavor of the meat becomes more refined over time

Method 2 of 2: Roasting the Beef Rib

Step 1. Remove the rib membrane and set aside the meat

Take a 1 to 1.5 kg piece of beef rib and run a knife under the thin membrane covering the piece. Then turn and swing the knife to loosen a part of the membrane and catch it in your hand. Pull it to separate it from the meat while holding the piece with your other hand.

Discard the membrane after removing it from the meat

Step 2. Mix the spices and oil in a small bowl

Put all of the dry seasonings in a bowl and stir to mix well. Then add 1 tablespoon (15 ml) of oil so that the spices stick to it. Use:

  • 1 tablespoon (10 g) of onion powder.
  • 1 tablespoon (10 g) of garlic powder.
  • 2 tablespoons (25 g) of brown sugar.
  • ½ teaspoon (1 g) of cumin.
  • ½ teaspoon (2.5 g) of salt.
  • 1 tsp (2 g) chili powder.
  • 1 teaspoon (2 g) of smoked paprika.

Step 3. Rub the seasoning onto the rib

Spread it on the piece and use your hands to rub the seasoning into the meat. Don't forget to repeat on the other side.

If you don't want to get dirty, wear gloves to handle the meat

Step 4. Let the rib sit for up to two hours at room temperature

Reserve the meat so that it is tender and has all the flavor before putting it in the oven. If you want to start the preparation more than two hours in advance, leave the rib in the refrigerator, in an airtight container, overnight.

The maximum time you can leave the meat at room temperature before bacteria start to proliferate is two hours. If the day is hot, don't exceed an hour

Cook Ribs in the Oven Step 14

Step 5. Wrap the rib in aluminum foil and place it on a baking sheet

Cut several pieces of aluminum foil to wrap the entire piece. If the roll is big, you can use the same piece to wrap everything. If not, cut several pieces and place them one on top of the other to protect the meat and close the package. Place the wrapped ribs on the baking sheet, meat facing up.

  • Use a pan with edges so that the broth that the meat does not run off in the oven.
  • Leave the ribs in a single layer.
Cook Ribs in the Oven Step 15

Step 6. Roast the meat at 125ºC for three to four hours

Place the pan with the ribs wrapped in the middle of the oven and bake until the meat is very tender. To make sure it's ready, stick a fork or knife through a piece and see if they go in and out very easily. Another option is to use a culinary thermometer, which should read at least 65°C.

  • As the rib cooks for a long time, there is no need to preheat the oven before placing the pan.
  • You might even see the flesh peeling off the bones when it's done.

Step 7. Open the foil package and let the rib brown for five minutes

Take the baking sheet out of the oven and carefully open the aluminum foil. Then increase the oven temperature and return the roasting pan inside to let the meat brown on the outside for about five minutes.


if you want to make the ribs moist and shiny, brush your favorite barbecue sauce onto the meat before returning it to the oven.

Cook Ribs in the Oven Step 17

Step 8. Cut the ribs and serve them with barbecue sauce

Pass the piece to a cutting board and use a sharp knife to carefully cut the meat between each bone. Place the ribs on a platter and serve them with a good dose of barbecue sauce and napkins!

You can store leftovers in an airtight container in the refrigerator for up to four days


  • Prefer to defrost the ribs before putting them in the oven. It's simple: just leave them in the fridge overnight.
  • If you want to make the roasted meat with a more smoky flavor, you can grill it for five minutes on each side.
  • It's easy to heat leftover ribs in the oven or microwave.


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