Get ready for fall-off-the-bone tender, flavorful ribs without all the effort! With this easy oven baked ribs recipe, you can enjoy delicious baby back, spare, or St. Louis style ribs. No fancy tools or gadgets needed – just your ribs and a handful of pantry staples. Let your oven do the work while you sit back and relax!
Baby Back Ribs are shorter ribs taken from around the loin area. They have plenty of lean meat between and on top of the bones, making them a favorite among rib lovers. Although they may be a bit pricier, their tenderness and flavor make them worth it.
Spare Ribs come from the belly of the pig, once the bacon and pancetta have been removed. They have more meat between the bones but less on top. These ribs are perfect for our low and slow cooking method because of the extra fat in this area, which results in juicy, succulent ribs.
St. Louis Style Ribs are essentially spare ribs with the sternum and connecting cartilage removed. This extra preparation makes them easier to work with while maintaining all the delicious flavors.
- Remove the membrane and coat your ribs with your favorite dry rub.
- Place the ribs in the bottom of a slow cooker.
- Lather the ribs with barbecue sauce.
- Cook on low for 8-10 hours.
- Once cooked, transfer the ribs to an aluminum foil-lined baking sheet.
- Add more barbecue sauce on top and place under the broiler for 3-5 minutes until the sauce bubbles and caramelizes.
Couldn’t finish all of those mouthwatering ribs? No worries! Here’s how to store and reheat your leftovers:
- Store any leftover ribs in an airtight container in the fridge for up to 5 days.
- To reheat, place the ribs in an oven-safe dish and cover with aluminum foil.
- Bake in a preheated oven at 275 degrees until warmed through.
Looking to pair your ribs with some delicious sides? Here are a few suggestions to enhance your rib feast:
- Creamy mac and cheese
- Tangy coleslaw
- Crispy cornbread
- Grilled vegetables
- Baked beans
We hope you enjoy this easy oven baked ribs recipe as much as we do!
