Ever had ribs so tender they practically collapse under your fork? That’s what we’re talking about today. I’m going to walk you through how to make slow-roasted pork ribs in your oven—no smoker, no grill, just juicy, sticky perfection straight from your kitchen.
This is a go-to recipe when you want a show-stopping meal with minimal fuss. Let’s dig in.
What You’ll Need to Get Started
Before we fire up the oven, make sure you’ve got everything on hand. Here’s your rib rundown:
- 5 lbs pork ribs (spare ribs or side ribs work great)
- Oven roaster with a cover
- Disposable gloves (trust me, it makes rubbing the spices a lot easier)
For the Dry Rub:
- 1 cup brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp chipotle pepper
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
For the BBQ Sauce:
- ½ cup ketchup
- ½ cup brown sugar
- ¼ cup soy sauce
- 2 tbsp whole grain mustard
- ¼ cup Worcestershire sauce
- ¼ cup apple cider vinegar
- 1 tbsp granulated garlic
- 2 tbsp apple juice
- 2 tbsp orange juice
- Salt & pepper to taste
Prepping Your Pork Ribs Like a Pro
First things first—let’s trim those ribs. Cut them into portions of about 6–8 ribs. Trim off the large, excess fat (leave a little for flavor). Then, remove the silver skin from the back of the ribs. It doesn’t break down during cooking and can be a chewy surprise if left on.
Preheat your oven to 300°F.
Now let’s mix up that dry rub. I usually measure everything out on parchment paper—it keeps things tidy. Dump all the rub ingredients into a bowl and mix it with your hands. Gloves are optional, but they do make clean-up easier.
Rub the mix all over the ribs—both sides, edges, every nook and cranny. You want flavor in every bite.
Lay your ribs in the roaster with a bit of space between each piece. Cover it and pop it in the oven for 3 hours.
While They Roast—Make That BBQ Sauce
This part’s personal. Everyone’s got their own idea of the “right” barbecue sauce. This one? Sweet, tangy, and finger-licking good.
Mix all your BBQ sauce ingredients in a bowl. Whisk until smooth. Done.
Once the ribs have roasted for 3 hours, they’ll be tender and juicy. If you like your ribs “wet,” now’s the time to slather on that sauce.
Brush the ribs generously, then slide them back into the oven at 250°F for another 30 minutes. This helps the sauce thicken and caramelize just enough.
That First Bite…
I wanted to show you a fancy presentation, but my family couldn’t wait—they dove in before I grabbed the camera. That’s how good these are.
You’ll end up with ribs that are:
- Tender enough to fall off the bone
- Juicy and flavorful with a perfect balance of sweet and spice
- Practically addictive
You might want to keep some paper towels nearby—these babies are messy in the best way.
