Oven-Baked BBQ Ribs

Prep Time
Cook Time
1h 5m
Ready In

"These are quick and easy to put together and taste great!! This will serve 2 people as a main dish or 4 as an appetizer. If gluten intolerant make sure you are using gluten free soy sauce. *Note* The first time I made these I used thin baby back ribs and wrote the recipe for the thin ribs. I have made these many times now and the cook time is almost doubled as the ribs were thicker. To make sure they are cooked to your liking, try loosening one of the ribs to see if it comes apart easily. If not cook longer."

Original is 3 servings


  • Serving Size: 1 (264 g)
  • Calories 467.1
  • Total Fat - 26.9 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 167.8 mg
  • Sodium - 530.9 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 0.3 g
  • Sugars - 6.9 g
  • Protein - 44.5 g
  • Calcium - 62.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Remove the thin membrane from the back of the ribs.

Step 2

Line a baking sheet with foil and coat with non-stick spray; place the ribs on the lined baking sheet, flesh side up.

Step 3

Sprinkle the ribs with salt and pepper and broil them on the top rack until the flesh has a nice golden crust, about 10 minutes. (this will vary from one oven to another so watch this carefully)

Step 4

Meanwhile, mix together the remaining ingredients.

Step 5

Lower the oven temperature to 350 degrees Fahrenheit.

Step 6

Brush the ribs with some of the sauce and return to oven on the middle rack.

Step 7

Cook for another 30 to 40 minutes, until cooked through and tender, adding more sauce every ten minutes. The cook time will depend on how thick the ribs are. To make sure they are just right, try loosening one of the ribs and see if it comes apart easily. If not continue to cook until tender.


No special items needed.

6 Reviews


I made a half recipe and we did find it not as tender as we would have liked though it still tasted good and DH suggested that when we make it again cook it longer at a slightly lower temperature otherwise a very nice meal with some fried rice. Thank you QueenBea made for What's On The Menu at FF&F.


review by:
(11 Jul 2021)


I used St Louis ribs and they are much thicker and meatier than babybacks, and took much longer to cook. I used the broiler initially to get them brown on top, then lowered the rack and baked at 350 degrees for about 3 hours 15 minutes, slathering sauce on them about every half hour or so. At the end of cooking time I broiled them again for a few minutes, to caramelize and crisp the crust. For babybacks I would lower the heat to 300 degrees, slather about every 30 minutes or so with sauce, and bake for about 2 hours. Then, baste with sauce and broil again for a few minutes, to caramelize and crisp the crust. They caramelized beautifully and were tender as could be. Grab the napkins because they are finger licking good!


review by:
(28 Mar 2020)


We loved the ribs prepared this way. They were juicy and tender. The sauce was wonderful and stuck to the ribs perfectly. Thanks Bea for sharing another wonderful recipe. Made for What's on the Menu? tag game.


review by:
(5 Nov 2019)


I used baby back ribs...and for some reason they didn't come out tender or fall of the bone...they didn't even come out with a nice bite to them...we did enjoy the flavor of the sauce...but this didn't work for us...I think they needed to cook more...like a couple of hours instead of 40 minutes...I even let mine cook for 50 minutes..


review by:
(29 Dec 2018)


Easy, tasty recipe. The ribs come out tender & moist not to mention delicious. This recipe will be made again


review by:
(6 Apr 2017)


These ribs are finger licking to die for ribs that even my lil guy loved!! I wouldn't change anything in this recipe. The sauce is perfect, oh yeah, and I doubled the recipe and had enough left over for me to bring to work for lunch!


review by:
(31 Jan 2014)

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