Oven Roasted BBQ Ribs Recipe with Dry Rub

If you want finger-licking good spare ribs try the best Oven Baked Barbecue Rib Recipe that uses a dry rub, BBQ sauce and cooked in a roaster.

How to Make the Best Roaster Ribs in the Oven

If you’ve never made ribs before, you are definitely missing out. It’s actually very easy to make mouth-watering moist ribs in a roaster. In fact, I have done so for years with great success. And the proof of this is my highly sought after Oven Roasted Barbecue Ribs with Dry Rub recipe.

And with the following tips, you too will be able to wow your friends and family with the most delicious, finger-licking ribs ever.

Buy Quality Meat

My butcher told me that the most succulent of pork spare ribs comes from quality meat. And, I’d have to agree. The ribs bake better and taste amazing. That’s because they have the right amount of fat and meat ratio.

But the truth is that I can’t always get this meat–or even afford it, so here’s what I do:

I’ll buy a “lower” grade of pork spare ribs, and cut back the extra fat (if there is any) and watch my cooking time. I don’t want the ribs to completely fall off the bone, unless I’m making sandwiches or shredded BBQ pork.

My easy oven baked ribs are moist and tender and so addicting that you’ll find yourself going back for seconds.

Use a Dry Rub

I believe the secret to tasty ribs is the rub. I make mine from scratch: Wisconsin Homemaker Smoky Pork Rub. It’s made from the finest spices and blends.

This rub can be used with pork, beef, chicken and shrimp when grilling, oven roasting, and pressure cooking.

I love the taste of the deep smoky flavor. Yum!

Cooking Tip: Keep a jar of this dry rub handy for whenever you cook with pork.

Cooking Method 1: Roasting Pan

I have used a number of roasting pans, covered and not, aluminum pans and more, but my pan of choice for roasted meats like this has to be my 18 inch Granite Ware Roasting Pan.

I’m sure you’ve probably seen your mother or grandmother bake roasts in this type of pan and for good reason. The meat comes out succulent every time.

Depending upon how many racks of ribs I buy determines whether I use my large or small roasting pan.

And there’s a trick to how to lay out your ribs. (Note: These ribs are already fully cooked, so you’ll have to use your imagination.)

I place the ribs on their side. That way the fatty juices run through the meat keeping it moist, like a natural baster.

Cooking Method 2: Roaster Oven

Like an oven, roaster ovens, allow for even cooking. It offers what I call “surround” cooking heat, meaning: all of the unit’s energy goes toward heating your ribs evenly top to bottom, side to side.

For this recipe, I recommend using a roaster oven like Nesco or Oster.

The temperature, however, needs to be set slightly lower than the conventional oven–350 degree F, but the total cooking time might be slightly quicker.

And, you’ll lay out the racks of ribs much like you do with a roasting pan.

Which method should you choose? It’s totally up to you. Just make sure your ribs have some liquid in the base of the cooking pan using either conventional or roaster oven method. Otherwise, it’s baking as usual.

Bake Your Ribs Low and Slow–Sort of

My preferred method for baking is to keep them at a constant temperature. Purists for BBQ ribs, however would disagree. They would opt to start out high (think 450 degrees F) which would seer the meat, and then drop the temp to 325 degrees F or lower and bake until tender.

I have found that keeping the oven temperature at either 375 or 400 degrees F gives me the best of all worlds. Plus the fact that I always use a covered roaster, the meat browns evenly and cooks perfectly throughout.  

For two large racks of ribs, the cooking time comes to about two hours or so–give or take. And make sure to baste your ribs at the half-way mark, even though they are “naturally” basting.

Apply Your BBQ Sauce at the Right Time

You know everyone has their own personal taste for the right kind of barbecue sauce, but I have yet to make or buy one that matches Sweet Baby Rays “Original” Recipe. And, yes, I know it is store-bought. But until I can find (or make) a better one, this is my go-to BBQ sauce for now.

I usually buy two bottles every time I make ribs. One bottle is used for glazing during the baking process, the other for serving later on.

The BBQ sauce is slathered on the ribs during the last 10 minutes or so of cooking. That’s when you bake your meat uncovered. Be generous and cover all of the rib surfaces, top and bottom.

To do this, use either a standard natural pastry brush or a silicon grilling brush to get into the nooks and crannies.

And, that’s it!

Once the ribs have cooked through, take them out of the oven and let them rest for 10-15 minutes to allow the juices to work its way back up and into the tender meat.

Then, cut, plate and serve with more barbecue sauce for dipping. Enjoy!

What to Serve with Oven Roasted Ribs

• German Potato Salad
• Creamy Coleslaw Recipe
• Oil and Vinegar Coleslaw Recipe
• Blackstrap Molasses Baked Beans Recipe
• Classic Three Bean Salad
• Loaded Hasselback Potatoes with Bacon Recipe