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Nothing should stand in the way of great ribs—come rain, negative temperatures, or lack of grill. Luckily, this recipe yields falling-off-the-bone, smoky-yet-sweet-yet-spicy, crispy-on-the-outside ribs, created entirely in your oven. Kate, Recipe Hunter

Kate Edeker


Really Good Ribs in the Oven

Perfect ribs, no pit required

How to Make Really Good Ribs in the Oven

Ribs are no longer exclusive to sunny summer days. Tender and juicy meat is possible in your oven, given a little patience. Wrapped in foil and cooked at a low temperature for three hours, these ribs have a flavor that can hold their own against any classic outdoor recipe—the rub is a perfect combination of savory and sweet. The final step, a quick blast from the broiler, leaves the ribs browned and a little crispy on the outside without drying out the perfectly moist interior. For step-by-step instructions, check out our essential guide to making really good ribs in the oven.

Ribs in the Oven

Prep Time: 30 minutes

Cook Time: 3 hours


  • 2 racks of pork spareribs (St. Louis style, if you can find it)
  • 6 tablespoons yellow mustard
  • 2 tablespoons ketchup
  • 3 tablespoons brown sugar
  • 1½ tablespoons kosher salt
  • 1 tablespoon sweet paprika
  • 1 tablespoon chili powder
  • 2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ cup apple juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons apple cider vinegar
  • 3 garlic cloves, minced


  1. In a small bowl, combine the mustard and ketchup. In a separate bowl, combine the brown sugar, salt, sweet paprika, chili powder, black pepper, onion powder, smoked paprika, and cayenne pepper.
  2. If your butcher hasn’t removed it for you, remove the silverskin from the underside of the ribs. Spread the mustard-ketchup mixture in thin, even layer over both sides of ribs. This will help the rub stick to the ribs. Liberally sprinkle the rub over both sides of the ribs, pressing it in to stick. Wrap each rack tightly in plastic wrap with the meat-side facing up so the ribs are forming a bridge and refrigerate for at least 4 hours and up to overnight.
  3. Preheat the oven to 225°F. Combine the apple juice, Worcestershire sauce, apple cider vinegar, and minced garlic in a small bowl or Pyrex measuring cup and microwave for 45 seconds to combine the flavors.
  4. Tear a long piece of aluminum foil and set one rack of ribs (with plastic wrap removed) in the middle. Place another piece of aluminum foil on top and crimp the long edges together tightly, rolling up towards the center of the ribs. Pour half of the liquid into one open end of the pouch, crimp both open ends closed, then tilt the pouch back and forth a few times to distribute the liquid evenly. Repeat with the other rack of ribs.
  5. Place both pouches on a baking sheet and bake for about 2 ½ hours or until tender. To test for doneness, carefully open one of the pouches and twist one of the center rib bones. If you feel it just starting to loosen, the ribs are ready.
  6. Remove the baking sheet from the oven, open one end of each pouch, and carefully pour any liquid into a bowl. Turn the broiler on high. Open the pouches and broil the ribs until well-browned and crispy, about 5-7 minutes. If you want to add sauce, simmer the reserved liquid on the stove until thickened then brush onto the ribs just before serving.