Oven Baked Ribs

This classic Oven-Baked Ribs recipe is slow-cooked with garlic, onions, and a flavorful spice blend. The result? Tender, juicy ribs that are bursting with flavor – perfect for a cozy homemade meal!

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Main Course

Cuisine American

Servings servings

Calories 438 kcal

Ingredients

2 racks baby back ribs about 3-4 pounds
1 onion sliced thinly
6 cloves garlic sliced thinly
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
salt and pepper

Instructions

Preheat your oven to 300°F.
Rinse the ribs under cool running water to remove any bone chips then pat dry with paper towels.
Remove the silver skin from the back of the ribs if needed. See my tips below.
Combine the garlic powder, onion powder, dried thyme, salt and pepper in a small bowl and sprinkle evenly over the ribs.
Cut the ribs into sections of 2 or 3 bones and lay them in a large baking dish with a fitted lid (or you can use foil). Place them meaty side down.
Scatter the sliced garlic over the top, followed by the onions.
Cover the baking dish with foil or the lid and bake at 300°F for about 2 hours or until the ribs are tender and pulling away from the bones slightly, but not falling off the bone too easily.
Drizzle some of the cooking liquid over the tops of the ribs and top with the melty onions and garlic before serving.
Dig in!

Notes

Chef Jenn’s Tips

To remove the silver skin on the back of the ribs, cut away a small section with a sharp paring knife, enough so you can grip it with a paper towel. Then, pull the silver skin off the meat. It should come away with a bit of a tug.
You can easily divide this dish in half if you don’t want to make the full amount.
Cooking the ribs meaty side down ensures they cook low and slow in the braising liquid they create, resulting in incredibly delicious ribs.
If you want a bit of a crispy finish, after baking, pop the ribs under the broiler for a couple of minutes to caramelize the surface. Just keep a close eye on them so they don’t burn.
For fall-off-the-bone tenderness, let the ribs rest in the covered dish for 10-15 minutes after baking. This allows the juices to redistribute, making the meat even more tender and juicy.

Nutrition

Serving: 4ribsCalories: 438kcalCarbohydrates: 3gProtein: 37gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 130mgSodium: 166mgPotassium: 516mgFiber: 1gSugar: 1gVitamin A: 45IUVitamin C: 2mgCalcium: 71mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.