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5 from 1 vote

Easy Ribs

Delicious and easy oven-baked ribs, so tender they fall off the bone.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Servings: 6 servings
Calories: 535
Author: Lucy Brewer



  • 2 lbs. baby back ribs or spare ribs
  • 1 cup apple juice
  • 1 cup barbecue sauce

Dry Rub

  • 3 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 2 tablespoons cumin
  • 1 tablespoon black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon chipotle chili powder
  • ½ teaspoon ground thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • ½ cup brown sugar
  • ¼ cup white granulated sugar


  • Preheat oven to 300°.
  • Place two sheets tin foil crosswise on the rack in the roasting pan. If you don’t have a roasting pan, you can take tin foil and roll it up and make a circle to make a rack in a deep baking pan or dish and then lay the other sheets on top.
  • Place the ribs on the foil and sprinkle a generous amount of rub on both sides of the ribs and rub it into the meat.
  • Fold the foil over the ribs and seal the edges together.
  • Pour about ½ cup – 1 cup, depending on the size of your pan, of liquid into the bottom of the roasting pan. 
  • Cook for about 3 and ½ hours, until you can easily separate the ribs with a fork and the meat pulls off the bone.
  • Once they are tender, brush the sauce on both sides, gently so that you don’t brush off the rub. Then either broil the ribs for a few minutes to caramelize the sauce (do not broil in a baking dish) or place them on the grill for 3-5 minutes each side.


Note: This makes quite a bit of rub, about 2 cups, which is more than you need for any single recipe. Put the extra in a sealed container and store in a cool, dry place (not refrigerator). Another Note: If you don’t have all these spices, then concentrate on the garlic powder, chili powder, cumin, cayenne, brown sugar, salt and pepper and adjust the amounts proportionately.