Oven Barbecued Pork Ribs

These oven barbecued pork ribs are everything you love about slow-roasted ribs—tender, flavorful, and saucy—without needing a grill or smoker. They’re basted with a simple butter-based vinegar sauce as they roast, which keeps them juicy and gives them that irresistible tangy flavor.

When they’re done, you can slather them with your favorite bottled barbecue sauce or brush on a homemade version. Serve them up with classic sides like coleslaw, cornbread, or baked beans, and you’ve got an easy, satisfying meal that feels like a backyard cookout—even if you’re cooking indoors.

How to Make Oven Barbecued Pork Ribs

1. Preheat the oven to 325°F and set a rack in a roasting pan.
2. Make the basting sauce by simmering the butter, vinegar, brown sugar, garlic, and seasonings.
3. Cut the ribs into portions and arrange them meaty side up on the rack.
4. Roast the ribs uncovered for 1 1/2 hours.
5. Baste with the prepared sauce every 10 to 15 minutes for an additional 45 minutes.
6. Slather with barbecue sauce before serving.

Recipe Variations

• Use baby back ribs. Swap spareribs for baby back ribs if preferred.
• Add smoky flavor. Stir a dash of smoked paprika or liquid smoke into the basting sauce.
• Make it spicy. Increase the cayenne or add a splash of hot sauce to the mix.
• Finish under the broiler. After saucing the ribs, broil or grill them for 2–3 minutes for a sticky glaze.
• Use honey. Swap the brown sugar or maple syrup for honey in the basting sauce.

Serving Suggestions

• Serve with creamy coleslaw or vinegar slaw for a cool, crunchy contrast.
• Pair with baked beans, potato salad, or mac and cheese for classic BBQ sides.
• Add skillet cornbread or soft dinner rolls to soak up the extra sauce.
• Include grilled or roasted corn on the cob, or a simple cucumber-tomato salad.
• Finish with peach cobbler, banana pudding, or brownies for a satisfying dessert.

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