Oven Barbecued Pork Ribs
These tender oven-baked pork ribs are full of smoky, tangy flavor and incredibly easy to make—no grill necessary! The ribs are basted with a butter-based vinegar sauce while they roast low and slow in the oven, then finished with your favorite barbecue sauce for that sticky, finger-licking finish. Perfect for casual dinners or a weekend cookout alternative, these ribs are sure to be a hit with anyone who loves classic barbecue flavor.
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.
❤️ Why You’ll Love These Oven Barbecued Ribs
Tender and juicy. Slow roasting keeps the ribs moist and flavorful.
Easy prep. No grill or smoker needed—just your oven and a roasting pan.
Bold flavor. The vinegar-based basting sauce adds zip and tang.
Customizable. Use your favorite BBQ sauce to finish them your way.
How to Make Oven Barbecued Pork Ribs
- Preheat the oven to 325°F and set a rack in a roasting pan.
- Make the basting sauce by simmering the butter, vinegar, brown sugar, garlic, and seasonings.
- Cut the ribs into portions and arrange them meaty side up on the rack.
- Roast the ribs uncovered for 1 1/2 hours.
- Baste with the prepared sauce every 10 to 15 minutes for an additional 45 minutes.
- 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.
How to Store and Reheat
Refrigerate. Store leftover ribs in an airtight container in the fridge for up to 4 days.
Freeze. Wrap cooled ribs tightly in foil and freeze in a zip-close bag for up to 2 months.
To Reheat. Warm ribs in a 300°F oven, covered with foil, until heated through. Brush with extra sauce before serving if desired.
Oven Barbecued Pork Ribs
Ingredients
For the Basting Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons water
- 1 tablespoon brown sugar or maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Dash cayenne pepper
- 4 pounds pork spareribs
Instructions
- Heat the oven. Preheat the oven to 325°F.
- Make the sauce. Combine the butter, water, vinegar, brown sugar, garlic, salt, pepper, and cayenne pepper. Bring the mixture to a simmer. Remove from the heat and set aside.
- Roast the ribs. Cut the pork ribs into serving-sized portions and place them on a rack in a roasting pan, meaty side up. Roast the ribs uncovered for 1 1/2 hours. Brush with the sauce for an additional 45 minutes, basting with the sauce mixture every 10 to 15 minutes.
