Oven Baked Spare Ribs is a delish dish all year round that doesn’t take hours to cook or marinade. The flavour is amazing and then pork falls off the ribs. I like to use a barbecue sauce from my local shop as its taste superb but you can make your own. I serve this as a main dish for 4 – 6 people or as a side dish for 10 – 12. Also if you like your ribs hotter, try adding a slice red chilli into the sauce mixture, its lovely.
Oven baked spare ribs are one of those meals that transform an ordinary day into something special. You don’t need a barbecue in the garden or hours spent fussing over charcoal—your oven does all the hard work, leaving you with tender, flavour-packed ribs that practically fall off the bone.
What makes oven baked spare ribs so wonderful is the way they balance patience and reward. You start with a beautiful rack of baby back ribs, remove the tough membrane to ensure tenderness, then rub in a blend of spices—paprika, garlic powder, chilli, onion powder, cumin, salt, and pepper. Already, the smell of the spice mix alone hints at the feast to come. The ribs then go into the oven for a slow, steady roast, giving them time to soften and soak up every ounce of flavour.
And then comes the crowning glory—the sauce. A good barbecue sauce is already tempting on its own, but when mixed with Worcestershire sauce, minced garlic, olive oil, and a little extra salt, it becomes a sticky, glossy coat of flavour that clings to every rib. The final blast of high heat or a quick turn under the grill caramelises the sauce, giving it that signature barbecue-style char without ever stepping outside.
The best part is the moment when you pull them from the oven. The sauce is bubbling and slightly blackened at the edges, the meat is glistening and tender, and the smell is enough to bring the whole household into the kitchen, noses in the air, eager for the first bite. Letting the ribs rest for a few minutes is perhaps the hardest part—though it really does make a difference, as it allows the juices to settle so the meat slices cleanly and stays moist.
Oven baked spare ribs are a crowd-pleaser in every sense. They’re messy in the best way, finger-licking food that encourages everyone to forget the cutlery and dive right in. They also strike that balance of smoky, savoury, sweet, and spicy that makes each bite better than the last. It’s comfort food, celebratory food, and family-style sharing food all at once.
Now, what do you serve with oven baked spare ribs? The ribs themselves are hearty and bold, so your sides should complement without competing. Here are some excellent options:
What to Serve with Oven Baked Spare Ribs
- Creamy coleslaw – crunchy, cool, and tangy, a refreshing contrast to the rich, sticky ribs.
- Cornbread or garlic bread – perfect for soaking up extra sauce.
- Potato wedges or fries – crispy, salty, and a natural partner to barbecue.
- Grilled corn on the cob – brushed with butter and sprinkled with a little chilli powder.
- Baked beans – smoky, saucy, and hearty, a true barbecue classic.
- Green salad – lightens the meal with some fresh crunch.
- Macaroni cheese – for when you want to lean fully into comfort food territory.
The beauty of oven baked spare ribs is that they’re adaptable. You can pair them with a big spread for a weekend gathering, or keep it simple with a bowl of wedges and coleslaw for a weeknight treat. Either way, they’re a dish that promises satisfaction.
So, the next time you want to bring a little restaurant-style magic to your home, consider oven baked spare ribs. They require a little time and care, but the payoff is undeniable—succulent meat, smoky-spiced flavour, and that glossy, caramelised finish that makes them impossible to resist. And best of all, no one will care that you didn’t light the barbecue, after all the hint is in the name: Oven Baked Spare Ribs.
Oven Baked Spare Ribs
Ingredients
For the Ribs
- 2 kg pork baby back ribs
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chilli powder
- ½ tsp cumin
- 1 tsp black pepper
- 2 tsp salt
- 2 tbsp olive oil
For the Sauce
- 500 ml barbecue sauce
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 4 cloves garlic peel/mince
- 2 tbsp olive oil
Instructions
- Preheat the oven to 180C/355F/Gas Mark 4.
- Using a round nosed knife, slip the tip under the membrane on the underside of the ribs and pry it away. When you have enough to hold, use a piece of kitchen paper to get a firm grip and slowly pull. The membrane should come away in one piece.2 kg pork baby back ribs
- Line a baking tray with tin foil and place the membrane free ribs on top.
- In a mixing bowl combine the onion powder, garlic powder, salt, paprika, pepper, cumin and chilli powder and stir well.2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp chilli powder, ½ tsp cumin, 1 tsp black pepper, 2 tsp salt
- Sprinkle the dry mix over the ribs making sure you get an even coverage. Add a drizzle of olive oil over the ribs and massage everything in on both sides.2 tbsp olive oil
- Cover the ribs with another piece of tin foil and place in the oven for about 2 hours.
- When the 2 hours in nearly up, add the barbecue sauce, olive oil, minced garlic, salt and Worcestershire sauce into a mixing bowl and stir well to thoroughly combine.500 ml barbecue sauce, 1 tbsp Worcestershire sauce, 1 tsp salt, 4 cloves garlic, 2 tbsp olive oil
- Remove the ribs from the oven and discard the top piece of foil.
- Turn the heat up to 240C/460F/Gas Mark 9.
- Pour the sauce all over the ribs and return to the now hotter oven for a further 10 minutes uncovered.
- If you have a separate grill/broiler turn it to a medium high heat and move the ribs to it after the 10 minutes is up. If you don’t have a separate grill/broiler then after 10 minutes turn the oven off and the grill on. You may however need less time under the grill as the temp will already be high so you need to keep an eye on them. This will just finish the ribs perfectly and caramelise to top perfectly and only take 3 – 5 minutes.
- Once removed from the oven, cover the oven baked spare ribs with foil and let stand for about 10 minutes before carving. It makes a big difference.
25 comments
These ribs were so tender, I wish I had more
The meat was so juicy and soft, I barely needed a knife.
I was surprised at how much flavour developed just in the oven. They tasted like they’d been slow-smoked outdoors.
The spice blend was spot on—not overpowering, but enough to give the meat a punch of flavour before the sauce.
Messy in the best way—you can’t eat these without licking your fingers. That’s the sign of great ribs!
So comforting and hearty.
I was sceptical about oven ribs, but these turned out every bit as good as barbecued ones.
Easy to prepare, full of flavour, and so rewarding. My kids said they were the best ribs they’ve ever had.
We had them with potato wedges and corn, and it felt like a proper feast.
An absolute crowd-pleaser.
The spice rub gave the ribs such depth, and the caramelised finish under the grill made them irresistible.
Absolutely delicious—these ribs were fall-off-the-bone tender and the sauce was perfectly sticky and rich.
I’ll definitely be making these again.
I loved how easy these were to make in the oven. No fuss with the barbecue, yet the flavour was spot on.
The caramelisation at the end is the magic touch. That slightly charred, glossy finish is addictive.
Warm, saucy, and deeply satisfying.
I appreciated the step of removing the membrane—it made such a difference to how tender the ribs were.
Better than many restaurant ribs I’ve had!
My family devoured the whole tray.
Sticky, saucy, and finger-licking good. Everything you want from ribs!
Perfect balance of smoky, sweet, and spicy. These are now my go-to ribs for weekends.
The sauce really makes the dish—it clings to the ribs beautifully and tastes incredible once caramelised.
I made these for Sunday lunch and they stole the show. Even the picky eaters went back for seconds.
We paired them with mac and cheese, and it was heaven on a plate.
ne of those recipes that makes you look like a pro cook. Love it!!!!