Preheat the oven to 275°F. Line a large sheet tray with heavy-duty foil.
Pat the ribs dry with a paper towel. Remove the membrane on the underside of the ribs. It is easiest to do this by slicing off a little corner of the membrane and then using a paper towel to grip it and pull it off.
In a small bowl, stir together the brown sugar, salt, garlic powder, mustard powder, smoked paprika, onion powder, and black pepper.
Place the ribs on the sheet tray with foil and rub in the seasonings all over the ribs; use it all.
Place the ribs meaty side up on the sheet tray and cover tightly with foil.
Bake for 2 and ½ to 3 and ½ hours until a fork inserted into the meat of the ribs goes in easily, and they are tender.
In a medium bowl, stir together the bbq sauce and water. Brush the ribs all over with the sauce. If you think the ribs may fall apart if you flip them over, then just brush the top with the sauce, you may have some left over.
Place the broiler on high and broil the ribs to caramelize the bbq sauce. This only takes 3-4 minutes, so keep your eye on it.
Allow to cool slightly, then serve.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Get juicy, flavorful, fall-off-the-bone ribs that are incredibly easy to make with this perfect Oven Baked Ribs. They come out perfect every time!
To reheat, I suggest doing so in a foil packet with a splash of water in the oven until warmed through, any other way and they may dry out.
Feel free to use your favorite store-bought rub as well. If you make this rub’s recipe it will look like way too much to use, but trust me you need it all.
If you wanted to add an outdoor touch to these you could apply the bbq sauce then add them over charcoal or a gas grill to get that extra char flavor, but be advised they are so tender they may fall apart.
It’s a good idea to cut them into a few pieces and then char them.
For extra tang you can brush the ribs with a little yellow or spicy mustard before adding the rub.
Keep in the fridge for up to 3 days, freeze for up to 3 months.