Ingredients
- 2.5 pounds country-style pork ribs
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon ground black pepper
- 1 cup barbeque sauce
Instructions
- Gather all ingredients.
- Place ribs in a large pot and cover with water. Stir in kosher salt, garlic powder, and pepper, and bring water to a boil over medium heat. Continue to boil until ribs are tender, 40 to 45 minutes.
- While the ribs are boiling, preheat the oven to 325 degrees F (165 degrees C).
- Remove ribs from the pot, and place them in a 9x13-inch baking dish. Pour barbecue sauce over ribs. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until the internal temperature of the pork has reached 160 degrees F (70 degrees C), 1 to 1 1/2 hours.
- Serve hot and enjoy!
Full Article
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Prep Time:
5 mins
Cook Time:
1 hr 45 mins
Total Time:
1 hr 50 mins
Servings:
4
Make the perfect ribs without the grill using this tasty BBQ ribs recipe. All you need is a handful of simple ingredients and your oven to create tender, flavorful ribs with minimal effort. Slow baking ensures the meat stays juicy and cooks until perfectly tender, while the barbecue sauce caramelizes into a rich, sticky coating.
This easy, no-fuss method is perfect for weeknights or anytime you are craving classic barbecue flavor without the hassle of outdoor cooking. After one bite, it just might become your go-to BBQ ribs recipe.
BBQ Ribs Ingredients
Here is what you will need to make these delicious BBQ ribs at home:
- Pork ribs: This recipe uses country-style ribs, which are tender and rich.
- Seasonings: Kosher salt, garlic powder, and ground black pepper add flavor.
- Barbecue sauce: Use 1 cup of your favorite store-bought sauce, or make you own.
RELATED: What Are Country-Style Ribs — And How Are They Different From Other Ribs?
What Goes With BBQ Ribs?
BBQ ribs are rich and savory, so they benefit from simple, balanced sides—an extra side of barbecue sauce for dipping is also a great addition. If you need inspiration, try one of these recipes:
Grandmother's Buttermilk Cornbread
Garlic Mashed Potatoes Secret Recipe
Caesar Salad Supreme
Sauteed Green Beans
Learn more: 13 Delicious Side Dishes for Ribs
How to Store BBQ Ribs
Store BBQ ribs in an airtight container or zip-top bag in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F (175 degrees C) until heated through, or microwave in short intervals. Add extra barbecue sauce before reheating to keep them from drying out.
Can You Freeze BBQ Ribs?
Yes, you can freeze BBQ ribs. Wrap ribs in a layer of storage wrap, then a layer of foil, and store them in a zip-top freezer bag. Freeze for up to three months. Thaw in the fridge overnight. Reheat in the oven. You may want to add extra sauce to the ribs to keep them moist.
Allrecipes Community Tips and Praise
"I've never ever made ribs before in my life. They turned out amazing!!! Family loved them! Followed the recipe exactly. I will be making these again," says Kim.
"Great method to make country ribs in the oven. Followed the recipe except added 1 tbs of onion powder & boiled ribs for 45 minutes. I also added more bbq sauce towards the end of cooking. My family gobbled this up and said it was the best ribs ever! Meat fell off the bone, which is a plus," according to Elizabeth Fontanez.
"Great recipe! Followed it exactly and my family loves it. I'm making them again today, it's my third time making them. Very easy to follow... You have to try them," raves Jackie.
Editorial contributions by
Keep Screen Awake
Ingredients
Original recipe (1X) yields 4 servings
- 2 ½ pounds country-style pork ribs
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon ground black pepper
- 1 cup barbecue sauce
Directions
- Gather all ingredients.
Dotdash Meredith Food Studios - Place ribs in a large pot and cover with water. Stir in kosher salt, garlic powder, and pepper, and bring water to a boil over medium heat. Continue to boil until ribs are tender, 40 to 45 minutes.
Dotdash Meredith Food Studios - While the ribs are boiling, preheat the oven to 325 degrees F (165 degrees C).
- Remove ribs from the pot, and place them in a 9x13-inch baking dish. Pour barbecue sauce over ribs. Cover the baking dish with aluminum foil.
Dotdash Meredith Food Studios - Bake in the preheated oven until the internal temperature of the pork has reached 160 degrees F (70 degrees C), 1 to 1 1/2 hours.
Dotdash Meredith Food Studios - Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS
3,518 home cooks made it!
Nutrition Facts (per serving)
| 441 | Calories |
|---|---|
| 22g | Fat |
| 25g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 441 | |
| % Daily Value * | |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 1g | 3% |
| Total Sugars 17g | |
| Protein 33g | 67% |
| Total Fat 22g | 28% |
| Saturated Fat 8g | 39% |
| Cholesterol 128mg | 43% |
| Vitamin C 1mg | 1% |
| Sodium 4260mg | 185% |
| Calcium 56mg | 4% |
| Iron 2mg | 11% |
| Potassium 517mg | 11% |
Ask the Community (2)
Does simmering the ribs longer make them more tender or can they become tougher if simmering to long. Would cooking them longer at a lower temperature make them more fall of the bone tender.
Can the ribs be boiled the day before and than baked the day of serving. Trying to save time.
Get recipe help and connect with the community
Reviews (1,385)
Check out our about reviews.
11/06/2002
These ribs were just wonderful. I boiled them for about 45 minutes. I also followed the advice of others and put more BBQ sauce on the tops about 20 minutes before I took them out of the oven. A note to others...this only makes 4 SMALL portions/about 4 ribs each. I think everyone was left wanting more and not quite full. The ribs did come out incredibly tender and falling off the bone! I will definitely make again!!
06/16/2025
I love this recipe, but when I make it, I empty the whole bottle of BBQ sauce into a bowl, then fill the empty bottle with about 1/2 to 3/4 way up of water, swish it around a little, then pour that into the bowl of BBQ sauce, and add and combine about a cup or more each of both of chopped celery & chopped onions into the BBQ sauce. When you pour this sauce and veggie mixture over the already boiled ribs in the 9x13 pan, it creates a gravy-like sauce that not only tastes great on the ribs but is also fantastic served over mashed potatoes as a saucy gravy when served with the ribs. My BBQ sauce of choice has always been Open Pit BBQ sauce, which is hard to find in the southwest where I now live, so I have to order it from Amazon. This is a very old BBQ ribs recipe of my mother's using the same method used here of pre-boiling, then baking foil-covered baked BBQ ribs recipe, but with just a few small changes of adding chopped celery and onion, and a small amount of water to the BBQ sauce to make it a combination of saucey like gravy. This is an edited version of my previous post with the correction of adding the sauce and veggie mixture AFTER the ribs have been boiled, and pouring the BBQ sauce mixture over the ribs when they are placed in the 9x13 baking pan to bake.
12/06/2023
ANY rib recipe that calls for boiling them is complete trash!!!!! It only boils out juices. You rub and marinade overnight after stripping the membrane, then cook how you see fit, but anyone who boils ribs doesn't know what the heck they are doing.
08/20/2021
Sooo, the first time I make a recipe I try to follow exactly. But being the first time I've cooked ribs, I read through a ton of reviews and made several of the changes I saw. The flavor was really good, but they were just a tad drier than I like. I used half beef broth and half water, 3/4 cup liquid aminos (soy sauce), 1tbsp worcestershire, 5 smashed garlic cloves, 1 onion cut in chucks, 3 bay leaves, a few shakes of pepper and some old bay seasoning. I did not add any additional salt. All I has on hand was 2.75lbs of boneless country style ribs. I simmered for 45 mins and let them sit for a few hours in the brine for a few hours (as suggested by a few other reviewers). Then I ladled a few scoops of the liquid into a dutch oven, layed the ribs in and basted with Sweet Baby Rays. Cooked at 225 for 3 hours, basting a few times along the way. Took the top off and broiled for 10 mins t o caramelize. Next time I will simmer for 30 mins and play around with the oven cook time/temp. The family loved them, so it is a keeper! I also took others suggestions and strained the broth, cubed some potatoes and made some killer mashed potatoes!
02/10/2021
These ribs were delicious and very tender! I made about four and a half pounds of country boneless pork ribs. I brought the water to a boil then added the ribs along with enough water to cover them. I added three quarters of a cup of soy sauce, one tablespoon of Worcestershire sauce, one tablespoon of minced garlic, one tablespoon of pepper, and onion wedges from one large sweet onion. I let them softly boil for about 50 minutes and then let them sit on the stove covered for an hour and 45 minutes. I then put them in the oven, covered with foil, after coating them with Sweet baby Ray's honey barbecue sauce for 1 hour at 350, basting them halfway through. I took the foil off for the last 15 minutes. Everyone loved them!
05/19/2020
This is my favorite way of cooking country style ribs! I bring them to a boil with kosher salt, fresh cracked pepper and fresh garlic (we like a lot of garlic), then cover the pan, lower the heat to a simmer, and leave it about an hour. Then I pull the ribs out, place them in an aluminum foil covered cookie sheet or roasting pan (saves on cleanup and conveniently stores leftovers), sprinkle more black pepper, a little onion powder & baste them with plenty of BBQ sauce. Bake as directed, turning after a half hour or so and basting again. They come out sticky and oh-so-yummy EVERY time!
12/15/2022
‘Took the advice of some and boiled them in 1/2 beef broth, then let them sit in the water for 1 1/2 hours before putting on the sauce and putting them in the oven. They did not disappoint! Even my kids who don’t like ribs loved these!!
02/25/2021
I've been looking at this recipe seems like forever, and never tried it; I always did my country style ribs in the slow cooker because I thought boiling them would make them tough. Well, today I decided to try it. Oh my gosh! I'll never go back to my old ways again. I had four pounds of country style ribs, some with bone and some not, about 7 ribs. Before I boiled them I put the normal rub I use and let them sit to room temperature. Then I dumped in the same spices I used with the rub - salt, pepper, onion powder, garlic, smoked paprika (yes I eyeball it). Let them simmer 45 minutes. At that point they were pretty tender. Doused them in Sweet Baby Rays on both sides and put in the oven for about 30 minutes. They were awesome! Hubby said needed more salt but he always says that lol. I might leave in oven a few more minutes next time to get even more sticky-ish. Lloyd, sir, you have made a believer out of me!
05/10/2011
The basic recipe was good, but if you have the time, making them the way I did today takes good and turns it into fantastic. I took advice from several different reviews and made my own recipe. I started by adding soy sauce, a cut up onion, garlic powder and pepper to the pot. I let the ribs simmer for an hour instead of boil. I left them in the pot for 2 hours and made the BBQ sauce suggested by MBCHEERS99. Although delicious, I found the sauce too thin for my liking, so i added molasses and I've since decided to subsitute molasses for the brown sugar from now on. I put the ribs and sauce in a ziploc bag in the fridge until i was ready to bake them (about 4 1/2 hours). I basted during baking. After all that, I broiled them for about 5 minutes to carmelize and darken them. Time consuming, but absolutely delicious!! I also saved and froze the meat juice to use next time I make them. It will save me some time.
12/07/2023
I have made several versions of this basic recipe and it’s always good. One variation is to brown the ribs then put in crockpot with lots of sauce—I make my own with lots of onion and garlic. Cook until very tender and serve over rice. The juices and barbecue sauce is delicious over rice.
1385 Reviews
01/21/2026
I like it, but I like a bit of bark on it. After 50 minutes in the oven, I take the aluminum foil off of the top and put it under the broiler for a few minutes.
01/12/2026
Family favorite
Can eat without teeth!I have tried making ribs so many ways before I found your recipe. My mom loves ribs but at 85 with no teeth I couldn't find one. Yours comes out perfectly. I make them almost weekly for her I only change the type of barbecue sauce to change it up for my family so they continue to love them.Thank you so much.Definitely worth the time and cheaper than already made ribs, and constantly tender.
01/02/2026
Outstanding! I've made these twice now, following the recipe, and they're my husband's new favorite ribs. So easy and so good!
01/01/2026
I think this was absolutely wonderful! I added a little extra barbeque sauce to keep the robs moist. Definitely going to try this again.
05/04/2025
Family favorite
04/14/2025
It was great. I used my favorite sauce. The ribs turned out so tender they were falling off the bone.