Easy Oven Baked BBQ Ribs

I hope everyone enjoyed their 4th of July.  Sorry I’ve been MIA this past week.  We traveled to the mountains of Colorado and I’ve been getting myself acclimated to the altitude, spending time with family and biking.  The weather has been perfect with temps ranging from the high 40s to mid 70s.  We’re nowhere near the wildfires but have felt some affects of it with our allergies – as have those that live here full time.  I feel fortunate to be here for the summer instead of St. Louis where the temps have been in the 90s and 100s with little breeze and high humidity.

There’s been a drought in Colorado, hence, the wildfires, so they’ve banned all fireworks.  Still, we enjoyed our holiday, taking in an art fair, walking around town, biking and taking our dogs for a hike.  Since typically it’s crowded here in Breckenridge for the 4th we decided we’d be best to eat dinner at home.  So I decided to make some BBQ Ribs with simple sides of baked beans, grilled fruit salad, watermelon and 4th of July Pavlova for dessert.  Dinner was easy and delicious!

I don’t prepare BBQ Ribs much – mainly because I’m rarely asked to, but thought they sounded perfect for the day.  I’ve never been one to slave over the grill so opted to make oven baked BBQ ribs and then finish them on the grill.  This freed up some time to enjoy the afternoon while my ribs were cooking.

I decided to purchase St. Louis style ribs vs. Baby Back, mainly because we prefer a meatier rib.  Here’s a great site that details the differences in rib cuts plus even includes a video.  I think you’ll find it informative.

I plan to share most of these recipes during this coming week, finishing up on Friday with a great giveaway that I know you’ll love!  Please stay tuned.

Oven Baked BBQ Ribs

While this cooking method for my Easy Baked BBQ Ribs may seem unconventional, try it, and you'll agree they're the tastiest ribs EVER!!!


2 slabs St Louis Style Ribs 1/2 cup brown sugar 3 tablespoons smoked paprika 1 1/2 teaspoons cayenne pepper smoked salt and smoked pepper sprinkled over ribs prepared honey mustard heavy duty foil


1. Preheat oven to 300F degrees. 2. Combine sugar, paprika, and cayenne and set aside.  Rinse and pat ribs dry, trim and remove any silver skin. 3. Cover pan with heavy duty foil.  Then set each slab of ribs on its on piece of foil, enough to wrap. 4. Slather honey mustard over one side of  ribs, then sprinkle brown sugar mixture, and salt and pepper (your desired amount), flip and do the same on the other side.  Wrap long sides in first then flip up the sides and set in your foil lined pan with folded edges up.
5. Bake for 2 - 2 1/2 hours.  They're done when a knife can be inserted in the meat with no resistance.
6. With grill preheated to medium, slather ribs with your favorite BBQ sauce on both sides and grill approximately 5 minutes per side to create nice grill marks.
7. Now you're ready to eat them.  Serve with additional sauce if desired.  YUM! These ribs are so easy you won't believe how good they taste. Note:  If the weather is unseasonable and you'd prefer to do all your cooking indoors, simply slather ribs with sauce and place under the broiler until sauce is bubbling and ribs are slightly charred.    If you want to add additional spices to your rub add other seasonings to suit your tastes, or you can also purchase a ready-made rub found in the spice section of your grocery store.  You can also use various types of mustard, ranging from Jalapeno to Spicy Brown, or mild.  They're your ribs, so create them to suit your tastes. Enjoy!

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  1. Gorgeous ribs my friend – hot smoky and perfect 🙂


    • Thank you. You can just as easy slather in mustard, sprinkle with salt and pepper and wrap or add all ingredients and leave out the cayenne. Although the amount added did t make them hot, IMO.

  2. Those ribs are making my mouth water ! Would you mind throwing some of that deliciousness over here ?! lol Glad that you’ve enjoyed your family vacation !

  3. I tell how highly spiced these are excellant in flavor, we don’t eat pork or much meat but it I had some of this I would have to cheat for sure!

    • Claudia I never cook pork. In fact if you look this is my first post with pork. I will eat pork ribs though and bacon occasionally. That said, this recipe works exactly the same if you used beef ribs and are equally delicious for those days you feel like eating meat.

      Thank you for your comment!

  4. Colorado! Cooler weather! I’m jealous. 😉 This is a good way to cook ribs. They really need to be cooked low and slow, and your recipe does that. Finishing them on the grill is a great idea. Thanks for this.

  5. You’ve inspired me to make my first ribs of the summer…babybacks will be on my shopping list!

    PS…we LOVE Colorado in the summer…lucky you!

  6. This is mouthwatering! I have never prepared ribs this way…right, I hardly bbq anything 😉
    Olive Herb is a cold hardy, perennial, woody, and the bright green leaves that have an intense olive aroma. It adds an interesting, alternative flavour to salads and is a tasty addition to Mediterranean meals, especially when you don’t have any fresh olives to hand. More infor. of olive herb you can find here.

  7. They’re so simple this way Angie. If you don’t feel like making a rub you can find many already prepared rubs in the spice section of your grocery store.

    Thank you for the link. It has lots of great information.

  8. I’m seriously drooling over here!

  9. Vicki – what a beautiful blog you have here..the photos are gorgeous, and these ribs look amazing!

    That said..I loved your comment. However, this story took place almost 20 years ago! Early to mid-90’s! I just felt like writing about my first love, and soon it grew 16 chapters!! Oh, how I wish I was still in college! Believe me..I enjoyed every moment and then some 😉 Lots more to come!

  10. Vicki..no worries at all. Plus, a lot of teenagers and college age girls have been reading, so I’m sure they’ll appreciate your advice. However, I think that kind of advice represents all ages and stages in life – in a variety of circumstances 🙂

  11. Welcome back Vicki! Glad to hear you had a nice break and 70s during the day must have been a nice weather for outdoor stuff. Here it’s similar weather too more like between 50 and early 70F. I love ribs and it’s one of my favorite meat. I got to eat my friend’s famous ribs during July 4th party and I was satisfied…yours look very good and I love that you oven baked so I can try (my friend uses a smoker). Drooling now. =)

  12. Welcome back, Vicki! Glad you had a good break! These ribs look incredibly delicious! And they are so easy to make!

  13. Sounds like you had a wonderful July 4th holiday. And there’s nothing like cool mountain air as a respite from the heat!

  14. Woo hoo! I wouldn’t have noticed the lack of fireworks if I had these yummy ribs 🙂

  15. Its good you had some good time with family, which is more important. The ribs look amazing ,got nice color from cayenne and sugar. I bet they taste wonderful.

  16. Ribs marinated overnight; is cooking time the same

    • I would make sure you take the ribs out of your refrigerator 45 minutes to an hour before placing them in the oven. Then everything should be the same. You want the ribs at room temp before cooking. Hope this helps

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