There’s something about ribs that feels like home cooking at its best — slow, simple, and deeply satisfying. These oven-baked ribs turn tender and caramelized in the oven, with a sweet-savory glaze that clings to every edge. The meat cooks low and slow until it practically melts apart, leaving just enough chew to feel hearty.

They’re the kind of meal you make on a quiet afternoon — maybe while mashed potatoes simmer on the stove and something green steams on the side. It’s classic comfort food that doesn’t ask for much, just time and warmth.

Oven-Baked Ribs You Can’t Mess Up

These oven-baked ribs are the kind that fill the kitchen with comfort as they cook — slow, steady, and impossibly tender by the time they’re ready. The sauce does the heavy lifting here; soy, brown sugar, garlic, and onion melt together into something glossy and savory-sweet, soaking into the meat as it braises under foil. When the foil comes off, everything deepens — the edges caramelize, the glaze thickens, and the ribs take on that soft, sticky finish that makes you reach in for a piece before it even hits the table. It’s the kind of dish meant for sharing, warm and abundant, with just enough messiness to feel like home.

Ingredients:

• 4 lb pork ribs (baby back or St. Louis–style)
• ⅔ cup soy sauce
• ¼ cup + 1 tbsp brown sugar
• 4 tbsp (¼ cup) apple cider vinegar or apple juice
• 5 cloves garlic, minced
• 1 medium onion, finely chopped
• 1½ tbsp Worcestershire sauce
• 1 tsp black pepper
• 1 tbsp oil (for coating the pan)
• ¾ cup water or broth (for baking)
• Chopped green onion or chives, for garnish

Instructions:

1. Preheat the oven and set up the pan for baking:
   Preheat your oven to 325°F (160°C). Line a large baking dish or roasting pan with foil and lightly brush it with oil. Pat the ribs dry with paper towels and place them in the pan, meaty side up.
2. Whisk together the sweet-savory sauce for baking:
   In a small bowl, whisk together soy sauce, brown sugar, apple cider vinegar, garlic, onion, Worcestershire sauce, and black pepper until smooth and well blended.
3. Coat the ribs evenly and add steam before sealing the pan:
   Pour the sauce evenly over the ribs, coating all sides. Tilt the pan slightly and pour the water or broth around the ribs — not on top — so it sits at the bottom for steam. Cover the pan tightly with foil to trap the moisture while baking.
4. Bake slowly until the ribs become tender and pull apart easily:
   Place in the oven and bake for about 2½ hours, or until the meat is tender and starts to pull away from the bones.
5. Uncover the ribs and caramelize the glaze until glossy and rich:
   Remove the foil and spoon some of the sauce from the pan over the ribs. Return to the oven and bake uncovered for another 20–30 minutes, until the sauce thickens and the surface turns slightly sticky and browned.
6. Rest briefly and garnish before serving:
   Let the ribs rest for a few minutes after baking, then garnish with chopped green onion or chives before serving.

💧 Why Add Water or Broth?

The small amount of liquid in the pan helps the ribs cook gently and stay tender. As the ribs bake covered, the water or broth turns to steam, blending with the sauce and fat to create a flavorful braising environment. By the time the foil comes off, most of the liquid has cooked down — what’s left is a concentrated glaze that clings beautifully to the ribs.

🚫 Why This Version Doesn’t Use Mustard or a Dry Rub?

This recipe leans more toward the braised-and-glazed style of oven ribs rather than the barbecue method. The ribs bake slowly under foil with a sweet-savory sauce that keeps them tender and juicy. By skipping the mustard and dry rub, you let the soy, garlic, and brown sugar flavors soak directly into the meat as it cooks, so the glaze thickens and clings naturally without forming a crust. It’s a homestyle version meant for the oven — cozy, glossy, and comforting — not smoky or spice-heavy.

🔥 For Mustard & Dry Rub Version

If you prefer a more classic barbecue flavor, this variation builds a smoky crust and deeper seasoning. This version also works beautifully on a grill or smoker, where the rub develops a smoky crust and deeper flavor.

Dry Rub (for 4 lb ribs):

• 3 tbsp brown sugar
• 2½ tsp salt
• 2½ tsp smoked paprika
• 1½ tsp garlic powder
• 1½ tsp onion powder
• 1½ tsp black pepper
• ½ tsp chili powder or cayenne (optional)
• 1–2 tbsp Dijon or yellow mustard (for coating before the rub)

Instructions:

1. Prepare the ribs and preheat the oven:
   Preheat to 325°F (160°C). Line a large baking dish or roasting pan with foil and lightly brush it with oil. Pat the ribs dry and place them meaty side up.
2. Brush with mustard and apply the dry rub:
   Coat the ribs lightly with mustard, then sprinkle the dry rub evenly over all sides, pressing gently so it sticks.
3. Cover and bake until tender:
   Cover the pan tightly with foil and bake for about 2 hours, or until the ribs are tender and the edges begin to pull back from the bones.
4. Brush with glaze and finish uncovered:
   Remove the foil and brush the ribs with the sweet-savory glaze (from the main recipe). Return to the oven and bake uncovered for 25–30 minutes, until caramelized and slightly sticky.
5. Rest and serve:
   Let the ribs rest a few minutes before slicing.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a covered dish at 325°F (160°C) until warmed through, or in the microwave with a splash of water to keep them tender.
• The glaze may thicken after chilling — warm gently to loosen before serving.

Note:

• The sauce thickens naturally in the oven, so there’s no need to pre-reduce it.
• For a stronger glaze, you can spoon some of the pan sauce over the ribs halfway through the uncovered bake.
• If using the mustard & dry rub version, brush on the sweet-savory glaze only during the final 30 minutes to avoid burning.
• For even richer flavor, let the ribs rest in the sauce for 10–15 minutes before serving.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs