Oven-cooked Texas-style ribs

Fall-off-the-bone ribs from your oven

  • Leave a Comment
  • Max 5 stars
    My Rating
    (29 Ratings)
Texans take their barbecue very seriously, often naming their grills and smokers and building custom BBQ trailers to tailgate and put on legendary cookouts. Texas barbecue brings together the best of both worlds — dry-rubbed, well-sauced meat that's slow-smoked for hours and hours.

If you don't have "Texas ribs" kind of time but still want to treat your family to some seriously fall-off-the-bone good ribs without making a smoke-master weep in his sauce, this is the recipe for you!

Oven-cooked Texas-style ribs recipe

Serves 2


  • 1/2 cup brown sugar
  • 1-1/2 teaspoons ground red pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon cayenne pepper
  • 2 pounds pork ribs
  • Barbecue sauce (your favorite)


  1. In a small container, mix the brown sugar, ground red pepper, salt, garlic and cayenne pepper well.
  2. Preheat the oven to 300 degrees F. Remove the ribs from their packaging and remove the thin white membrane that is connected to the underside of the ribs. This can be a little tricky to do — especially if it's your first time — but it should come off with a little effort. Just be sure you are using a well-sharpened knife and are pulling the skin off using a paper towel (not just your fingers – the membrane can be very slippery). Avoid the temptation to skip this step, as it can dramatically affect the taste and tenderness of the ribs. Set aside.
  3. Sprinkle the ribs generously with the rub, pressing it into the meat with your fingers. Double-wrap the ribs in 2 sheets of foil and place them on a baking sheet. Cook for 3 to 3-1/2 hours or until the ribs have reached the desired tenderness.
  4. Set oven to broil. Remove the ribs from the foil and generously apply barbecue sauce to the bony side. Cook for 2 to 3 minutes until the sauce cooks on and becomes slightly bubbly. Repeat for the reverse side.
  5. Serve immediately.

More barbecue recipes

Barbecue baked potato recipe
Barbecue cups recipe
Southern bacon burger with peach BBQ sauce

Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix the Fish. You can follow her on Twitter @HireHeather.