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Easy Oven Ribs with Homemade BBQ Sauce

Deliciously tender oven-baked ribs with a homemade BBQ sauce that balances sweetness, tanginess, and spice, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 450
Ingredients Method Notes

Ingredients
  

Spice Rub
  • 2 Tablespoon paprika
  • 1 Tablespoon cumin seed for a rich, earthy flavor
  • 1 Tablespoon coriander seeds adds a unique citrusy note
  • 2 teaspoon cinnamon for warming sweetness
  • 2 teaspoon dried oregano
  • 2 teaspoon black pepper
  • 0.5 to 1 teaspoon chili powder or cayenne pepper to taste (add more for extra heat)
  • 3/4 teaspoon salt
For the Ribs
  • 1 rack pork back ribs or spare ribs opt for quality cuts for the best flavor
  • 1.5 to 2 cups low sodium stock chicken or vegetable stock works well
  • 2 cloves garlic fresh is best for flavor
  • 1/4 cup diced onions sweet onions add a nice touch
For the BBQ Sauce
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1/2 cup ketchup use high-quality brands for the best flavor
  • 3 Tablespoon dark brown sugar for that deep, caramelized sweetness
  • 2 Tablespoon tamarind juice adds tanginess
  • 1.5 Tablespoon rice vinegar for a bit of sharpness
  • 2 Tablespoon plus 2 teaspoon soy sauce adds umami flavor
  • 2 Tablespoon sweet soy sauce Kecap Manis for added sweetness
  • 2 teaspoon Worcestershire sauce for depth of flavor

Method
 

Preparation
  1. Combine all spices (paprika, cumin, coriander, cinnamon, oregano, black pepper, and salt) in a coffee grinder or spice mill until finely ground.
  2. Cut your pork ribs in half and place them into a deep baking pan. Generously sprinkle the spice mix over the ribs.
  3. If time allows, let them marinate for at least an hour (or even overnight!) in the refrigerator to develop deeper flavors.
Cooking
  1. Pour low sodium stock into the baking pan. Cover tightly with a lid or aluminum foil.
  2. Preheat your oven to 325°F (162°C) and bake for 2.5 hours. Check at 1.75 hours to ensure the liquid doesn’t dry out.
  3. While the ribs are baking, make the BBQ sauce.
  4. In a skillet, sauté onions and garlic in a splash of oil over medium heat until translucent.
  5. Add the dry spices (cumin, coriander, cinnamon, paprika) and cook for about 30 seconds.
  6. Stir in the ketchup, soy sauces, dark brown sugar, tamarind juice, rice vinegar, and Worcestershire sauce. Simmer for 10-15 minutes.
  7. Check the tenderness of the ribs; brush a generous layer of BBQ sauce over them and place them back in the oven for an additional 10-15 minutes.
  8. Serve hot with extra sauce on the side for dipping.

Notes

For a smoky flavor, try adding smoked paprika to your rub. Leftover ribs should be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.