Easy Oven-Baked Ribs with Cola Barbecue Sauce

These Oven-Baked Ribs are super tender, succulent, and mouthwatering-delicious to the bone, y’all. You’ll love how these ribs whip up with absolute ease starting with a well-spiced dry rub; then these juicy ribs get slathered in a scratch-made, Southern Cola Barbecue Sauce. This recipe is perfect for cookouts, weeknight dinner, and so much more! The most flavor-filled, oven-baked ribs recipe!

I love me a good rack of ribs, all saucy and meaty, and succulent…WHEW. These baked ribs are pure deliciousness and such a family favorite. While I do enjoy grilled ribs, this recipe is proof that you can whip up restaurant-worthy barbecue ribs in the oven, too! With ample tips, tricks, and helpful photography, I got your back so that you won’t miss a beat with these delish ribs!

Easy Oven-Baked Ribs 🤤

Let’s start with the dry rub for these baked ribs. It features brown sugar, onion, garlic, mustard, and chili powder to name just a few. We like to make sure things are thoroughly seasoned and extra flavorful over this way ya know.

The ribs get a nice pat down with the rub, and then wrapped well to bake in the oven until fall-off-the-bone tender. Lastly, they’re gonna get lathered in my cola barbecue sauce (yummm!)- followed by a quick broil to finish them off. The end result? Juicy, flavor-loaded, sticky-icky, and finger-lickin’ good ribs! 🙌🏾

Ingredients Needed For Baked Ribs:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Ribs: I’m partial to St. Louis-style ribs, forever and always. Their cut is flatter, they’re more fattier/succulent, and have more meat between the bones. However, you could also go with Baby Back ribs, too!
• Olive oil: For drizzling over the rack to coat.
• Dry rub: My dry rub includes brown sugar, chili powder, salt/pepper, smoked paprika, onion powder, garlic powder, and dried mustard.
• Hickory liquid smoke: To add a level of deep, intense smoky flavor, liquid smoke is key for delivering just that…BOOM.
• Apple cider vinegar: Adds some balance, acidity, and helps to tenderize.
• Cola barbecue sauce: My homemade Southern Cola Barbecue Sauce is a dream slathered onto these ribs. It’s full of robust flavor and nice complexity- you will love it! Or feel free to use store-bought BBQ sauce.

How To Make Baked Ribs- Part I:

(Note: please see the recipe card directly below for the complete written instructions.)

1. Preheat the oven to 375°F. Then peel off the rib membrane that’s found alongside the back/underside of the ribs.
2. Line a large baking sheet with foil. Grab another large piece of foil (enough to span the length of the rack of ribs) and lay directly on top of the foil-lined baking sheet. Add the ribs and drizzle the oil over the front and back of ribs, rubbing oil over the ribs to fully coat.
3. In a small bowl, combine the brown sugar, chili powder, salt, black pepper, paprika, onion powder, garlic powder, and dried mustard. Stir the seasonings to fully combine. Then sprinkle the dry rub mixture over the front and back of ribs, patting the rub into the ribs. Drizzle the liquid smoke and vinegar over the ribs, and use your hands to massage the spices into the ribs until they are thoroughly covered.

Baking & Finishing Ribs- Part II:

1. Wrap the ribs in the foil, crimping foil edges together to form a tight packet all around the rack.
2. Bake the ribs for 1 hour and 20 minutes. Then remove the ribs from the oven and remove the foil, discarding the foil packet that the ribs were housed in. Then place the rack of ribs back onto the foil-lined baking sheet.
3. Brush both sides with the cola barbecue sauce (or your favorite BBQ sauce), and turn the oven on broil. Broil ribs until the sauce is sticky, about 3-5 minutes. Then remove from the oven and let ribs sit for 5 minutes. Serve these oven-baked ribs immediately with extra sauce, if desired. Enjoy ribs alongside your favorite sides!

Tips + Tricks, Notes & FAQs

You may have additional questions about this oven-baked ribs recipe. Like other recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info:

• Remove the membrane– The thin, rib membrane is found alongside the back/underside of the ribs. The membrane is chewy, rubbery, and prevents the spices from penetrating the underside of ribs. While it does not absolutely have to be removed, it does make the ribs’ texture much better. You can slide a small paring knife under it or use a piece of paper towel to help peel it off.
• Make-ahead & prep– Season and prepare the recipe (every step in recipe card below but baking), cover tightly in foil and keep stored in the refrigerator up to 1 day in advance. Then bake ribs as directed on the following day.
• Storing leftover ribs– Keep leftovers stored inside of an airtight container. Leftovers will keep in the fridge for 3-4 days. Then reheat in the microwave, oven, or air fryer until warmed through.

These Oven-Baked Ribs are so very good that you’ll wanna slap someone, ha! I can’t wait for y’all to try this recipe asap. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More recipes loaded with flava:

• Jamaican Brown Stew Chicken
• Coconut Curry Salmon
• Miso Shrimp Scampi
• Coq Au Vin Blanc (Chicken In White Wine)
• Pomegranate Braised Lamb Shanks
• Smothered Turkey Wings

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