Easy Oven Baked Pork Ribs

This pork ribs recipe makes ribs that are the definition of juicy and tender. My family and I have been making them ever since we immigrated to the U.S. 20+ years ago. So, what’s the family secret to delicious oven baked pork ribs? Surprisingly — it’s Coca-Cola! We don’t drink a ton of soda in my house, but when these ribs are on the menu, I make sure to buy a can or two.

The coke helps to tenderize the meat, while also giving a hint of sweetness. The result is a juicy rib with the perfect combination of sweet and salty. I always love the sweet and salty combo, don’t you?

How to Cook Pork Ribs in the Oven

There’s no need to fire up the grill for this pork ribs recipe — all you need is the stove and oven. Follow the simple steps below and let the finger lickin’ begin.

• Brown the ribs: Preheat your large dutch oven on medium-high heat with oil. Season the pork rack liberally with salt, paprika, and pepper, then fry each side until golden brown. Set aside.
• Sauté the onions: Slice the onions and sauté them in the leftover fat from the seared ribs.
• Pour in the coke: Place the ribs back in the dutch oven and pour the coke right on top.
• Bake: Bake the ribs covered at 280°F for about 90 minutes or until they are tender enough to fall off the bone. Enjoy!

Baked Ribs Tips and Tricks

I’ve made this pork ribs recipe countless times and each time I’m amazed at how well the baked pork riblets turn out. Follow these tips to be amazed, too!

• Separate the individual ribs: Instead of sautéing and baking the whole rack of ribs at once, separate the ribs into individual riblets. They will be easier to sear individually, which actually gives each riblet more flavor than if it were still on the rack.
• Remove the membrane: Before separating the ribs, remove the thin, tough membrane on the underside of the rack (if it is still present).
• Sear in batches: For a more even color and flavor, sear the riblets in small batches instead of overcrowding them.
• Use any pork ribs: Feel free to use baby back ribs, pork spare ribs, or country-style ribs for this recipe. They’ll all work great!
• Cook in a dutch oven or slow cooker: The dutch oven is the star of the show here because you can use it on the stove for searing and in the oven for baking. This is my favorite dutch oven. In case you don’t have one, the bowl of a slow cooker is a good alternative to the baking part – just keep an eye out on when the meat begins to fall off the bone (roughly 200°F if testing the meat with an instant read thermometer).
• Spice it up (optional): Feel free to add more seasonings to your spice rub. Garlic powder, onion powder, chili powder, cumin, cayenne pepper, and red pepper flakes are great dry rub options. Brown sugar is a popular addition that can help create a crispy “crust”. If you want more smokey flavor, add a few drops of liquid smoke when pan frying the ribs.

My Favorite Pork Rib Sides & Sauces

I believe that you can’t have killer ribs without equally killer sides and sauces. Now, lets get lickin’ and dippin’.

Sides

• Carbs: Mashed potatoes and air fryer french fries are my favorite carb-y sides to pair with pork ribs.
• Veggies: Corn on the cob and coleslaw are great veggie pairings, or try this Ukrainian cabbage and cucumber salad.

Sauces

• Homemade BBQ Sauce: Classic, smoky, and sweet. The perfect sauce for the sticky rib purest. Make a homemade version or use your favorite BBQ sauce.
• Ranch: Creamy, tangy ranch really complements the flavor of the ribs so well. If I’m serving the ribs with fries, the fries are also great to dip into the ranch.
• Tzatziki Sauce: For the adventurous eaters out there, whip up some tzatziki for your ribs. This Greek yogurt dip is crisp and refreshing with fresh herbs and cucumber.

Storing Leftover Pork Ribs

You’ve got extra ribs, so how do you keep them tasting equally as good as leftovers? I’ve got you covered.

• Refrigerator: Store leftover ribs in an airtight container in the fridge for up to five days.
• Freezer: Transfer fully cooled ribs into a freezer safe container for up to three months. Allow them to defrost in the fridge overnight when ready to enjoy again.
• Reheating: When you’re ready to eat your rib leftovers, pop them in the oven for at 350°F for 15-20 minutes to heat them through. It’s best to either wrap them individually in aluminum foil or place them on a baking sheet or roasting pan with a tiny bit of water (make sure to cover with foil, too!). For a faster option, use the microwave.

More Rib Recipes

• Quick Stir Fry Recipe – Beef ribs and stir fry? Say no more!
• Grilled Beef Galbi – Marinated Korean short ribs, you’ll be hooked!
• 30 Minute Instant Pot Ribs – These ribs are so fast and come out so tender!
• Korean Air Fryer Pork Ribs – Ribs with an Asian twist easily made in an air fryer

Recipe

Easy Oven Baked Pork Ribs

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Servings

4 servings

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Recipe contributed by: Natalya Drozhzhin

These easy oven baked pork ribs will melt in your mouth with each bite. Grab a napkin and get prepared for some fall-off-the-bone deliciousness.

Ingredients

• 2 lbs pork ribs
• 1 tbsp oil
• 1 tbsp salt adjust to taste
• 1 tbsp paprika
• 1 tbsp ground black pepper adjust to taste
• 2 large onions
• 12 oz coke

US Units – Metric

Instructions

• Preheat a dutch oven with oil over medium-high heat. Season all the sides of ribs with salt, paprika, and pepper. Fry each side of the ribs until it they are golden brown. Remove from the dutch oven and set aside.
  
• Slice the onions into half rings. Place the onions into the grease left over in the dutch oven from the ribs and sauté until golden.
  
• Return the ribs back to the dutch oven. Pour coke over the ribs.
  
• Bake the ribs covered for about 90 minutes at 280°F. Use a fork to poke through to confirm readiness.
  

Nutrition Facts

Easy Oven Baked Pork Ribs

Amount Per Serving

Calories 533 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 12g60%

Trans Fat 1g

Cholesterol 127mg42%

Sodium 1880mg78%

Potassium 525mg15%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 10g11%

Protein 26g52%

Vitamin A 847IU17%

Vitamin C 4mg5%

Calcium 50mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.