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Oven-Roasted Ribs with Barbecue Sauce

This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.

  • Servings: 8
  • Yield: Serves 6 to 8
Oven-Roasted Ribs with Barbecue Sauce

Source: The Martha Stewart Show, October Fall 2006


  • 4 racks (about 8 pounds) Saint Louis style pork ribs, or baby back ribs, or spareribs, rinsed well and patted dry
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup paprika
  • 4 1/2 teaspoons coarse salt
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground cumin
  • Barbecue Sauce


  1. Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.

  2. Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.

  3. Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).

  4. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)

  5. Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.

  6. Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.

Reviews (11)

  • omorado 19 Jan, 2014

    Wonderful! I wasn't sure how I felt about a rub that seemed so basic would elevate these ribs. I was wrong. It was unexpected and delicious. I hadn't read the reviews but thought smoked paprika would up the flavor, big win there. I also covered the ribs for the first 2 hours. The result was some of the best I have made. I live in NYC and a smoker or grill are out of the question. This recipe really gives me an "smoky" option that works.

  • thelunargoddess 19 Oct, 2012

    After hours of prep and expense, I was extremely disappointed. Only the salt flavor came through.

  • gringuiux2005 8 Sep, 2012

    Best ribs ever and so easy to prepare. My guests were fascinated. Thanks Martha!

  • dell2 6 Jun, 2012

    I have now moved off my outside grill to using this method in the house.

    We love ribs and this is bar none one of the best I have tried.

    I use Lucinda's rub and finish up with my own sauce.

  • pezgirl509 11 Nov, 2011

    Great ribs! I'm glad I used the smoked paprika, as another reviewer suggested. These were so flavorful and an easy recipe to follow. Party guests loved them!

  • tylergirl 8 Sep, 2011

    This is another great rib and rub recipe.

  • clydedaisy 11 Feb, 2011

    Making this for dinner tonight for my husband. Will let you know how they turn out. Unfortunately, I do not have the smoked paprika, or any paprika at all, used my favorite chili powder instead. We shall see what happens.

  • NancyVallereux 28 Nov, 2010

    Use SMOKED paprika - very important if you want that smoked on a grill flavor.

  • CSARM 23 Oct, 2010

    This is a great recipe. My kids could thought they were as good as grilling outside!

  • j1flores 18 Apr, 2009

    I agree! I make it everytime we have ribs and everyone loves them! I would recommend this recipe to anyone!

  • ableno 12 Feb, 2009

    This is one of the best rib recipes I have ever made or had. The meat is falling off the bone. The flavor is incredible.

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