These tender oven baked baby back ribs are super easy to make, drenched in a tangy honey-sriracha glaze you can whip together in no time.
Let’s talk about reasons for cooking up baby back ribs. Let’s see, how about game day? When the big game rolls around, juicy, tender ribs are always a hit. Mmm. Barbecue ribs.
How about parties? Heck yeah. Maybe you want to be the hero or the star of the party because you’re the one who brought ribs instead of a boring cheese ball.
I enjoy making ribs all year long for dinner, whether they’re in the smoker, on the grill, in the pressure cooker, or in the oven. Oven baking your ribs is so incredibly easy, with most of your time spent waiting for them to be done.
The real star here is the honey sriracha glaze - just four ingredients whisked together in a bowl. Sweet honey, tangy lime, a hit of rice vinegar, and sriracha bring the heat. It's the kind of sauce you'll want to put on everything. Basting it onto the ribs in the final stretch of cooking lets it caramelize into a sticky, lacquered crust that looks as good as it tastes.
Oven Baked Ribs Ingredients
- Baby Back Pork Ribs Rack. 2 pounds.
- Cayenne Powder. 1 tablespoon or use less for lower heat.
- Garlic Powder. 1 tablespoon.
- Onion Powder. 1 teaspoon.
- Paprika. 1 teaspoon.
- Brown Sugar. 1 teaspoon.
- Salt and Pepper. To taste.
- FOR THE GLAZE
- Sriracha. I'm using Yellowbird Blue Agave Sriracha, though you can use your favorite brand.
- Honey. Try it with my Hot Honey Recipe.
- Rice Vinegar.
- Lime Juice.
How to Make Oven Baked Ribs
First, let’s prep the ribs. Set out the rack of baby back ribs and dry them off with a paper towel.
Remove the membrane underneath by pulling it loose with a kitchen knife. Grip it with your fingers and pull it away from the sides of the ribs. Use a paper towel to grip it if it is too slippery.
Next, season the ribs with a good amount of your favorite seasonings. Any rib seasonings or dry rub are great here. I used my own homemade Cajun Seasoning blend along with a bit of brown sugar.
Rub the seasonings into the ribs on both sides. Be sure to really get them in there.
Cover the ribs with aluminum foil and set them onto a baking sheet. Bake the ribs in the oven, covered, at 300 degrees F for 2-3 hours, depending on your preferred level of doneness. They should be done in about 2 hours, but if you’re looking for more “fall off the bone tender” with your ribs, cook them for 3 hours.
NOTE: Ribs are technically “done” when they reach 145 degrees F internally, but they’re best when they reach about 200 degrees F internally, as the fats and collagens melt down at that point, making the ribs more tender and juicy.
In the last 20 minutes of cooking, lift the aluminum foil and baste the ribs with your honey-sriracha glaze, then cover and finish the cooking.
When they’re done, remove the foil, turn on the broiler and broil the ribs another 5 minutes to brown them up.
Rub them down with a bit more of your honey-sriracha glaze and serve them up!
They’re so awesome! Easy oven baked ribs. They're fall off the bone tender.
Let’s talk about how to make the glaze, shall we? It’s SUPER EASY.
How to Make the Honey-Sriracha Glaze
Whisk together the following ingredients in a small bowl - ¼ cup sriracha, ¼ cup honey, 1 tablespoon rice vinegar and 1 tablespoon lime juice.
I like to give it a taste and adjust with a bit more sriracha.
Whisk it all together and BOOM! DONE!
You’re ready to glaze some awesome baby back ribs you’ve just baked up in your oven.
That’s it, my friends. As mentioned, ribs are hugely popular for the game day table and pretty much any party situation where you want to impress your friends, but if you’re like me, you probably just want them for dinner, all for yourself!
Especially with this crazy awesome Honey-Sriracha Glaze. Finger licking good. Serve them up! Let me know what time I need to be there! These are the best oven baked ribs out there.
I love ribs.
Storage & Leftovers
Store any leftover oven baked ribs in an airtight container in the fridge for up to 4-5 days. To maximize the storage life, make sure to refrigerate them promptly.
Reheat them gently in the oven or air fryer at low temp to enjoy again. You can freeze ribs, though they tend to dry out a bit.
Recipe Tips & Notes
Remove the membrane. Don't skip this step. The membrane on the underside of the rack turns rubbery in the oven and blocks the rub from penetrating the meat. Slip a knife under it at one end, grab it with a paper towel for grip, and peel it off in one pull.
Press the rub in. Don't just dust it on. Use your hands to really work the seasoning into both sides of the rack. More contact means more flavor in the crust.
Adjust the heat. One tablespoon of cayenne makes these legitimately spicy. Drop it to a teaspoon for mild, or use smoked paprika in its place if you want the color without the burn.
Let them rest. A few minutes off the heat before slicing lets the juices redistribute. Slice between the bones and serve with extra glaze on the side.
FAQs
Pork ribs should be baked for 2-3 hours at 300 degrees F, until they reach an internal temperature of 145 degrees F minimum. They should be done in about 2 hours, but will achieve more tenderness when cooked for 3 hours to reach an internal temperature of about 200 degrees F. At this point, the collagens melt down, making the ribs more tender and juicy.
A good rib rub combines dried chili powders with garlic, onion, paprika, and a touch of brown sugar for balance. Cayenne is my go-to for heat. You can use a store-bought BBQ rub or mix your own. Just make sure to coat both sides generously and press it in. Try my Homemade Rib Rib recipe.
In the last 20 minutes of cooking, lift the foil and brush the ribs with your glaze, then recover and finish baking. When the ribs are done, remove the foil, switch on the broiler, and broil 4 to 5 minutes to set the glaze and get a little char on the edges. Brush on one more coat before serving.
Baby back ribs are technically safe at 145°F, but they won't be tender at that temperature. Cook them to around 195 to 203°F internally. That's where the collagen converts to gelatin and the meat pulls cleanly from the bone. Use an instant-read thermometer between the bones without touching bone for an accurate read.
Yes, and it's a great swap. Hot honey adds an extra layer of heat that plays really well against the sriracha. My Hot Honey Recipe works perfectly here. Use it 1:1 in place of regular honey in the glaze.
You can, though spare ribs are larger and meatier so they'll need the full 3 hours at 300°F, sometimes a bit longer. St. Louis-cut spare ribs work especially well since they're trimmed into a more uniform rack. The glaze and rub amounts stay the same.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Oven Baked Ribs with Honey Sriracha Glaze
Ingredients
- 2 pound baby back pork ribs rack
- 1 tablespoon cayenne powder use less for lower heat
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon brown sugar
- Salt and pepper to taste
FOR THE GLAZE
- ¼ cup sriracha
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
Instructions
- For the glaze, whisk the ingredients together in a small bowl. Set aside until ready to use.
- Preheat oven to 300 degrees F.
- Set out the rack of baby back ribs and dry them off with a paper towel.
- Remove the membrane underneath by pulling it loose with a kitchen knife. Grip it with your fingers and pull it away from the ribs. Use a paper towel to grip it if it is too slippery.
- Rub down the ribs with the seasonings and set them onto a baking sheet.
- Cover with aluminum foil and bake them, covered, for 2-3 hours, depending on your preferred level of doneness. They should be done in 2 hours, but if you’re looking for more “fall off the bone” with your ribs, cook them for 3 hours.
- In the last 20 minutes of cooking, lift the aluminum foil and baste the ribs with half of the honey-sriracha glaze, then cover and finish the cooking.
- Remove the foil. Turn on the broiler and broil the ribs another 5 minutes to brown them up.
- Brush with a bit more of your honey-sriracha glaze and serve.
Notes
Nutrition Information
NOTE: This post was updated on 5/7/26 to include new information, including FAQs. The recipe was not changed.
QueenI says
Loved the recipe. I used side ribs and baked it for 3 hours. It literally fell off the bone when I tried lifting it. I added dried pepper flakes to the glaze, used apple cider vinegar instead of lemon and simmered it for a few minutes. I love spice so I added more.
It was delicious and I’ll definitely make it again.
Mike H. says
Happy to hear it - enjoy!
Ken says
The glaze is great. Tasty with a nice kick. But the ribs burned. Stuck to the pan, even though I sprayed it with canola oil. I did go heavy on the brown sugar in the rub. Do you think that's what caused them to burn? That would be my guess.
Mike Hultquist says
Yes, I'd guess the extra brown sugar as a possible issue. Other issues could be wrong temp (too high) and not properly covering with foil during baking. Next time I would stick to the tested measurements for the best results. Sorry to hear it didn't work out.
Trevor Heyworth says
This was a great recipe. The cooking time was perfect 150c for 3 hrs and 5 mins under the grill (broiler) in the oven. I didn't have siracha so I made the siracha and honey glaze from scratch and I left the seeds in the chillies so it was pretty spicy and my wife wanted it served as a dip as it was too spicy for her so I complied. I rubbed the ribs as per your recipe but I basted the ribs in a honey and chili sauce (Franks Hot Sauce) glaze. My wife said these were the best ribs she had ever had. I went a bit off piste because of my wife's heat tolerance but essentially it was very close to your recipe and it was great! Thanks Mike.
Mike H. says
You are very welcome, Trevor =) Thanks a lot for sharing your experience!
Conrad says
Can I cook these ribs half way then put them back in the oven an hour later to finish them? (Need to get my family from the airport) Will they turn out the same?
Michael Hultquist - Chili Pepper Madness says
Conrad, yes, you should be able to do so. Just be sure to cover and refrigerate in the interim. Let me know how it goes for you.
Carol says
Very nice, thank you
Robin Kerr says
I usually do ribs on the barbie but no more. Fell of the bone and I had some of my ghost/kiwi left so added that, just for the tang. Thanks
Michael Hultquist - Chili Pepper Madness says
Great, Robin!
Hofterzielbeek says
Thank you for sharing this delicious dish recipe. Keep sharing such different and tasty dishes.