These Memphis-style ribs are ideal for summer gatherings. Baked low and slow in the oven with a classic Memphis dry rub and finished with barbecue sauce, they become incredibly tender. Recipe yields about 4–5 racks but can be scaled up or down to suit your crowd.
Serve with your favorite BBQ sides such as vegetarian baked beans, honey mustard coleslaw, or no-mayo potato salad for a complete spread.
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I grew up in Memphis and learned to love the flavors of that city early on. Even after moving away, Memphis-style barbecue remains my go-to: dry-rubbed ribs, tangy sauce, and plenty of sides.
- I have a soft spot for Elvis and all things Memphis.
- Memphis-style ribs with a dry rub are my preference.
- I like pulled pork sandwiches topped with slaw rather than serving the slaw on the side.
- Barbecue is comfort food to me.
Why I love this recipe:
This version captures Memphis-style flavor without requiring a smoker. All you need is a baking sheet (or two), aluminum foil, and an oven set for low-and-slow cooking.
The ingredient list is simple and accessible. Use store-bought rub and sauce or make your own—both options work well. Below you’ll find practical tips for success so you can reproduce these ribs at home.
What you need to make this recipe:
Basic kitchen tools and a few pantry spices are all that’s required.
- Rimmed sheet pan or roasting pan (with rack if preferred)
- Aluminum foil – important for wrapping and lining pans
- Silicone basting brush
- Tongs
- Large platter for serving
Let’s talk ingredients!
Most of these ingredients are pantry staples. Scroll down to the recipe card for exact measurements and step-by-step instructions.
You’ll need:
- Baby back ribs — leaner and cleaner for oven baking compared with spare ribs
- Memphis-style dry rub — store-bought or homemade, typically a mix of brown sugar, paprika, garlic and onion powder, salt, and pepper
- Barbecue sauce — your favorite brand or a homemade sauce that balances sweet, tangy, and a bit of heat
How to make dry-rub baby back ribs in the oven
Prepare the tools and ingredients
Preparation sets you up for success:
- Preheat the oven to 275°F for slow roasting.
- Line rimmed baking sheets or a roasting pan with aluminum foil for easier cleanup.
- If making many racks, have extra pans ready so you don’t crowd the oven.
Prep the ribs:
- Rinse and pat ribs dry with paper towels.
- Remove the silver skin from the underside by sliding your fingers under it and pulling it away.
- Optionally cut racks into 4–5 rib sections to fit pans more easily.
- Generously season both sides with Memphis-style dry rub (about 1 tablespoon per pound).
Arrange ribs on the prepared pans, cover tightly with aluminum foil, and transfer to the oven.
Bake the ribs
Bake covered for 5 hours at 275°F. Resist opening the oven much so the temperature stays steady.
After 5 hours, remove the foil, brush the racks with about ¾ cup barbecue sauce, and sprinkle with a little extra dry rub. Return the ribs to the oven and bake uncovered for another 1–2 hours, until the meat begins to pull away from the bones and the ribs are tender.
To finish on the grill
Preheat the grill to medium-high (about 350–400°F). Turn off burners under the side where you’ll finish the ribs to create indirect heat—this prevents the sugar in the sauce from flaring up. Baste with more sauce and grill over indirect heat until darkened and sticky, about 10–15 minutes. Sprinkle with a bit more dry rub to finish.
To finish under the broiler
Preheat the broiler. Brush ribs with additional sauce and broil on the top rack for 6–8 minutes or until caramelized and sticky. Watch closely so the sauce doesn’t burn.
Serve immediately with your preferred sides.
Easy entertaining tips
Ribs are perfect for outdoor gatherings: they’re hands-on, feed a crowd, and can be made ahead.
- Plan dishes that can be made ahead or ask guests to bring sides.
- Allow extra time—ribs can take longer than expected. Have a backup plan (broiler or oven) if needed.
- If ribs finish early, wrap them in foil and keep warm in a 175°F oven until serving.
- Relax and enjoy the process—entertaining should be fun.
Frequently asked questions
This approach evolved from memories of Memphis-style ribs and practical adaptations when a smoker isn’t available. The slow oven roast plus dry rub recreates that distinctive Memphis flavor at home.
A dry rub is a blend of spices applied to the meat before cooking. Memphis-style dry ribs are seasoned liberally with that spice mix and often finished with sauce, giving layers of flavor without relying solely on wet sauce during cooking.
This recipe uses oven baking followed by a quick finish on the grill or under the broiler to add caramelization and char when desired.
They capture the key elements—Memphis-style dry rub and balanced barbecue sauce—even though they’re adapted for home ovens rather than commercial smokers.
Tips and tricks for oven-baked ribs
- Allow timing flexibility—ovens vary. You can prep and remove the silver skin a day ahead.
- Make your dry rub and sauce in advance so you’re not rushed the day you cook.
- It’s efficient to cook extra since ribs store and reheat well.
- If finishing on the grill, place ribs over indirect heat to prevent flare-ups from the sauce’s sugar.
What to serve with these ribs
- Macaroni and cheese
- Broccoli salad
- BBQ chicken nachos
- Refreshing punches or fruity beverages
- Cookie bars or other easy desserts
Ready to make these oven-baked Memphis-style ribs? The slow roast rewards patience with deep, satisfying flavor and tender meat—perfect for summer entertaining.
Memphis-Style Barbecue Ribs
Erin Parker, The Speckled Palate
Equipment
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- Rimmed sheet pan
- Pastry brush
- Tongs
Ingredients
- 10 lbs. baby back ribs about 4–5 racks, depending on size
- 10 tablespoons Memphis-style barbecue dry rub
- 1 ½ cups barbecue sauce
Instructions
- Preheat oven to 275°F. Line rimmed pans or baking sheets with aluminum foil.
- Rinse ribs, pat dry, and remove silver skin from the back.
- Optionally cut racks into 4–5 rib sections for easier handling.
- Season ribs liberally with dry rub (about 1 tablespoon per pound) on both sides.
- Arrange ribs on prepared pans, cover tightly with foil, and bake for 5 hours.
- Remove foil, brush with ¾ cup barbecue sauce, and sprinkle a bit more dry rub.
- Return to oven uncovered and bake 1–2 more hours, until meat pulls away from the bones and ribs are tender. Remove from oven.
To finish on the grill
- Preheat grill to 350–400°F and set ribs over indirect heat.
- Turn off burners under the ribs to avoid flare-ups from the sauce.
- Baste with another ¾ cup sauce and grill 10–15 minutes until dark and sticky. Finish with a sprinkle of dry rub.
To finish under the broiler
- Preheat the broiler. Brush ribs with another ¾ cup sauce.
- Broil 6–8 minutes until caramelized and sticky, watching closely to prevent burning. Finish with a dusting of dry rub and serve.
Notes
Nutrition
Calories: 943kcal