How to Cook Ribs in a Roaster

roaster oven BBQ ribs on a white plate with red skin mashed potatoes

5 from 4 votes

BBQ Ribs in a roaster oven are the best ribs ever. Slow cooked with a zesty dry rub and slathered in sticky sauce, they're perfectly soft and tender -- and really easy to make. Delicious with Garlic Red Skin Mashed Potatoes, Tuna Macaroni Salad, and Sweet Jiffy Cornbread.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Servings:

Calories: 693kcal

Author: Cara Lanz

Ingredients

Dry Rub for Ribs

1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper

Roaster Oven Ribs

3 to 3 ½ pounds pork loin back ribs (baby back ribs)
1 cup BBQ sauce

Instructions

Let the ribs sit at room temperature for 20-30 minutes before cooking.
Place the removable insert pan and roasting rack in the roaster oven. Pour 3 cups of water into the insert pan.
The water level in the insert pan should be just below or at about the same level as the rack. If the water evaporates during cooking, carefully add more.
Preheat the roaster to 350 degrees.
Remove the membrane from the back of the ribs. Use your fingers or a butter knife to get underneath the membrane, then use a dry paper towel to grip it and rip it off. The membrane has already been removed from some racks of ribs.
Cut the rack of ribs into your desired sizes and to fit the roaster.
Mix the rib dry rub ingredients together.
Prepare sheets of aluminum foil large enough to wrap each portion of ribs.
Place one portion of ribs bone side up on a sheet of foil. Rub 2 teaspoons of dry rub onto the back side, then flip and rub the mixture onto the meat side.
Wrap the ribs in foil and place on the rack in the roaster oven.
Repeat with the rest of the ribs.
Cook the ribs for 20 minutes at 350.
Turn down the heat and cook at 300 for an additional 2 ½ to 3 ½ hours or until the internal temperature of the ribs reaches 190-200 degrees.
Carefully lift the rack with the foil packets out of the roaster and place it on a rimmed backing sheet to catch any liquid.
Remove the insert pan from the roaster, put the lid back on, and turn the heat up to 425.
Pour any liquid out of the insert pan, wipe it dry, and place it back into the roaster.
Remove the ribs from the foil packets and place them on the roasting rack. Brush the tops with warm BBQ sauce and place the ribs back into the roaster.
Cook the ribs at 425 for 30 minutes to bake in the sauce.
Serve with additional warm BBQ sauce and enjoy!

Video

Notes

STORAGE: Store leftover cooked ribs in the refrigerator in an airtight container for 3-4 days.

REHEATING: Reheat ribs in a 250 degree oven covered in foil. Add a fresh layer of sauce before reheating, if desired. Heat for 30 minutes or until warmed through to an internal temperature of 145.

FREEZING: Wrap cooled ribs in a double layer of plastic wrap and place in a ziptop freezer bag. Freeze for 2-3 months. Thaw frozen ribs in the refrigerator.

TIPS

The water level in the insert pan should be just below or at about the same level as the rack. If the water evaporates during cooking, carefully add more.
You can apply the dry rub to the ribs and store them in the fridge up to 24 hours ahead of time.
For more than one rack of ribs, layer the foil packets on top of each other. Occasionally rotate the top and bottom layers so they cook evenly.
Use a wired probe thermometer to check the internal temperature without opening the lid.
For fork tender ribs, cook to 190-195 degrees. For fall of the bone ribs, cook to 205 and check to make sure they're not dry or mushy before cooking any further.

Nutrition