How to Cook Ribs in the Oven

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Line a rimmed baking sheet with aluminum foil. Fit a wire cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulation on all sides of the ribs.

Stir 1/4 cup Dijon mustard and 1 to 2 teaspoons liquid smoke, if using, together and brush 4 to 5 pounds pork spareribs or baby back ribs on both sides. Sprinkle the ribs with 1 cup rib rub and pat gently to make sure the rub adheres to the rib meat. (Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.)

Arrange an oven rack a few inches below the heating element and heat the broiler. Make sure the meaty side of the ribs is facing up. Broil until the sugar in the dry rub is bubbling and the ribs are evenly browned, about 5 minutes.

Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Bake 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.

About 30 minutes before the end of cooking, brush the ribs with 1 cup barbecue sauce, re-cover with foil, and continue cooking.

The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs. Serve immediately with extra barbecue sauce for dipping.