Oven Baked Baby Back Ribs Recipe – Tender BBQ Ribs Every Time
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Are you craving fall-off-the-bone baby back ribs but don’t have a grill? This oven baked baby back ribs recipe delivers restaurant-quality BBQ baby back ribs right from your kitchen! With just a simple dry rub and low, slow cooking, you’ll have tender, juicy ribs that your whole family will love.
What Are Baby Back Ribs?
Baby back ribs come from the back and sides of the pig, right where the backbone connects to the rib cage. Don’t worry – they’re called “baby” because they’re smaller and more tender than spare ribs, not because they come from baby pigs! These ribs are naturally more tender and cook faster than other types, making them perfect for oven baking.
Ingredient Notes and Tips
Baby Back Ribs (2 racks): Look for ribs with good marbling and avoid any that look dried out. Each rack should weigh about 2-3 pounds.
Salt: This is your secret weapon! It brings out the pork’s natural flavor and helps make the meat super tender.
Smoked Paprika: Gives you that smoky BBQ flavor without needing an actual smoker. Regular paprika works too, but smoked is so much better!
Light Brown Sugar: Balances the salt and helps create a beautiful caramelized crust when you broil at the end.
Garlic Powder and Onion Powder: These add savory depth without the hassle of chopping fresh ingredients.
BBQ Sauce: You can use store-bought or try my homemade BBQ sauce recipe for extra flavor!
Pro Tip: Double this dry rub recipe and store the extra in a jar – it’s amazing on chicken and roasted potatoes too!
How to Make Perfect Oven Baked Baby Back Ribs
Step 1: Remove the silver skin from the back of the ribs. This thin membrane can make ribs tough and keep the spices from seasoning the meat, so it’s worth the extra minute to peel it off. Watch this helpful video if you need help!
Step 2: Mix all your dry rub ingredients in a small bowl. Pat the ribs completely dry, then coat both sides generously with the seasoning.
Step 3: Wrap each rack tightly in aluminum foil – this is super important! The foil locks in moisture and helps the ribs steam while they bake.
Step 4: Bake low and slow at 250°F for 3-4 hours. The magic happens when you cook them slowly!
Step 5: Check the baby back ribs internal temp – you want it between 195-205°F for perfectly tender meat.
Step 6: Unwrap carefully (watch out for hot steam!), brush with BBQ sauce, and broil for 3-5 minutes until caramelized.
Step 7: Let them rest for 5-10 minutes before cutting. This step is crucial – it lets all those delicious juices settle back into the meat.
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How Long to Cook Baby Back Ribs in the Oven
Baby back ribs need 3-4 hours at 250°F to become tender and juicy. The exact time depends on the size of your ribs, but always cook until the baby back ribs’ internal temp reaches 195-205°F. This might seem high, but pork ribs need this temperature to break down the tough connective tissue and become fall-off-the-bone tender.
Delicious Variations to Try
Make It Spicy: Add a pinch of cayenne pepper to your dry rub or use a spicy BBQ sauce.
Kid-Friendly Version: Skip the chili powder and use a sweeter BBQ sauce with a touch of honey.
Deluxe Style: Make your own BBQ sauce and add extra honey for incredible flavor and thickness.
Overnight Option: Apply the dry rub the night before and refrigerate uncovered – the flavors will be even better!
How to Store Your BBQ Ribs
Once your ribs are completely cool, wrap them in aluminum foil or store in an airtight container in the fridge for 3-4 days. To reheat, brush with extra BBQ sauce first to keep them moist, then warm in a 300°F oven for about 15-20 minutes.
BBQ ribs freeze great for up to 3 months, so you can eat one and freeze one for a delicious, easy meal. Wrap the rack in plastic wrap and then aluminum foil. To thaw, just place it in the refrigerator overnight. Reheat as described above.
How to Serve Baby Back Ribs
These oven baked baby back ribs are perfect with classic sides like creamy mashed potatoes, mac and cheese, corn on the cob, or refreshing coleslaw. Don’t forget plenty of napkins – the best ribs are always a little messy!
Related Recipes You’ll Love
- Perfect Spice Rub Recipe – Great for all your grilled and baked meats
- Homemade BBQ Sauce – Take your ribs to the next level
- Pulled Pork Tacos Recipe – Another crowd-pleasing option
- Fingerling Potato Recipe – Perfect stovetop side dish.
Ready to Make the Best Baby Back Ribs?
This baby back ribs recipe proves you don’t need a fancy grill or smoker to make amazing BBQ baby back ribs. The key is patience – let that low, slow oven heat work its magic, and you’ll have tender, flavorful ribs that will have everyone asking for seconds!
Have you tried this recipe? I’d love to hear how it turned out! Please leave a comment below and rate this recipe 5 stars if you loved it. Your feedback helps other home cooks discover this delicious recipe too!
Oven Baked Barbecue Ribs
Equipment
Ingredients
- 2 racks Baby Back Ribs
- 4 tsp salt
- 4 tsp smoked paprika
- 4 tsp light brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground black pepper
- ½ tsp Chili powder
- 1 ½ cups BBQ sauce homemade or store-bought
Instructions
- Line a cookie sheet with aluminium foil (easier cleanup). Set aside.
- Cut 2 pieces of aluminium foil big enough to wrap each rib rack individually. Set aside.
- Unpack the ribs. Pat dry with a paper towel. Set on a large plate
- In a small bowl, mix the salt, paprika, brown sugar, garlic powder, onion powder, ground black pepper, and Chili powder.
- Sprinkle the seasoning on the pork. Cover each rib rack on both sides.
- Wrap each rack tightly in aluminium foil. Set on the cookie sheet. Make sure they are not stacked.
- Bake in the preheated oven for 3 to 4 hours.
- Once the ribs have reached an internal temperature of 195-205 degrees F.
- Take them out of the oven, carefully unpack them from the aluminum foil, and place them on the lined cookie sheet.
- Coat each rack of ribs with BBQ sauce.
- Broil for 3-5 minutes or until caramelized to your liking.
- Rest for 5-10 minutes before serving.
Notes
- BAKER’S NOTES:
You can double the dry rub recipe and store it in an airtight jar for up to 6 months—it works great on chicken or roasted potatoes, too. - Storage: Once the ribs are completely cooled, wrap in aluminium foil or an airtight container. Store in the refrigerator for 3-4 days.
- Re-warm: Before reheating, brush the ribs with extra BBQ sauce to keep them extra moist.
- When unpacking the ribs, you may see a membrane, the silver skin. Make sure to remove it before seasoning. By removing it, the flavor will penetrate more into the meat.
- Baking low and slow is the magic key to tender and juicy meat. Don’t rush it.
- Don’t skip wrapping the ribs with aluminium foil. It locks in the moisture. You unwrap it at the end when adding the BBQ sauce to caramelize.
- Resting the meat before serving is important. Don’t skip this step. It allows the juices to settle, and your meat will be more tender.
- You can apply the dry rub to the meat overnight. Leave them in the fridge. I prefer uncover, but this is a personal choice.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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