If you don’t have a grill, crave ribs in the winter, or are attempting to make ribs for the very first time, try this Baked Baby Back Ribs recipe! You won’t be disappointed. Even die-hard grillers rave about it. This low and slow oven method is so easy, produces such tender meat, and can be made using your favorite dry rub and sauce, but I’m providing my favorite combination.
As much as I love grilling, sometimes it’s pretty unbearable to be standing over a hot grill in the summer when it’s triple digits outside, or alternatively, bitter cold in the winter. So, I’ve learned to perfect the indoor versions of my favorite grilled dishes, like these oven baked baby back ribs and the instant pot ribs. In fact, these are so good that sometimes I just opt for them no matter what the weather is. Tender, juicy, and perfectly seasoned…what more can you ask for from any rib recipe?!
What’s in this Baked Baby Back Ribs recipe?
These oven baked ribs are made with 3 main ingredients and a handful of spices. You can find the exact measurements in the recipe card below.
- Ribs – These baked ribs are made with racks of baby back pork ribs. Each rack should weigh 2 to 2.5 pounds.
- Brown sugar – Sweetens the rub and helps it caramelize onto the ribs.
- Spices – Salt, pepper, garlic powder, onion powder, smoked paprika, cumin, chili powder, dry mustard, and cayenne combine to make a rub that’s earthy with just the right amount of heat.
- Barbecue sauce – I like to use a sweet BBQ sauce for these ribs, like Sweet Baby Ray’s Honey BBQ. Feel free to use your favorite.
Tips & Variations
- Use your favorite spice blend. I stuck with my BBQ rib rub recipe for these baked baby back ribs but any rub will work. Use your favorite blend or your favorite rib rub from the store.
- Adjust the heat level. If you want a spicier version of these ribs, just increase the amount of cayenne pepper. You can also opt for a spicy BBQ sauce instead of a sweet one.
- Use your favorite BBQ sauce. Like the spice blend, the BBQ sauce used can be customized too. I think a sweet barbecue sauce pairs nicely with the spices but homemade BBQ sauce works too.
- Seal the foil. When baking the ribs, be sure that the foil packet is sealed on the edges. This keeps the moisture inside the foil packet and prevents the ribs from drying out. It’s also key to tender, juicy, fall-off-the-bones ribs.
- Cool before opening the foil. Let the ribs rest for 15 minutes or so before opening the foil. They’ll keep cooking and it gives any steam time to cool. Take care opening the foil as it will be hot.
What To Serve With Baked Ribs
I love to serve these baked baby back ribs with my favorite BBQ sides, like mac and cheese and baked beans or potato salad, coleslaw, and cornbread. I also usually add some additional barbecue sauce on the side for those who want it. And don’t forget the extra napkins!
Proper Storage
- Fridge. Store leftover baby back ribs in an airtight container in the fridge for 3-4 days.
- Reheat. Reheat the ribs in the oven loosely tented with foil until warmed through, basting with a bit more sauce. You can also reheat a few at a time in the microwave (not with foil.) Just try to not overheat them or they’ll dry out.
- Freezer. You can also freeze leftovers up to 2 months wrapped tightly in foil and placed in a freezer-safe plastic bag. Thaw in the fridge overnight.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Baked Baby Back Ribs
Ingredients
- 2 racks baby back pork ribs (2 to 2.5 pounds each)
- 1/4 cup brown sugar
- 2 & 1/2 teaspoons coarse salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons dry mustard
- pinch of cayenne
- 1 cup sweet barbecue sauce
Instructions
- Preheat oven to 250F.
- Remove membrane from the back of the rack of ribs, if intact: Place the rack meat side down on a cutting board or sheet pan, laying it horizontally in front of you. Starting about 2 bones in from the left end of the rack, run a long skinny knife under the membrane and slide the knife left toward the end of the rack. Now firmly grasp the piece of membrane you’ve lifted, and pull it to the right, stripping the membrane from the rest of the rack. (Grip it with a disposable latex glove or paper towel if you’re having trouble hanging onto it.)
- Make the dry rub by combining both sugars and all the seasonings in a small bowl.
- Rub both sides of the rib racks very generously with the mixture.
- Place rib racks, meat-side down, on heavy-duty aluminum foil.
- Fold foil around the rack to create a tight seal. Transfer to a sheet pan.
- Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350F.
- Open foil, drain and discard any accumulated juices and fat. Brush some BBQ sauce on all sides of the rack.
- Turn the rack on the foil so the meat is now facing up.
- Return to the oven, leaving the foil open and bake for 15 minutes. Remove from the oven and brush another layer of BBQ sauce on the meat side only. Repeat baking and brushing with sauce 2 more times, for a total of 45 minutes baking time.
- Cut rack into individual rib segments and serve with more BBQ sauce, if desired.
