Oven baked baby back ribs are mouthwateringly juicy, fall off the bone tender, and when slathered with tangy barbecue sauce, just plain finger-lickin’ good!
This recipe for the Best Oven Baked Baby Back Ribs and Rub is for you if you love BBQ ribs but don’t love standing outside in the heat for several hours cooking them or don’t have a grill!
Folks in the South take their barbecue very seriously. There are countless articles and reviews of different barbecue restaurants and barbecue contests to decide which barbecue is the best. But ultimately it’s a highly personal and subjective matter.
In other words, what is a killer barbecue sauce, baby back ribs rub, or baby back ribs recipe for one person is not necessarily another person’s favorite. And, the debate about the merits of wet vs dry baby back ribs goes on and on.
Barbecue aficionados live, eat and breathe the stuff. There is even a Florida BBQ Association whose mission is to promote, through education, family-friendly fellowship, and competition the uniquely American tradition of barbecuing meat over natural wood or charcoal-fired heat and smoke.
What are baby back ribs?
In case you are wondering, baby back ribs do not come from baby pigs! They are only called baby back ribs because they are shorter in comparison to regular spare ribs and St Louis style ribs.
I think baby back pork ribs are the best ribs for grilling, but again everyone has their own preference.
I’m not going to say that oven-baked ribs will rival a side of ribs which have been smoked low and slow for hours on a grill. But what I will say is that my son, who is a barbecue snob pronounced them delicious and proceeded to devour several racks in one sitting.
Unsolicited Testimonial:
Here is a testimonial from a reader, who says: “Oh my goodness! Followed the recipe exactly and the results were fantastic! I bought the Sweet Baby Ray’s sauce you recommended. Can’t wait for summer to come so I can try these on the grill. Thank you so much for publishing this recipe! I’ve never felt confident with cooking ribs in the oven, and now I know they’re going to come out great every time….”
Have I convinced you yet? The convenience of being able to bake the ribs instead of standing over a hot grill on a hot summer day wins every time in my book!
Unfortunately, one thing that you don’t get with this oven baked baby back ribs recipe is a smokey barbecue flavor. But they are tasty and delicious in their own way.
How to get a smoky taste with oven baked baby back ribs:
- If you really can’t live without the smoky taste, you can always add a small amount of liquid smoke to your BBQ sauce.
- You can also add smoked paprika or smoked salt to the barbecue sauce.
- Or, you can purchase barbecue sauce with a hickory smoke flavor.
- Finally, check out my tips to see how to finish the ribs on the grill to get that smoky taste.
What to serve with baby back ribs?
Looking for sides to serve with your Baby Back Ribs? Check out these delicious options:
Need even more ideas, click here to see all of my side dish recipes.
How to remove the membrane or silver skin from baby back ribs:
- Turn the ribs meaty side down.
- Insert the blunt edge of a small knife under the membrane on the bone side of the rack to pry up a corner of the membrane. Remove the knife and then insert your finger to loosen up the skin even more.
- Then, grab the corner of the membrane with a paper towel and carefully peel it off down the length of the ribs. If the membrane tears, just repeat the steps above until it is all removed.
If you leave the membrane on, it can become tough and rubbery as it cooks. It also prevents the dry rub from penetrating the meat.
You can also ask your butcher to remove the membrane for you.
How to make the baby back ribs dry rub:
One other thing that sets baby back ribs in the oven recipe apart is the tantalizing and spicy dry rub. This unique baby back rib rub lends just the right balance of sweet and tangy flavor to the ribs. It’s what makes them ever so flavorful.
To make the baby back ribs dry rub, combine all dry rub ingredients in a small bowl.
Sprinkle the dry rub liberally all over the front and back of the ribs and gently rub it in.
How to cook baby back ribs in the oven:
For the best flavor, let the ribs sit with the dry rub on them for at least 30 minutes. Or, you can refrigerate the ribs and let them sit for up to 24 hours. Overnight is best!
When you are ready to cook the ribs, first, preheat the oven to 300 degrees F.
How long to cook oven baked baby back ribs?
When ready to cook the baby back ribs in the oven, wrap them in heavy-duty aluminum foil. Place the package on a baking sheet with a rim. Put the ribs in the oven and cook for 1 1/2 hours. Or, bake until the meat starts pulling away from the bone and is tender.
When the ribs are done, open the foil packet completely and brush on your favorite barbecue sauce. Turn up the heat to 350 degrees and let the ribs cook for an additional 30 minutes.
Slice the ribs between the bones and serve immediately with plenty of napkins!
Sharon’s Expert Tips:
- If you prefer you can cook your ribs in a slow cooker. After they have marinated in the rub, add to your slow cooker and cook on low 8 hours or on high for 4 hours. When the ribs are done, remove from the slow cooker and place on a rimmed baking sheet. Brush on your favorite barbecue sauce and bake at 350 degrees for an additional 30 minutes or until the barbecue sauce caramelizes.
- To finish the baby back ribs on the grill instead of the oven; when the ribs are done, preheat the grill to 350 degrees. Place the slabs of cooked ribs on the grill grate and generously coat with your favorite BBQ sauce. Grill the ribs on both sides until the BBQ sauce is browned and bubbling, about 5 minutes per side.
The Best Oven Baked Baby Back Ribs and Dry Rub Recipe
Ingredients
Oven-Cooked Baby Back Rib Ingredients:
- 2 racks Baby back pork ribs about 1 1/2 lb each
- 2 cups barbecue sauce we like Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce
Baby Back Ribs Dry Rub Ingredients
- 1/2 cup brown sugar
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Remove the membrane from the back of the ribs by using a small paring knife to pry up a corner of the membrane. Then grab the membrane with a paper towel and peel it off down the length of the ribs.
- Combine all dry rub ingredients in a small bowl. Sprinkle the dry rub liberally over the front and back of the ribs and gently rub it in.
- For the best flavor, let the ribs sit with the rub on them for at least 30 minutes, or you can refrigerate them and let them sit for up to 24 hours.
- Preheat the oven to 300 degrees.
- When ready to cook the ribs, wrap them in heavy duty aluminum foil and place them on a baking sheet with a rim. Place them in the oven and cook for 1 1/2 hours or until the meat starts pulling away from the bone and is tender.
- When the ribs are done, open the foil packet completely and brush on your favorite barbecue sauce. Turn up the heat to 350 degrees and let the ribs cook for an additional 30 minutes.
- Serve immediately with plenty of napkins!
Notes
Sharon's Expert Tip:
- If you prefer you can cook your ribs in a slow cooker. After they have marinated in the rub, add to your slow cooker and cook on low 8 hours or on high for 4 hours. When the ribs are done, remove from the slow cooker and place on a rimmed baking sheet. Brush on your favorite barbecue sauce and bake at 350 degrees for an additional 30 minutes or until the barbecue sauce caramelizes.
- To finish the baby back ribs on the grill instead of the oven; when the ribs are done, preheat the grill to 350 degrees. Place the slabs of cooked ribs on the grill grate and generously coat with your favorite BBQ sauce. Grill the ribs on both sides until the BBQ sauce is browned and bubbling, about 5 minutes per side.
Brittany says
March 26, 2018 at 1:46 pmThanks for the recipe! It came through in a pinch! It’d been awhile since my mom & I made some BBRs. So I googled it, and found this one. I didn’t have time to get the stuff for the rub, so I just used a store brand. It came out so tender and juicy! and it didn’t take 4+ hours! Thanks again for sharing this with us! 😄 Look forward to trying it with your rub next time!
Gritsandpinecones says
March 26, 2018 at 2:53 pmThanks so much for your kind comment! I’m so glad you enjoyed the ribs!
Sharon
Carol says
May 23, 2018 at 1:17 pmLooking forward to trying your recipe for baby back ribs. This is a first for me. I’ll let you know how they turn out.
Gritsandpinecones says
May 23, 2018 at 8:35 pmHi Carol,
I hope you enjoy them! Be sure to let me know how they turn out!
Sharon
Poop says
June 29, 2018 at 1:04 amSo meat side up or down?
Gritsandpinecones says
June 29, 2018 at 9:13 amWhen cooking the ribs in the oven place the meat side up. I hope you enjoy them!
All my best,
Sharon
Margaret says
July 31, 2018 at 5:19 pmI’ve been using this recipe for ages and always place it in the oven merry side up. Perfect every time!
Bill Wasserman says
August 2, 2018 at 7:24 pmI had never made ribs before I used your recipe they were the best ribs I’ve ever had in my life thank you so much
Gritsandpinecones says
August 2, 2018 at 8:35 pmHi Bill,
Oh my goodness! You have made my day! I am so glad you enjoyed the ribs!
All my best!
Sharon Rigsby
Emily says
August 17, 2018 at 11:59 pmI made these tonight and they were great!! I actually had about 6 lbs of baby back ribs and they cooked up great with your times. I love that the dry rub is so simple and I already had the ingredients in my cupboard. My father-in-law is a big meat guy and he had seconds of these! Yum! Thank you!
Gritsandpinecones says
August 19, 2018 at 9:20 amHi Emily, I’m so glad your family enjoyed the ribs and thank you too for letting me know. You made my day!
Sharon
Danielle OToole says
September 11, 2018 at 11:57 pmI made this for dinner tonight. I have no sugar in the house (added it to my shopping list) cover the ribs in one tablespoon of molasses and press the dry rub into it. My son likes dry rub ribs so no Sweet Baby Ray’s for him. It was phenomenal. Thank you for this recipe. It will definitely make it into my meal prep schedule
Gritsandpinecones says
September 13, 2018 at 11:21 amHi Danielle,
I’m so glad you enjoyed this recipe. Your solution to use molasses instead of brown sugar was genius and I’ll have to try that next time!
All my best!
Sharon
Kendyl says
October 12, 2018 at 2:35 pmJust made these ribs completely from the recipe. They are so juicy and delicious. I had a hard time waiting for them to cook! Amazing recipe. The dry rub was beyond good. I let my ribs sit with the dry rub for 1 1/2 hours and it was perfect. 10/10 ribs. Thanks you for the amazing and easy recipe!
Gritsandpinecones says
October 12, 2018 at 5:39 pmHi Kendal, I’m so glad you liked the ribs! Thanks so much for sharing! You made my day!
All my best,
Sharon
CINDY D WASSON says
November 3, 2018 at 4:14 pmHi Sharon, I was going through all the rib recipes online and came across your recipe with all the great reviews from various people and have decided to go with your recipe to try. I do have a couple questions for you and need your help before I get started thou. I grew up a farmers daughter so I’ve been doing the homemade country cooking since I’ve been a little girl The only meat I’ve never cooked before are ribs, as I have never had a desire to even try ribs. I have a 16 year old son thou that just loves ribs and everytime we go out to eat he has to order an entire rack/slab of ribs. My son is always complaining how I make everything else, but never his favorite, ” Ribs!”
Today he has brought home 3 pounds of Beef Back Ribs from the store he works at. I’m wanting to know if those are the same as baby back ribs? I also need to know when I’m cooking the ribs in the pan at 300 degrees for 1 1/2-2 hours do I put water or anything in the bottom of the pan? Will they burn if there cooking that long with nothing but the rub on them wrapped in foil? Thanks so much I will be waiting to hear back fro you before starting these ribs
Gritsandpinecones says
November 3, 2018 at 4:36 pmHi Cindy,
Baby back ribs are pork ribs. You should still be able to use this same recipe for beef ribs, but I would add at least 30 minutes and maybe 45 minutes to the cooking time because they will be larger. Before you unwrap them to put the barbecue sauce on, test them with a fork to make sure they are tender. The meat should be practically falling off the bones.
Be sure to wrap them securely with foil and they will not burn at 300. And, no you don’t need to add any water to the pan.
Good luck and let me know how they turn out.
All my best! Sharon
Carl U. says
December 8, 2018 at 4:18 pmHi. This is a great recipe! Thanks!
Question: After brushing on my favorite BBQ sauce and turning the oven temperature up to 350 degrees, do I continue to bake for 30 minutes with the foil packet opened, or should I reseal it and bake with it closed?
Gritsandpinecones says
December 8, 2018 at 4:50 pmHi Carl, Yes, leave the foil open. Hope you enjoy the ribs!
Sharon
Travis says
February 3, 2019 at 11:18 pmIs it necessary to cook finish cooking without slathering on BBQ sauce?
Thanks!
Gritsandpinecones says
February 4, 2019 at 8:48 amHi Travis,
I apologize but I am not quite clear what your question is? If it’s “can you cook the ribs for the last 30 minutes without adding BBQ sauce?” the answer is yes. If you prefer your ribs with only a rub on them, you don’t have to add the sauce. If this wasn’t your question, please let me know and I will try my best to help you.
Sharon
Carol Johnson says
February 4, 2019 at 9:37 amOh my goodness! Followed recipe exactly and the results were fantastic! I bought the Sweet Baby Ray’s sauce you recommened. Can’t wait for summer to come so I can try these on the grill. Thank you so much for publishing this recipe! i’ve never felt confident with cooking ribs in the oven, and now I know they’re going to come out great, every time….
Gritsandpinecones says
February 4, 2019 at 8:34 pmHi Carol,
Thank you so much for letting me know you enjoyed the ribs! You made my day!
All my best,
Sharon
Nancy says
February 6, 2019 at 11:17 amHi, I’m trying these tonight, my son is coming for dinner and he LOVES baby back ribs. I had all the ingredients for rhe dry rub and they are sitting waiting to be put in the oven I’ll let uou know how they turn out!
Gritsandpinecones says
February 6, 2019 at 9:23 pmI saw this a bit late, but hope your son enjoyed the ribs! Let me know!
All my best,
Sharon
Nancy Stavola says
February 7, 2019 at 9:53 amSorryf for those typos in my review! So I baked them for 3 hours while I was out for the afternoon, These ribs by far were the most delicious baby backs I have ever eaten. They truly fell off the bone. I usually eat 2 ribs but with these I ate 6! My husband and son loved them too! Try em you’ll love em!!
Gritsandpinecones says
February 7, 2019 at 4:47 pmHi Nancy, I’m so glad you and your family enjoyed the ribs! And, thank you too for letting me know!
All my best,
Sharon
ken kirk says
February 12, 2019 at 7:39 pmPerfect recipe and instructions thank you…
Gritsandpinecones says
February 13, 2019 at 8:10 pmHi Ken,
Thank you so much for letting me know you enjoyed the ribs!
All my best,
Sharon
Dianne Ellis says
May 22, 2019 at 8:36 amI have not ever been able to pull the silver skin off the ribs!! Any suggestions? I’m older and not very strong and I just can’t get a gripe of iit!! Thanks for any suggestions. We love ribs!
Gritsandpinecones says
May 23, 2019 at 7:05 amHi Dianne,
I usually try to carefully run a dull knife under the skin at the top as far as I can and then insert my finger underneath to loosen it enough to pry a large enough piece to grab. Then I use a paper towel to hold the skin because it is slippery. Some ribs seem to be easier than others and I totally understand your frustration. Depending on where you buy your ribs if the store has a butcher they are usually happy to pull it off for you too.
I did find a video on YouTube that explains the process that you might want to watch. Here is the link: https://www.youtube.com/watch?v=I-RL_f8qdJE
You know at the end of the day, leaving the silver skin on isn’t the end of the world and it doesn’t affect the taste.
Hope this helps and good luck!
Sharon