This recipe for Oven-Baked Baby Back Ribs and Dry Rub is for you if you love BBQ ribs but don’t love standing outside for several hours over a hot grill or are looking for an easy way to cook them in the oven!
What sets this oven-baked baby back ribs recipe apart is my tantalizing and spicy dry rub. This unique dry rub infuses the pork ribs with just the right balance of sweet and savory flavors. It’s also what makes them ever so mouthwateringly juicy and fall off the bone tender.
Slather on your favorite barbecue sauce, and these rich, meaty ribs are finger-lickin’ good! Not only are these slow-cooked baby back ribs delicious, but the convenience of being able to cook them in the oven instead of standing over a hot grill wins every time in my book.
Check out the easy recipe below, including step-by-step instructions and photos, as well as a video, to find out how to make my special baby back ribs dry rub and these incredible oven-baked baby back ribs. I’ve also included instructions to make this recipe in a crockpot or slow cooker or finish them up on the grill instead of the oven.
Here’s what you will need:
- Baby Back Ribs – lean and meaty, with a mild pork flavor, baby back ribs are easy to cook and a favorite of BBQ aficionados everywhere.
- Brown sugar – forms the base of the dry rub and adds a sweet, mild taste to the ribs.
- Cumin – adds a warm, earthy aroma and slightly smoky taste to the dry rub.
- Chili powder – is a blend of spices and peppers that adds just a bit of heat to the rub and packs a lot of flavor into its characteristic reddish powder.
- Garlic powder – an essential ingredient and makes everything taste better, including the dry rub. You can substitute garlic salt.
- Onion powder – is made from dehydrated ground onion and brings a mild onion flavor to the party.
- Kosher salt and pepper – enhances all of the other flavors of the dry rub and brings them all together to give the ribs an unparalleled taste.
- Barbecue sauce – my favorite is Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce, and that’s what I recommend. But, use what you like or have on hand, including thick, sweet, and tangy tomato-based and thinner spicy mustard-based sauces.
Here’s how to make them:
- Prepare the ribs by removing any membrane or silverskin on the bone side of the ribs. Discard the silverskin and set the ribs aside.
- Combine all dry rub ingredients in a small bowl.
- Sprinkle the dry rub liberally all over both sides of the ribs and gently rub it in. Be especially generous on the meat side. For the best flavor, let the meat sit with the rub on them for a minimum of 30 minutes. Or, you can refrigerate the pork and let it sit for up to 24 hours. Overnight is best!
- When you are ready to bake the ribs, preheat the oven to 300 degrees F.
- Before cooking, wrap the racks of ribs securely in heavy-duty aluminum foil. Then, place the package on a rimmed baking sheet.
- Put the baking sheet in the oven and bake the ribs for one hour and thirty minutes. Or, cook until an instant-read meat thermometer reads 190 degrees F, or the meat starts pulling away from the bone and is tender.
- When the ribs are done, open the foil packet and pull it back. Liberally brush on your favorite barbecue sauce. Turn up the heat to 350 degrees and let the ribs cook for an additional 30 minutes or until the sauce has caramelized.
- Optional, if you like a little char on your ribs, turn on the broiler and let the ribs cook for a minute or so until the outside is charred in places.
- Use a sharp knife and slice the ribs between the bones.
- Serve immediately with plenty of napkins and extra barbecue sauce!
Frequently asked questions:
If you are wondering, baby back ribs do not come from baby pigs! They are called that because these pork ribs are shorter and smaller than regular pork spare ribs or St. Louis-style ribs. Baby back ribs are also very meaty and relatively low in fat compared to other types of ribs.
It’s essential to remove any membrane or silverskin from the ribs because it will become tough and rubbery as it cooks. It can also prevent the dry rub from penetrating the meat. If your grocery store has a butcher, they are usually happy to do this for you. If not, follow these DIY instructions, and check out my video to see how it’s done.
1. First, turn the ribs’ meat side down.
2. Next, insert the blunt edge of a small knife blade under the membrane on the bone side of the rack. You want to pry up a corner of the membrane. Remove the blade, and then insert your finger to loosen up the skin even more.
3. 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, repeat the steps above until it is all removed.
These delicious oven-baked baby back ribs lend themselves to more casual side dishes and pair nicely with any of these easy choices: Southern Potato Salad, Southern-Style Baked Mac and Cheese, Southern Fried Green Tomatoes, Summer Pasta Salad, Southern Cheesy Corn Pudding, Easy Southern Corn Salad, Southern Cornbread Salad, Smoked Baked Beans or Potato Broccoli Salad with Vinaigrette.
Leftover ribs can be stored tightly covered in the fridge for three to four days or in the freezer for up to three months.
To reheat leftovers in the microwave, place on a microwave-safe plate, top with a spoonful or so of barbecue sauce and a piece of wax paper, and heat for a minute or two or until they have warmed up. I also usually add a drop or two of water on each rib to keep them from drying out.
To reheat leftovers in the oven, top with a few spoonfuls of barbecue sauce and a few drops of water and wrap securely in aluminum foil. Then, pop them in a 350-degree oven for about 20 minutes or until they are warm.
Ribs that have been frozen should be defrosted in the fridge overnight before reheating.
One thing that you don’t get with this oven-baked recipe is a smoky barbecue flavor. But these ribs are tasty and delicious in their own right. So, if you really can’t live without the smoky flavor, you can try:
1. Add a drop or so of liquid smoke to your BBQ sauce.
2. You can also add smoked paprika or smoked salt to the barbecue sauce.
3. Or, you can purchase barbecue sauce with a hickory smoke flavor.
Finally, check out my tips to finish these ribs on the grill to get that smoky taste.
In general, you can plan on most folks with average appetites consuming five to six ribs or about one-half of a slab. But, of course, this depends on what other sides you are serving.
You can figure that a slab of baby back ribs weighing about a pound and a half will take a total of about two hours to cook. That’s one and one-half hours at 300 degrees and another 30 minutes at 350 degrees. If your ribs are larger or small, it will take more or less time.
Sharon’s tips:
If you prefer, you can cook the meat in a slow cooker or crockpot. After marinating in the rub, add the ribs to your slow cooker and cook on low for eight hours or on high for four hours. When the ribs are done, remove them from the slow cooker and place them 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.
If you love the char from a grill, bake the ribs as directed, and then finish the baby back ribs on the grill instead of the oven. To do this, preheat the grill to 350 degrees. Grease the grill grates well and place the ribs on the grill. Generously coat with your favorite BBQ sauce. Grill the slabs on both sides until the BBQ sauce is browned and caramelized, about five to ten minutes per side.
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Oven-Baked Baby Back Ribs and Dry Rub Recipe
Equipment
- Heavy duty aluminum foil
- Rimmed baking sheet
Ingredients
Oven-Cooked Baby Back Rib Ingredients:
- 2 racks baby back pork ribs about one and one-half pounds each
- 2 cups barbecue sauce we like Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce
Baby Back Ribs Dry Rub Ingredients
- ½ cup light brown sugar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the ribs by removing the membrane or silverskin from the back of the ribs. Use the blade of a small paring knife to pry up a corner of the membrane. Then grab it with a paper towel and peel it down the length of the meat. Discard the silverskin.
- Combine all dry rub ingredients in a small bowl. Sprinkle the dry rub liberally all over the front and back of the rack and gently rub it in.
- For the best flavor, let the meat sit with the rub for at least 30 minutes, or you can cover and refrigerate it for up to 24 hours.
- When ready to bake the ribs, preheat the oven to 300 degrees F.
- Wrap the slabs in heavy-duty aluminum foil and place them on a baking sheet with a rim. Put them in the oven and cook for one hour and thirty minutes or until an instant-read meat thermometer reads 190 degrees F, or the meat starts pulling away from the bone
- When the pork is done, open the foil packet completely and brush on your favorite barbecue sauce. Turn up the heat to 350 degrees and let the meat cook for an additional 30 minutes.
- Optional, if you like a little char on your ribs, turn on the broiler and let the ribs cook for a minute or so until the outside is charred in places.
- Serve immediately with plenty of napkins and extra barbecue sauce!
Video
Notes
Nutrition
*This recipe was originally published on September 24, 2017. Republished on May 21, 2020, with new photos, and a “how-to” video, and republished again on January 16, 2022, with new photos, and the addition of a FAQ section. No changes to the original recipe.
I’m going to try this for tonight. 😀
One correction for your directions…I think you mean to remove the membrane from the ribs and discard it, not “set it aside.” Pretty sure you’re not expecting to use it in the recipe or eat it at some time in the future.
Thanks for posting this recipe.
Thanks so much, Jean for pointing this out. I have corrected it to make sure there are not any misunderstandings.
All the best,
Sharon
The flavors from the rub make these ribs fantastic. And what could be easier than cooking them in the oven? Such a great recipe Sharon. And as always, thanks for sharing.
I would like to make this part way the day before my BBQ then Finish off in the oven the day of. Any special directions? I like them to look like the ones in your picture! Thank you
Hi Rose,
The best way to start it the day before would be to remove the silver skin and add the rub all over the ribs. Then wrap it tightly in heavy-duty aluminum foil and put it in your refrigerator until about an hour before you are ready to put it in the oven. Next, take it out of the fridge and let it rest on your kitchen counter to allow it to come to room temperature before you put it in the oven. Be sure to put the wrapped packages on a rimmed baking sheet in case any liquid leaks out.
I hope you enjoy it and I hope you have a great 4th!
All the best,
Sharon
The ribs came out of the oven perfectly! You’re right eat immediately and have plenty of napkins ready. This recipe is a keeper! Thanks
I’m so glad you enjoyed it and thank you too for taking the time to leave such a sweet comment.
All the best,
Sharon
Yuuuum!!! There’s nothing more satisfying and comforting than BBQ baby back ribs. The ease of cooking them in the oven puts this recipe over the top. Your rub sounds fantastic and I’m with you with Baby Rays BBQ sauce. BTW, I love your apron that’s shown in your video. So cool. Thanks for sharing.
2 racks are too much for my husband and I ..would the cooking time be any less for cooking 1 rack.
thanks !
Hi, the cooking time should be pretty much the same. It may vary some depending on the size of the ribs and how meaty they are. I hope you enjoy them!
All the best,
Sharon
I followed the recipe exactly. Butafter 1-1/2 hours, the ribs were not falling off the bone. I continued at 300F for another hour. Still not falling off the bone. I am wondering if maybe the meat-breakdown happens more slowly at high altitudes? I am in Utah at about 6000 ft elevation so I wonder if this has anything to do with it.
Hi Stephanie,
I’m so sorry you had a problem with this recipe. I have made this recipe dozens of times and never had this issue. I live in Florida and don’t have any experience cooking at high altitudes but I did look on online and there are quite a few sources that do say that it takes about 25% longer to cook or braise meat so that may have been an issue. But, it sounds like yours took over twice as long. The only other thing I can think of is that possibly your oven temperature is off. Most ovens are off anywhere from 25 to 50 degrees. And, finally, did you use baby back ribs? The larger regular spareribs would definitely take longer to cook.
All the best,
Sharon
Wow! Made these for Father’s Day dinner and they were delicious! Fall off the bone and tender. Plus the house smelled wonderful! Definitely will make again! Plus we are from Kansas City and we have had excellent BBQ!!!
Hi Sara, I am so happy you enjoyed them and coming from someone in Kansas City, that is high praise. Thanks so much for letting me know.
All the best,
Sharon