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Oven-Baked Baby Back Ribs and Dry Rub

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This easy Oven-Baked Baby Back Ribs and Dry Rub recipe is just what you need if you are looking for a delicious and convenient way to enjoy BBQ ribs without the hassle of standing outside for hours over a hot grill. With a mouthwatering dry rub, these pork ribs are cooked to perfection in the oven.

What sets this recipe apart from my Smoked Beef Short Ribs, Boneless Country Style Ribs, or Oven-Baked Short Ribs, besides the fact that it is made with pork ribs, is my tantalizing and spicy dry rub for ribs in the oven, making them a simple and tasty meal perfect for any occasion.

Sliced baby back ribs on a cutting board.

This unique oven-baked ribs 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 just as finger-lickin’ good as my Boneless Country Style Pork Ribs!

Check out the easy recipe below, which includes step-by-step instructions, photos, and a video, to learn how to make my special dry rub for ribs in the oven and these incredible oven-baked baby back ribs. And if you like your ribs grilled, check out this recipe for grilled spareribs.

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, so let’s get cooking!

Jump to:

📋 What You’ll Need to Make Dry Rub Ribs in Oven

Two racks of ribs along with spices to make a dry rub.
  • 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.

Oven-baked ribs dry rub ingredients:

  • 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 that 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 – enhance all of the other flavors of the dry rub and brings them all together to give the pork 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 or thinner spicy mustard-based sauces.

(Specific measurements can be found in the recipe below.)

🍖 Different types of pork ribs:

There are several types of pork ribs, each with its own characteristics and cooking methods. 

  1. Baby Back Ribs: These are smaller and more tender than other rib cuts, taken from the upper part of the ribcage. They are also known as “loin ribs” or “back ribs.”
  2. Spare Ribs: These are larger and meatier than baby backs and are taken from the lower part of the ribcage.
  3. St. Louis-style Ribs: These spare ribs have been trimmed down to a rectangular shape, making them easier to cook and eat.
  4. Rib Tips: These are the small, meaty pieces that are trimmed off spare ribs when they are being prepared for cooking.

📖 How to remove the membrane on the back of the ribs:

  • The thin membrane on the back of ribs, also known as the silver skin or connective tissue, can be tough and chewy when cooked, affecting the texture and tenderness of the meat. For this reason, it is recommended to remove the membrane before cooking.
  • Removing the membrane also allows any seasoning or rub applied to the racks to penetrate the meat more effectively, resulting in more flavorful and delicious meat. Additionally, removing the membrane can prevent it from curling up during cooking, which can cause the meat to cook unevenly.
  • To remove the membrane, you can use a butter knife or a paper towel to pry it up, then grip it with a paper towel and peel it off. It may take a bit of effort to get it started, but once you get a good grip, it should come off relatively easily.
Pulling the thin membrane off a slab of baby back ribs.

♨️ How to Make Baby Back Ribs in the Oven

  1. Prepare the ribs by removing the thin membrane or silverskin on the bone side. Discard the membrane and set the ribs aside.
Two racks of baby back ribs with the silver skin removed.
  1. Combine all dry rub ingredients in a small bowl.
Ingredients for a dry rub for ribs in a bowl.
  1. 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 12 hours.
Two racks of pork ribs topped with dry rub.
  1. When you are ready to bake the racks, preheat the oven to 300 degrees °F.
  2. Before cooking, wrap the racks securely in two layers of heavy-duty aluminum foil. Then, place the package on a rimmed baking sheet.
Two racks of baby back ribs on a baking sheet.
  1. 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 °F or the meat starts pulling away from the bone and is tender.
Two racks of ribs wrapped in aluminum foil on a baking sheet.
  1. 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 °F and let the pork cook for an additional 30 minutes or until the sauce has caramelized.
Using a pastry brush to top cooked ribs with BBQ sauce.
  1. Optional, if you like a little char on your meat, turn on the broiler and let it cook for a minute or so until the outside is charred in places.
Two oven-baked racks of ribs on a baking sheet.
  1. Use a sharp knife and slice the rack before serving.
A rack of baby back ribs sliced for serving on a cutting board.
  1. Serve immediately with plenty of napkins and extra barbecue sauce!
Baby back ribs and a bowl of barbecue sauce

🥘 Optional: Finishing the Ribs on the Grill

If you love the char from a grill, bake the racks as directed, and then finish them on the grill instead of the oven.

To do this, preheat the grill to 350 degrees. Grease the grill grates well and place the racks 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.

⏲️ Cooking Times for Oven baby Back Ribs

Cooking chart graphic showing how long to cook ribs at certain temperatures

💭 Tips for Dry Rub Ribs in Oven

When you remove the racks from the oven, let them rest for a few minutes before slicing. This will help to lock in the juices and ensure the meat is tender and juicy.

The key to perfectly cooked baby back ribs is low and slow cooking with the right dry rub and then finishing with a delicious BBQ sauce.

🔪 How to Slice Ribs for Serving

Before serving, do you always slice the ribs down the middle between the bones and hope for the best? What generally happens is you have an uneven amount of meat on each rib. Try this method instead:

  1. After the ribs have rested, place them meat side down on a cutting board. Take a sharp knife and slice as close to the right of the bone on the first rib as you can. Then go to the next rib and cut next to the bone again.
  2. Slice the next rib in the same way and continue until all of the ribs are sliced. This method ensures that each rib has a maximum amount of meat attached.

It’s important to note that baby back ribs are a bit more delicate than other kinds, so be careful not to pull the meat away from the bones when slicing.

How to Store Oven-Baked Baby Back Ribs

Leftovers can be stored tightly covered in the fridge for three to four days or in the freezer for up to three months. 

How to reheat leftovers?

To reheat leftovers in the microwave, place them on a microwave-safe plate, top them 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 °F oven for about 10 minutes or until they are warm. 

Ribs that have been frozen should be defrosted in the fridge overnight before reheating. 

💬 Recipe FAQs

How to get a smoky taste?

While oven-baked ribs may not have the same smoky flavor as those cooked on a grill or smoker, there are still ways to achieve a delicious smoky taste. Here are a few tips:

1. Add a drop or so of liquid smoke to your BBQ sauce.
2. Add smoked paprika or smoked salt to the dry rub.
3. Or, purchase barbecue sauce with a hickory smoke flavor.

Finally, check out my tips to finish this recipe on the grill to get that smoky taste.

How many ribs per person?

In general, you can plan on most folks with average appetites consuming five to six baby back ribs or about one-half of a slab. But, of course, this depends on what other sides you are serving.

Can you cook the ribs in a slow cooker or crockpot?

If you prefer, you can cook the meat in a slow cooker or crockpot. After marinating in the rub, add the racks 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.

🥗 What to Serve with Oven Cooked Baby Back Ribs

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

Recipes for the grill:

If you need more menu ideas, here is a link to all of my pork recipes.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

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Sliced baby back ribs on a cutting board.

Best Oven Baked Baby Back Ribs

Sharon Rigsby
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!
4.57 from 89 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Rub marinating time 30 minutes
Total Time 2 hours 40 minutes
Course Main Dish
Cuisine American, Southern
Servings 4 servings
Calories 778 kcal

Equipment

  • Heavy duty aluminum foil
  • Rimmed baking sheet

Ingredients
  

Oven-Cooked Baby Back Rib Ingredients:

  • 2 slabs baby back pork ribs, about one and a half pounds each
  • 1 cup 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 thin membrane or silverskin on the bone side. Discard the membrane and set the ribs aside.
  • Combine all dry rub ingredients in a small bowl and combine.
  • 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 12 hours.
  • When you are ready to bake the ribs, preheat the oven to 300 degrees °F.
  • Before cooking, wrap the racks of racks securely in two layers of heavy-duty aluminum foil. Then, place the package on a rimmed baking sheet.
  • Put the baking sheet in the oven and bake the meat for one hour and thirty minutes. Or, cook until an instant-read meat thermometer reads 190 °F or the meat starts pulling away from the bone and is tender.
  • When the meat is done, open the foil packet and pull it back. Liberally brush on your favorite barbecue sauce. Turn up the heat to 350 °F 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 meat, 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 before serving.
  • Serve immediately with plenty of napkins and extra barbecue sauce!

Notes

Be sure to let refrigerated ribs sit out for 30 minutes before cooking to come to room temperature. Otherwise, they will take longer to cook. 
If you would like to finish the baby back ribs on the grill instead of the oven, when they are done, preheat the grill to 350 degrees. Grease the grill grates well and place the racks on the grill. Generously coat with your favorite BBQ sauce. Grill the slabs on both sides until the BBQ sauce has caramelized, about five to ten minutes per side.
Leftovers 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 them on a microwave-safe plate, top them with a spoonful or so of barbecue sauce and a piece of wax paper, and heat for a minute or two or until they are warm. 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. 

Nutrition

Calories: 778kcalCarbohydrates: 36gProtein: 55gFat: 47gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 196mgSodium: 1030mgPotassium: 813mgFiber: 1gSugar: 33gVitamin A: 258IUVitamin C: 0.3mgCalcium: 126mgIron: 3mg
Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

*This recipe was originally published on September 24, 2017.

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Comments

    4.57 from 89 votes (56 ratings without comment)

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    Recipe Rating




  1. LuAnn

    Help! I am very excited to try these ribs for a party tomorrow. I bought two big slabs from Trader Joe’s and have followed the directions for removing the membrane on the back, but when I get to where the bone and meat connect it breaks and won’t go beyond to the meat. I have tried in multiple places but it just won’t pull off. Any suggestions?
    s

    Reply

    • Sharon Rigsby

      Hey LuAnn, save yourself some aggravation and just leave it. The ribs will still be delicious!
      All my best,
      Sharon

      Reply

  2. Donna Jarvis

    5 stars
    Just finished our Fourth of July supper with your rib recipe. Enjoyed by all. Just a warning, they are so easy to eat you probably will eat twice as much as you normally would. Thank you for sharing this recipe.

    Reply

    • Sharon Rigsby

      Hi Donna, thank you so much for sharing! I’m so glad you enjoyed the ribs and they were a hit!
      All my best,
      Sharon

      Reply

  3. Dianne Ellis

    I 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!

    Reply

    • Gritsandpinecones

      Hi 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

      Reply

  4. ken kirk

    5 stars
    Perfect recipe and instructions thank you…

    Reply

    • Gritsandpinecones

      Hi Ken,
      Thank you so much for letting me know you enjoyed the ribs!
      All my best,
      Sharon

      Reply

  5. Nancy

    5 stars
    Hi, 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!

    Reply

    • Gritsandpinecones

      I saw this a bit late, but hope your son enjoyed the ribs! Let me know!
      All my best,
      Sharon

      Reply

      • Nancy Stavola

        Sorryf 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

        Hi Nancy, I’m so glad you and your family enjoyed the ribs! And, thank you too for letting me know!
        All my best,
        Sharon

  6. Carol Johnson

    Oh 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….

    Reply

    • Gritsandpinecones

      Hi Carol,
      Thank you so much for letting me know you enjoyed the ribs! You made my day!
      All my best,
      Sharon

      Reply

  7. Travis

    Is it necessary to cook finish cooking without slathering on BBQ sauce?

    Thanks!

    Reply

    • Gritsandpinecones

      Hi 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

      Reply

  8. Carl U.

    Hi. 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?

    Reply

    • Gritsandpinecones

      Hi Carl, Yes, leave the foil open. Hope you enjoy the ribs!
      Sharon

      Reply

  9. CINDY D WASSON

    5 stars
    Hi 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

    Reply

    • Gritsandpinecones

      Hi 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

      Reply

  10. Kendyl

    Just 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!

    Reply

    • Gritsandpinecones

      Hi Kendal, I’m so glad you liked the ribs! Thanks so much for sharing! You made my day!
      All my best,
      Sharon

      Reply

  11. Danielle OToole

    I 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

    Reply

    • Gritsandpinecones

      Hi 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

      Reply

  12. Emily

    5 stars
    I 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!

    Reply

    • Gritsandpinecones

      Hi Emily, I’m so glad your family enjoyed the ribs and thank you too for letting me know. You made my day!
      Sharon

      Reply

  13. Bill Wasserman

    I 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

    Reply

    • Gritsandpinecones

      Hi Bill,
      Oh my goodness! You have made my day! I am so glad you enjoyed the ribs!
      All my best!
      Sharon Rigsby

      Reply

  14. Poop

    So meat side up or down?

    Reply

    • Gritsandpinecones

      When cooking the ribs in the oven place the meat side up. I hope you enjoy them!
      All my best,
      Sharon

      Reply

    • Margaret

      I’ve been using this recipe for ages and always place it in the oven merry side up. Perfect every time!

      Reply

  15. Carol

    Looking forward to trying your recipe for baby back ribs. This is a first for me. I’ll let you know how they turn out.

    Reply

    • Gritsandpinecones

      Hi Carol,
      I hope you enjoy them! Be sure to let me know how they turn out!
      Sharon

      Reply

  16. Brittany

    Thanks 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!

    Reply

    • Gritsandpinecones

      Thanks so much for your kind comment! I’m so glad you enjoyed the ribs!
      Sharon

      Reply