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 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.
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 finger-lickin’ good!
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 dry rub for ribs in the oven 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, so let’s get cooking!
Jump to:
- 📋 Ingredient notes:
- ♨️ How to make oven-baked baby back ribs and dry rub:
- 🥘 Optional: How to finish the ribs on a grill:
- 🍖 Different types of pork ribs:
- ⏲️ Cooking times for baby back ribs in the oven:
- 📖 How to remove the membrane on the back of the ribs:
- 🥗 What to serve with this recipe:
- 💬 Recipe FAQs
- 🔪 How to slice ribs before serving:
- 💭 Top tips:
- Recipes for the grill:
- 📋 Recipe:
📋 Ingredient notes:
- 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.)
♨️ How to make oven-baked baby back ribs and dry rub:
- 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.
- 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 racks, preheat the oven to 300 degrees °F.
- Before cooking, wrap the 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 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.
- 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.
- 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.
- Use a sharp knife and slice the rack before serving.
- Serve immediately with plenty of napkins and extra barbecue sauce!
🥘 Optional: How to finish the ribs on a 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.
🍖 Different types of pork ribs:
There are several types of pork ribs, each with its own characteristics and cooking methods.
- 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.”
- Spare Ribs: These are larger and meatier than baby backs and are taken from the lower part of the ribcage.
- St. Louis-style Ribs: These spare ribs have been trimmed down to a rectangular shape, making them easier to cook and eat.
- Rib Tips: These are the small, meaty pieces that are trimmed off spare ribs when they are being prepared for cooking.
⏲️ Cooking times for baby back ribs in the oven:
📖 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.
🥗 What to serve with this recipe:
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
💬 Recipe FAQs
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 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.
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.
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.
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.
🔪 How to slice ribs before 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:
- 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.
- 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.
💭 Top tips:
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.
⭐ ⭐ ⭐⭐⭐ 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!
📋 Recipe:
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 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
Nutrition
*This recipe was originally published on September 24, 2017.
Just made these for the second time in a month, my boyfriend absolutely loves them. The first time we used sweet baby rays sweet & spicy bbq, this time I’m using sweet baby rays honey bbq. They are always so tender and literally fall apart!
Thank you for sharing your recipe Sharon! This is by far one of the best rib recipes I’ve tried! So great that I’m making it again! 2 weeks in a row! Talk about fall of the bone!!! This is, as my Mom said…a KEEPER!!!! She said now we don’t have to go out to dinner for ribs!!! Thank you again!!!!
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.
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