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    Home » Recipes » Pork

    Oven-Baked Baby Back Ribs and Dry Rub

    Modified: May 21, 2025 · Published: Mar 11, 2023 by Sharon Rigsby · 84 Comments

    Jump to Recipe
    Pinterest pin showing sliced baby back ribs on a cutting board.

    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
    • ♨️ How to Make Baby Back Ribs in the Oven
    • ⏲️ Cooking Times for Oven baby Back Ribs
    • 💭 Tips for Dry Rub Ribs in Oven
    • 🔪 How to Slice Ribs for Serving
    • How to Store Oven-Baked Baby Back Ribs
    • 💬 Recipe FAQs
    • 🥗 What to Serve with Oven Cooked Baby Back Ribs
    • Recipes for the grill:
    • 📋 Recipe:

    📋 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:

    • Chicken on the grill with corn.
      Easy Grilled Half Chicken Recipe with Dry Rub
    • Sliced Reverse Seared Pork Steaks on the Grill
      Reverse Seared Pork Steaks on the Grill
    • Grilled spatchcock chicken topped with sprigs of rosemary and sliced lemons.
      Grilled Spatchcock Chicken with Lemon Chicken Marinade
    • Beer can chicken sitting on a can of beer on a Big Green Egg grill.
      Beer Can Chicken – Big Green Egg

    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!

    📋 Recipe:

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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
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 2 hours hrs
    Rub marinating time 30 minutes mins
    Total Time 2 hours hrs 40 minutes mins
    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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    Reader Interactions

    Comments

      4.57 from 89 votes (56 ratings without comment)

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      Recipe Rating




    1. Sharon

      October 20, 2024 at 12:56 pm

      5 stars
      These were wonderful! Can I cook in the oven then freeze and finish on the grill? Large group coming over and want to quickly finish them.

      Reply
      • Sharon Rigsby

        October 20, 2024 at 2:35 pm

        Hi Sharon, I have never done that, but I don’t see any reason you couldn’t. Make sure you wrap them up with some of the cooking juices so they don’t dry out, and let them thaw overnight in the fridge. They should be fine. Please let me know how it goes.
        All the best,
        Sharon

        Reply
    2. Susan

      October 19, 2024 at 12:30 pm

      5 stars
      I use this recipe in a yearly ribs competition against a bunch of men smoking, marinating, grilling etc their ribs for days and I win EVERY YEAR!

      Reply
      • Sharon Rigsby

        October 20, 2024 at 2:20 pm

        Hi Susan, all I can say is wow, that makes me so happy! Thank you so much for taking the time to let me know.
        Sharon

        Reply
    3. Sharon D. Mendlovitz

      August 17, 2024 at 9:45 am

      5 stars
      Had a 4.5 pound rack of ribs cut into 4 pieces for a pool party. Baked in the oven for 1.5 hours then transferred the foil packets to the grill and cooked an additional 30 minutes with the BBQ sauce. Absolutely wonderful. Your tips and recipe was spot on.

      Reply
      • Sharon Rigsby

        August 18, 2024 at 3:10 pm

        Hi Sharon, I am so happy you enjoyed the ribs! Thank you, too, for taking the time to let me know.
        All the best,
        Sharon

        Reply
    4. Diane

      June 21, 2024 at 9:01 pm

      5 stars
      I made these tonight and they were sooooo good. I didn’t put the cumin in though. Make sure that when they say to use pans with sides DO IT!!! It dripped all over my oven and smoked up my house 🤦‍♀️ I used a baking sheet…what a mess.

      Reply
    5. Sharon

      May 26, 2024 at 4:44 pm

      5 stars
      The ribs were delicious!!! Hardest part was getting the silver skin off the back of the ribs before putting on the dry rub.

      Reply
      • Sharon Rigsby

        May 26, 2024 at 8:15 pm

        Hi Sharon, I’m so glad you enjoyed the ribs. That membrane can be a pain at times. Sometimes, it comes off in one easy pull; other times, it’s like peeling wallpaper… Thanks so much for leaving a comment!
        All the best,
        Sharon

        Reply
    6. JLT

      May 21, 2024 at 5:54 pm

      5 stars
      Have very much enjoyed this excellent recipe on several occasions
      Now if only I could get back ribs without a membrane would be in seventh heaven.

      Reply
      • Sharon Rigsby

        May 22, 2024 at 10:36 am

        JLT, thank you so much for your kind comment. I’m with you on the membrane. Sometimes it comes off like a dream, and other times, well lets just say it can be frustrating!
        All the best,
        Sharon

        Reply
    7. Denise Hannaoui

      April 28, 2024 at 7:03 pm

      5 stars
      I LOVE this recipe. It’s my go-to every time! I make double the dry rub so I can use it again. Thank you!

      Reply
    8. Janet Stanley

      April 10, 2024 at 4:00 pm

      5 stars
      We love this recipe! We have used it several times.

      Reply
    9. Diane Hamel

      November 21, 2023 at 1:51 pm

      5 stars
      I make these over and over.

      Reply
    10. Fastfoodbling

      September 13, 2023 at 8:36 am

      5 stars
      That sounds amazing! What a great idea.

      Reply
    11. Diane Hamel

      July 31, 2023 at 10:48 am

      5 stars
      I’ve been making my “famous ribs” for decades. This recipe has now become my new famous. Old dogs can learn new tricks! Thank you. Great recipe

      Reply
    12. Marcy

      July 02, 2023 at 7:41 am

      5 stars
      Love this recipe! Made them for the first time when my son came to visit a few weeks ago and they were awesome! Good flavor! I liked them so much we are making again for the 4th of July! We finished them under the broiler last time. We are trying the grill this time! Thank you for this wonderful recipe that has become a family favorite!

      Reply
    13. Kristina Lopez

      May 28, 2023 at 3:12 pm

      5 stars
      Oh boy! These came out fabulously! Easily the best ribs I ever made…and so easy!! Thanks for the recipe! I will be making these often!

      Reply
    14. Connie

      May 21, 2023 at 3:06 pm

      I have a question, I’m making this for the first time, what do you do with all the liquid after they’re baked? Because they’re actually steaming in the sealed foil. Thanks

      Reply
      • Sharon Rigsby

        May 21, 2023 at 5:05 pm

        Hi Connie,
        Most of the liquid will evaporate once you open the foil and let the ribs cook uncovered. I hope you enjoy them!
        Sharon

        Reply
    15. Veronica

      May 07, 2023 at 5:35 pm

      5 stars
      I’ve made this recipe several times and they are delicious! Fall off the bone every time. This last time I had trouble pulling the silver skin off so I just slit it at each bone to keep the ribs from curling up. They’re about to go in the oven so I’ll have to let you know how I did with the silver skin still on. 🤞

      Reply
      • Michelle Sanchez

        February 11, 2024 at 3:58 pm

        I love this recipe! The 1st time I made, they were fall off the bone delicious! This time, not as tender, still amazing taste, but didn’t fall off the bone. Should I have cooked longer?

        Reply
        • Sharon Rigsby

          February 11, 2024 at 5:09 pm

          Hi Michelle, if they aren’t as tender, they probably just needed to cook a little longer. Cooking times can vary depending on a number of variables. Next time test them before removing from the oven and if necessary leave them in until they are cooked just like you like them.
          All the best,
          Sharon

    16. Jenna

      January 20, 2023 at 11:00 am

      5 stars
      Definitely need to tack on at least another hour cooking time. I made these last night and it was taking forever for them to come to 190 and the meat definitely wasn’t falling off the bone. I just didn’t feel like keeping them in the oven until 8pm. Flavor was good, but needs way more time.

      Reply
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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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