Baby Back Ribs Recipe

When it comes to Baby Back Ribs, the secret is baking low and slow, This will make the best fall-off-the-bone oven-baked ribs you’ve ever had!

If you thought that the only people that can make delicious, tender, mouth-watering ribs were serious barbecue aficionados, you’re wrong. And it’s time to check out my easy baby back ribs recipe to see that cooking ribs in your oven is easier than you think.

Baking ribs in the oven couldn’t be easier and all you need is the time to let them slow roast in your oven and you’ll have amazing barbecued baby backs for your friends and family to enjoy!

For the best bbq ribs, give them a few minutes under the broiler to caramelize the sugars in the bbq sauce. It adds some char to the exterior of the ribs enhancing the flavor.

If you’re old school you’ll love my easy Grilled BBQ Ribs Recipe and for the slow cooker fans, my Ginger Beer Barbecue Baby Back Rib Recipe is sure to please!

1. Remove the membrane (remember, this ensures fall off the bone ribs).
2. Generously season both sides with salt and pepper. …
3. Cover the ribs with aluminum foil.
4. Bake the ribs at a low temperature (275°F) for 2 ½ to 4 hours or until they are tender.

The Best Oven Roasted Baby Back Ribs

When it comes to Baby Back Ribs, the secret is baking low and slow, This will make the best fall off the bone oven-baked ribs you’ve ever had! Make these delicious tender ribs tonight and see how easy it is to have delicious barbecue ribs at home!

Prep: 10min

Total: 190min

Serving Size: 1 serving

Nutrition Facts: calories 920 kcal, Carbohydrate 46 g, Protein 63 g, Fat 54 g, Saturated Fat 19 g, Trans Fat 1 g, Cholesterol 222 mg, Sodium 3300 mg, Fiber 2 g, Sugar 36 g, unSaturated Fat 32 g, servingSize 1 serving

Ingredients:

• 2 racks baby back pork ribs (or your favorite ribs) (2-2½ pounds per rack )
• ¼ cup spicy brown mustard (you can substitute yellow or Dijon mustard)
• 1 tbsp sea salt (more or less to taste)
• 1 tbsp cracked black pepper (more or less to taste (if you use regular black pepper reduce the amount by half))
• 1½ cups barbecue sauce (your favorite brand. I used Sweet Baby Rays)

Instruction:

1. Pre-heat the oven to 275 degrees F.
2. Rinse and pat the dry the ribs with a paper towel. Remove any silver skin or membrane from the ribs.
3. Split the racks in half. This makes them easier to handle and gives you four good portions.
4. Rub mustard into the top of the ribs
5. Season with sea salt and cracked black pepper.
6. Wrap the ribs in foil, sealing the edges of the foil, making sealed packets.Place the ribs on a bakig sheet.
7. Place the ribs in the 275 degree preheated oven on a rack in the center of the oven. Cook the ribs for 2½ hours.
8. Cut the foil packets open using kitchen shears and fold back the foil to expose the ribs. Liberally coat the ribs with barbecue sauce.Do Not Rewrap the Ribs with Foil.
9. Raise the oven temperature to 400 degrees F, you don’t have to wait for it to preheat. Place the ribs back in the oven for 25 minutes.For fall of the bone ribs, the internal temperature needs to be 190 -205 degrees.
10. Set the oven to broil. When hot, place the baking tray under the broiler for 3-5 minutes. Repeat with an additional layer of bbq sauce, if desired. Serve the ribs.

Baby Back Ribs (Smoker, Oven, or Oven-to-Grill)

Smoky, sweet, savory, and pull-apart tender – these baby back ribs have it all.

Prep: 30min

Total: 5h

Yield: 4

Nutrition Facts: servingSize , calories 1,298, Fat 88 g, Carbohydrate 23 g, Protein 103 g, Saturated Fat 31 g, unSaturated Fat , Sugar 18 g, Fiber 2 g, Sodium 1340 mg, Cholesterol 369 mg

Ingredients:

• 3 tablespoons sugar
• 2 teaspoons salt
• 1½ tablespoons smoked paprika
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground mustard
• ½ teaspoon cayenne pepper
• 2 racks baby back ribs
• About 6 tablespoons homemade or store-bought BBQ sauce, plus more for serving

Instruction:

1. Make the Spice Rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.
2. Preheat the smoker to 225°F or the oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)
3. Remove the membrane that coats the underside of each rack of ribs. Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will come off all in one piece. (Alternatively, ask your butcher to do this for you.)
4. Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to “sweat” and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it’s not – use it all.
5. Smoker Method: Place the spice-coated ribs in the smoker and cook for 2 hours. Remove the ribs from the smoker and double wrap each rack in heavy-duty foil. Return to the smoker for 1½ hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of the BBQ sauce. Fold the edges of the foil around the ribs, creating a makeshift “pan” for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more, or until the racks are tender. To determine if they’re done, lift them from the center with tongs – if they bend easily and the meat “cracks” on top, they are ready. Let the ribs cool for about 10 minutes, then slice and serve.
6. Oven or Oven-to-Grill Method: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce. Broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Keep a close eye on the ribs while they’re under the broiler; because of the sugar in the rub and sauce, they will quickly go from nicely caramelized to burnt. (Alternatively, you can skip the broiling and finish the ribs on the grill. Preheat the grill to medium and grill the baked racks for 10 to 15 minutes, brushing occasionally with the BBQ sauce until charred in spots and heated through. Adjust heat as necessary to prevent burning.) Let the ribs cool for about 10 minutes, then slice and serve.
7. Reheating/Freezing Instructions:The cooked ribs will keep in a covered container in the refrigerator for 3 to 4 days, or they can be frozen for up to 3 months. To reheat, thaw the ribs overnight in refrigerator if necessary, then place on a foil-lined baking sheet. Brush the ribs with another layer of BBQ sauce and cover tightly with foil. Warm in a 250°F oven for 30 to 35 minutes, or until warmed through. Remove the foil and continue cooking for 10 to 15 minutes to allow the sauce to set and the bark to crisp up.

How to make BBQ Ribs in the Oven | Oven Baked Ribs Recipe

FAQ

Which of the cooking methods is best for baby back ribs?

What is the 3 2 1 method for baby back ribs?

1. 3 hours of smoking the ribs directly on the pellet grill.
2. 2 hours wrapped in foil, still cooking on the grill.
3. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

How long does it take baby back ribs to cook in the oven?

Is it better to boil ribs before cooking?