Serve delicious BBQ any time of the year. These Oven-Baked Baby Back Ribs are coated with a homemade spice rub and cooked low and slow.
My husband is a BBQ triple threat: he can prepare ribs on the grill, in the smoker, and even in the oven. Each preparation method comes with its own flavor profile, and while I love how ribs taste after a long cook in a smoker, this recipe for oven-baked baby back ribs is a delicious, weather-proof alternative. When rain is in the forecast, or it’s just too cold outside to fire up the grill, my husband will turn on the oven and prepare this recipe. Coated with a flavorful homemade rub and basted with our favorite barbecue sauce, it’s an easy recipe for perfect, fall-off-the-bone ribs.
Low and slow is the key here. You’ll want to allow plenty of time for the ribs to gently cook at just 275˚F, which allows the connective tissue to break down. The result? The tenderest, juiciest ribs without the fuss of tending to the grill or smoker. Over the years, we’ve experimented with our method and discovered that it’s a recipe that can’t be rushed. Trying to speed up the cooking by cranking up the heat will just make the ribs tough and dried out. We’ve also learned that removing the membrane from the ribs (if the butcher didn’t already do this) allows the flavorful rub to penetrate better and ensures tender meat. And letting the cooked ribs rest for 10 to 15 minutes before eating is important to let the juices redistribute.
Turns out, finger-licking good ribs can be made even if you’re not a grill master—which is good news for me, but don’t tell my husband. I like it when he does the cooking!
Can I use a different kind of rib?
Of course! I like baby back ribs because I think they offer the perfect balance of meat and fat, so they’re flavorful and tender. But you should feel free to use any cut, including St. Louis-style or spare ribs. Remember to adjust the cooking time accordingly if the ribs are bigger or smaller than traditional baby back ribs.
How do I store leftovers?
Leftovers will last in the refrigerator, stored in an airtight container or wrapped in plastic, for up to 4 days. To reheat, wrap them loosely with aluminum foil and put them in the oven at 275°F until they’re warmed through. Drizzle them with some extra BBQ sauce or broth when reheating to keep them tender.
If you want to prep ahead, just follow the recipe through step 4. Let the ribs cool, then store them in the fridge, covered, for up to 2 days. When you’re ready to serve, pick up where you left off in the recipe by slathering them with barbecue sauce and continuing to cook.
Serving suggestions
These ribs are great for picnics and barbecues. You can keep it simple with pickles, potato chips, and store-bought rolls. Or, you can whip up some homemade side dishes like Jamaican Coleslaw, Potato Salad, Jalapeño Cornbread, or Air-Fryer Corn on the Cob. Don’t forget an extra side of BBQ sauce for dipping!
Finish the meal with Cherry Pie, Brown Sugar Ice Cream, or Walnut Brownies.
Oven-Baked Baby Back Ribs
Ingredients
- 1 tablespoon Dijon mustard
- 2 tablespoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 pounds baby back ribs membrane removed
- 1 cup barbecue sauce
Instructions
- Preheat the oven to 275ºF.
- In a bowl, mix the mustard, paprika, coriander, garlic powder, and salt.
- Spread the rub all over the ribs and pat it into the meat.
- Tear aluminum foil into rectangles and wrap each rack in the foil to create sealed parcels of meat. Arrange the wrapped racks onto a baking tray and place into the oven for 2 1/2 hours.
- Take the tray out of the oven and let the packets cool a little until they are cool enough to touch with your fingers. Tear open the foil and brush each rack with barbecue sauce. Put it back into the oven, uncovered, to bake for another 5-10 minutes until the sauce becomes sticky on the ribs. Remove from oven and let rest for 10-15 minutes before cutting into portions and serving.
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