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.
What ingredients do I need to make Oven-Baked Baby Back Ribs?
Let’s start by gathering the ingredients we need to make Oven Roasted Baby Back Ribs. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
*You can use this recipe to make your favorite type of spare ribs, not just baby backs. If you’d like to use a spice rub to make ribs, click on this link to find my favorite dry rub recipe made with brown sugar, chili powder, onion powder, garlic powder, salt, black pepper, smoked paprika, dry mustard and oregano.
How do I make Oven-Baked Baby Back Ribs?
Preheat the oven to 275 degrees F.
- Rinse and pat the dry the ribs with a paper towel. Remove any silver skin on the top side of the ribs and the thin membrane from the underside of the ribs.
- Split the racks in half and place them on a baking sheet (this makes them easier to handle and gives you four good portions).
- Rub the mustard onto the tops and sides of the ribs
- Season the ribs with sea salt and cracked black pepper (to taste).
My oven-roasted Pulled Pork is another easy-to-make recipe!
- Wrap the half rack of ribs in foil. Seal the edges of the foil, making sealed packets.
- Place the ribs in the 275-degree preheated oven on a rack in the center of the oven. Cook the ribs for 2½ hours.
*You can also cook these ribs over indirect heat on your gas grill. The time and the rest of the directions should remain the same.
Can I make these ribs in a slow cooker?
Yes, you can. For a slow cooker method, add one cup of bbq sauce and one cup of apple juice to the slow cooker with the prepped ribs and use the high setting for 4 hours. If you want to have the charred look, baste with bbq sauce and place under the broiler until the desired appearance is achieved.
Cut the aluminum foil packets open using kitchen shears and fold back the foil to expose the ribs.
- Liberally coat the ribs with your favorite bbq sauce (I used Sweet Baby Rays).
- 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 20 – 25 minutes or until the internal temperature is between 190 -205 degrees.
*If you’re not a fan of sweet barbecue sauces, try adding a little apple cider vinegar to the sauce. And if you like a spicier version you can always add a little of your favorite hot sauce.
If you want to get a little char on the ribs and have them look more like barbecued baby back ribs, set the oven to broil. Allow the ribs to cook under the broiler for 3-5 minutes (or until you have the desired char). Repeat with an additional layer of bbq sauce, if desired and serve up the best baby back ribs that will ever come out of your oven.
At 275 degrees F., the ribs should cook for 2.5 – 3.5 hours or until they are fall off the bone tender. For fall of the bone ribs, the internal temperature needs to be 190 -205 degrees.
Yes, you can. But I would not go above 300 degrees F. The higher the heat and the quicker the ribs cook, the greater the chance they will be tough and chewy. Slow and low is the rule for ribs.
Technically they do not. But covering with foil helps keep the natural juices in the meat. The longer the ribs are exposed to direct heat, the more they will dry out.