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    Home » Recipes » Pork Recipes

    Easy Oven Baked Baby Back Ribs

    Published: May 18, 2022 · Modified: Jul 5, 2022 by Chef Dennis Littley

    4.3K shares
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    5 from 175 votes
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    pinterest image for oven baked 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!

    barbecued baby back ribs on a white platter with one of the bones pulled away from the rack

    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.

    overhead view of barbecued half racks of baby back ribs on a white platter

    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!

    What ingredients do I need to make Oven-Baked Baby Back Ribs?

    ingredients used to make 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.

    four half racks of ribs coated with spicy mustard and seasoned with sea salt and black pepper
    • 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!

    four half racks of ribs wrapped in foil.
    • 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.

    cooked ribs on a sheet pan with foil cut back

    Cut the aluminum foil packets open using kitchen shears and fold back the foil to expose the ribs.

    cooked ribs coated with barbecue sauce.
    •  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.

    close up of fully cooked ribs coated with barbecue sauce on white platter

    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.

    Recipe FAQ’s:

    How long should baby back ribs cook in the 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.

    Can I cook the ribs at a higher temperature?

    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.

    Should ribs be covered in the oven?

    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.

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    overhead view of barbecued half racks of baby back ribs on a white platter
    Print Recipe Save Saved!
    5 from 175 votes

    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 Time10 mins
    Cook Time3 hrs
    Total Time3 hrs 10 mins
    Course: Entree
    Cuisine: American
    Servings: 4
    Calories: 920kcal
    Author: Chef Dennis Littley

    Ingredients

    RIBS

    • 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
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Pre-heat the oven to 275 degrees F.
    • Rinse and pat the dry the ribs with a paper towel. Remove any silver skin or membrane from the ribs.
    • Split the racks in half. This makes them easier to handle and gives you four good portions.
    • Rub mustard into the top of the ribs
    • Season with sea salt and cracked black pepper.
    • Wrap the ribs in foil, sealing the edges of the foil, making sealed packets.
      Place the ribs on a bakig sheet.
    • Place the ribs in the 275 degree preheated oven on a rack in the center of the oven. Cook the ribs for 2½ hours.
    • 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.
    • 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.
    • 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.

    Notes

    *You can use this recipe to make your favorite type of spare ribs, not just baby backs. If you’d like to use a dry rub to make the ribs, click on this link to find my favorite dry rub recipe.

    Nutrition

    Calories: 920kcal | Carbohydrates: 46g | Protein: 63g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 3300mg | Potassium: 1100mg | Fiber: 2g | Sugar: 36g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Miss B

      February 19, 2023 at 1:44 am

      I am making the the ribs tomorrow, 1/2 bbq the other half with sauerkraut, when should I put the kraut on the ribs?

      Reply
      • Chef Dennis Littley

        February 19, 2023 at 9:08 am

        I would add the sauerkraut to half the ribs at the same time you add the bbq sauce to the other half.

        Reply
      • Elodom

        February 25, 2023 at 1:31 pm

        5 stars
        Outstanding option to grilling outside! My husband was always on the grill with baby backs being a specialty. Now, he cannot be outside as he once was and I am the primary cook. We had never done ribs in the oven until I ventured into this recipe. So very glad to have found it and will try more of Chef Dennis recipes.

        Reply
      • Earl

        March 20, 2023 at 11:43 am

        5 stars
        I tried these the other night and they were awesome. Followed recipe to a t except I added orange juice to the foil as that’s all I had. We are cooking ribs for our Kinsmen Club tonight and will be serving these. Thanks for sharing.

        Reply
        • Altie Metcalf

          March 20, 2023 at 9:04 pm

          I’m curious: What did the orange juice replace?

        • Donna M

          March 26, 2023 at 6:33 pm

          5 stars
          Made this recipe tonight and they some of the best ribs I’ve ever had. I always make my ribs in a crockpot and they kind of come out very soft and fall off the bones,kinda like pulled pork. I want a rib I can bite of the bone and these were amazing. Didn’t put them under the broiler maybe I’ll try the next time but they were so good. I couldn’t wait to eat them. did not change one thing in the recipe. Awesome thank you Thank you. They where amazing fall off the bone, but still on the bone and crisp like off the grill.
          Love, love love. Thank you.

    2. PC

      February 12, 2023 at 11:33 am

      If I use your dry rub do I still use the mustard? Trying these today for Super Bowl!

      Reply
      • Chef Dennis Littley

        February 12, 2023 at 12:25 pm

        No either the dry rub or mustard/ pepper method, not both.

        Reply
        • PC

          February 12, 2023 at 2:26 pm

          Thank you! Now I have to decide which to use!

        • PC

          February 12, 2023 at 11:31 pm

          5 stars
          I did half with dry rub and the other half with the mustard. Both were fantastic! Really couldn’t tell much difference in taste probably due to to the bbq sauce w/bit of liquid smoke. I would actually like it not so much “fall off the bone” since ribs should actually have a bit of pull but not complaining. Thank you, my go-to recipe from now on!

    3. Lisa

      February 12, 2023 at 11:26 am

      5 stars
      Easy to follow recipe and made delicious ribs! Thank you!!!

      Reply
    4. Sue

      February 11, 2023 at 10:20 am

      Do you re wrap foil after putting on sauce?

      Reply
      • Chef Dennis Littley

        February 11, 2023 at 10:27 am

        no you do not

        Reply
    5. J3Pete

      February 09, 2023 at 4:49 pm

      5 stars
      The first time we ever made ribs that were moist and juicy.

      Reply
      • Chef Dennis Littley

        February 09, 2023 at 4:56 pm

        I’m happy to hear you enjoyed the ribs!

        Reply
    6. Casey

      February 06, 2023 at 1:33 pm

      5 stars
      Made these 2x now and both times were excellent! Making them again for dinner tonight 🙂

      Reply
    7. Jeff Andresen

      February 02, 2023 at 12:33 am

      5 stars
      Best ribs that i have ever made, not tasted, my dads ribs are the best I ever had, but these came a close 2nd

      Reply
    8. June Holden

      January 31, 2023 at 11:08 am

      I have 4 racks of bb ribs to cook! Any suggestions on how to cook all 4 at the same time?

      Reply
      • Chef Dennis Littley

        January 31, 2023 at 11:18 am

        That’s not a problem; just double the recipe ingredients and use two baking sheets. Place two racks in the center of the oven and place the pans one on each rack. Halfway through the cooking time, switch them so they get the same amount of heat.

        The cooking time won’t change, just make sure to check the internal temperature is in the 190 -205 degree range.

        Reply
    9. Jess

      January 15, 2023 at 5:14 am

      Can I use the same recipe for 1 full rack?

      Reply
      • Chef Dennis Littley

        January 15, 2023 at 7:14 am

        Absolutely, you’ll need half the amounts listed in the recipe for only one rack.

        Reply
        • Jessica

          January 15, 2023 at 9:14 am

          5 stars
          I’m sorry what I meant is do the Cooking times remain the same?

        • Chef Dennis Littley

          January 15, 2023 at 10:02 am

          There would be no change in cooking times.

    10. Patricia L Soper

      December 29, 2022 at 6:35 am

      5 stars
      First time my finished product looked like the picture in the recipe. Ribs were tender as promised and delicious. Is there any way bbq smoke could be introduced to the recipe? That’s the ONLY way this recipe could be any better.

      Reply
      • Chef Dennis Littley

        December 29, 2022 at 6:41 am

        I’m happy to hear that you enjoyed the ribs! If you want smoke flavor, you can add a little liquid smoke to the bbq sauce, that will add that smokey flavor you’re looking for.

        Reply
    11. Ellen

      December 24, 2022 at 7:10 pm

      4 stars
      The flavor was delicious But they did not “fall off the bone”. i followed it to a T except i made the rub. any idea?

      Reply
      • Chef Dennis Littley

        December 24, 2022 at 9:58 pm

        You didn’t cook them long enough. Did you check the internal temperature? For fall of the bone ribs, the internal temperature needs to be 190 -205 degrees.

        Reply
      • Evan

        January 24, 2023 at 7:20 pm

        Do you put the wrapped ribs on a baking sheet or just straight on the rack in the oven? Are you rewrapping in the foil after coating with BBQ sauce?

        Reply
        • Chef Dennis Littley

          January 25, 2023 at 8:31 am

          Place the ribs on a baking sheet. While they could go directly on the racks if the packages leaked, you’d have a mess in the oven.

    12. Lynnette

      November 06, 2022 at 10:33 pm

      5 stars
      First time ever making ribs and this recipe is fool proof. I didn’t have a few of the dry rub ingredients but was still the most amazing ribs. The dog was literally drooling as we ate, yes he got a few pieces, and the house smelled so good all afternoon. The broiling absolutely made the bbq caramelized and was my favorite part. Will definitely use this recipe any time we make ribs.

      Reply
      • Chef Dennis Littley

        November 06, 2022 at 10:35 pm

        I’m happy to hear you discovered the joy of making ribs at home! I hope you find other recipes on my blog to try

        Reply
      • Marco

        November 24, 2022 at 11:38 pm

        5 stars
        I tried this for Thanksgiving Dinner. We always have Turkey and it comes out great because I brine it. This year the family wanted something different. I found this and let me just say it was a big hit. Followed this with exception of the BBQ sauce. I had STUBS roasted garlic so used it and it came out great. Thanks for this easy to follow recipe.

        Reply
    13. Timothy Woods

      November 04, 2022 at 8:05 am

      5 stars
      These ribs are so easy to make and come out so tender and delicious! I highly recommend them to anyone looking for an easy and tasty way to make ribs. The caramelized sugars in the bbq sauce did wonders!

      Reply
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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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