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!
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.
Recipe FAQ’s:
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.
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The Best Oven Roasted Baby Back Ribs
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 tablespoon sea salt more or less to taste
- 1 tablespoon 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
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 bone side down.
- 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.
Rbar says
making the ribs now so will rate when finished. can you first cook at 275, take a break for an hour and finish cooking at 400 after or must it all be done together?
Chef Dennis Littley says
You really need to cook them to completion. Par cooking them, then finishing them will work, but the end results will not be as good.
Barb coons says
Just got them out of the oven!! So delish!!
Chef Dennis Littley says
That’s what I like to hear!
Bill says
I was running short on time and didn’t want to use my regular 3-2-1 method so I tried these. They came out okay. It just doesn’t beat the grill. 🫤 But they were fall-off-the-bone tender. Pretty good, I guess.
Lucia V Rodriguez says
looks Delicious
Chef Dennis Littley says
Thank you!
Debbie says
made this recipe several times and everytime they were perfect. I will never cook ribs any other way. Thanks 😊
Chef Dennis Littley says
You’re welcome and thanks for letting me know you’ve been enjoying my rib recipe!
Nicole says
Can I prep these with the mustard and/or dry rub and cover in the fridge for a few hours until baking? If so, do I bake them straight from the fridge or bring to room temp for 30 mins before baking?
Chef Dennis Littley says
Absolutely. If you have the time you can set them up the day before. You can bake them straight from the fridge. The ribs are not thick, so it really doesn’t matter.
Jeanett says
I have made this several times and every time they are delicious 😋 and so easy!
Chef Dennis Littley says
That’s what I like to hear!!
Matthew says
I have used this recipe several times now and it’s the ONLY one that my entire family LOVES!
I am going to try your dry-rub version; I only wish there was an oven version (instead of grill) for the winter months.
Chef Dennis Littley says
You can use the dry rub from this recipe, and make them in the oven. https://www.askchefdennis.com/grilled-baby-back-ribs/. Just follow the steps, up until cooking, then use the cooking instructions from the oven version.
Eileen says
I always use the dry rub recipe from Chef’s link above then cook the ribs in the oven following this recipe for baking. Turns out awesome every time!!
Chef Dennis Littley says
Thanks for letting me know you’ve been using my dry rub and my recipe!
Susan says
I’m having trouble pulling the membrane off the back of the ribs…..is there an easier way?
Chef Dennis Littley says
It is hard to remove, but you don’t have to take it off the bone, just the meat. On the racks I buy the membranes are usually pretty thin, I haven’t bothered removing it in a very long time.
Brian says
Use pliers.
michaelhollopeter says
start at the small end use a dry paper towel and even pressure
Stacey says
Trying this today! If I’m not adding bbq sauce, should I still cut the foil packets open and raise the temp?
Chef Dennis Littley says
I would. It will crisp them up a little on the outside. It’s not necessary, but they’ll be a little on the moist side otherwise.
Sarah says
I want to make these tonight! Just want to check, can you taste the mustard once they are cooked?
Thanks!
Chef Dennis Littley says
Only if you want the ribs to taste like mustard. I wouldn’t advise doing it
Raymond Going says
Followed the exact directions and I must say they were fall off the bone and delicious!!! TYVM
Chef Dennis Littley says
That’s what I like to hear!
Rich Becker says
My first attempt at ribs and they turned out beautifully and lip smacking delicious! Followed your recipe but used SBRay Honey BBQ Sauce! Fantastic!!
Chef Dennis Littley says
That’s what I like to hear!
Charrlee Richtarsic says
can you start with frozen ribs?
Chef Dennis Littley says
Yes you can, but make sure to defrost them before cooking.
Gloria says
The smallest rack of baby back ribs was very expensive. Will this recipe work with pork shoulder country style ribs? Lots more meat, half the price.
Chef Dennis Littley says
Here is a recipe for country style ribs -> https://www.askchefdennis.com/country-style-pork-ribs/
Gloria Laube says
Thank you for this second recipe. The only way I’ve ever made them is from The I Hate To Cook Book, roast them at 500 for 10 min and then 350 for an hour. Plain, nothing added, and I like them a lot. I didn’t realize that recipe was for spare ribs! Obviously, I’m not much of a cook. But I made your Irish Soda Bread this morning and have everything to make the country style pork ribs tomorrow.
Chef Dennis Littley says
You’re welcome. Let me know how they run out.
Dr. Ahmed Fathie says
DENNIS,
Your recipe for those spare ribs are simply the best ones in the internet.
Very simple and provides delicious taste.
Thank you for sharing it. It is my third time I use it and will never try any other.
Thank you Chef
Chef Dennis Littley says
You are very welcome and thank you for taking the time to let me know you’ve been enjoying my rib recipe.
Ron Thomas says
can I add Liquid Smoke
Chef Dennis Littley says
You sure can.