When it comes to oven baked 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!
Ingredients
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 to Cook Baby Back Ribs in the Oven
Follow along with my easy instructions below to see how to cook baby back ribs in the oven yourself at home.
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 use 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 FAQs
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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Oven Baked 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 baking 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.
Daniel says
Awesome recipe! Should the ribs be placed bone up or bone down while cooking?
Chef Dennis Littley says
bone down, the meat side should be up
Jonathan says
That should really be mentioned in the recipe.
Britt says
So easy and everyone was licking their plates afterwards! I’ve shared with my family and friends.
Chef Dennis Littley says
Thanks for taking the time to let me know the ribs were a hit! I hope you find more recipes on my website to try.
Erin Williams says
Is the cook time the same for just one rack?
Chef Dennis Littley says
Yes the time will remain the same.
Becca says
Spectacular!! Thank you so much!!
Linda B. says
Your recipe is perfect. The whole family love it. Which is quite an accomplishment. Quick question: if I cook more that one rack do I have to increase the cooking time?
Chef Dennis Littley says
I’m happy to hear your family enjoyed the ribs! As long as you wrap the racks separately, it should not increase the cooking time. If you use two oven racks, I would switch the pans halfway through the cooking process.
Barb says
These ribs are amazing!! My husband said these are the best ribs he’s ever had. He thought they were carry out from a restaurant. I had to show him the empty plastic wrapper to prove that I bought the ribs from the grocery store!
Chef Dennis Littley says
I’m happy to hear you enjoyed the ribs. I learned to cook them in the oven because my wife loves ribs and its a lot less expensive to make them at home.
Lori Tatge says
These ribs were delicious. Will definitely cook them again
Laura Scheuerer says
Husband said these were the best ribs he’s ever had! Thanks! ❤️
Kathleen Valdes says
I want to precook the ribs in the oven and finish the on the grill?any recipes for that???
Chef Dennis Littley says
You can just follow this recipe and where you uncover the ribs, instead of placing them back into the oven, finish them on the grill.
MEAN BIG GENE says
AWESOME!
Judy Wong says
OMG! Love the mustard on the ribs! This recipe is a keeper! So easy and flavourful!
Judy Wong says
OMG!! So moist, tender and flavourful! I can’t wait to make them agian.
Barbara says
OMG Chef…yummy made with the dry rub. The whole family loved them. Thank you!
Tim says
After my smoker wouldn’t start up (no idea why) and my gas grill wouldn’t heat up (no idea why) and I just got through seasoning my rack of ribs for my dinner tonight (now what?!) I found this recipe online. It was a lifesaver AND a winner! A giant Thank you to Chef Dennis! (I think I ruined my nice new sheet pan but I guess I can just use it for ribs from now on!) 🙂
Jerry Ruhland says
We made these tonight. Oh my, ribs just melted in my mouth. Thank you for your recipe.. I added some smoked paprika on top. So delicious!!!!
Miss B says
I am making the the ribs tomorrow, 1/2 bbq the other half with sauerkraut, when should I put the kraut on the ribs?
Chef Dennis Littley says
I would add the sauerkraut to half the ribs at the same time you add the bbq sauce to the other half.
Kerry Copeland says
Cooked as per recipe and they turned out tinder and juicy! Thank you.
Elodom says
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.
Earl says
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.
Altie Metcalf says
I’m curious: What did the orange juice replace?
Donna M says
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.
PC says
If I use your dry rub do I still use the mustard? Trying these today for Super Bowl!
Chef Dennis Littley says
No either the dry rub or mustard/ pepper method, not both.
PC says
Thank you! Now I have to decide which to use!
PC says
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!
Lisa says
Easy to follow recipe and made delicious ribs! Thank you!!!