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!
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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.
Rita marie Garcia says
Can you pre coat ribs in the morning with the mustard salt and pepper and refrigerate to cook later in the day?
Chef Dennis Littley says
Absolutely, letting the seasoned ribs sit for a few hours (even overnight) will only help the flavor of the ribs.
Rita Garcia says
Dennis we just ate our rib dinner and they were delicious. Tender, flavorful, perfect! Thank you for this great recipe and for responding to my question this morning. I will use this recipe Every Time!
Chef Dennis Littley says
you’re very welcome and I’m happy to hear you enjoyed the ribs. I hope you find more recipes on my blog to try!
Barbara Yattaw says
These were the best ribs I have ever made or eaten. Juicy and tender oh ya! Thank you!
Les Stone says
Fantastic!
Best oven ribs I’ve ever made!
What’s your recommendation for the “reheating leftovers” process?
Chef Dennis Littley says
You can wrap them in foil to reheat them in the oven or stove top in a frying pan with a little water, covered on medium heat
Joe M says
Great recipe! I tried other recipes that in their own way are just as good but I had to go to the store and buy several ingredients not normally on my shelf and it was complicated. This recipe is so simple and just as delicious. Thanks!
Kathleen Puruczky says
My husband always said he didn’t like ribs, so today I made this recipe for me. Well guess who just ate half of my rack!!! He loved it as much as I did. Definitely a keeper.
Lisa says
This is my third run with your recipe and once again they are delicious.
Ruth says
Our granddaughter gave us butcher box for our birthday.
Never fixed ribs before.
Just made the ribs tonight.
They were fall off the bone and Delicious.
Thanks for sharing.
Tammy Neal says
I’ve made this 3 times now and every time they have turned out delicious! I have also followed the same recipe for slab ribs. Simple ingredients and instructions.
Chef Dennis Littley says
I very happy to hear you’ve been enjoying the ribs Tammy. I have a great oven roasted pulled pork recipe if you enjoy pulled pork -> https://www.askchefdennis.com/perfect-pulled-pork/
Jennifer says
Best ribs I’ve made! My whole family loves them, including my picky 8 year old! Thank you!
Jeannie says
I rarely comment on recipes. I made this for a crowd, was hesitant because I had never made baby back ribs before. They were delicious and just as good the next day reheated in foil in the oven!
Chef Dennis Littley says
I’m happy to hear you enjoyed the ribs! I’ve got a great pulled pork and beef brisket recipe if you’re looking for more oven baked bbq deliciousness!
Bernice Singleton says
I would love an oven brisket recipe!
Chef Dennis Littley says
Here you go Bernice -> https://www.askchefdennis.com/oven-roasted-brisket/
Gary says
Hi.
This was great. I only wanted to do a small rack of BB backs tonight and I prepared as you instructed. I preheated to 400 and went down to 275 for 1 hour and the I only needed 45 more minutes. I uncovered and brushed my sauce and low broiled for a few minutes.
Just enough resistance but super tender. I highly recommend.
Thanks for the inspiration.
Daniel. G. Flannery says
A great recipe, easy, with tasty meat that fell off the bone. It’s now in my recipe book.
Chef Dennis Littley says
Thanks for the great review Daniel, I hope you find more recipes on my website to try. I have an awesome oven cooked pulled pork.
Jeanie Berlew says
Simple perfection!!!!! Send more recipes!!!
Chef Dennis Littley says
Thank you!! I have a great pulled pork recipe if you’re interested.
Katherine says
These ribs turned out perfectly! This will be my go to recipe when I get a craving for ribs!
Chef Dennis Littley says
I’m happy to to hear that Katherine, and I hope you find more delicious recipes to try on my website.
Kady says
I used this recipe today. Just finished dinner and I had to jump on here to add to the 5star ratings. The ribs were very tender. Thank you so much for the guidance! Yum!
Jean Kolaske says
Sounds wonderfully easy and super good. I’m going to try it tonight. Can I use heavy duty foil.
Chef Dennis Littley says
Yes you can, that is usually my foil of choice.
Craig says
Works great every time
Eileen says
I’ve made these before, always delicious. I’m cooking for a crowd tonight. How long would about 10 lbs of ribs take? Would any other adjustments need to be made?
Chef Dennis Littley says
It sounds like you’ll be make 3 or 4 racks. Since it’s not one big hunk of meat, I would only add 15 minutes to the cooking. Just place two oven racks in the middle of the oven and the only thing I would do is rotate the racks halfway through the process, so the top rack doesn’t get more heat.
Jeanie Berlew says
Look no further for a fall off the bone ribs recipe. Just delicious..no mess and easy.
pc says
This is my go-to recipe for ribs. Made them 3 times now. Always come out fall-apart tender.