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.
Teri says
This was a very easy and delicious recipe. My family was so surprised they weren’t grilled! They were so tender and fell off the bone. Thank you for a wonderful way to make ribs anytime.
Cyndy says
Great recipe!! Simple and delish!! Thanks Chef Dennis❤️
Emilia says
The ribs were very tasty and tender, meat was falling off the bone. The only problem was when cutting and opening the aluminum foil to apply the barbecue sauce, the aluminum foil packets were holding a lot of water on the bottom part of the ribs which ended leaking into the steel tray and making a mess.
Chef Dennis Littley says
there should not have been that much liquid in the foil, were the ribs you purchased injected? Some companies do that to increase the weight of the ribs on the pretense of keeping them moist.
Linda says
Finally found the best recipe for ribs in the oven. Thank you
Jayne Humphreys says
Chef Dennis
This was the first time I had seen you website, and welcome the advice on making ribs.
My husband has a big garden every year, and this year I am overwhelmed with red and green peppers. I have frozen much of the crop, but still have more to use up.
I was wondering what you would suggest for stuffed peppers. I know there are lots of recipes on the web. I seem to use ground chuck or ground round, along with onions, rice, tomatoes. But there needs to be some MORE flavor. Any suggestions would be greatly appreciated.
Jayne
Chef Dennis Littley says
Jayne
I actually have an amazing stuffed peppers recipe -> https://www.askchefdennis.com/classic-stuffed-peppers/
It has sweet sausage in it along with the ground beef and really kicks up the flavor.
Marysue says
Made them tonight. Excellent!! I have made your Pork roast recipe a number of times. Always a big hit! Thank you for all your wonderful recipes.
Kat says
Staple cooking directions in my house now! Came out perfection 🙂
Chef Dennis Littley says
I’m happy to hear that. I hope you find more delicious recipes on my site to enjoy!
Cindy says
Making these for dinner they are in the oven now. Can’t wait to chow down 😁
Lynn says
Just made these ribs for supper yesterday and they were delicious! So tender and tasty! My family are very fussy eaters and they gave this recipe two thumbs up! Highly recommend! 🙂
Julie says
A*M*A*Z*I*N*G
I wish I could post a pic of what I just made! My family & friends loved it! Thank you so much for an amazingly easy but lip smacking delicious recipe.
P says
Really delicious!!! So easy! Set my oven to turn off and went about my day. When I was ready heated them in a hot oven outside the foil. Perfection
Rick Tucker says
I normally smoke my baby Backs on the grill but every now and then I oven bake them. This was an awesome recipe and the meat was oh so falling off! Great job, Chef!
Terri says
I see why there are only 5-star reviews! I had some pulled pork rub that I used on my ribs. So easy and delicious!! I eat Keto and this fits into my food plan very easily. I use a keto-friendly BBQ sauce, and VIOLA! Perfect keto-friendly fall-off-the bone ribs!
Tw says
This is the second time we’ve made this recipe and love it. We use Dijon mustard and have used pork spare ribs and pork loin ribs. Easy to make and add BBQ sauce right before broiling. So delicious!
Billy Shell says
Why do you only use the full dry rub when your grilling and not when your baking the ribs??
Chef Dennis Littley says
after testing, it was the method I thought worked best. But you can do it either way.
Shannon Bendzunas says
I’ve made these a few times now and they are perfect! I want to make them for a large family gathering at a vacation home with only one oven. I’ll need to prepare 6 full racks total to accommodate. Is it possible to cook half of them and pull them before opening the foil and basting with bbq step and setting them aside, then cooking the other half? Then I could finish them with the final cook closer together. Would they be ok that way? Or could I overlap them a bit so they would fit in two pans and rotate halfway through?
Jennifer says
Best ribs I have ever made! My whole family loves them, including my picky 8 year old! Fall off the bone and so tender…Thank you!