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.
Janie Mc says
So Good! I have tried so many recipes that were more complicated and and they always dried out in the oven. For this recipe, I baked them the evening before and refrigerated overnight then finished the last 2 steps (baking w sauce and broiling) the following day. First time my family gave my ribs a thumbs up. Fall-off-the-bone tender and delicious! I used stadium mustard- seemed to work well.
Thank you!
Chef Dennis Littley says
I’m happy to hear you tried my rib recipe and that it worked out well. It’s my favorite way to make ribs!
Jan Maul says
This has got to be the sixth time I have made your amazing ribs. This time I am going to do two racks, cut them in half. 1/4 will be with Teriyaki Sauce. The other 1/4 will be with Hoisin Sauce. The other rack 1/4 will be Sweet Baby Rays Honey BBQ and the other 1/4 will be Sweet Baby Rays Original BBQ Sauce. College football starts tomorrow so these ribs should be the talk of the party. I really love this recipe!!!!!!!
Chef Dennis Littley says
Thank you so much for taking the time to let me know you’ve been enjoying my rib recipe! I love the different sauces you’re going to be using and its going to be a delicious way to start off the college football season!
William says
Made these following the instructions exactly a few weeks ago and they were DELICIOUS! Fall off the bone tender is an understatement. Actually making them tonight (that’s why I came back so I could follow the recipe again, haha). I’ve never left a comment on recipes before, but felt I needed to on this one. I recommend everyone try this.
Chef Dennis Littley says
Thank you for taking the time to leave a comment and for the great review! I’m happy to hear you’ve been enjoying my rib recipe.
Kyote says
These ribs are amazing! I’ve made them 2 times now and am ready to make again! I used dijon mustard on mine. They are so flavorful. My husband and friends loved them. I had to share your recipe. Thank you Chef Dennis!
Chef Dennis Littley says
Thanks for letting me know you’ve been enjoying my rib recipe, and thank you for sharing it with your friends! If you enjoy pulled pork I have a great recipe for that too.
Valerie Costa says
So delicious.
Sarah South says
Is the mustard mandatory?
Chef Dennis Littley says
No, its not. You can leave it out.
Gina Bedard says
Best ribs I’ve ever done. Falls off the bone.
Virginia says
Excellent! I followed the recipe exactly, and used Dijon as my choice of mustard. Fall off the bone and very flavorful. Just as good, if not better, than on the grill!
Gram says
First time I’ve ever commented on a recipe on Pinterest!
Family said…”Gram you outdid yourself today…best ribs ever!”
Because I was serving 8 big rib eaters, I had over 10+ pounds of ribs.
Cut each slab in thirds…after first bake before I sauced them, I removed from foil packets…cut rib portions in half and put on baking sheet…brushed on sauce…baked 20 minutes at 400 and then brought to my daughter’s…when they were ready to serve, we placed ribs under high broil for 8 minutes…really delicious…rave reviews🇺🇸‼️
Chef Dennis Littley says
You made me day with your comment Gram! I’m very happy to hear the ribs were a hit with your family.
Kerry says
These are the absolute best ribs! Better than any restaurant I’ve been to. I made them using the dry rub. Scrumptious!
Chef Dennis Littley says
Thats what I love to hear! Thanks for taking the time to leave a comment and the great review.
Tina says
These ribs turned out so good. I’d rather eat these over going to a restaurant. The meat just fell off the bone. So much flavor. I do love sweet baby rays barbecue sauce, but I had gone to Buc-ees and bought some of their sauce instead. Definitely worth the wait to bake these.
Chef Dennis Littley says
Thanks for letting me know you enjoyed my rib recipe! They are my wifes favorite.
Rebecca says
Thank you, Chef! I made these ribs (exactly as written) for a Texas-themed party and they were a hit! I received many requests for the recipe and I’ll be making these puppies again for a 4th of July party. Mille Grazie!
Marty says
I’ve done something similar, put the seasoned ribs in a 13×9 foil pan (1 rack per pan), add 1/2 cup water and seal with foil. Bake at 225 for 6 hours. Pull them out, add your favorite sauce and crisp on the grill (or under broiler). Super tender fall off the bone ribs.
Patrick says
These were amazing!
Chef Dennis Littley says
I’m happy to hear that!
Susan Chitty says
I’ve made these 2 or 3 times now and everytime my partner says they are more tender than smoking them. Always a hit.
Chef Dennis Littley says
Thats what I love to hear! Thanks for taking the time to leave a comment and the great review!