Oven Baked Baby Back Ribs

overhead view of barbecued half racks of baby back ribs on a white platter

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! Make these delicious tender ribs tonight and see how easy it is to have delicious barbecue ribs at home!

5 from 737 votes

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Prep Time 10

Cook Time 3

Total Time 3 10

Course Entree

Cuisine American

Servings

Calories 920 kcal

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.

Notes

*You can use this recipe to make your favorite type of spare ribs, not just baby backs. If you'd like to use a dry rub to make the ribs, click on this link to find my favorite dry rub recipe.

Nutrition

Calories: 920kcalCarbohydrates: 46gProtein: 63gFat: 54gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 222mgSodium: 3300mgPotassium: 1100mgFiber: 2gSugar: 36gVitamin A: 336IUVitamin C: 1mgCalcium: 157mgIron: 4mg

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