Serve delicious BBQ any time of the year with this lip-smacking-good recipe for Easy Oven-Baked Baby Back Ribs.
My husband is a BBQ triple threat: he can prepare ribs on the grill, in the smoker, and even in the oven. Each preparation method comes with its own flavor profile, and while I love how ribs taste after a long cook in a smoker, this recipe for oven-baked Baby Back Ribs is a delicious, weather-proof alternative. A few weeks ago, we hosted a cookout at our house, and my hubby had promised his famous ribs. His ribs are legendary—but, on the day of the event, so was the storm. There was simply no way he could use the grill or smoker.
Enter the oven. My husband whipped up the rub and then let the oven work its magic, bringing those baby back ribs to fall-off-the-bone perfect with a low-and-slow baking technique. He added some Air Fryer Onion Rings and coleslaw with Homemade Dressing. Everyone raved about the ribs—and no one even asked about the smoker. Turns out, finger-licking good ribs can be made even if you’re not a grill-master—which is good news to me (but don’t tell my husband. I like it when he does the cooking!).
Why You Will Love This Recipe
Getting the temperature correct on the grill or figuring out the long cook on a smoker can be tricky. This oven-baked baby back ribs recipe saves the day. It’s easy for anyone to follow, and the taste is so good that you’ll feel like a judge at BBQ cooking contest.
Ingredients
- 2 pounds baby back Ribs
- 1 Tbsp Dijon mustard
- 2 Tbsp smoked paprika
- 1 tsp ground cilantro
- 1 tsp garlic powder
- ½ tsp salt
- 1 cup BBQ sauce
How to Make – The Steps
Step 1: Preheat the oven to 275ºF
Step 2: In a bowl, mix the mustard, paprika, cilantro, garlic powder, and salt.
Step 3: Sprinkle the rub all over the ribs and pat it into the meat.
Step 4: Tear off rectangles of foil and wrap each rack in foil to create sealed parcels of meat. Spread the wrapped racks onto a baking tray and bake for 2 ½ hours.
Step 5: Take the tray out of the oven and let them cool a little until they are cold enough to touch with your fingers. Tear back the foil and brush each rack with barbeque sauce. Place it back into the oven to bake for another 5-10 minutes until the sauce becomes sticky on the ribs.
Tips & Tricks for Perfect Oven-Baked Baby Back Ribs
- The ribs will be easier to eat and more tender if you remove the membrane on the back of the ribs before you apply the rub.
- Don’t be tempted to increase the oven’s temperature for a faster cook. Ribs need low and slow temps.
- Be generous with the BBQ sauce. A liberal coating will make a flavorful glaze.
- Let the ribs rest for 10-15 minutes before slicing and serving. That helps keep them tender and juicy.
FAQs
Of course! I like baby back ribs because I think they offer the perfect balance of meat and fat so they’re flavorful and tender. But you should feel use any cut, including St. Louis style or spare ribs. Remember to adjust the cooking time accordingly.
When they’re fully cooked, the meat will practically fall apart. But a more scientific method is to use a meat thermometer and look for 145°F.
Play around with the ratio of ingredients in the rub and BBQ sauce to get your perfect balance of smoky, tangy, and sweet. You can experiment with other flavors by adding jalapeño powder, coffee, or herbs like thyme or rosemary.
Try different BBQ sauces. One of my favorites is a honey mustard sauce, and my husband likes to experiment with soy and hoisin sauce. You can also try different rubs.
Sure. Just remember to keep the flame low and turn the ribs often. Use the meat thermometer to ensure that they’re fully cooked.
Serving Suggestions
These ribs are great for picnics and served with coleslaw and potato salad. They’ll also go great with a salad or other vegetables. And don’t forget an extra side of BBQ sauce for dipping!
Make Ahead and How to Store
If you want to prep ahead, just follow the recipe until the instructions to add the BBQ sauce. Cover them well and store them in the fridge for up to two days. When you’re ready to serve, pick up where you left off. Leftovers will last in the refrigerator for up to four days. To reheat, slide them into the oven at 275°F until they’re warm. Drizzle some extra BBQ sauce or broth when reheating to keep them tender.
Oven-Baked Baby Back Ribs
Ingredients
- 2 pounds baby back Ribs
- 1 Tbsp Dijon mustard
- 2 Tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp garlic powder
- ½ tsp salt
- 1 cup BBQ sauce
Instructions
- Preheat the oven to 275ºF
- In a bowl, mix the mustard, paprika, coriander, garlic powder, and salt.
- Sprinkle the rub all over the ribs and pat it into the meat.
- Tear foil into rectangles and wrap each rack in the foil to create sealed parcels of meat. Spread the wrapped racks onto a baking tray and place into the oven for 2 ½ hours.
- Take the tray out of the oven and let them cool a little until they are cold enough to touch with your fingers. Tear back the foil and brush each rack with barbeque sauce. Put it back into the oven to bake for another 5-10 minutes until the sauce becomes sticky on the ribs.
