There’s something about baby back ribs that makes people’s eyes light up — the sticky glaze, the tender meat that barely clings to the bone, and that irresistible smoky-sweet smell wafting through the kitchen. I’ve made them countless times, and truth be told, I used to think you had to stand outside tending a grill for hours to get them right. Then one rainy winter afternoon, I discovered that the oven can do an equally brilliant job — and I haven’t looked back.
This recipe takes away all the fuss of a fire pit but still gives you those fall-apart, juicy ribs that make everyone at the table go quiet for a minute (that’s how you know you’ve nailed it). Pair them with a tangy potato salad or buttery corn on the cob, and you’ve got yourself the kind of meal people remember.
Why This Method Works So Well
I love my grill, but sometimes it’s just not worth wrestling with the weather or cleaning up the charcoal mess. Baking ribs in the oven is my go-to when I want the same tenderness without the hassle. The trick is low heat, a sealed foil packet, and enough patience to let the meat slowly coax itself into that “pull-apart with a fork” stage.
There’s one thing oven ribs can’t quite mimic — that deep charred crust from open flames. If you’re like me and miss that final smoky kiss, a few minutes under the broiler right at the end works wonders.
What You’ll Need
-
Baby Back Ribs – My first choice every time. They’re naturally tender and cook up beautifully in the oven. You can use spare ribs or St. Louis style, but they’ll need a bit more cooking time.
-
Dry Rub – Mine is a mix of paprika, salt, pepper, garlic, onion, mustard powder, chili powder, and brown sugar. That last ingredient is non-negotiable for me — it’s what gives the ribs that caramelized edge. If you’re keeping things low-carb, swap in a brown sugar alternative.
-
BBQ Sauce – I’m partial to my own smoky bourbon version, but any rich, tangy BBQ sauce you love will work. If you’re making these for a crowd, double the batch so you have extra for dipping.
Why the Rub Matters
I used to think rubs were just for flavor, but over the years I’ve realized they also help lock in moisture. The salt works its way into the meat, the spices build layers of taste, and the sugar forms that gorgeous sticky crust once the sauce hits. I’ve even been known to rub the ribs the night before and leave them in the fridge — the flavor gets even deeper that way.
My Oven Rib Technique
Here’s the part where patience pays off. I set the oven to 275°F (135°C), wrap the ribs tightly in foil, and let them slow-cook for 2 to 3 hours. The foil traps the steam, gently breaking down the meat until it’s fall-off-the-bone tender.
If you peek too often, you let out the steam, so I’ve learned to just set the timer and walk away. Go read a book, prep your sides, or get caught up in a Sunday nap — the ribs will happily do their thing without supervision.
Kitchen Notes from My Own Experience
-
Membrane Removal – That thin, silvery layer on the back of the ribs? It has to go. I use a butter knife to loosen one corner, then grab a paper towel for grip and peel it away. The first time I did it, I thought I’d ruin the ribs, but trust me — it makes a huge difference.
-
No Rushing – If your ribs aren’t tender yet, leave them in longer. Every rack is different, and some just need that extra half hour to get to perfection.
-
Finishing Touch – Brush with sauce, pop them back in the oven uncovered for 10 minutes, then broil if you want a bit of that charred magic.
Serving Ideas
I almost always serve these with potato salad — it’s a classic pairing for a reason. In summer, I’ll add grilled corn and watermelon slices. In colder months, I go for creamy mashed potatoes and roasted green beans. The ribs are rich, so I like sides that bring a fresh or tangy contrast.
Oven-Baked Baby Back Ribs
These oven-baked baby back ribs are melt-in-your-mouth tender with a smoky-sweet flavor you’d swear came from the grill. No fuss, no fancy equipment—just perfectly seasoned ribs that slide right off the bone.
Ingredients
- 1 rack baby back ribs (or multiple racks if needed)
- 1 tablespoon brown sugar (or brown sugar substitute for low-carb)
- 1 tablespoon paprika
- 2 teaspoons chili powder (mild or hot)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- ½ teaspoon mustard powder
- ½ cup barbecue sauce
Instructions
- Preheat your oven to 275°F (135°C). Line a baking sheet with foil for easy cleanup.
- Pat the ribs dry with paper towels and remove the silver skin from the underside. Mix all the spices and sugar in a small bowl. Rub the seasoning blend generously over both sides of the ribs. If time allows, cover and refrigerate for a couple of hours—or overnight—for a deeper flavor.
- Wrap the ribs tightly in foil to form a sealed packet, then place on the prepared baking sheet. Bake for about 2 hours, or until the meat pulls back from the bone and is fork-tender. For larger racks, cooking may take up to 4 hours.
- Carefully open the foil and pour off any accumulated juices. Brush the ribs generously with barbecue sauce.
- For extra caramelization, place the ribs under the broiler for 3–5 minutes, or grill them over direct heat for 3–4 minutes until the sauce bubbles and slightly chars. If you like them extra saucy, brush with another layer of barbecue sauce before broiling or grilling again.
- Serve hot, with plenty of napkins—these ribs are finger-licking good.
Notes
- Cooking times may vary based on the size of the ribs.
- For low-carb or keto, swap the brown sugar with a sugar-free sweetener and use low-sugar barbecue sauce.
- Handle the ribs gently after cooking—they will be extremely tender and may fall apart when transferring.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 687Total Fat 36gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 21gCholesterol 132mgSodium 3324mgCarbohydrates 53gFiber 4gSugar 38gProtein 39g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing & Reheating
Leftover ribs (if you’re lucky enough to have any) keep well in the fridge for up to 3 days. Wrap them in foil and reheat in a low oven so they stay juicy. I’ve even chopped them up cold and tossed them into a BBQ pulled pork sandwich — it’s messy, but oh so worth it.
Try other Pork Loin recipes:
