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!
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!
What ingredients do I need to make Oven-Baked Baby Back Ribs?
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 do I make Oven-Baked Baby Back Ribs?
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 make these ribs in 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 FAQ’s:
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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The Best Oven Roasted 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 bakig 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.
Jan Maul
I love your recipe Chef Dennis, it is my go to when I am serving ribs. It never disappoints, everyone love the ribs. Thanks for sharing.
Carla
Thank you Chef Dennis!
The ribs turned out beautifully for look and taste!
I will be trying more of your recipes and I never do this!,
I watch plenty of cooking shows on the Foos Network but never had interest enough to follows any of the recipes!
Again thank you Chef Dennis
Carla ♥️♥️
Chef Dennis Littley
You are very welcome Carla! I hope you find more delicious recipes on my website to try.
Erika
Thank you great recipe
Chef Dennis Littley
You’re very welcome!
Jennifer Fernandez
My daughter is wanting a Medieval times birthday party. They serve ribs and chicken at the restaurant, so was looking for a recipe that could go with the chicken (Chef Dennis’ recipe is amazing as well). These were absolutely perfect. I thought we would have leftovers from my trial run for a few dinners, but they were all gone. My picky eaters even loved them!!!
Chef Dennis Littley
I’m very happy to hear that use used my recipes for your Medieval Times birthday party! I used to visit the Kissimmee location and loved it!
Rich
Hi Chef,
Excellent recipe. My wife and I are very pleased with the results. Just one question: Where the Sweet Baby Ray’s spilled over a bit onto the aluminum foil, the ribs really stuck to it to the point where the foil would tear as I tried to pull the ribs off. I’m wondering if I should maybe spray Pam on the foil first or perhaps apply a light coating of vegetable oil. Or maybe remove the ribs from the foil and put them directly on the cookie sheet before applying the sauce so I could just use a spatula to remove them. The issue likely arises when the sauce caramelizes under the broiler (which I really like). Your thoughts? Note: I used heavy duty foil, dull side against the ribs.
Chef Dennis Littley
I’m very happy to hear you enjoyed the ribs! You could definitely spay pam on the foil, or remove the ribs completely from the foil before applying the barbecue sauce.
Anne
I’ve made this recipe six times and follow it exactly (I use plain mustard) and each time the ribs have come out better than you could find in any restaurant. We have taken them to people and they have said the very same thing that never have they had ribs so delicious. They’re incredibly easy and it’s really true that it takes about 10 to 15 minutes to do the prep. These are phenomenal! Thanks Chef!!
Chef Dennis Littley
I’m so happy to hear that you’ve been enjoying my rib recipe, its my wife’s favorite! And thank you for your wonderful comment, you really made my day!
Donna
These were terrific
Chef Dennis Littley
I’m very happy to hear you enjoyed the ribs! I hope you find more recipes on my website to try.
Maryann
Followed instructions … waiting the 2.5 hours more to come 😊
Cheryl
Hi, I love this recipe .always come out great
Chef Dennis Littley
I’m happy to hear you’ve been enjoying the ribs!
Debra
Hi Chef, I am baking the ribs first from home and then have to travel with them 45 mins away where I will finish them off at the destination. Should I still cook them for 2.5 hours and keep them sealed for the trip over? Will they be overcooked? Thanks for your help
Chef Dennis Littley
Cook them up to the point of putting the barbecue sauce on. Add the bbq sauce when you finish them at your destination. I try to get them to 195 before stopping the cooking process, but if you do that, they may overcook when you reheat them. The ribs will be tender, they may just not be fall off the bone.
Let me know how it works for you.
CC
Turned out perfect! Thank you Chef Dennis!
Chef Dennis Littley
You’re welcome and thanks for letting me know you enjoyed the ribs!
Vickie
I’ve never made baby back ribs before but decided to try making them after having them enjoying them for years in restaurants. After following the recipe precisely, with the exception of using plain old mustard (it’s what I had) my husband and I will never eat out for ribs ever again. This recipe along with Sweet Baby Rays original (we’ve trued several versions) consistently produces the best ribs we and family have ever had. There are never leftovers so make a bunch!!
Chef Dennis Littley
Thanks so much for taking the time to leave such a wonderful comment! I’m happy to hear you’ve been enjoying my ribs.
Shauwan Daniels
I followed the directions exactly as written and these were some awesome ribs!!!
Chef Dennis Littley
Thanks for letting me know you enjoyed the ribs and that my recipe was easy to follow
Dee
Best Recipe and so easy to follow!!! I made these ribs this evening and they literally fell off the bone! My husband loved them and they are great for meal prep dinners! Thank you for this recipe, I’ve already passed it on to a friend and will continue to use it going forward. I’m still amazed I made fall off the bone ribs in the oven! I paired them with roasted potatoes, sautéed green beans and garlic bread. I also used Stubbs BBQ. Thank you so much!!!!
Chef Dennis Littley
Thanks for letting me know you enjoyed the ribs. I was amazed at how easy it was and how tender the ribs were the first time I made them too. If you like barbecue I have great oven roasted pulled pork, brisket, and short rib recipes.
Gail
I just posted a command realize.I didn’t edit a lot of my errors in the statements. I use voice text and Apologize for some of my weird words.May show up not what I said.That’s how to understand what I was trying to say lol.
Chef Dennis Littley
Thats okay, I have the same problem.
Gail
I made this today. I’ve never made oven baked ribs.You were oiled on the grill but didn’t feel like getting the grill out.Just for a small amount so I look for oven baked. I looked at about 10 recipes and they look good but too much time, thousands of spices. I just wanted something plain and simple until I found yours and that’s what it is simple.. I didn’t want a bunch of spices on it. I just wanted it to be like the way you did it simple.. I always marinate my meat and for this kind. I use my dad’s homemade 8, which is a combination of subbarbecue sauce. Soy sauce, honey Gabba brown’s sugar and a little bit of water and let soaked in there for a day or two. I got some milk and wrapped them in foil like you said I don’t like rubs on them. I cooked it athe temperature and time that you specified. And the time was up got them out to put the barbecue sauce on that falling to pieces already. 20 minutes was just perfect and it came out looking just like what’s in your picture and it just fell off the bone. It was soft and melts in your mouth. It was delicious. I will use this way again on other barbecue. Thank you taking a time to tell us how you did this.
Chef Dennis Littley
Thanks for your great comment, and I’m very happy to hear you enjoyed the ribs. I bet your marinade added a lot of flavor.