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.
More Recipes You’ll Love!
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.
Sky
Love this recipe. One question. Would it be the same amount of time for just a single rack of ribs? I guess I could monitor it with a thermometer, but I’d rather not keep opening the oven and losing heat to check.
Chef Dennis Littley
There shouldn’t be any change in cooking time. You only need to change cooking times if it involves a larger piece of meat. Doing one rack or four racks won’t cause the time to change by much if any.
Mark
Made these last night, best BBQ ribs my wife and I have ever eaten. Easy recipe to follow and fell right off the bone. Broiled for 4 minutes to get that crispy yet very tender rib. Thank you for the recipe, for the best oven ribs ever!!
Chef Dennis Littley
Thanks for letting me know you enjoyed the ribs! I have a great pulled pork and beef brisket recipe if you like good barbecue.
Alex
Excellent. Fall off the bone as advertised.
Chef Dennis Littley
I’m very happy to hear the ribs turned out well!
Edie
I can’t wait for these ribs. Super easy. Just popped them in the oven. I am making ahead so we will have dinner later. Can I take them out after the 2.5 hours and then before we are eating do the half hour with bbq sauce? Just wondering if they will be alright
Chef Dennis Littley
You need to let the ribs get to 195-205 before removing them from the oven. If you take them out before its in that temperature range it will take them too long to heat back up to get to the fall of the bone tender stage.
Laura Brzeczko
I found this recipe to be easy to make and the ingredients simple. My family and I loved them. I even had I even had Baby Ray’s bbq sauce on hand. I will definitely be baking them again!
Chef Dennis Littley
Thanks for letting me know you’ve been enjoying my rib recipe! If you love barbecue, I have awesome oven baked pulled pork and brisket recipes.
Tracie
I was terrified when my husband unexpectedly brought home 2 huge racks of ribs for me to make! Thank you for sharing the best recipe ever for baby back ribs. The instructions are super easy and the results, absolutely fantastic. So much so, I broke out of my comfort zone and followed your Texas Style Brisket recipe with just as much success. Full disclosure – I’ve always shied away from making ribs, brisket and other bbq delights but with your recipes I’m becoming much more confident.
Chef Dennis Littley
You made my day with your wonderful comment and review! I’m very happy to hear that you enjoyed the ribs and the brisket. Now you need to try my oven baked pulled pork recipe, its just as easy and OMG delicious!
Michele
Hi Chef Dennis! I added bbq sauce to the foil packets and sealed it. Is that going to be a problem?
Chef Dennis Littley
I’ve never done that, but I don’t think it should be a problem.
Tracy Davis
You have nailed it! This is my go-to rib recipe. They turn out perfect every single time. Thank you!
Chef Dennis Littley
Thanks for letting me know you’ve been enjoying the ribs Tracy! They’re so easy to make we have them quite frequently.
Denise
I googled how to make fall off the bone ribs in the oven & found your instructions. I followed the instructions & the ribs were absolutely delicious. No knife needed, they were tender & fell right off the bone. Thoroughly enjoyed by my son & myself.
Thanks for your help.
Laura
Excellent! Perfectly moist.. Foil wrap is key…
Jessica McGee
How much longer should I increase the time for three racks of ribs?
Chef Dennis Littley
as long as theyre wrapped separately and all lay flat on the baking sheet, they shouldn’t take any longer to cook.
Jim
How long for a 3 1/2 pound rack of ribs?
Chef Dennis Littley
A rack that size will take about 3.5 – 4 hours. Use an oven thermometer to make sure they are in the 190 -205 temperature range when finished cooking.
Kristy
I’ve used this recipe countless times now and I’ll never use another! It’s so simple and comes out amazing every time. And I’m no stranger to the kitchen – had my own food blog for 15 years and have five published cookbooks of my own – but for some reason just never perfected ribs. Everyone should try this recipe!
Jane neyers
Ribs are cooking, I’m salivating. So excited for the results! I’m 89 years old and have only grilled ribs. To say the least—I CAN HARDLY WAIT.👍👍❤️
Mike
Fantastic recipe and easy technique! Very similar to how I would do them on my grill and they come out just as good. I will totally make this again. And honestly, I’ll probably make these instead of making them on the grill, at least during cooler months.