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The aroma of smoky, tender baby back ribs doesn’t have to be limited to summer barbecues or your favorite pit master’s restaurant. With just your home oven and a little patience, you can create fall-off-the-bone ribs that rival any restaurant!
Baby Back Ribs In The Oven
A rich, caramelized crust, and meat so tender it practically melts in your mouth is completely achievable without ever stepping foot outside or spending a ton of money on a smoker. Practically speaking, not many of us really have the space for it either so baby back ribs in the oven is where we are at!
While traditionalists might give the side eye and raise their eyebrow at oven-baked baby back ribs, I’m here to show you that even though this might not be the most traditional way of making baby back ribs, it is more practical for the general public. This oven-baked method is much more accessible and it doesn’t fail to deliver delicious results, and ultimately, that’s what’s most important, right?
What Ribs to Use
Baby back ribs are pork and if you prefer to use another type like St. Louis-style or short ribs, the prep and cooking time should be about the same.
Using beef ribs are okay here too if you don’t eat pork. The most important thing is to keep an eye on your ribs while they’re baking.
How To Cook Baby Back Ribs
For the most tender ribs, you’re going to want to remove the thin membrane on the backside of the ribs, also known as the “silver skin.” To easily do so, you can just peel it off or, if it’s giving you trouble, use a sharp paring knife to get underneath it and pull it up. Sometimes your butcher may have already removed it and in that case, you’re ready to get baking!
Serving Suggestions for Ribs
Typically when you go to a BBQ restaurant, there are always a variety of side dishes you can choose from! Here are some side dish ideas to serve with your oven-baked baby back ribs.
Storage and Reheating Instructions
To store left over baby back ribs, store in an airtight container in the refrigerator for up to 4 days. To reheat, place ribs onto a rimmed baking sheet and cover with foil. Place into a 275 degree Fahrenheit oven for 30 minutes, or until warmed through.
Oven-Baked Baby Back Ribs
Equipment
Ingredients
For the dry rub:
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons dark brown sugar
For the ribs:
- 2 ¼ pounds (1,020 g) baby back ribs, see notes at bottom
For the bbq sauce:
- ⅓ cup (80 g) ketchup
- 1 tablespoon honey
- 2 teaspoons Worcestershire sauce
- ½ teaspoon yellow mustard
- Pinch of garlic powder
- Pinch of onion powder
- 1 teaspoon dark brown sugar
- ¼ cup (59 ml) + 1 tablespoon stout beer
Instructions
- Preheat oven to 325 °F (163 °C) and line a large baking sheet with aluminum foil.
- In a small bowl mix together the ingredients for the dry rub and set aside.1 tablespoon chili powder, 1 tablespoon smoked paprika, ½ tablespoon onion powder, ½ tablespoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon ground cumin, 1 tablespoon kosher salt, 1 teaspoon ground black pepper, 2 tablespoons dark brown sugar
- Remove the silver skin on the backside of your ribs and discard. If your rack of ribs is too large for your baking sheet, you’ll likely have to cut it into two rack of ribs.2 ¼ pounds (1,020 g) baby back ribs
- Place the rack of ribs on the prepared baking sheet, meaty side up, and sprinkle dry rub generously on top, saving just enough for a light rub on the underside.
- Once you’ve finished seasoning the ribs, tightly cover the entire baking sheet with another sheet of foil and place into the oven on the middle rack and bake for 2 ½ hours.
- While the ribs are baking, combine all the ingredients of the bbq sauce in a medium bowl and set aside.1/3 cup (80 g) ketchup, 1 tablespoon honey, 2 teaspoons Worcestershire sauce, ½ teaspoon yellow mustard, Pinch of garlic powder, Pinch of onion powder, 1 teaspoon dark brown sugar, ¼ cup (59 ml) + 1 tablespoon stout beer
- Once the ribs are done, remove from oven and turn the broiler on in the oven.
- Using a pastry brush, brush on a medium layer of bbq sauce on the meaty side. Place the ribs back in the oven under the broiler for 3-5 minutes, or until there is a nice char on the meat. Remove from oven and let rest for 15 minutes then slice and serve with your favorite sides!
Notes
Nutrition
Photographs by Meg McKeehan Photography
Yumm
This recipe looks amazing. I’ve tried another recipe on this cite and LOVED it! I’ve never cooked ribs before, but I’m trying short beef ribs. I was wondering if that changes the cook time?
It shouldn’t but I honestly haven’t tried it with beef short ribs before so I can’t really give a time. I would say if you cook it for 2.5 hours and it still seems not as cooked as you’d like, cook it for a little longer :)
Hi Julie –
My husband is giving these a try this weekend. Quick question though – you don’t mention cooking the BBQ sauce, just mixing it all together and brushing it on the ribs. Is that correct?
Yup! Just mix it together and brush on the ribs :) I hope you guys enjoy it!
Perfect – thanks! Will let you know how they turn out!
These look amazing! Wish I could’ve had these for lunch!
These ribs are absolutely fantastic. I want them in my tummy now!