• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bites with Bri
  • Home
  • Recipe Index
  • About
  • Monthly Recaps
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Healthy Dinner Recipes
  • Easy Air Fryer Recipes
  • Instant Pot Recipes
  • Mexican Inspired Recipes
  • About Bri
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Bites with Bri » Main » Baby Back Ribs in the Oven

    Baby Back Ribs in the Oven

    Published: Jan 23, 2023 · Modified: Jan 31, 2023 by Brianna May · This post may contain affiliate links.

    • Facebook
    • Yummly
    • Email
    • Reddit
    jump to recipe print recipe

    These easy Baby Back Ribs in the Oven are baked low and slow (275 degrees). They are so tender, juicy, and fall off the bone. No smoker or grill needed! Finish them with your favorite BBQ sauce and broil for a little char.

    Overhead image of baby back ribs with side dishes and sauce.

    These oven baked baby back ribs are the perfect solution for delicious indoor barbecue, just like my St. Louis Style Ribs in the Oven.

    You will also love my Beef Kabobs in the Oven.

    Looking for a slow cooker recipe? Try my Slow Cooker Ribs with Dr. Pepper.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Baby Back Ribs in the Oven
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • Recipe FAQs
    • More Main Dish Recipes
    • Baby Back Ribs in the Oven

    Why You’ll Love This Recipe

    • No smoker or grill needed - The ribs are baked in the oven low and slow at 275 degrees and finished under the broiler to create the perfect caramelized exterior. 
    • Fall off the bone - They are so tender and fall apart. 
    • Juicy - The basting liquid not only adds flavor, but it also adds moisture. 
    • Sweet and tangy - The brown sugar and honey add a touch of sweetness that contrasts the acidic vinegar and ground mustard. 
    • Smoky - Since this recipe does not use a smoker, the smoked paprika is crucial to create that traditional barbecue flavor. Charring them under the broiler also adds some smoky notes. 
    • Not spicy - The chili powder adds flavor but not much spice. These are extremely mild. 
    • Simple - This recipe does not require any specialty ingredients or bbq rubs. You likely have most of these ingredients on hand. 
    • Easy - This recipe takes some time but it is mostly hands off.

    Ingredients & Substitutions

    An overhead image of ingredients needed to make baby back ribs in oven.
    • Smoked Paprika: Be sure to use smoked paprika and NOT regular paprika. Smoked paprika has a lot more flavor and adds smoky notes to the pork. 
    • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
    • Barbecue Sauce: Use your favorite store-bought barbecue sauce. I like to mix in some of the drippings. I like to use locally made sauces made here in Texas. Sweet baby rays is a great option that is available in most stores.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make Baby Back Ribs in the Oven

    Quick Overview

    • Prep ribs. 
    • Rub with the dry rub. 
    • Wrap with foil. 
    • Bake and baste. 
    • Unwrap and broil.

    Step by Step Instructions

    A 4 photo collage showing the assembly of baby back ribs.

    Be sure to coat the racks with the dry rub on all sides.

    Step 1: Using a paring knife, remove the silver skin or membrane on the bottom of the racks. The knife should help loosen it and then you should be able to pull it off with your fingers. Cut into 4 portions.

    Step 2: Mix together the paprika, chili powder, brown sugar, garlic, onion powder, mustard, salt, and pepper. Rub the spice mixture all over the ribs, coating them completely.

    Step 3: Wrap each portion tightly in heavy duty aluminum foil and place on a large baking sheet. Bake for 1 hour and 30 minutes.

    Step 4: While the ribs bake, mix together the apple cider vinegar and honey. Set aside for basting.

    A 4 photo collage showing the final assembly of baby back ribs.

    Broil for extra flavor.

    Step 5: After the ribs have baked for 1.5 hours, unwrap just enough to expose the top of the ribs. Baste with about half of the vinegar mixture.

    Step 6: Rewrap and bake for another 45 minutes. Unwrap again and baste with the remaining liquid.

    Step 7: Rewrap and bake for a final 45 minutes. Unwrap completely and brush with barbecue sauce.

    Step 8: Broil for about 5 minutes or until caramelized, watching very closely so they do not burn. Serve with more barbecue sauce and drippings.

    Recipe Serving Suggestions

    These baked baby back ribs are delicious served with any of these side dishes:

    • The Best Fried Cabbage with Onions
    • Cheesy Air Fryer Scalloped Potatoes
    • Moist Cornbread without Buttermilk 
    • Caesar Salad without Anchovies or Egg
    • Your favorite pasta tossed with Simple Homemade Mac and Cheese Sauce
    • Learn How To Cook a Baked Potato in the Oven (super crispy)

    Expert Tips & Variations

    • Wrap tightly. This is going to help the fat render and make the ribs super tender. 
    • Bake low and slow. If you are short on time, you can’t increase the oven temperature and reduce the time. The ribs will not cook properly and will be tough. The ribs need to reach an internal temperature of 195-200 degrees for the collagen to completely break down and for them to fall off the bone. 
    • Baste. The combination of the vinegar and honey adds a sweet and tangy flavor that pairs perfectly with the pork. It also ensures the ribs stay super moist. I do not recommend skipping this step. 
    • Broil. This will caramelize the sugars in the barbecue sauce and create a beautiful crust. It also has some char which is reminiscent of the flavor you would get on the grill.
    Up close image of a baby back rib with garnish.

    Recipe FAQs

    How long does it take to cook baby back ribs in the oven?

    It takes about 3 hours at 275 degrees.

    What temperature do you cook baby back ribs in the oven?

    I recommend 275 degrees. Higher temperatures result in tough and dry meat.

    Should baby back ribs be covered when baking?

    Yes. Wrap them in foil. This will help insulate them and ensure they stay moist and tender.

    Shop my Amazon Storefront!

    More Main Dish Recipes

    • Dutch Oven Shepherd’s Pie
    • Beef Kabobs in the Oven
    • Red Wine Short Ribs
    • One Pot Chicken and Rice

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

    Sign up for my weekly newsletter!
    PRINT RECIPE PIN RECIPE COMMENT
    5 from 7 votes

    Baby Back Ribs in the Oven

    These easy Baby Back Ribs in the Oven are baked low and slow (275 degrees). They are so tender, juicy, and fall off the bone. No smoker or grill needed! Finish them with your favorite BBQ sauce and broil for a little char.
    Servings6 people
    Prep5 minutes
    Cook3 hours
    Total3 hours 5 minutes
    Course: Main
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Baking Sheets
    • Basting Brush
    • Parking Knife

    Ingredients:

    • 3 - 3.5 pounds baby back pork ribs, pat dry

    Dry Rub

    • 2 Tablespoons smoked paprika*
    • 2 Tablespoons chili powder
    • 2 Tablespoons brown sugar
    • 1 Tablespoon granulated garlic
    • 2 teaspoons onion powder
    • 2 teaspoons ground mustard
    • 1 Tablespoon Morton kosher salt*
    • 1 teaspoon freshly ground black pepper

    Basting Liquid

    • ¼ cup apple cider vinegar
    • 2 Tablespoons honey
    • ¾ cup barbecue sauce*

    Instructions:

    • Using a paring knife, remove the silver skin or membrane on the bottom of the racks. The knife should help loosen it and then you should be able to pull it off with your fingers. Cut into 4 portions.
    • Mix together the paprika, chili powder, brown sugar, garlic, onion powder, mustard, salt, and pepper. Rub the spice mixture all over the ribs, coating them completely.
    • Wrap each portion tightly in heavy duty aluminum foil and place on a large baking sheet. Bake for 1 hour and 30 minutes.
    • While the ribs bake, mix together the apple cider vinegar and honey. Set aside for basting.
    • After the ribs have baked for 1.5 hours, unwrap just enough to expose the top of the ribs. Baste with about half of the vinegar mixture.
    • Rewrap and bake for another 45 minutes. Unwrap again and baste with the remaining liquid.
    • Rewrap and bake for a final 45 minutes. Unwrap completely and brush with barbecue sauce.
    • Broil for about 5 minutes or until caramelized, watching very closely so they do not burn. Serve with more barbecue sauce and drippings.

    Notes:

    • Smoked Paprika: Be sure to use smoked paprika and NOT regular paprika. Smoked paprika has a lot more flavor and adds smoky notes to the pork. 
    • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
    • Barbecue Sauce: Use your favorite store-bought barbecue sauce. I like to mix in some of the drippings. I like to use locally made sauces made here in Texas. Sweet baby rays is a great option that is available in most stores.
    • Wrap tightly. This is going to help the fat render and make the ribs super tender. 
    • Bake low and slow. If you are short on time, you can’t increase the oven temperature and reduce the time. The ribs will not cook properly and will be tough. The ribs need to reach an internal temperature of 195-200 degrees for the collagen to completely break down and for them to fall off the bone. 
    • Baste. The combination of the vinegar and honey adds a sweet and tangy flavor that pairs perfectly with the pork. It also ensures the ribs stay super moist. I do not recommend skipping this step. 
    • Broil. This will caramelize the sugars in the barbecue sauce and create a beautiful crust. It also has some char which is reminiscent of the flavor you would get on the grill.

    NUTRITION:

    Calories: 819kcal | Carbohydrates: 29g | Protein: 61g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 214mg | Sodium: 1849mg | Fiber: 2g | Sugar: 22g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
    « Fried Cabbage with Bacon & Onions
    Easy Strawberry Snack Cake »
    • Facebook
    • Yummly
    • Email
    • Reddit

    Reader Interactions

    Comments

    1. Melinda

      January 26, 2023 at 6:19 am

      5 stars
      The spice combination was excellent and the perfect flavor boost with my favorite BBQ sauce. Thank you for the tip to remove the silver layer from the bottom of the ribs, it made a big difference in the texture!

      Reply
    2. Julie

      January 26, 2023 at 4:41 am

      5 stars
      I love so much the spice mix you created for this baby back ribs recipe. So tasty! 🙂

      Reply
    3. Andréa Janssen

      January 25, 2023 at 7:37 am

      5 stars
      The kids were so surprised when I served these baby back ribs. They loved it! Thank you for sharing.

      Reply
    4. Rob

      January 25, 2023 at 7:20 am

      5 stars
      These ribs were so juicy and delicious. The best part was the minimal prep time. Working from home, this was the perfect dinner recipe because it just sits in the oven with just a couple quick "interruptions" while to unwrap and baste.

      Reply
    5. Gloria

      January 25, 2023 at 6:48 am

      5 stars
      Ribs are always a hit, especially when the grandkids are here for sleepovers. I know they will love these for sure. Cooked to perfection.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

    Join my email list!>>

    Healthy Dinner Recipes

    • French Onion Chicken Bake
    • How To Cook a Spiral Ham
    • Chicken Pot Pie with Puff Pastry
    • Creamy Cajun Shrimp & Sausage Pasta
    • Slow Cooker Creamy Chicken and Corn Soup
    • Healthy Beef Stroganoff

    Top Recipes

    • Lobster Ravioli Sauce
    • Green Chili Beef Enchiladas with White Sauce
    • Baked Walking Taco Casserole Recipe with Enchilada Sauce
    • Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)
    • Dutch Oven Pork Chops
    • Jalapeño Lime Crema

    Footer

    back to top

    About

    • About
    • Privacy Policy

    Newsletter

    Sign up for my weekly newsletter!

    Contact

    • Monthly Recaps
    • Work with Me
    • Client Inquiry Form

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Bites with Bri LLC