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.
These oven baked baby back ribs are the perfect solution for delicious indoor barbecue, just like my St. Louis Style Ribs in the Oven or my Easy Dutch Oven Pulled Pork Recipe.
You will also love my Beef Kabobs in the Oven.
Looking for a slow cooker recipe? Try my Slow Cooker Ribs with Dr. Pepper.
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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
- 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
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.
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.
Recipe FAQs
It takes about 3 hours at 275 degrees.
I recommend 275 degrees. Higher temperatures result in tough and dry meat.
Yes. Wrap them in foil. This will help insulate them and ensure they stay moist and tender.
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Baby Back Ribs in the Oven
Equipment:
- 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.
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!
I love so much the spice mix you created for this baby back ribs recipe. So tasty! 🙂
The kids were so surprised when I served these baby back ribs. They loved it! Thank you for sharing.
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.
Ribs are always a hit, especially when the grandkids are here for sleepovers. I know they will love these for sure. Cooked to perfection.