Baby Back Ribs in the Oven

5 from 39 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.

Prep Time5

Cook Time3

Total Time3 5

Course: Main

Cuisine: American

Servings: people

Author: Brianna May

Equipment

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

1/4 cup apple cider vinegar
2 Tablespoons honey
3/4 cup barbecue sauce*

Instructions

Preheat the oven to 275 degrees. 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