Oven-Baked Baby Back Ribs Recipe

Did you know you can make restaurant-worthy baby back ribs in the comfort of your own kitchen? You just need a good recipe, and weve got one thats sure to impress. This top-rated recipe results in tender, juicy ribs that you'll want to make again and again.

What Are Baby Back Ribs?

Baby back ribs (also known as pork back ribs) are cut from the upper portion of the pigs rib cage, where the loin muscle meets the backbone. This lean cut of pork is both tender and flavorful, and its perfect for grilling, smoking, or baking. Often seasoned with a delicious dry rub and paired with a sweet and savory barbecue sauce, baby back ribs are a crowd-pleaser.

Baby Back vs. Spare Ribs

While spare ribs come from the bottom part of the rib cage, baby back ribs are taken from the top. Baby back ribs are generally leaner and cook faster than their heavier counterparts, spare ribs. Some people say spare ribs have a richer flavor due to their higher fat content, but baby backs are typically more popular because theyre tender and have more meat.

How to Cook Baby Back Ribs in the Oven

Making baby back ribs in the oven is incredibly easy and produces delicious results. Follow these simple steps for perfectly cooked ribs every time:

Step 1: Prepare the Dry Rub

In a small bowl, mix together:

• cup ancho chile powder
• cup white sugar
• cup brown sugar
• cup salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon ground cayenne pepper
• teaspoon ground dried chipotle pepper

Step 2: Season and Bake

Place the rack of ribs, meat-side down, on a large piece of heavy-duty aluminum foil. Use a knife to prick the back of the ribs several times. Coat both sides of the ribs generously with the dry rub mixture. Any leftover rub can be stored in an airtight for future use.

Fold the foil around the ribs to create a tight seal, and then transfer the wrapped ribs to a sheet pan. Bake the ribs in the preheated oven at 250F (120C) for about 2 hours, or until they are tender and fully cooked.

Step 3: Glaze, Bake, and Repeat

Once the ribs are done, remove them from the oven and let them cool for about 15 minutes. Increase the oven temperature to 350F (175C). Open the foil, drain off any juices or fat, and brush barbecue sauce generously over the ribs on all sides. Turn the rack so the meat is facing up, then return the ribs to the oven with the foil open and bake for another 10 minutes.

After 10 minutes, remove the ribs from the oven and brush them again with more barbecue sauce, but only on the meat side. Repeat this glazing process and baking for an additional 4 times (total baking time: about 50 minutes), ensuring the ribs are beautifully glazed each time.

Step 4: Cut and Serve

Once the ribs are done, remove them from the oven and let them rest briefly. Cut the rack into individual rib segments, then serve with more barbecue sauce on the side for dipping. Enjoy!

How Long to Cook Baby Back Ribs

This recipe typically takes about 2 hours and 50 minutes to cook, depending on the size of the rack. Larger racks may need more time, while smaller racks may cook more quickly. For the best results, use a digital food thermometer to check the internal temperature: while ribs are technically safe to eat at 145F, they are most tender and juicy between 190F and 200F.

What to Serve With Baby Back Ribs

Pair your perfectly cooked ribs with any of these traditional side dishes:

• Sweet Restaurant Slaw
• Boston Baked Beans
• Caesar Salad Supreme
• Homemade Mac and Cheese
• Grandmother's Buttermilk Cornbread
• Slow Cooker Creamed Corn

Looking for more ideas? Explore our collection of Quick and Easy Barbecue Side Dishes.

How to Store Baby Back Ribs

If you have leftovers, store them in an airtight or wrap them tightly in aluminum foil or storage wrap. Properly stored, your cooked baby back ribs will stay fresh for up to four days in the refrigerator. To reheat, simply microwave or warm them up on the stove.

Allrecipes Community Tips and Praise

"Love, love, love this recipe!" says Dorita. "My family doesnt want to go to a barbecue restaurant anymore. They prefer these ribs cooked Chef John's way. Theyre so tender and full of flavor. Were hooked!"

"I really liked this method of cooking the ribs - wrapping them in foil kept them moist and tender, plus it minimized cleanup," according to Lynda McLean Falloon. "I didnt have any dried chipotle chile pepper, so I substituted paprika."

"This is a 10-star recipe - the best and easiest method to make ribs," raves Allrecipes Allstar Baking Nana. "I usually coat the ribs in dry rub, wrap them tightly, and let them sit in the fridge overnight before cooking."

Ingredients

• cup ancho chile powder
• cup white sugar
• cup brown sugar
• cup salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon ground cayenne pepper
• teaspoon ground dried chipotle pepper
• 1 rack baby back pork ribs
• 1 cup barbecue sauce

Directions

1. Preheat the oven to 250F (120C).
2. Mix all the dry rub ingredients in a small bowl.
3. Place the ribs, meat-side down, on a large piece of heavy-duty aluminum foil. Prick the back several times with a knife and generously coat with the dry rub.
4. Wrap the ribs in the foil to create a tight seal and place them on a baking sheet. Bake for about 2 hours, or until tender.
5. After baking, let the ribs rest for 15 minutes. Increase the oven temperature to 350F (175C).
6. Open the foil, discard any accumulated juices, and brush the ribs with barbecue sauce on all sides. Return them to the oven, leaving the foil open, and bake for 10 minutes.
7. Brush the ribs with more barbecue sauce and bake for 10 more minutes. Repeat this process 4 times, brushing and baking for a total of 50 minutes.
8. Cut the rack into individual ribs and serve with extra barbecue sauce.

Nutrition Facts

Per serving:

• Calories: 488
• Total Fat: 23g (29% DV)
• Saturated Fat: 8g (41% DV)
• Cholesterol: 88mg (29% DV)
• Sodium: 782mg (34% DV)
• Total Carbohydrates: 52g (19% DV)
• Dietary Fiber: 2g (5% DV)
• Protein: 19g (38% DV)
• Iron: 3mg (18% DV)
• Potassium: 459mg (10% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary based on your calorie needs.