This oven baby back ribs recipe produces tender, falling off the bones pork ribs with minimal effort. Using a homemade rub, this recipe comes together easily and will impress any crowd. No grill? No problem. Baking baby back ribs in the oven means you do not have to stand over a hot grill. Sit back and let your oven do the work. Cooking baby back ribs couldn’t be any easier!
Ingredients For Oven Baby Back Ribs
- Baby Back Ribs
- BBQ Sauce
- Seasonings: paprika, salt, pepper, garlic powder, onion powder, oregano, cayenne
- Yellow Mustard (optional)
How To Make Baby Back Ribs In The Oven
- Preheat the oven to 300°F. Removing the membrane from the back the ribs and cut the rack in half if needed.
- If using mustard, coat both sides of the ribs evenly with the yellow mustard.
- In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder, oregano, and cayenne. Rub the seasoning all over the ribs on both sides.
- Place a large piece of aluminum foil down. Add the prepared ribs to the center of the foil. You can also add unseasoned ribs and rub them down with the seasoning directly on the foil. Bring the shorter edges to the center, then fold them over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Repeat with the other half of the ribs if you cut your rack in half.
- Place the ribs on a large baking sheet. Bake 2.5 to 3 hours. The ribs are done when the meat is tender and begins to pull away from the bones.
- Carefully remove the ribs from the oven and increase the oven temperature to BROIL. Open the foil packets and spread the BBQ sauce on top of the ribs. Return the ribs to the oven, uncovered, for an additional 3 to 5 minutes or until the sauce is bubbling.
- Let the ribs rest for a few minutes before cutting them into individual portions.
Pork Recipes
What Are Baby Back Ribs
Baby back ribs, cut from the upper portion of the rib cage near the spine, are known for their shorter length, curved bones, and tender meat compared to spare ribs. These ribs are prized for their delicate texture and superior flavor, making them a popular choice for both grilling and baking. Their lean nature and compact size allow for even cooking and ease of handling.
Removing The Membrane
Rib membrane is the tissue that’s attached to the underside of the rib. Rinse & pat dry your ribs. Meat side down, take a common butter knife and stick it between the membrane and the ribs. It should loosen fairy easily. Grab the membrane and simply pull it away. It should pull off fairly easily as well.
Using Yellow Mustard
Adding mustard to the baby back ribs before baking is an optional but recommended step. The acidity in mustard serves as a tenderizer It also helps bind the seasonings to the ribs.
FAQs & Tips
- Store leftover baby back ribs in an airtight container in the refrigerator for up to 4 days.
- Your ribs should be falling off the bone tender. If they’re not, keep cooking them. Use a meat thermometer to ensure the internal temperature of the ribs is 190-200°F.
Serve This With
Oven Baby Back Ribs
Ingredients
- 2 racks baby back ribs
- 1/4 cup yellow mustard (optional)
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne
Instructions
- Preheat the oven to 300°F. Removing the membrane from the back the ribs and cut the rack in half if needed.
- If using mustard, coat both sides of the ribs with the yellow mustard.
- In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder, oregano, and cayenne. Rub the seasoning all over the ribs on both sides.
- Place a large piece of aluminum foil down. Add the prepared ribs to the center of the foil. You can also add unseasoned ribs and rub them down with the seasoning directly on the foil. Bring the shorter edges to the center, then fold them over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Repeat with the other half of the ribs if you cut your rack in half.
- Place the ribs on a large baking sheet. Bake 2.5 to 3 hours. The ribs are done when the meat is tender and begins to pull away from the bones.
- Carefully remove the ribs from the oven and increase the oven temperature to BROIL. Open the foil packets and spread the BBQ sauce on top of the ribs. Return the ribs to the oven, uncovered, for an additional 3 to 5 minutes or until the sauce is bubbling.
- Let the ribs rest for a few minutes before cutting them into individual portions.