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Baby back ribs in the oven glazed with barbecue sauce on a white plate

Oven Baked Baby Back Ribs

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours
Servings: 4 Servings

Description

Tender, fall-off-the-bone baby back ribs made entirely in the oven—no grill or smoker needed. A simple dry rub and a quick broil deliver sticky, caramelized, barbecue-joint results at home.

Ingredients 

For the ribs

  • 2 racks baby back ribs, about 4–5 lbs total
  • 2 tablespoons yellow mustard, optional binder
  • 1 cup barbecue sauce

For the dry rub

  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper, optional

Instructions

  • Preheat the oven to 275°F (135°C) and line a baking sheet with foil.
  • Flip the ribs bone-side up and peel off the thin silvery membrane.
  • Pat the ribs dry, brush with a thin layer of mustard, then coat both sides with the dry rub.
  • Wrap each rack tightly in foil, seam-side up, and bake for 2.5 to 3 hours until tender.
  • Unwrap, brush both sides with barbecue sauce, and broil for 3–5 minutes until bubbly and caramelized.
  • Rest for 5–10 minutes, then slice between the bones and serve.

Equipment

  • Baking Sheet
  • Foil

Notes

  • Removing the membrane is the #1 key to tender ribs.
  • Sauce only at the end—added early, the sugars burn.
  • Reheat wrapped in foil at 300°F for 15–20 minutes to keep them moist.

Nutrition

Serving: 1ServingCalories: 834kcalCarbohydrates: 47gProtein: 56gFat: 47gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 196mgSodium: 2817mgPotassium: 977mgFiber: 2gSugar: 38gVitamin A: 590IUVitamin C: 7mgCalcium: 145mgIron: 3mg