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Delicious oven-baked baby back ribs glazed with barbecue sauce.

Oven-Baked Baby Back Ribs

Tender and sticky Baby Back Ribs made easily in the oven with a simple seasoning and BBQ sauce.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 2 racks Baby Back Ribs (about 4 to 5 pounds total)
  • to taste Salt and black pepper
  • 1/4 cup Brown sugar For a little sweet balance
  • 1 tbsp Paprika Smoked paprika is great if you have it
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • a pinch Cayenne Optional, for a tiny kick
  • 1 to 1.5 cups BBQ sauce
  • splash Apple cider vinegar or apple juice Just a splash for moisture
  • 1 tbsp Mustard Optional, helps seasoning stick and adds tang

Method
 

Preparation
  1. Preheat your oven to 275°F.
  2. Remove the membrane from the back of the ribs. Use a butter knife to slide under it and pull off with a paper towel.
  3. Pat the ribs dry and season both sides generously with salt, pepper, brown sugar, paprika, garlic powder, onion powder, and cayenne.
  4. Let the seasoned ribs sit for 15 minutes or refrigerate for a few hours if time allows.
Cooking
  1. Line a baking sheet with foil for easy cleanup. Place the ribs on a large sheet of foil, meat side up, and sprinkle some apple cider vinegar or apple juice over them.
  2. Wrap the ribs tightly in the foil to create a sealed packet.
  3. Bake in the preheated oven for 2 hours 30 minutes to 3 hours, until tender.
  4. Carefully open the foil and drain excess liquid if needed.
  5. Brush BBQ sauce on the meat side of the ribs and return to the oven uncovered at 300°F for 15 minutes.
  6. Broil for an additional 2 to 4 minutes, watching closely to prevent burning.
  7. Remove from the oven and let rest for 10 minutes before slicing between the bones.

Notes

Ribs can be made ahead of time, baked until tender, then sauced and finished later. For more saucy ribs, do two layers of sauce, or for a dry rub style, use a light glaze at the end.