These amazing baby back ribs are mouthwatering and cooked to fall-off-the-bone perfection. Smothered in a sweet and tangy sauce, the oven-baked ribs are simple to prepare and absolutely delicious.
Ribs Ingredients
You’ll need:
For the Ribs and Dry Spice Rub
- 2½ to 3 pounds of baby back ribs
- ⅓ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons onion powder
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 2½ teaspoons fresh cracked black pepper
- 2 teaspoons ground mustard
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground nutmeg
For the Sauce
- ½ cup barbecue sauce (your favorite brand)
- 3 tablespoons light brown sugar
SUBSTITUTIONS AND ADDITIONS
BROWN SUGAR: You can substitute honey for the brown sugar in the final sauce for broiling.
How to Make This Ribs Recipe
STEP ONE: Preheat the oven to 300°F.
STEP TWO: Add the sugars, onion powder, kosher salt, paprika, black pepper, ground mustard, cumin, cayenne pepper, and nutmeg to a small bowl and whisk to combine.
STEP THREE: You will need to carefully remove the opaque thin membrane that covers the underside of the pork ribs with a small knife. Lift the corner edge of the membrane and carefully slide the knife’s edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away.
OUR RECIPE DEVELOPER SAYS
It is very important to remove the membrane from the ribs before baking. The membrane acts as a barrier to the rub and will also lessen the flavor of the ribs.
STEP FOUR: Tear a long piece of heavy-duty aluminum foil, long enough to cover the rack of ribs. Lay it over a baking sheet.
PRO TIP:
You can use a double layer of foil instead of 1 layer of foil and a baking sheet to cook the ribs in the oven.
STEP FIVE: Place the rack of ribs, meaty side down and bone side up, in the middle of the foil.
STEP SIX: Generously spread ⅓ of the dry rub over the bones and rub into the bones. Flip the ribs over and spread the remaining dry rub over the top of the ribs and rub.
STEP SEVEN: Crimp the seams of the foil together. Roll up the ends of the foil to seal.
STEP EIGHT: Bake for 2 hours 30 minutes.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your ribs as the suggested baking time approaches.
STEP NINE: Remove the ribs from the oven. Increase the oven temperature to broil.
STEP TEN: Add ½ cup of barbecue sauce and the 3 tablespoons of brown sugar to a small mixing bowl. Whisk to combine.
STEP ELEVEN: Carefully open the foil. Spoon and spread the sauce over the top of the ribs.
STEP TWELVE: Return the ribs to the oven to broil the sauced ribs for 2 to 3 minutes, just to caramelize the sauce. Remove the ribs from the oven and allow them to rest for 10 minutes before separating the individual ribs.
How To Serve
Serve these tender ribs anytime you are craving a nice hearty and meaty main course. This saucy dish would go well with our creamy mashed potatoes, roasted vegetables, and dinner rolls on the side.
Our pork tenderloin and smothered pork chops are two more delicious pork recipes that you will enjoy as well.
MORE DINNER RECIPES
Storage
IN THE FRIDGE: Store any leftovers of these BBQ oven-baked ribs covered in the refrigerator for up to 4 days.
IN THE FREEZER: You can freeze the baked ribs for up to three months. Double wrap the ribs in aluminum foil before freezing. Allow the ribs to thaw overnight in the refrigerator before reheating.
Slow cooking this recipe at a low temperature will produce fall of the bone tender meat that is irresistible. This great ribs recipe will be a winner and sure crowd-pleaser as the star of your next hearty meal.
FREQUENTLY ASKED QUESTIONS
You can use your favorite BBQ sauce brand in this recipe.
Baked ribs can be frozen for up to three months if they are well-wrapped in aluminum foil.
Baby back ribs are shorter than spare ribs and are from the ribs attached to the backbone, while spare ribs are from the lower portion of the pig’s ribs.
More Recipes You’ll Love
- Crockpot Ranch Pork Chops
- Stuffed Pork Chops
- Fried Chicken
- Crockpot Philly Cheesesteak
- Honey Garlic Pork Chops
Ribs
Ingredients
Ribs and Dry Rub
- 2½ to 3 pounds of baby back ribs
- ⅓ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons onion powder
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 2½ teaspoons fresh cracked black pepper
- 2 teaspoons ground mustard
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground nutmeg
Sauce
- ½ cup barbecue sauce, your favorite brand
- 3 tablespoons light brown sugar
Instructions
- Preheat the oven to 300°F.
- Add the sugars, onion powder, kosher salt, paprika, black pepper, ground mustard, cumin, cayenne pepper, and nutmeg to a small mixing bowl and whisk to combine.
- You will need to carefully remove the opaque membrane that covers the underside of the ribs with a small knife. Lift the corner edge of the membrane and carefully slide the knife’s edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away.
- Tear a long piece of heavy-duty aluminum foil, long enough to cover the rack of ribs. Lay it over a baking sheet.
- Place the rack of ribs, meaty side down and bone side up, in the middle of the foil.
- Generously spread ⅓ of the dry rub over the bones and rub into the bones. Flip the ribs over and spread the remaining dry rub over the top of the ribs and rub.
- Crimp the seams of the foil together. Roll up the ends of the foil to seal.
- Bake for 2 hours 30 minutes.
- Remove the ribs from the oven. Increase the oven temperature to broil.
- Add ½ cup barbecue sauce and the 3 tablespoons of brown sugar to a small mixing bowl. Whisk to combine.
- Carefully open the foil. Spoon and spread the sauce over the top of the ribs.
- Return the ribs to the oven to broil the sauced ribs for 2 to 3 minutes, just to caramelize the sauce. Remove the ribs from the oven and allow them to rest for 10 minutes before separating the individual ribs.
Video
Notes
- It is very important to remove the membrane from the ribs before baking. The membrane acts as a barrier to the rub and will also lessen the flavor of the ribs.
- You can use a double layer of foil instead of 1 layer of foil and a baking sheet to cook the ribs in the oven.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your ribs as the suggested baking time approaches.
Nutrition
Comments
Mike says
Great flavor!
Jennifer Ano says
I’ve made these several times now, exactly as directions say. They are the BEST homemade ribs I’ve ever had! The flavor is amazing.
Linda says
Made them exactly like the recipe! Really, really good. Tender and flavorful. Love smoked ribs, but this will be my go to recipe when I don’t have time to smoke them.
Jessica Davison says
Best ribs EVER!
This recipe was perfect, wouldn’t change a thing! Amazing!!
Irene Tanner says
So easy! So darn delicious!!! Next time making 2 racks!!!!!
Ms Diane Huntley says
To assist in pulling membrane off (once edge is loosened), you can use paper toweling to grasp it easily.
Jill Alexander says
The ribs turned out perfect. So tender and flavored. I did one regular barbecue and one peach barbecue. I want to post a picture.
Debbie Wisenor says
Excellent ribs and the taste was delicious and it fell off the bone.
Gail says
Turned out really tender and flavorful, and very good directions
Roberta says
It has become a favorite recipe!
Raye Lynn says
Awesome flavor.
Julie says
These ribs were delicious! They literally fell off the bone and melted in your mouth. I didn’t have any nutmeg on hand, so I substituted with pumpkin pie spice. I also didn’t use all the rub, even though I felt like I used a ton on the ribs. I doubled the recipe and did one rack of ribs in a sweet carolina vinegar type sauce and the other with Sweet Baby Rays. I cut back a little on the brown sugar in the sauces, and it worked just great. This recipe is a keeper for sure! My husband and teenage boys were in heaven. Thank you for such a delicious recipe!
Cheryll says
Easy rub. All ingredients most of us have at hand. Tender, juicy, nice mix of sweet with a Smokey tang to it
Sydney says
O.M.G. These were so good! I cooked them exactly like the recipe states. I used sweet baby rays bbq sauce cause it’s my favourite. Cooked it for 2 and a half hours at 300. The meat was so tender I could pull it off with just my fork, both my daughters kept going mmmmmm yummy! And my boyfriend said it was really good! Thank you so much for the recipe! 10/10 would recommend!
Jennifer says
I made these for the second time last night. They are wonderful and so easy to make. The hardest part is removing the membrane at the beginning. They get two thumbs up from my hubby. Like others, I use Sweet Baby Rays BBQ Sauce.
Ruth says
So GOOD! This has become my go to recipe for ribs! So easy and so good!
Wendy says
These are the best tasting most tender ribs I have ever had. It is the only way I make my ribs now that I found this recipe.
Pam says
This has to be the best ribs I have ever made and made a lot of ribs. Tender juicy fall off the bone. Even the the Mexican in the house loved them and that says a lot…
Marie says
Simple recipe!!! Absolutely delicious! Fall off the bone tender ! Thank you so much! These were the best ribsribs ever !
GZ says
Made this recipe 5+ times and it’s so good every single time! Even without the BBQ sauce it tastes so good!
Velvettejones says
If it’s possible almost 2 tender, couldn’t even cut them delicious, great recipe
David says
I’d never cooked ribs before and this recipe produced tender and delicious ribs twice now. 5/5 would recommend highly to anyone that’ll listen.
Mary Benedict says
I followed the recipe to the T. My husband who is a rib junkie proclaimed they were the best ribs he has had in his 73 years of life. Thank you and this will certainly have a top spot be on our menu Rolodex.
Lynn says
I, too, have never made ribs before! I am making this recipe tomorrow! I am hoping for a successful dish to share with family members!! It sounds fabulous!!!
Myra Boykin says
This is an absolutely delicious recipe. I made for the lst time but will certainly not the last. I followed the directons, except for the ground mustard, cayenne and black pepper. I reduced all 3 by 1/4th teaspoon. They were perfect!
Patty says
Sooo good!!!
I actually spiced (1/2 rack) the ribs, then didn’t cook till the next day.
I cooked for the recommended time. Absolutely delicious! I actually have a Traeger smoker, my next time I’ll likely follow this recipe and try it on that!
It’s a keeper for sure!
Debbie Korbish says
Followed the recipe exactly except for the nutmeg. Cooked my ribs @ 300 for the first hour, then turned up to 325. They were juicy, and a HUGE hit. 6 ladies finished off 2 racks of ribs, delicious.
Thank you for sharing
Dave C says
We’ve made these several times, consistently excellent.
I suggest a couple of small changes.
I follow the recipe for the first two hours, then pull them out of the oven, drain mist of the grease (i open one end of the foil and tilt the pan), then I flip the ribs right side up, uncover them, coat with some reserved bbq sauce, raise the temp to 375 and cook for 30 more minutes. It helps the sauce cook down and firms up the meat just enough I can cut and serve portions without the ribs falling apart. (Yes, they’re that tender!)
Cindie says
Best recipe ever!!! Only thing I did different was put a bit less sugar in the rub. It was so soft and juicy and my hubby couldn’t get enough of it. Even my picky son tried it and fell in love! Never making ribs any other way from here onwards! Thank you so much for sharing!!
Joy says
I had only tried to make ribs one other time and that was in a crockpot. They were good but not the caramelized yumminess I wanted. I tried this recipe to the tee and my 3 teenage grandsons declared me AND the recipe a winner!!!
Chris Bolton says
These were easy to make, turned out perfect – they fell off the bone, were moist and everyone loved them ( I made a triple batch)❤️
Pat says
I followed you recipe and they came out perfect. Thank you
SG says
sooo good ! they come out so tender and flavorful every time !
Patricia Pasternak says
Meat was fall off bone flavors was awesome never had meat so tender
Jared Howard says
Very good my family absolutely loves how much flavor this recipe brings to the table, tender and juicy. Super easy to make.
John says
Best damn ribs to date