These oven-baked baby back ribs are the ultimate comfort food for meat lovers. Slow-cooked to perfection, they’re seasoned with a bold dry rub and slathered in rich barbecue sauce that caramelizes beautifully in the oven. The secret? Low and slow baking wrapped in foil to lock in moisture, followed by a final blast of heat to create that irresistible sticky glaze. Whether you’re hosting a backyard-style dinner indoors or just craving something hearty and satisfying, this recipe delivers smoky flavor and juicy texture with minimal effort.
Ingredients:
For the Dry Rub:
- ½ cup ancho chile powder
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup salt
- 2 tablespoons black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon cayenne pepper
- ½ teaspoon ground chipotle pepper
For the Ribs:
- 1 rack baby back pork ribs
- 1 cup barbecue sauce (your favorite brand or homemade)
Instructions:
1. Prep the Oven and Foil
- Preheat your oven to 250°F (120°C).
- Line a baking sheet with heavy-duty aluminum foil.
- Place the rib rack meat-side down on the foil and prick the back of the rack several times with a knife to help the seasoning penetrate.
2. Make the Dry Rub
- In a small bowl, mix together all the dry rub ingredients until well combined.
- Generously coat the ribs on both sides with the dry rub.
- Store any leftover rub in an airtight container for future use.
3. Wrap and Bake
- With the meat side facing down, fold the foil tightly around the ribs to create a sealed packet.
- Place the packet on the baking sheet and bake for 2 hours.
- This slow bake allows the ribs to become tender and juicy.
4. Unwrap and Glaze
- Remove the ribs from the oven and let them cool for 15 minutes.
- Increase oven temperature to 350°F (175°C).
- Open the foil and drain any accumulated juices and fat.
- Brush the ribs generously with barbecue sauce on all sides.
- Flip the rack so the meat side is facing up.
5. Bake and Baste
- Return the ribs to the oven, leaving the foil open.
- Bake for 10 minutes, then remove and brush another layer of sauce on the meat side.
- Repeat this process 4 more times, for a total of 50 minutes baking time.
- Each layer builds flavor and creates a sticky, caramelized crust.
6. Slice and Serve
- Remove the ribs from the oven and let them rest for 5 minutes.
- Slice into individual rib segments and serve with extra barbecue sauce on the side.
🍽️ Serving Suggestions:
- Pair with creamy coleslaw, cornbread, or mac and cheese for a classic BBQ spread.
- Add a side of grilled corn, baked beans, or potato salad for a hearty meal.
- Serve with iced tea, lemonade, or a cold drink of choice.
🧊 Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 275°F, covered with foil, until warmed through.
- Freeze for up to 2 months—thaw overnight before reheating.
💡 Tips & Variations:
- Spicy Kick: Add extra cayenne or chipotle to the rub.
- Sweet Twist: Mix honey or maple syrup into the barbecue sauce.
- Smoky Flavor: Use smoked paprika or liquid smoke in the rub.
- Grill Finish: After baking, grill for 3–5 minutes to char the edges.
- Vegan Option: Try the same rub and sauce on jackfruit or tofu slabs.
These ribs are a flavor-packed showstopper, My—perfect for cozy nights or celebratory feasts. Want to try a version with pineapple glaze or maybe a bourbon-infused sauce next? I’ve got plenty of smoky-sweet ideas to keep your oven sizzling 😋