Baked BBQ Baby Back Ribs are the ultimate comfort food—tender, juicy, fall-off-the-bone pork ribs coated in a smoky, sweet, and tangy barbecue sauce. This recipe lets you enjoy restaurant-quality ribs right at home without the need for a grill or smoker. By slow-baking the ribs in the oven, they become incredibly tender and flavorful. The secret lies in a simple yet bold dry rub and a low, slow bake that breaks down the connective tissues, followed by a slathering of your favorite barbecue sauce and a quick broil to caramelize the glaze.
Perfect for a summer get-together, backyard BBQ, or even a cozy winter dinner, these ribs are a crowd-pleaser every time. Serve them with classic sides like coleslaw, cornbread, mac and cheese, or baked beans, and you’ve got a meal that will have everyone asking for seconds.
Ingredients:
For the Ribs:
- 2 racks baby back pork ribs (about 4–5 lbs total)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (optional, for extra tenderness)
- ½ cup BBQ sauce (store-bought or homemade, plus more for brushing)
For the Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon smoked paprika (for extra smoky flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional, for heat)
Instructions:
- Preheat the oven:
Preheat your oven to 300°F (150°C). Line a large baking sheet with aluminum foil for easy cleanup. If you have a wire rack, place it on the baking sheet to elevate the ribs for even cooking. - Prepare the ribs:
Remove the membrane from the back of the ribs if it hasn’t already been removed. Slide a butter knife under the thin membrane and use a paper towel to grip and pull it off. This allows the flavors to penetrate and the ribs to become more tender. - Season the ribs:
Pat the ribs dry with paper towels. Drizzle with olive oil and apple cider vinegar, then rub them generously with the dry rub mixture on both sides. Make sure every inch of the ribs is coated. Let the ribs sit at room temperature for 20–30 minutes, or cover and refrigerate for a few hours or overnight for more flavor. - Bake low and slow:
Place the ribs on the prepared baking sheet, bone side down. Cover tightly with foil to seal in the moisture. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and pull away from the bone easily when gently tugged. - Add BBQ sauce:
Once the ribs are cooked through, remove them from the oven and carefully discard the foil. Brush a generous amount of BBQ sauce over the top of each rack. - Broil to caramelize:
Turn on your oven’s broiler to high. Place the ribs back in the oven, uncovered, and broil for 5–7 minutes. Keep a close eye on them to avoid burning. The sauce should bubble and slightly caramelize into a sticky, flavorful glaze. - Rest and serve:
Let the ribs rest for 5–10 minutes before slicing between the bones. Serve with extra BBQ sauce on the side and your favorite side dishes.
Tips for Perfect Ribs:
- Use a homemade rub for best flavor. Store-bought rubs work in a pinch, but a custom blend like the one above gives full control over salt, spice, and sweetness.
- Low and slow is key. Don’t rush the baking process. The longer cook time at a low temperature ensures the ribs are tender and juicy.
- Don’t skip broiling. It gives the BBQ sauce a nice charred finish, mimicking the effect of a grill or smoker.
Serving Suggestions:
Pair your Baked BBQ Baby Back Ribs with Southern classics like creamy mashed potatoes, baked mac and cheese, corn on the cob, or tangy coleslaw. Add iced tea or a cold beer, and you have the makings of a perfect barbecue meal—no grill required.
Let me know if you’d like a homemade BBQ sauce recipe or a slow cooker version of this dish!