Baby Back Ribs In Oven

Tender, oven-baked baby back ribs finished with a sticky barbecue glaze. Low-and-slow roasting produces fall-off-the-bone texture without a smoker — an easy method for weeknights and gatherings.

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Course: Main Course

Cuisine: American

Keyword: baby back ribs, oven ribs, barbecue, oven-baked ribs, easy ribs recipe

Prep Time: 15

Cook Time: 2 30

Total Time: 2 45

Servings: –6 servings

Calories: 520kcal

Ingredients

2 racks baby back ribs about 2½–3 lb / 1.1–1.4 kg total
2 tbsp brown sugar
1 tbsp paprika smoked or sweet
1 tbsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne optional
2 tbsp Dijon mustard or olive oil to bind the rub
1 to 1½ cups barbecue sauce
2 tbsp apple cider vinegar optional

Instructions

Preheat oven to 275°F (135°C). Pat ribs dry with paper towels.
Flip ribs bone-side up and remove the membrane for better tenderness.
Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder and cayenne in a bowl.
Brush both sides of ribs with Dijon mustard or a little oil to help the rub adhere.
Generously rub the spice mixture over both sides of each rack, massaging into the meat.
Wrap each rack tightly in aluminum foil, bone-side down; add a tablespoon of water or apple juice inside each packet if desired.
Place wrapped racks on a baking sheet and bake 2 to 2½ hours until meat is tender and pulls back from the bones about ¼–½ inch.
Carefully open foil, drain excess liquid and transfer ribs to a foil-lined tray, bone-side down.
Brush a generous layer of barbecue sauce over the ribs.
Increase oven to 425°F (220°C) or broil briefly for 6–10 minutes until the sauce is bubbling and caramelized; watch closely to avoid burning.
Let ribs rest 5–10 minutes, then slice between the bones and serve.

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