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Oven-Baked Baby Back Ribs

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Tender, fall-off-the-bone baby back ribs baked with a simple dry rub and your favorite barbecue sauce, delivering restaurant-quality flavor with minimal effort.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: BBQ, Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds baby back ribs One full rack or two smaller racks depending on market cuts
For the Dry Rub
  • 2 tablespoons brown sugar Light or dark, adds caramelized sweetness
  • 2 tablespoons paprika Sweet or smoked for deeper flavor
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For Finishing
  • 1 cup barbecue sauce Use your favorite bottled sauce or homemade

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C).
  2. Remove the membrane from the ribs: flip each rack bone-side up, lift a corner of the membrane with a butter knife, grip with a paper towel, and pull it off in one go.
  3. Make the rub: combine brown sugar, paprika, garlic powder, onion powder, salt, and black pepper in a bowl and mix until even.
  4. Rub the ribs: coat both sides of the ribs generously with the seasoning mix, pressing it into the meat.
  5. Wrap tightly: place each rack on a large sheet of aluminum foil, wrap snugly, and place on a baking sheet.
Baking
  1. Bake in the oven for 3 hours until the meat feels very tender.
  2. Remove from the oven and unwrap carefully.
Finishing
  1. Brush barbecue sauce on both sides of the ribs.
  2. Return the unwrapped ribs to the oven for 30 minutes to let the sauce set and caramelize slightly.
  3. Let the ribs rest for 5–10 minutes, then slice between the bones and serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 600mgSugar: 10g

Notes

For a gluten-free finished dish, ensure your barbecue sauce is labeled gluten-free. Refrigerate leftovers in an airtight container for 3–4 days, or freeze for up to 3 months.
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