Oven-Baked Baby Back Ribs: A Tender and Flavorful Feast

By Olivia

Quick Benefits

Oven-baked baby back ribs are a foolproof way to achieve fall-off-the-bone tenderness without the need for a grill or smoker. Slow-cooked with a flavorful dry rub and finished with a caramelized barbecue glaze, this recipe delivers restaurant-quality ribs right from your kitchen. The best part? You can customize the rub and sauce to suit your taste, making it perfect for any occasion.

Essential Ingredients

Dry Rub:

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper

Ribs & Glaze:

1 rack baby back pork ribs
1 cup barbecue sauce

Preparation Steps

Preheat Oven & Prepare Ingredients: Preheat your oven to 250°F (120°C). Gather all ingredients.
Make the Dry Rub: In a small bowl, mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper until well combined.
Prepare the Ribs: Place the rib rack meat-side down on heavy-duty aluminum foil. Prick the back of the rack with a knife to help flavors penetrate. Generously coat all sides of the ribs with the dry rub, saving any extra rub for future use.
Wrap & Bake: With the meat side down, fold the foil tightly around the ribs to seal. Place the wrapped ribs on a baking sheet and bake for 2 hours until tender.
Rest & Increase Oven Temperature: Remove ribs from the oven and let them cool for 15 minutes. Increase oven temperature to 350°F (175°C).
Apply the Barbecue Glaze: Open the foil and discard any excess juices. Brush the ribs generously with barbecue sauce on all sides. Flip the ribs meat-side up.
Caramelize the Sauce: Return the ribs to the oven, uncovered, and bake for 10 minutes. Repeat the process of brushing with sauce and baking four more times for a total of 50 minutes.
Serve & Enjoy: Remove ribs from the oven, cut into individual portions, and serve with extra barbecue sauce.

Health Benefits

Rich in Protein: Each serving contains 19g of protein, essential for muscle repair and energy.
Homemade Seasoning: The dry rub is free of preservatives and artificial additives, making it a healthier alternative to store-bought options.
Baked, Not Fried: This cooking method eliminates the need for extra oils, making the ribs less greasy.
Balanced Flavor Profile: Spices like cumin and cayenne pepper provide antioxidants and anti-inflammatory benefits.

Serving Suggestions

Classic Side Dishes: Serve with cornbread, coleslaw, or baked beans for a classic barbecue experience.
Loaded Baked Potatoes: A buttery, cheesy baked potato makes a great complement to the smoky ribs.
Grilled Vegetables: Pair with roasted asparagus, zucchini, or bell peppers for a balanced meal.
Mac & Cheese: Creamy mac and cheese is a perfect pairing for these saucy ribs.

Creative Variations

Spicy Kick: Add extra cayenne or red pepper flakes for a hotter version.
Smoky Twist: Use smoked paprika in the dry rub for an added depth of flavor.
Asian-Inspired: Swap barbecue sauce for a hoisin-based glaze with soy sauce and honey.
Sweet & Tangy: Mix honey or maple syrup into the barbecue sauce for a sweeter caramelized finish.

Storage Tips

Refrigeration: Store leftover ribs in an airtight container for up to 4 days.
Freezing: Wrap tightly in foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Warm in a 300°F (150°C) oven for 15 minutes, brushing with extra sauce to keep them moist.

Pro Tips

Remove the Membrane: For ultra-tender ribs, peel off the silver membrane from the back before applying the rub.
Use Heavy-Duty Foil: This helps seal in juices and prevents leaks in the oven.
Let the Ribs Rest: Allowing ribs to sit for 15 minutes after baking helps redistribute the juices for better texture.
Double the Recipe: Make extra and freeze pre-cooked ribs for an easy meal later.

Frequently Asked Questions

Can I use a different type of ribs?

Yes! This method works well with spare ribs or St. Louis-style ribs, but cooking time may vary slightly.

Can I cook these ribs in advance?

Absolutely! Bake them ahead of time, refrigerate, and finish with the barbecue sauce the next day.

What if I don’t have ancho chile powder?

You can substitute with smoked paprika or regular chili powder.

Can I make these ribs without barbecue sauce?

Yes! They taste great with just the dry rub, or you can use a glaze made of honey and mustard for a different flavor profile.

What’s the best way to get a smoky flavor without a grill?

Add a few drops of liquid smoke to the dry rub or barbecue sauce before cooking.

These oven-baked baby back ribs are incredibly flavorful, easy to make, and perfect for any gathering. Whether it’s a summer barbecue or a cozy winter dinner, this recipe ensures fall-off-the-bone ribs with minimal effort!