It is time for some great oven baked baby back ribs with this KISS (Keep It Simple Stupid) recipe. Welcome to the less-fussy path to rib heaven. Just clean, rub, wrap in foil and bake. Oh, so easy.
Editor’s Note: This recipe was originally published January 10, 2010, which was the second week of the blog. The photos have been re-edited, but mainly the text has been completely rewritten, but the recipe is the same. I still do this frequently since it is the easiest way to some great baby back ribs.
Ribs are a religion to some, requiring hours of fussing to create the prefect ribs. They must be boiled (please don’t), or smoked or whatever. I’m not saying great smoked ribs aren’t worth the work, but sometimes you need easy.
Many years ago, I decided ribs should be cooked somewhat like I cook brisket. It’s tough but responds to long cooking at a lower temp, sealed in foil. It works great. I have been doing this for 30 plus years with no changes in technique.
My Rating
It is a low 5. Lower just to leave room for the smoker or grilled ribs.
Notes on Oven-Baked Baby Back Ribs:
I have three ways to cook baby back ribs. I have my gas grill. How to Grill Baby Back Ribs on a Gas Grill. I can add smoke and get all that great grilling taste. I have my low and slow crockpot method Crock Pot Baby Back Ribs which does an excellent job (surprisingly so). And I have this old reliable recipe that I use more than both the others combined since I’m lazy.
The idea is very simple. Prep the ribs by removing the membrane, applying a nice rub. Seal in foil. Then it is low and slow time in the oven. Open and drain then brown under a broiler or on the grill for a few minutes with some sauce.
What Rub to Use for baby back ribs?
I tend to use a premade rub with this recipe since it is all about lazy.
But here is a great homemade rub that I keep around during grilling season. This makes enough for 2 slabs. Cut in half to have less left over if you want, but I save it for next time.
8 tablespoons (1/2 cup) brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
What Sauce to Use for Baby Back Ribs?
Again, I tend to use premade out of laziness. I love my Gate’s BBQ Sauce from Kansas City which I buy by the case.
But if you want the best sauce ever, try My Memphis BBQ Sauce
Clean the ribs by stripping the pleura off the inside of the ribs (the tough membrane for you non-medical people). Trim any fatty areas as much as possible and look for bone chips from the processing.
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Sprinkle heavily with the rub and rub in on all sides. Seal tight in aluminum foil (heavy duty is better). If you have time, refrigerate at this point for 2 hours or even overnight. Even 30 minutes will get some extra flavor. Also, you can freeze at this point if you want. If you freeze, add 30 minutes to cooking time and you can go to the oven from the freezer.
Cook at 300 for approximately 2 hours. Place the 1/2 sheet pan the next level down to catch any dripping if the foil leaks. These are very moist and falling off the bone. If you want your ribs “dryer,” open the foil for the last 20-30 minutes.
Remove, open one end of foil and drain the fluid and fat. If you are precooking for later, re-wrap and refrigerate or freeze. To eat now, place on the sheet pan and open. Lightly brush a sauce of your choice on top (bottom is optional).
Finish off under a broiler or on a grill for about 4-5 minutes (per side if you did both sides) until crusted.
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Easy Oven Baked Baby Back Ribs
Ingredients
- 1 slab baby back ribs - pork spare ribs also are fine here
- Rub
- BBQ sauce
Instructions
- Clean the ribs by stripping the pleura off the inside of the ribs (the tough membrane for you non-medical people). Trim any fatty areas as much as possible and look for bone chips from the processing.
- Sprinkle heavily with the rub and rub in on all sides.
- Seal tight in aluminum foil (heavy duty is better). If you have time, refrigerate at this point for 2 hours or even overnight. Even 30 minutes will get some extra flavor. Also, you can freeze at this point if you want. If you freeze, add 30 minutes to cooking time and you can go to the oven from the freezer.
- Cook at 300 for approximately 2 hours. Place the 1/2 sheet pan the next level down to catch any dripping if the foil leaks. These are very moist and falling off the bone. If you want your ribs "dryer," open the foil for the last 20-30 minutes.
- Remove, open one end of foil and drain the fluid and fat. If you are precooking for later, re-wrap and refrigerate or freeze. To eat now, place on the sheet pan and open. Lightly brush a sauce of your choice on top (bottom is optional).
- Finish off under a broiler or on a grill for about 4-5 minutes (per side if you did both sides) until crusted.
Recipe Notes
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published January 10, 2010
Jaime
July 7, 2019 at 9:36 amThe rub was great and they cooked perfectly. Best ribs I’ve ever cooked myself. Thank you!
Julie
January 21, 2019 at 11:13 amI followed your recipe completely. Our ribs turned out so very salty from your rub we weren’t able to eat them. I’m wondering was I to remove the rub before eating them? If so, how? Also, I left the ribs with the rub in the refrigerator for 2 hours, then cooked them for 2 hours as told. Our ribs were still chewy not, “fall off the bone”. What could I do to fix it? Thank you for your help.
DrDan
January 21, 2019 at 11:52 amHi Julie,
Welcome to the blog.
Sorry, you had a problem. A couple of comments and options.
-The amount in my suggested rub is for two slabs not one.
-The salt is kosher salt. Generally, Morton which is half the amount of salt per volume as table salt. Diamond Crystal is halfway between the two. Other salts could be almost anything. So that could be a contributing factor.
-I use the same rub on many cuts of meat with good results although as I get older and now have BP issues, I cut down the salt sometimes.
Suggestions
-no, don’t rinse off the rub
-use a different rub but most will have about the same amount of salt. This is a very standard ratio.
-use less rub
-make up the rub with less salt.
Not “fall off the bone.” Mine are good at 2 hours but there can be some variability of ovens. So at the end of cooking, when you open them up, check to make sure they are what you want. If not, reseal and cook another 20-30 minutes.
Hope that helps.
Dan
Tara
July 14, 2018 at 6:00 pmI used this technique for a rainy 4th of July and it was wonderful. I have to say the rub included with this recipe is fantastic. We used it on ribs and chicken leg quarters and the results were fantastic. Our family loves your recipes.
Pattie Williams
June 18, 2018 at 4:44 pmAll looks so good. Yummy