I finally perfected my baked pork ribs recipe that solves every common problem home cooks face and hinges on one unexpected pantry staple you won’t believe.

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I’ve chased the perfect rack for years and finally landed on a riff I keep coming back to. These Easy BBQ Baked Oven Baked Ribs are the kind that make people forget themselves, the meat pulls away like it has a mind of its own, and the flavor hits deep without trying too hard.

I use pork baby back ribs and a hit of smoked paprika to get that smoky, slightly sweet edge that keeps everyone asking for one more bite. Call it Oven Pork Ribs if you want, but trust me, this is the only recipe you’ll ever need.

Ingredients

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Rich in protein and fat, gives savory meaty flavor and tender texture after cooking.
Acts as a tacky binder for rubs, low calorie, tangy, adds mild vinegar bite.
Sweetens and caramelizes, adds moisture and sticky glaze, mostly carbohydrates, not high fiber.
Give color, smoky sweet notes, low calories, mostly just seasoning not much nutrients.
Imparts savory umami, small amounts of vitamins, boosts flavor without extra calories.
Adds light sweet acidity, helps tenderize meat, mostly sugar carbs, few nutrients.
Provides sweet tangy finish, lots of sugar, calories vary by brand, makes sticky glaze.
Adds richness and glossy finish, saturated fat increases calories, use sparingly if watching intake.

Ingredient Quantities

2 racks pork baby back ribs (about 3 to 4 lbs total)

2 tbsp yellow mustard

1/4 cup packed light brown sugar

2 tbsp paprika

1 tbsp smoked paprika

1 tbsp kosher salt

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tsp cayenne pepper

1 tsp dry mustard powder

1/2 cup apple juice or apple cider

1 to 1 1/2 cups barbecue sauce

2 tbsp unsalted butter (optional)

How to Make this

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1. Preheat oven to 275°F and pull the 2 racks pork baby back ribs out of the fridge to come close to room temp for 20 minutes; flip them over and use a paper towel to grab and peel off the thin membrane on the bone side, trim any big fat bits and pat dry.

2. Mix the dry rub: 1/4 cup packed light brown sugar, 2 tbsp paprika, 1 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper and 1 tsp dry mustard powder until even.

3. Rub a thin layer of 2 tbsp yellow mustard over both racks to help the spice mix stick, then press the rub all over both sides of the ribs so theyre well coated.

4. Set each rack meat-side up on a large sheet of heavy duty foil on a rimmed baking sheet, pour about 1/4 cup apple juice or apple cider under each rack (so total about 1/2 cup), then seal the foil packets tightly so steam cant escape.

5. Bake at 275°F for about 2 1/2 to 3 hours, check at 2 1/2 hours; ribs are ready when meat has shrunk back from the bones and a gentle poke lets the meat flex and almost fall off the bone.

6. Carefully open the foil away from you to avoid steam, transfer ribs to the baking sheet and brush both racks with 1 to 1 1/2 cups barbecue sauce (reserve a little sauce for serving).

7. Dot 2 tbsp unsalted butter over the sauce if you want extra gloss and flavor, then return the ribs to the oven uncovered at 425°F for 8 to 12 minutes until the sauce is bubbling and caramelized, or pop them under the broiler for 3 to 5 minutes watching like a hawk so they dont burn.

8. Remove from oven, let the ribs rest tented loosely with foil for 10 minutes so juices redistribute, then slice between the bones into portions.

9. Serve with the reserved barbecue sauce on the side, extra napkins and a cold drink; tip: if you like more smoke flavor add a few drops of liquid smoke to the sauce or use smoked paprika in the rub like here for that deeper BBQ vibe.

Equipment Needed

1. Oven that can do 275 F and 425 F (or a broiler)
2. Large rimmed baking sheet big enough for two racks
3. Heavy duty aluminum foil, big sheets for wrapping tight
4. Large mixing bowl and a spoon or spatula for the rub
5. Measuring cups and measuring spoons
6. Pastry or silicone basting brush for sauce
7. Sharp chef knife and cutting board for trimming and slicing
8. Paper towels and kitchen tongs for handling hot ribs and removing the membrane

FAQ

Q: How long and at what temp should I bake these ribs? A: Preheat oven to 275°F. Rub the ribs, wrap them tightly in foil with about 1/2 cup apple juice, and bake 2 1/2 to 3 hours for baby back ribs until tender. Then unwrap, brush with sauce and return to oven uncovered at 400°F for 8 to 12 minutes or broil 3 to 5 minutes to caramelize. Let rest 10 minutes before cutting.

Q: Do I need to remove the membrane on the back of the ribs? A: Yes, remove it. Slide a knife under the membrane, grab it with a paper towel and pull it off. It stops rubs and smoke from penetrating and makes the ribs less chewy.

Q: How do I get fall off the bone tender ribs without drying them out? A: Cook low and slow wrapped in foil with apple juice or cider so they braise. Check for tenderness with a probe or bend test, not just time. Dont overbake after saucing, just short high heat to set the glaze.

Q: How much BBQ sauce should I use and when do I add it? A: Use about 1 to 1 1/2 cups total for 2 racks. Add sauce at the end after unwrapping, then bake uncovered or broil briefly so it sticks and caramelizes. If you sauce early it can burn or get gummy.

Q: Can I use spare ribs or St Louis style instead of baby backs? A: Yes, but adjust time. Spare ribs are meatier and need more time, plan on 3 to 3 1/2 hours at 275°F, same foil method. St Louis style falls between baby backs and spare ribs in time.

Q: Can I make these ahead or reheat leftovers? A: Totally. You can prep rubbed ribs and keep in fridge overnight. To reheat, wrap ribs in foil with a splash of apple juice and warm at 250 to 275°F for 20 to 30 minutes till heated through, then finish under broiler if you want the glaze sticky again.

Easy BBQ Baked Oven Baked Ribs Recipe Substitutions and Variations

Yellow mustard: use Dijon or spicy brown mustard, same amount (2 tbsp). No mustard at all? mix 1 tsp dry mustard powder with 1 tsp water to make a paste, works fine.
Light brown sugar (1/4 cup): swap with dark brown sugar 1:1, or use 3 tbsp honey or maple syrup instead but reduce any added liquid a bit since those are wet and will make the rub stickier.
Smoked paprika (1 tbsp): if you don’t have it use sweet paprika plus 1/4 tsp liquid smoke, or use 1/2 tbsp chipotle powder for a smokier, spicier kick (use less if you don’t want heat).
Apple juice / apple cider (1/2 cup): substitute chicken stock or white grape juice 1:1, or use 1/2 cup water with 1 tbsp apple cider vinegar if you want a little tang while keeping ribs moist.

Pro Tips

– Make the rub ahead and chill it overnight, it actually tastes better the next day. Also if the sugar makes the rub feel wet, pat the ribs extra dry before applying so the rub sticks without steaming them too soon.

– For the membrane, pry it up with a dull knife then grab it with a paper towel or a corner of a dish cloth and pull steady, dont tear it into a bunch of little bits or you wont get it all. If its stubborn, loosen at both ends and pull slowly.

– When you sauce the ribs, do thin coats and put them back in short bursts of heat so the sugar can caramelize without burning, this gives a prettier glossy crust. If you use the broiler, move the rack farther away than you think and watch the whole time, it goes from perfect to charred fast.

– Let the ribs rest tented for at least 10 minutes, this keeps them juicy and makes slicing easier. Slice right between bones with a sharp knife, not sawing, and have extra sauce on the side because people will ask for it.