I finally perfected my Oven Baked Back Ribs method, and in this post I share the simple step-by-step routine that changed how I cook ribs.

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I still get a little smug when the ribs come out fall-apart tender. I don’t know, its like kitchen magic but really it’s a few simple choices that change everything.

One of my secrets is smoked paprika, and I always finish with a glossy layer of your favorite barbecue sauce that makes people fight over the bones. Whether you’re chasing an Oven Baked Back Ribs kind of weekend or testing what I call the Best Seasoning For Ribs the first bite will shut down the critics.

Stick with me and you’ll want to make these again, maybe sooner than you think.

Ingredients

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Baby back ribs: rich in protein, fatty and juicy, great for sharing, not low calorie
Light brown sugar: adds sweet molasses notes and helps form a sticky caramelized crust
Smoked paprika: gives smoky warmth and color with low heat, tastes almost savory
Kosher salt: brings out flavor, helps tenderize meat by drawing out juices
Freshly ground black pepper: bright peppery bite, balances sweet and smoky flavors
Yellow mustard or olive oil: helps rub stick, adds slight tang or healthy fat
Barbecue sauce: it’s sweet tangy glaze, adds sugar, acidity and bold flavor layers
Apple juice or cider: adds mild sweetness and fruit acidity to keep ribs moist

Ingredient Quantities

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

2 tablespoons packed light brown sugar

1 tablespoon smoked paprika

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon cayenne pepper optional

1 tablespoon yellow mustard or olive oil

1 cup barbecue sauce your favorite

1/2 cup apple juice or apple cider

Fresh parsley or chives for garnish optional

How to Make this

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1. Preheat oven to 275°F. Pat the 2 racks of baby back ribs dry and slide a butter knife under the thin silver membrane on the bone side, grab it with a paper towel and pull it off — it’ll make the ribs way more tender.

2. Mix the dry rub: 2 tablespoons packed light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 tablespoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder and 1/2 teaspoon cayenne pepper if you want heat.

3. Rub on a binder: spread about 1 tablespoon yellow mustard or olive oil over both racks to help the rub stick, then press the dry rub all over the meat, front and back, get it in every crevice.

4. Wrap each rack tightly in heavy duty foil, bone side down on a rimmed baking sheet. Pour about 1/2 cup apple juice or cider total into the foil packets (roughly 1/4 cup per rack) before sealing to steam and keep them juicy. Double wrap if your foil is thin, leaks suck.

5. Bake low and slow for 2 1/2 to 3 hours at 275°F, until the meat is tender and has pulled back from the bone ends about 1/4 to 1/2 inch. You can test by poking with a fork or bending the rack slightly so it starts to crack.

6. Carefully open the foil (watch the steam) and reserve any pan juices. Turn oven up to 425°F. Brush both racks generously with about 1 cup of your favorite barbecue sauce.

7. Return the unwrapped ribs to the oven, bone side down, and bake 10 to 15 minutes until the sauce is sticky and starting to caramelize. Or broil for 2 to 4 minutes watching closely so it does not burn.

8. Remove ribs, let them rest 10 minutes so the juices settle, then slice between the bones. Spoon any reserved pan juices or extra sauce over the slices if you want more flavor.

9. Garnish with chopped fresh parsley or chives if you like, serve warm and expect oohs and aahs.

Equipment Needed

1. Oven (preheat to 275°F) and oven mitts
2. Rimmed baking sheet
3. Heavy duty aluminum foil (enough to wrap each rack)
4. Butter knife to loosen the silver membrane, plus paper towels to grab it
5. Measuring spoons and a 1 cup measure
6. Small bowl and spoon for mixing the dry rub
7. Basting brush for the sauce
8. Tongs for moving ribs and a spatula for support when unwrapping
9. Sharp chef’s knife and cutting board, plus an instant read thermometer if you like to check temp

FAQ

Q: Do I need to remove the membrane on the back of the ribs? A: Yes. Peel off that thin silvery membrane from the bone side using a butter knife to lift it and a paper towel to grab it, it stops flavors from soaking in and makes the ribs more tender.

Q: What oven temp and how long should I bake them? A: Bake at 275 F for about 2 1/2 to 3 hours wrapped in foil with a little apple juice, until the meat pulls back from the bones and feels tender when you bend the rack.

Q: Why do I spread mustard or oil on the ribs first? A: It works as a binder so the rub sticks better, you won't taste the mustard after cooking, it just helps make a nicer crust.

Q: When and how do I add the barbecue sauce? A: Brush sauce on during the last 10 to 15 minutes of cooking, then broil or finish on a hot grill for 5 to 10 minutes to caramelize the sauce, watch it so it doesn't burn.

Q: How do I know the ribs are done without overcooking? A: Use the bend test and look for the meat to pull back from the bone about a quarter to a half inch, or probe with a toothpick which should slide in with little resistance; target internal temps are roughly 190 to 205 F for tender ribs.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months, reheat covered in a 250 F oven until warmed through or gently microwave with a splash of apple juice to keep them moist.

Oven Baked Ribs Recipe Substitutions and Variations

Light brown sugar: swap with dark brown sugar 1:1, or use granulated sugar plus molasses (for 2 tbsp brown sugar use 2 tbsp granulated + about 1–2 tsp molasses).
Smoked paprika: if you dont have it use sweet (regular) paprika with a tiny splash of liquid smoke (about 1/8–1/4 tsp), or use chipotle powder for a smoky, spicy note.
Yellow mustard or olive oil: use Dijon or spicy brown mustard instead, or any neutral oil like canola or vegetable oil to help the rub stick.
Apple juice or apple cider: swap with white grape or pineapple juice for sweetness, or use water with a splash of apple cider vinegar (about 1 tbsp vinegar per cup water) to mimic the tang.

Pro Tips

1. Rub then rest: put the rub on at least a couple hours before cooking, overnight if you can. That dry brine time pulls flavor deeper and helps the surface firm up so you get better color when you glaze it later. Dont wrap it in plastic if you want a drier surface, a rack in the fridge works great.

2. Test for tenderness not just time: ovens vary a lot, so use the bend or probe test. The rack should bend and start to crack when picked up, or a probe should slide in with almost no resistance. If you go by temp aim for the meat to feel like 195 to 203 F on a probe for really tender ribs.

3. Sauce smart: apply thin coats and build them up, dont drown the ribs in sauce all at once or the sugars will just burn when you finish under high heat. If youre worried about burning use short bursts under the broiler or a kitchen torch to caramelize the sauce where you want it.

4. Save the juices and rest: reserve the foil juices, reduce them a bit and whisk into extra sauce for a killer drizzle. Let the ribs rest about 10 minutes after glazing so the sauce sets and the juices redistribute, it makes slicing cleaner and the meat juicier.

Oven Baked Ribs Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally perfected my Oven Baked Back Ribs method, and in this post I share the simple step-by-step routine that changed how I cook ribs.

Servings

servings

Calories

570

kcal

Equipment: 1. Oven (preheat to 275°F) and oven mitts
2. Rimmed baking sheet
3. Heavy duty aluminum foil (enough to wrap each rack)
4. Butter knife to loosen the silver membrane, plus paper towels to grab it
5. Measuring spoons and a 1 cup measure
6. Small bowl and spoon for mixing the dry rub
7. Basting brush for the sauce
8. Tongs for moving ribs and a spatula for support when unwrapping
9. Sharp chef’s knife and cutting board, plus an instant read thermometer if you like to check temp

Ingredients

2 racks baby back ribs (about 3 to 4 pounds total)
2 tablespoons packed light brown sugar
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper optional
1 tablespoon yellow mustard or olive oil
1 cup barbecue sauce your favorite
1/2 cup apple juice or apple cider
Fresh parsley or chives for garnish optional

Directions

Preheat oven to 275°F. Pat the 2 racks of baby back ribs dry and slide a butter knife under the thin silver membrane on the bone side, grab it with a paper towel and pull it off — it'll make the ribs way more tender.
Mix the dry rub: 2 tablespoons packed light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 tablespoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder and 1/2 teaspoon cayenne pepper if you want heat.
Rub on a binder: spread about 1 tablespoon yellow mustard or olive oil over both racks to help the rub stick, then press the dry rub all over the meat, front and back, get it in every crevice.
Wrap each rack tightly in heavy duty foil, bone side down on a rimmed baking sheet. Pour about 1/2 cup apple juice or cider total into the foil packets (roughly 1/4 cup per rack) before sealing to steam and keep them juicy. Double wrap if your foil is thin, leaks suck.
Bake low and slow for 2 1/2 to 3 hours at 275°F, until the meat is tender and has pulled back from the bone ends about 1/4 to 1/2 inch. You can test by poking with a fork or bending the rack slightly so it starts to crack.
Carefully open the foil (watch the steam) and reserve any pan juices. Turn oven up to 425°F. Brush both racks generously with about 1 cup of your favorite barbecue sauce.
Return the unwrapped ribs to the oven, bone side down, and bake 10 to 15 minutes until the sauce is sticky and starting to caramelize. Or broil for 2 to 4 minutes watching closely so it does not burn.
Remove ribs, let them rest 10 minutes so the juices settle, then slice between the bones. Spoon any reserved pan juices or extra sauce over the slices if you want more flavor.
Garnish with chopped fresh parsley or chives if you like, serve warm and expect oohs and aahs.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.