Turn your kitchen into a BBQ paradise with this mouthwatering recipe for oven-baked baby back ribs. These ribs are so tender, juicy, and flavorful that you’ll think they came straight off the grill. By baking them low and slow, you’ll achieve perfect fall-off-the-bone tenderness and a seasoned crust that’s bursting with smoky, savory flavor all without leaving the comfort of your home.
Why You’ll Love This Recipe
These Oven-Baked Baby Back Ribs are guaranteed to become a staple in your recipe collection. With their tender texture, smoky flavor, and foolproof cooking method, you’ll want to make them again and again!
Ingredients You’ll Need
- Baby Back Ribs: The star of the show, prized for their tenderness and flavor.
- Garlic Powder
- Chili Powder
- White Sugar
- Salt
- Paprika
- Ground Black Pepper
- Ground Cumin
- Vegetable Oil: Helps the rub adhere to the ribs and ensures even cooking.
Tips for Oven-Baked Baby Back Ribs
- Basting: Halfway through the cooking time, baste the ribs with the reserved drippings to
enhance flavor and moisture. - BBQ Sauce Finish: Brush BBQ sauce on the ribs in the final 30 minutes for a sticky, sweet, and savory glaze.
- Broiling: Broil the ribs for a few minutes after baking to create a caramelized crust.
Explore more delicious oven recipes like Baked Honey Mustard Salmon, Baked Meatballs, Lemon Butter Baked Salmon, Soy and Garlic Chicken Wings, and Oven-Baked Indian Butter Chicken Thighs, each one bursting with incredible flavor and perfect for any occasion.
Variations to Try
- Use Different Ribs: Try spare ribs or St. Louis-style ribs for a meatier option. Adjust the cooking time as needed.
- Spice it Up: Add cayenne pepper or red pepper flakes to the rub for extra heat.
- Sweet Twist: Mix brown sugar or honey into the rub for a sweet and smoky flavor.
- Smoky Finish: After baking, finish the ribs on a grill for a smoky, charred touch.
Storing Leftovers
- Refrigerate: Cool the ribs completely and store in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the ribs tightly in foil or place them in freezer-safe bags for up to 2 months.
- Reheat: Warm in the oven at 300°F (150°C) or on the grill until heated through.
Frequently Asked Questions:
Can I Use Different Types of Ribs?
Yes! Spare ribs and St. Louis-style ribs work well too. Just adjust the baking time to account for their size.
Do I Need to Marinate the Ribs Overnight?
Marinating is optional but highly recommended. It allows the spices to deeply penetrate the meat for richer flavor.
Can I Finish the Ribs on a Grill?
Absolutely! After baking, grill the ribs for a few minutes to enhance their smoky flavor and add a charred finish.
Oven-Baked Baby Back Ribs: A Slow-Cooked Delight
Ingredients
- 3 racks of baby back ribs
- 1 tbsp vegetable oil
- 1 tbsp garlic powder
- 1 tbsp white sugar
- 2 tsp salt
- 1 tbsp paprika
- 2 tsp chili powder
- 1 tbsp ground black pepper
- 2 tsp ground cumin
Instructions
- Begin by setting your oven to 200 degrees Fahrenheit (93 degrees Celsius). This low temperature will allow the ribs to tenderize gradually, locking in flavor and moisture.
- Then remove the thin membrane from the back of each rack of ribs for better seasoning absorption and texture.
- Next In a small bowl, combine the garlic powder, white sugar, salt, paprika, chili powder, ground black pepper, and ground cumin. This spice mix will create a flavorful crust as the ribs slow cook.
- Lightly coat the ribs with vegetable oil to help the dry rub adhere. Then, generously apply the rub to every side of the ribs, massaging it in to ensure thorough coverage.
- Line a large baking pan with aluminum foil for easier cleanup. Place the ribs meat-side down in the pan. Cover the ribs with another piece of foil, crimping the edges to seal in the moisture and flavors.
- Transfer the ribs to the preheated oven and Slow Bake for 3 1/2 to 4 1/2 hours. The exact time will depend on the size of the racks.
- Carefully remove the baking pan from the oven. Drain and reserve any accumulated juices and drippings for basting or making a sauce. Flip the ribs so the meat side is up, allowing the top to caramelize nicely.
- Return the ribs to the oven, uncovered, and bake until they reach an internal temperature of 190-200 degrees Fahrenheit (88-93 degrees Celsius). This ensures the meat is not only safe but also incredibly tender.
Notes
perfection to your table with minimal fuss and maximum flavor. Whether for a family dinner or a
special occasion, these ribs will be the star of any meal. Enjoy the process and the delicious results!
