Oven Baked Baby Back Ribs (Fall-off-the-Bone!)

cooked baby back ribs in oven sliced with a side of bbq sauce and creamy coleslaw

5 from 2 votes

Oven Baked Baby Back Ribs (Fall-off-the-Bone!)

These oven baked baby back ribs are low-and-slow perfection! Wrapped in foil with butter and onions, it pretty much bastes itself in all its juices. These ribs are packed with sweet and smoky flavors from dry rub flavor, and brushed and broiled with BBQ at the end for caramelization. This recipe makes 2 full racks of ribs.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Servings: people

Calories: 557kcal

Author: Tania

Equipment

Aluminum foil
2 Extra large sheet pans enough to fit a rack of ribs

Ingredients

2 racks baby back ribs about 3-3.5 lbs each, find meaty ones
4 tablespoons yellow or dijon mustard
1 cup of your favorite BBQ sauce for brushing, plus more for serving
½ of a large yellow onion thinly sliced
6 tablespoons butter cut into pieces

Dry rub for ribs:

2 tablespoons brown sugar light or dark
1 tablespoon smoked paprika use "smoked" paprika, not regular
1 tablespoon chili powder
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons onion powder
1 tablespoon Kosher salt
1 teaspoon ground black pepper

Instructions

Preheat oven to 275ºF. We’re going for a low oven temperature here.
Make the dry rub for the ribs: In a bowl, mix all the dry rub ingredients until evenly combined. Set aside.
Prep the ribs: Remove the outer membrane from the back side of the rack of ribs. Here’s how - on one end of the ribs, run a paring knife through the outer membrane layer until the layer starts to loosen and separate. Then carefully peel off the membrane all the way to the other side (use paper towel if needed for a better grip). Discard the membrane.
Season ribs: Brush the ribs on both sides with mustard, I use about 1 tablespoon of mustard per side. The mustard will help the seasoning stick. Apply the dry rub over the ribs generously on all sides, pressing lightly to adhere.
Assemble: Stack 3-4 large layers of aluminum foil on top of each other, over a large sheet pan. This prevents leaking and promotes better heat retention. Next, place the onions on top of the foil, followed by a rack of ribs, meaty side side up. Scatter about 3 tablespoons of butter on top of the ribs evenly. Seal the foil packets very tightly. Repeat this process with the second rack of ribs.
Bake: Arrange both of the racks of robs on a large sheet pan, or use 2 sheet pans. Make sure it fits, they shouldn't hang over the pan. Bake at 275ºF for 3 hours. When ready, open the packets, they should be tender by now. If not, they need more time.
Brush with BBQ sauce and broil: Brush the ribs generously with BBQ sauce, then broil for 3-5 minutes until slightly charred and caramelized on top. Enjoy!

Video

Notes

Baby back ribs: Pick one that looks meaty!
Removing the membrane from the ribs: It’s necessary to remove the silver skin on the back of the ribs using a paring knife and paper towel for grip; otherwise, they will be tough.
Oven temperature: Preferably 275°F for 3 hours (or 300°F for 2.5 hours, but may not be as tender).
Doneness: Aim for an internal temp of 190°F–205°F to make sure it’s tender.
How to improve heat circulation for the ribs: Place ribs on a bed of sliced onions and top with 2 tbsp butter before sealing. This creates a natural "rack" and braises the meat with more flavor.
Use 3-4 layers of aluminum foil (preferably heavy duty) for proper heat retention and to prevent the juices from leaking.
When broiling, keep an eye on the ribs so they don’t burn, broiling happens fast.
Make ahead: Apply dry rub the night before; refrigerate overnight. Let sit at room temp for 30 mins before baking as directed.
Storage: Store in foil/airtight container for 3-4 days.
Freezing: Wrap tightly in foil and place in a freezer bag for up to 3 months. Thaw in fridge.
Reheating: Heat in foil at 325°F for 20-30 mins, then brush with sauce and broil.

Baby Back vs. St. Louis Style

Baby Back Ribs: Leaner (but still succulent!), smaller, and more tender. They cook faster (~3 hours) and come from high on the back.
St. Louis Style: Meatier, flatter and contains more fat and connective tissue, which offers more flavor but requires a longer cook time (usually 4+ hours) to become tender.

Substitutions and Variations

Mustard: Use yellow or Dijon mustard to help spices stick (you won’t be able to taste the mustard).
Use brown sugar only; white sugar can harden.
Spices: Feel free to customize the dry rub. Use anything you’d like!
Crockpot option: Slow Cooker Baby Back Ribs recipe.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition