Oven-Roasted Baby Back Ribs

Did you know you can make tender, restaurant-quality baby back ribs right at home? With the right recipe, you can! This highly rated recipe delivers mouthwatering ribs that will keep you coming back for more.

What Are Baby Back Ribs?

Baby back ribs, also known as pork back ribs, are cut from the top part of the pig’s back, where the loin meets the backbone. This lean and tender cut is packed with flavor. Baby back ribs can be cooked in various ways — smoked, grilled, or baked — and are often seasoned with a flavorful rub and served with a sweet, tangy barbecue sauce.

Baby Back Ribs vs. Spare Ribs

Spare ribs are sourced from the lower section of the rib cage, whereas baby back ribs come from the upper portion.

Baby back ribs are leaner and cook more quickly than their heftier counterpart, spare ribs. While some argue that spare ribs have a richer flavor due to their higher fat content, baby backs are favored for their tender texture and higher meat yield.

How to Cook Baby Back Ribs in the Oven

Achieve perfect oven-baked baby back ribs with just a few easy steps. You can find Chef John's complete recipe below, but here’s a quick rundown of what to expect:

Prepare the Dry Rub

In a small bowl, combine ancho chili powder, both white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle powder.

Season and Bake

Place the rack on a baking sheet lined with aluminum foil. Use a knife to prick the rack a few times. Generously coat both sides with the dry rub, then wrap it tightly in foil. Bake until the ribs are tender and fully cooked.

Glaze, Bake, and Repeat

Remove the rack from the oven, allow it to cool slightly, and then carefully open the foil. Generously coat the rack with barbecue sauce, brushing it on all sides. Place the rack back in the oven (leaving the foil open) and bake for about 10 more minutes. Take it out again and brush the sauce on the meat side only. Repeat this process about four times, then slice and serve.

How Long to Cook Baby Back Ribs

Typically, this recipe takes around 2 hours and 50 minutes to cook. However, the cooking time may vary depending on the size of the racks — larger racks may need more time, while smaller ones may cook faster.

For the most accurate results, use a digital food thermometer: Ribs are considered safe to eat at an internal temperature of 145°F, but they will be at their most tender and juicy when they reach between 190°F and 200°F.

What to Serve With Baby Back Ribs

Pair your meal with one of these classic side dishes for baby back ribs:

Sweet Restaurant-Style Slaw
Boston Baked Beans
Supreme Caesar Salad
Homemade Macaroni and Cheese
Grandmother's Buttermilk Cornbread
Slow Cooker Creamed Corn

How to Store Baby Back Ribs

Keep your leftover cooked baby back ribs in an airtight container or tightly wrap them in plastic wrap or aluminum foil. When properly stored, they will last up to four days in the refrigerator. Reheat in the microwave or on the stovetop.

Dinogo Community Tips and Praise

"I absolutely love this recipe," says Dorita. "My family no longer wants to dine out at barbecue joints. They prefer the ribs cooked Chef John's way. They're incredibly tender and bursting with flavor. We're addicted!"

"I really enjoyed this method of cooking ribs – wrapping them in foil kept them moist and tender while making cleanup a breeze," says Lynda McLean Falloon. "I didn't have chipotle chile powder, so I substituted paprika instead."

"This is a 10-star recipe – the best and easiest way to make ribs," praises Dinogo Allstar

Baking Nana. "As suggested, use your favorite dry rub and barbecue sauce, but stick to this low and slow cooking method. For ribs that are ready to barbecue, I usually coat them in dry rub, wrap them tightly, and let them rest in the fridge overnight."

Editorial input by Corey Williams

Ingredients List

• ½ cup ancho chile powder

• ¼ cup white sugar

• ¼ cup brown sugar

• ¼ cup salt

• 2 tablespoons freshly ground black pepper

• 1 tablespoon ground cumin

• 1 teaspoon dry mustard

• 1 teaspoon ground cayenne pepper

• ½ teaspoon ground dried chipotle pepper

• 1 rack baby back pork ribs

• 1 cup barbeque sauce

Instructions

Prepare your ingredients and preheat the oven to 250°F (120°C).

In a small bowl, combine ancho chili powder, both white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle powder. Mix until fully combined.

Place the rack of ribs, meat-side down, on a piece of heavy-duty aluminum foil. Use a knife to prick the back of the rack several times. Generously coat all sides of the rack with the dry rub. Store any leftover dry rub in an airtight container for later use.

With the meat side facing down, fold the foil around the rack to form a tight seal. Place the wrapped rack onto a sheet pan.

Carefully open the foil, drain any accumulated juices and fat, and discard them. Brush barbecue sauce generously over all sides of the rack.

Flip the rack so the meat side is facing up. Return the rack to the oven with the foil open and bake for 10 minutes. Remove from the oven and apply another layer of barbecue sauce to the meat side only. Repeat this process of baking and saucing four more times, for a total of 50 minutes of baking time.

Slice the rack into individual ribs and serve with additional barbecue sauce on the side.

Cooking Tip

Editor's Note:

The nutritional information provided includes the full amount of dry rub. The actual amount used will vary depending on how much is applied to the ribs.

Nutrition Facts (per serving)