This one is for my Mom. She loves ribs, but doesn’t use her grill and wouldn’t know heads or tails about how to use a smoker. So, when she wants BBQ ribs, it’s done in the oven, and I don’t think that’s all that unusual either.
In the middle of the winter when it’s below freezing outside almost none of us want to go outside to work a grill and I am definitely not attempting to use a smoker. So, what are we to do when we want good BBQ ribs? My Baby Back Ribs in the Oven recipe is exactly what you need.
Low and slow is the key to good ribs that are tender and juicy, and just on the verge of falling off the bone. Ribs should not fall off the bone, but the meat should pull off the bone cleanly with your teeth. I start with the ribs covered with foil and then turn up the heat at the end to give them a little color.
Baby Back Ribs Dry Rub
Ribs need a good dry rub, there are no two about it. My dry rub recipe is sweet and spicy, and just a little bit smoky from the smoked paprika. Pork loves a little sweetness and I use brown sugar to help bring out the most flavor in the ribs. The sugar caramelizes at the end giving you a beautiful color. Definitely serve the barbeque sauce on the side, you might not want any on your ribs with this amazing dry rub.
My dry rub recipe makes enough for one rack of ribs, with a very little amount leftover. This recipe is very easy to double or triple depending on how many racks of ribs you are making.
Working with Baby Back Ribs can be Messy
To prepare your baby back ribs, clear your countertops and sink, this is a big piece of raw pork with a lot of juice on it, so you want to control what it comes in contact with and not cross-contaminate anything you don’t want raw pork touching.
Rinse and pat the ribs dry with a paper towel. On the one side of the ribs, is a thin silvery skin-like membrane. Slide a paring knife under the membrane at one end, try not to tear it. Grab the membrane and gently pull it off, most of the time it comes off in one piece, sometimes it’s a little more stubborn, but it doesn’t take long and is easy with a little practice.
Place the ribs in a single layer on a foil-lined sheet tray, sprinkle the ribs with a good coating of dry rub on both sides. Massage the rub into the ribs, making sure every surface of the meat is well seasoned. Now the ribs are ready to go
Now, decontaminate your kitchen. 😉
Here is how I make Baby Back Ribs in the Oven
Preheat your oven to 250F
Line a sheet tray with aluminum foil and place a rack over the foil to elevate the ribs so they don’t stew in their own juices.
Place the ribs that have already have the dry rub applied to them, bone side down. Cover them with aluminum foil and bake for 2 hours
Raise the temperature of the oven to 350F. Remove the foil and bake for 55-60 minutes.
Slice the ribs into individual segments and serve with a barbeque sauce on the side.
Here is my Baby Back Ribs Dry Rub recipe
Baby Back Ribs in the Oven
Dry Rub for Pork
- 1/2 Cup Brown Sugar
- 2 Tablespoons Smoked Paprika
- 2 Teaspoons Chili Powder
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Mustard Powder
- Combine all ingredients in a bowl, mix to combine
- 1-Recipe is good for 1-Rack of ribs, with a very little amount leftover
What to serve with Baby Back Ribs
- My Deviled Egg Potato Salad recipe is a good side item for any barbeque, but especially good with ribs.
- Bacon Bourbon BBQ Sauce recipe, why wouldn’t you put bacon in BBQ Sauce?
- My Carolina Honey Mustard BBQ sauce has a nice bite to it, great with any pork.
- This one might sound crazy because it’s a Swiss recipe, but you have to trust me on this one. My Tartiflette recipe consists of cheese and potatoes baked in a creamy white wine sauce with mushrooms and bacon topped with crunchy bread crumbs. The first time I tasted it I knew it needed some barbeque pork ribs to go with it.