Fall-off-the-bone, tender baby back ribs made with a flavorful homemade dry rub and baked in the oven to juicy perfection.
Whether it’s for game day, tailgate, or dinner at home, you’re going to love these fall-off-the-bone baby back ribs. They practically make themselves! The beauty of making these ribs in the oven is that you can make them all year round. No grill or smoker needed.
These ribs came out so tender, I was impressed! Not to mention, the smoky-sweet dry rub mixed with the caramelized barbeque sauce was close to perfection in my book.
Dry & Wet Rub for Baby Back Ribs?
Yes, you heard correctly! I like using a mix of dry rub with a splash of wet.
Dry rubs are best for fatty cuts as they create a crust enhancing flavor without increasing moisture. I like my dry rub made up of smoky and sweet spices. I do however like to add a splash of apple cider vinegar and liquid smoke to remove that gamey taste.
So, first things first. In a bowl, mix together the following:
- brown sugar
- smoked paprika
- brown sugar
- garlic powder
- onion powder
- kosher salt
- black pepper
- cayenne powder
How To Make Baby Back Ribs in the Oven
- Remove the membrane. Some, not all, racks of ribs have this thin, white, dense silverskin on the back (bone side of ribs). If you don’t remove it, you may run the risk of having tough, rubbery, chewy meat. Using a small knife, you gently slip in until the thin membrane from the back of the rack of ribs and pull it off with your hands. It should pull right off. This video may help you visualize the process. You can also ask a butcher to do this for you.
- Season your ribs. Generously season your ribs with the dry rub on both sides making sure to coat every inch of the rack. Place the ribs on a large piece of aluminum foil, top side down, then splash them with the apple cider vinegar and liquid smoke. Fold the aluminum foil all around the ribs, sealing it entirely and securely, so no liquid leaks out. This also helps seal in all the steam for the most tender rack of ribs ever.
- Time to cook! Place the wire rack inside a large baking sheet. Place the sealed ribs on the baking sheet and place it in the oven. Bake for 3 hours at 300 degrees F until very tender. Remove them from the oven.
- Glaze with your favorite BBQ sauce. Remove the aluminum foil from the ribs and generously brush them with bbq sauce. May I recommend guava bbq sauce? Once you do that, place the ribs back in the oven and broil them for 5 minutes until caramelized.
That’s all folks! Can’t wait for you to make them!
You may also like:
- Pulled Pork Yuca Tots (Casava!) with Cilantro Garlic Sauce
- Slow Cooker Honey Whiskey BBQ Pulled Pork
- Chorizo Mac and Cheese with Cheesy Pork Rinds Topping
Oven Baked BBQ Baby Back Ribs Recipe
- 2 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne powder
Baby Back Ribs
- 2 1/2 lbs baby back ribs thawed
- 1 tablespoon liquid smoke
- 2 tablespoons apple cider vinegar
- Your favorite bbq sauce
- Preheat oven to 300 degrees F. Place a wire rack inside a large baking sheet. Set aside.
- Gently remove the thin membrane from the back of the rack of ribs with a knife or your hands. It should pull right off.
- In a bowl, mix together all your dry rub ingredients. Generously season your ribs with the dry rub on both sides making sure to coat every inch of the rack.
- Place the ribs on a large piece of aluminum foil, top side down, then splash them with the apple cider vinegar and liquid smoke. Fold the aluminum foil all around the ribs, sealing it entirely and securely, so no liquid leaks out.
- Place in the oven and bake for 3 hours or until very tender. Remove them from the oven. Remove the aluminum foil from the ribs and generously brush them with bbq sauce. Place the ribs back in the oven and broil them for 5 minutes until caramelized. Serve and enjoy!