Name: Oven Baked BBQ Baby Back Ribs Recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 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; 2 1/2 lbs baby back ribs (thawed); 1 tablespoon liquid smoke; 2 tablespoons apple cider vinegar; Your favorite bbq sauce

Whether it’s for game day, tailgate, or dinner at home, you’re going to love these fall-off-the-bone baby back pork ribs. They are finger-licking good and practically make themselves! The beauty of making this rib recipe 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 barbecue sauce was close to perfection in my book.

dry rub for oven baked bbq baby back ribs

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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.

baby back ribs with dry rub and wrapped in aluminum foil before baking in the oven

Ingredients You’ll Need

Brown sugar
Smoked paprika
Brown sugar
Garlic powder
Onion powder
Cumin
Kosher salt
Black pepper
Cayenne powder
Baby back ribs thawed
Liquid smoke
Apple cider vinegar
Your favorite barbecue sauce

baby back ribs with barbecue sauce brushed on top

How To Make Baby Back Ribs in the Oven

Make the dry rub mixture. In a small bowl, stir together the following – brown sugar, smoked paprika, brown sugar, garlic powder, onion powder, cumin, kosher salt, black pepper and cayenne powder.
Remove the membrane. Some, not all, racks of ribs have this thin, white, dense silverskin on the back of the ribs (on the bone side of ribs). If you don’t remove it, you may run the risk of having tough, rubbery, chewy meat. We want fall off the bone ribs! So, 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. Pat the ribs dry with a paper towel then generously season your ribs with the dry rub on both sides making sure to coat every inch of the rack.
Prep your ribs. Place the ribs (ribs meat side down) on a large piece of aluminum foil 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 sheet pan. Place the sealed ribs on the baking sheet and place them in the oven. Bake for 3 hours at 300ºF 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.

What side dishes can you serve with baby back ribs?

You can serve these baby back ribs with crispy sliced roasted potatoes or creamy mashed potatoes. My fave!