Baby back ribs are seasoned to sweet and spicy perfection then baked low and slow in the oven until they are fall-apart tender. Replicate the smoky flavor of grilled ribs from the comfort of your kitchen with the best baby back ribs recipe.
While you are here, check out my juicy Reverse Sear Steak Recipe and Tender and Juicy Texas Style Smoked Beef Brisket too!
Jump to:
- Why We Love This Baby Back Ribs Recipe:
- What are Baby Back Ribs?
- What's the Difference Between Spare Ribs and Baby Back Ribs?
- Ingredients Needed:
- Instructions to Make Baby Back Ribs :
- Alternatives and Variations:
- Pro-Tips:
- What to Serve with Baby Back Ribs
- Storing and Reheating
- FAQ:
- Related:
- 📖 Recipe
- Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!
Have a taste of summer, no matter what time of year when you prepare bone tender baby back ribs in the oven. This delicious meat is the perfect entree for a comfort meal. Your family will devour each flavorful, mouthwatering slab!
Why We Love This Baby Back Ribs Recipe:
Finger-Lickin' Good! Juicy, tender ribs are glazed with your favorite barbecue sauce for an irresistably saucy entree.
Super Simple! You won't believe how easy it is to make this barbecue favorite. Just season, bake, slather with sauce and bake a little bit longer. The cooking time is right around 1 hour which is perfect too.
Enjoy Barbecue Year Round! Everyone loves ribs on the grill but this method saves time and is weather-proof. If you do not have access to a grill or smoker, then this recipe is for you!
What are Baby Back Ribs?
Baby back ribs (also known as loin ribs and pork back ribs) are a lean cut of meat from the back of a pig. This popular cut of meat can be smoked, grilled, or baked.
A common misconception is that baby back ribs come from baby pigs. But the name actually refers to the fact that baby back ribs are shorter than spare ribs.
What's the Difference Between Spare Ribs and Baby Back Ribs?
Spare ribs come from the bottom of the rib cage. Due to the marbling, they are a fattier cut which means they have a rich flavor. Whereas baby back ribs come from the top of the rib cage. They are leaner than spare ribs so not as fatty.
Ingredients Needed:
- Baby back ribs: Not to be confused with beef ribs. These are a fairly lean and tender cut of pork.
- Yellow mustard: You cannot taste the mustard flavor at all once the ribs are cooked. It is an optional inclusion that helps the seasoning stick to the ribs.
- Dry Rub Seasoning: Add your seasoning to a small bowl. used a savory, sweet, spicy blend of brown sugar, cajun seasoning (seasoned salt), garlic powder, onion powder, and black pepper.
Instructions to Make Baby Back Ribs :
Remove the Membrane
Preheat your oven to 350°F. While the oven is preheating, work on removing the membrane off of the back of each slab of ribs. Use a butter knife to just loosen up that white membrane, and then use your hands to pull it off in one piece. Using a paper towel to grip it may help.
Season with Dry Rub
Lay out two pieces of aluminum foil that are large enough to wrap around each slab of ribs (they will be wrapped separately). Place one slab of rib on each piece of foil. Then pat the ribs as dry as possible with a paper towel.
Using gloved hands, add the brown sugar, cajun seasoning, garlic powder, onion powder, and black pepper to a bowl. Mix until evenly combined.
Slather one tablespoon of the yellow mustard all over each slab of rib. Now sprinkle the seasoning mixture evenly over each slab of ribs, on the front and back. Use your hands to massage the seasoning into the ribs.
Wrap & Cook
Make sure the ribs are “meaty” side up, rib side down on the piece of foil. Now tightly wrap the foil around each slab, and place it on a baking sheet. Then put the baking sheet in the preheated oven.
Cook the ribs for one and a half hours and remove them from the oven. Unwrap the foil (keep the ribs on the foil, just unwrap it), drain any excess juices from the foil by using a spoon, or gently pour it into a temperature proof bowl.
Add BBQ Sauce
Slather your favorite barbecue sauce all over each slab of ribs. Place the baking sheet back into the oven and cook for an additional 30-45 minutes to help the sauce get some color and adhere to the ribs.
Remove the baby back ribs from the oven and let them sit for at least 10 minutes before cutting. Use a very sharp knife, or an electric knife and cut them in between each rib. Finally, serve with additional bbq sauce if desired.
Alternatives and Variations:
- Spicy: For a spicier kick, add cayenne pepper to the spice rub.
- Smoky: Add 2 teaspoons of liquid smoke to the mustard in order to replicate the taste of baby back ribs in the smoker.
- Cinnamon: Consider adding a pinch of cinnamon because it complements the sweet and savory ingredients of the dry rub. It adds a depth of flavor that enhances the meat.
Pro-Tips:
- The key to super tender baby back ribs is to cook them at a lower temperature for an extended amount of time. You will get similar results as if you had laid them on a grill.
- Do not forget to remove the thin membrane (silver skin). If you do not remove it, the ribs will be less tender.
- Remember to place the racks of ribs meat side up. If the meat is facing the pan, it will dry out.
- Tightly wrap the ribs in foil to seal in the steam. This results in perfect baby back ribs every time!
- Use heavy-duty aluminum foil to ensure the foil stays intact throughout the cooking process.
What to Serve with Baby Back Ribs
These are the best ribs but they would taste even better with one or two of the following:
- Soul Rolls
- Collard Greens
- Mac and Cheese
- Sweet Cast Iron Cornbread
- Red beans and rice
- Cajun Fried Corn on the Cob
Storing and Reheating
Store baby back ribs in the fridge in either an airtight container or wrapped tightly with aluminum foil. Refrigerated, it should last for up to 4 days. To freeze, store them in the freezer for up to 3 months.
To thaw, place frozen ribs in the refrigerator overnight. When you are ready to reheat, warm them in an oven at 250 degrees F for up to 30 minutes.
FAQ:
How long to cook baby back ribs for?
Baby back ribs take at least two hours to bake. However, cooking time may vary depending on the size of the rack.
How can you tell when baby back ribs are done?
When they reach an internal temperature between 190 and 200 degrees F, they are ready. If the bone pulls easily from the meat when tugged, the ribs are done.
Are baby back ribs from a cow or pig?
Although cows and pigs have back ribs, baby back ribs come from pigs. Back ribs from a cow are much larger than pork ribs. Therefore, beef ribs are not called baby back ribs.
Related:
Since you love these Tender Baby Back Ribs, be sure to check out these recipes too:
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📖 Recipe
Ingredients
- 2 slabs Baby back ribs
- 2 tablespoons Yellow mustard (optional to slather ribs for seasoning to stick)
- 1 cup Brown sugar
- 2 tablespoons Cajun seasoning or seasoned salt
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Black pepper
- BBQ sauce for serving
Instructions
- Preheat your oven to 350°F. While the oven is preheating, work on removing the membrane off of the back of each slab of ribs. Use a knife to just loosen up that white membrane, and then use your hands to pull it off in one piece. Using a paper towel to grip it may help.
- Lay out two pieces of aluminum foil that are large enough to wrap around each slab of ribs (they will be wrapped separately). Place one slab of rib on each piece of foil. Pat the ribs as dry as possible with a paper towel.
- Using gloved hands, add the brown sugar, cajun seasoning, garlic powder, onion powder, and black pepper to a bowl. Mix it up until everything is evenly combined.
- Slather one tablespoon of the yellow mustard all over each slab of rib. Now sprinkle the seasoning mixture evenly over each slab of ribs, on the front and back. Use your hands to massage the seasoning into the ribs.
- Make sure the ribs are “meaty” side up, rib side down on the piece of foil. Now tightly wrap the foil around each slab, and place it on a baking sheet. Put the baking sheet in the preheated oven.
- Cook the ribs for one and a half hours and remove them from the oven. Unwrap the foil (keep the ribs on the foil, just unwrap it), drain any excess juices from the foil by using a spoon, or gently pour it into a temperature proof bowl.
- Slather your favorite barbecue sauce all over each slab of ribs. Place the baking sheet back into the oven and cook for an additional 30-45 minutes to help the sauce get some color and adhere to the ribs.
- Remove the baby back ribs from the oven and let them sit for at least 10 minutes before cutting. Use a very sharp knife, or an electric knife and cut them in between each rib. Serve with additional bbq sauce if desired.
Notes
- Cajun seasoning used was Bayou City All Purpose Seasoning
- The mustard does not add any flavor to the cooked ribs.
- Add 2 teaspoons of liquid smoke to the ribs along with the mustard to get a smoky flavor.
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Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!
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