How to Cook Baby Back Ribs in the Oven
Explore the delicious, smoky world of oven-baked Baby Back Ribs! With a generous coat of homemade spice rub and tangy barbecue sauce, you will surely be begging for more.
Table of Contents
How’s your BBQ game? Think it could be taken up a notch? If so, you need to try this recipe for baby back ribs in the oven. Think smoky BBQ rub with bits of mustard seeds, smoked paprika, and coriander, all topped off with a tangy barbecue sauce that’s finger-lickin’ good!
Sure, this recipe’s got a few things in common with other oven-cooked meat dishes like our crowd-pleasing Juicy Boneless Pork Ribs or the Paleo Oven-Baked Ribs in Honey Garlic Glaze with its low-temp cooking style. But here’s the kicker: what really sets it on a pedestal is the amazing mix of smoky, savory goodness with a touch of sweetness. Trust me, you’ll be humming with joy from the first bite.
Do These Baby Back Ribs Work with my diet?
While these Baby Back Ribs may delight your taste buds, your waistline may be less than thrilled due to all the fat. Good news, though, for those on paleo, keto, dairy-free, or gluten-free diets. Just pay close attention to the barbecue sauce, and make sure it has no gluten, added sugars, or artificial ingredients. For a low-sodium diet, use a reduced-salt BBQ sauce, and replace the mustard seeds with other spices for flavor.
INGREDIENTS
Ready to get your baby back, baby back, baby back ribs? Here’s what you’ll need…
- 2 lb. baby back ribs
- 1 tbsp mustard seeds
- 2 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tsp onion powder
- 1 cup barbecue sauce
INSTRUCTIONS
Prep
Preheat the oven to 375°F. In a small bowl mix the mustard seeds, smoked paprika, coriander, and onion powder together to make a BBQ rub.
Coat
Coat the ribs completely in the rub.
Bake
Wrap each rack in foil to form parcels. Arrange the parcels onto a baking tray then bake in the oven for 2 ½ hours.
Brush
Remove the ribs from the oven and let cool. Peel back the foil and brush each rack all over with BBQ sauce. Place the tray back in the oven for 10 minutes.
DEVOUR!
Tips & Tricks to Making Perfect Baby Back Ribs
- Before adding the rub, peel off the membrane on the bone side of the ribs for more tender and flavorful meat.
- The fresher your spices, the more potent their flavor.
- The slow-and-low approach to cooking in the oven keeps the meat tender.
- Wrap the ribs tightly in foil to lock in the flavor.
- Be generous with your final sauce application. It should caramelize into a sticky, sweet, and tangy glaze.
FAQs
Can I switch up the type of ribs?
Sure, if you prefer spare ribs or St. Louis-style ribs, just go for it. They’re generally bigger, though, so you’ll need to give them a bit longer in the oven.
What’s the secret to really tender ribs?
Remove the membrane on the back of the rack. Then just let them slowly cook at a low temperature.
Can I play around with the recipe a bit?
Mix up the rub to make it your own – add some brown sugar if you like it sweet, or be daring with a hit of cayenne pepper. And the BBQ sauce? Try a bourbon one or something tangy and fruity. YUM!
Is wrapping the ribs in foil a must?
You don’t want to skip the foil. It creates a tight seal on the ribs that keeps them moist and mouth-watering despite the oven heat.
How do I know if my ribs are cooked right?
The meat will start to pull away from the bone ends. It should also be easy to tear apart. But remember, killer ribs take time so don’t get anxious and take them out before they’re ready.
Serving Suggestions
Serve these sticky, sweet, and smoky ribs with my creamy Apple Coleslaw, Corn on the Cob, a hearty Potato Salad, or even some grilled veggies. If it’s the all-American BBQ experience you’re after, whip up a pitcher of lemonade and serve on the nearest picnic table.
How to prep and store your baby back ribs
These baby back ribs are great to prepare ahead of time. Just slather on the spice rub a day early and let the ribs chill in the fridge. When you’re ready to cook them, put them in the oven as described in the recipe. Any leftovers can go in a sealed container, then in the fridge, where they will keep for another 4 days. When you’re up for dining on your leftovers, gently warm them up in the oven, and maybe splash on some extra BBQ sauce for that ‘just-out-of-the-oven’ experience.
Oven-Baked Baby Back Ribs
Explore the delicious, smoky world of oven-baked Baby Back Ribs! With a generous coat of homemade spice rub and tangy barbecue sauce, you will surely be begging for more.
Servings 4
Calories 470kcal
Ingredients
- 2 lb. baby back ribs
- 1 tbsp mustard seeds
- 2 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tsp onion powder
- 1 cup barbecue sauce
Instructions
- Preheat the oven to 375°F. In a small bowl mix the mustard seeds, smoked paprika, coriander, and onion powder together to make a BBQ rub.
- Coat the ribs completely in the rub.
- Wrap each rack in foil to form parcels. Arrange the parcels onto a baking tray then bake in the oven for 2 ½ hours.
- Remove the ribs from the oven and let cool. Peel back the foil and brush each rack all over with BBQ sauce. Place the tray back in the oven for 10 minutes.
Notes
- Before adding the rub, peel off the membrane on the bone side of the ribs for more tender and flavorful meat.
- The fresher your spices, the more potent their flavor.
- The slow-and-low approach to cooking in the oven keeps the meat tender.
Nutrition
Calories: 470kcal | Carbohydrates: 32g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 865mg | Potassium: 646mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1946IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 3mg
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