Oven-Baked Baby Back Ribs
A step-by-step guide for cooking tender and flavorful baby back ribs in the oven without needing a smoker or grill.
Equipment
- 1 Wire Rack Used to place the ribs on top of the baking sheet for even cooking and to allow air circulation underneath.
- 1 Baking Sheet Used as a base for the wire rack to catch any drippings from the ribs during baking.
- 1 Oven Preheated to 350°F for baking the ribs and set to broil for the final caramelization step.
- 1 Meat Thermometer Used to check the internal temperature of the ribs to ensure they reach between 175°F and 185°F.
- 1 Butter Knife Used to remove the membrane from the back of the ribs if desired.
- 1 Cutting Board Used to cut the ribs into individual pieces.
- 1 Sharp Knife Used to slice the ribs into individual pieces by cutting between each bone.
- 1 Large Bowl Used to hold the cut ribs while drizzling olive oil and coating with seasoning.
- 1 Brush or Basting Brush Used to apply barbecue sauce and honey evenly over the ribs.
- As Needed Paper Towel Used to help grab and remove the membrane from the back of the ribs.
Ingredients
- 1 rack Baby back ribs
- Olive Oil as needed
- BBQ sauce As needed
- Honey As needed
BBQ seasoning : As needed (or homemade dry rub with the following ingredients):
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Brown sugar
Optional additional spices :
- Cayenne pepper
- Cumin
- Chili powder
- Seasoned salt
Instructions
Preparation :
- Examine the baby back ribs and remove any bone shards or excess fat.
- Optionally, remove the membrane from the back of the ribs by flipping them over, wedging a butter knife under the membrane, and gently pulling it away.
- Slice the ribs into individual pieces by cutting between each bone.
Seasoning :
- Place the cut ribs into a large bowl and drizzle some olive oil on them as a binder.
- Coat the ribs with your favorite all-purpose barbecue seasoning or a homemade dry rub.
Baking :
- Preheat the oven to 350°F.
- Set a wire rack on top of a baking sheet and place the ribs on this rack with the meat side facing up.
- Bake for 45 minutes, then carefully flip the ribs and continue cooking for another 45 minutes.
- Check the internal temperature of the ribs; it should be between 175°F and 185°F. If they’re not at the right temperature, keep flipping and baking until they reach this range.
Saucing :
- Once the ribs reach the correct temperature, brush them generously with your favorite barbecue sauce.
- Drizzle some honey over them for added sweetness.
- Flip the ribs and repeat the saucing process on the other side.
Broiling :
- Set the oven to the broil setting and slide the ribs onto the center rack.
- Broil for about 2-3 minutes on each side until the sauce starts bubbling and the edges of the ribs brown slightly.
Final Results :
- The finished ribs should be sticky, caramelized, juicy inside, and have a tender texture that’s easy to bite into.
Notes
- Baby Back Ribs Compared to Spare Ribs: Baby back ribs come from the upper rib cage and tend to be meatier than spare ribs. Spare ribs are sourced from the lower rib cage and contain more intramuscular fat. Visually, baby back ribs have a distinct curve, while spare ribs feature straighter bones. St. Louis-style ribs are trimmed spare ribs that offer a more even shape and presentation.
- Liquid Smoke: Advised against using liquid smoke on ribs due to its artificial taste. If used, apply it sparingly.
- Side Dishes: Suggested sides include baked beans, macaroni and cheese, coleslaw, corn on the cob, and collard greens.
- Safety Tips: Always wash your hands thoroughly after handling raw meat. Use a meat thermometer to ensure the ribs reach an internal temperature of 175°F to 185°F.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheat in the oven or microwave.
- Variations and Substitutions: Experiment with different spice mixes and sauces. Consider substituting with beef short ribs or chicken thighs.
- Tips for Beginners: Provide detailed instructions on cutting ribs and seasoning techniques.
- Presentation and Serving Suggestions: Suggest garnishes and complementary side dishes.