Easy Oven-Baked Baby Back Ribs

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These super easy Oven-Baked Baby Back Ribs turn tedious fire-pit cooking into a simple indoor process that delivers fall-apart baby back ribs every time.

» This roasted rack of lamb comes out wonderfully in the oven, as well.

Baked Baby Back Ribs

If you don’t have an outdoor grill, or it’s the middle of winter and you don’t want to uncover the grill and stand out in the rain, this recipe is a fantastic alternative that makes a really good rack of ribs indoors with very little mess and fuss.

Barbecue meat, especially baby back ribs, is one of the true pleasures in life, but cooking low and slow over a fire pit for hours on end is not so pleasurable. Oven-baking them leads to a perfect rack of ribs every time, with half the fuss.

What If I Want to Cook on the Grill?

I make these ribs for family outdoor barbecues all the time. The secret is to cook them in the oven at home, so they’re just about ready. Then you can then slap them on the grill and baste them with BBQ Sauce to get that delicious charred finish.

This is a much easier way to make ribs for a party, when fully cooking multiple slabs of ribs for a party would take a tedious amount of time and grill space. Doing it this way allows you prepare the ribs ahead of time and just finish them on the grill, saving tons of time.

Cooking ribs in the oven on a low heat for a few hours produces incredibly tender meat that is falling off the bone, just like you’d expect from cooking for hours on a bbq pit.

But super tender meat is only one part of the equation. The key to giving these ribs intense flavor is in the dry rub. A perfectly balanced dry rub does wonders for flavor, but also seals in the juices and keeps the ribs from drying out. I swear by this BBQ rib rub.

homemade dry rub

It’s actually great on all types of meat, not just ribs. But I think it adds just the right amount of spice to the ribs.

Baby back ribs in the oven are just about the easiest way to make ribs and still have that fall-apart goodness you love. I actually prefer baked baby back ribs to grilled now. The texture is just perfect.

The only thing you can’t really have with baked ribs is the delicious char of the grill. So if you’re not planning to finish them up on the grill, you’ll want to broil them to add char to the top.

bbq baby back ribs

How to Make Baby Back Ribs in the Oven

Here’s a quick overview video of how to prepare and bake these baby back ribs.

1. Remove the Silver Skin

One thing you have to remember about preparing ribs is that there’s a thin silver skin or membrane along the back of the ribs that must be removed. The membrane is a thick skin that will prevent the ribs from actually falling off the bone.

It’s not great to leave it on, because the ribs will be less tender and not as fun to eat.

To remove it is easy. Just turn the ribs over and look for a piece of the membrane around the edges of the meat that you can grab hold of. You can also slide a small knife blade between the silver skin and the ribs and pull up to loosen it.

Oven Baked Baby Back Ribs

It is silver in color and forms a very thin layer over the back. When you catch a piece, pull it back, like peeling off a piece of tape. If you get it just right, you can pull the entire membrane off in one piece. Here’s a pictorial to help.

Note: If you can’t locate the membrane, it’s possible the butcher has already removed it.

2. Add a Dry Rub

Next, sprinkle the dry rub across the ribs and rub it all over. Try our dry rub recipe. It’s easy to make and adds tons of flavor.

You can let it sit overnight in the refrigerator with the rub for even more flavor, but it’s not necessary.

The rub adds an extra layer of intense flavor to the ribs. I highly recommend using it. However, if you prefer, you can just use salt and pepper. Season the ribs liberally.

rack of ribs with dry rub

3. Bake the Baby Back Ribs

To make baked baby back ribs in the oven, you need to create the perfect environment for them to steam cook.

Cut off a piece of tin foil that’s large enough to make a packet for the ribs. They need to be completely encased in the foil. Crimp the edges together to keep the steam in. This is how the ribs become so tender.

Place the baking sheet in the oven at 275° F. This is a bit of a set it and forget it exercise. The exact amount of time it needs to cook depends a great deal on the size of the rack of ribs you’re cooking.

  • It will take around 2 to 2.5 hours for a small rack or ribs.
  • Medium rack will take around 3 hours. A large rack could take up to 4 hours.
  • It needs to cook in the oven for a minimum of 2 hours before you check it for the first time. After that time, give it a peek.
oven baked bbq ribs

The meat should have significantly pulled back from the edges of the bones. If you’re not sure if it’s done, insert a fork into the meat and give it a gentle tug. It should give easily.

If it doesn’t, put it back into the oven for another 30 minutes. Remember, it could take up to 4 hours to cook the ribs to perfection, depending on the size of the ribs you’re cooking.

Be careful not to over do it. It’s harder to pick up the bones to eat when it’s too tender.

bbq ribs cut into pieces

4. Add BBQ Sauce

When done, remove the ribs from the tin foil and discard the juices. Slather the ribs with BBQ sauce (be sure to check out our recipe for homemade Bourbon BBQ sauce – it’s to die for!).

For me, BBQ sauce is absolutely necessary on baby back ribs. It’s the sauce that seals in the juices and boosts the flavor. When making these ribs in the oven you might lament the lack of char that you get on the grill. But don’t worry, we’ve got a fix for that.

Oven Baked Baby Back Ribs

5. Broil or Grill

Place the ribs under the broiler for 3-5 minutes. Keep an eye on it, in case of flare ups. I like to give them a second dose of sauce and put them back under the broiler for another 3-5 minutes, to fully caramelize the sauce. If you’re in a hurry, the second time isn’t necessary.

If you want to grill them instead of broiling, just slap the ribs, basted with BBQ sauce, meat side up on a hot grill and close the lid. Allow them to get a little char around the edges before basting again. It’ll take about 5-10 minutes to get a really great caramelized crust on the top.

The ribs will come out with a slight char on the sauce that makes them look and taste more like they’ve been on the grill. This adds to the intensity of the flavors. If you have an air fryer you might want to try these Easy Air Fryer Ribs.

Oven Baked Baby Back Ribs

The best part about this recipe is that it’s incredibly scale-able. You can make one rack for one or two people, or even make 4 or 5 at a time to feed a crowd. This recipe can also be used with spare ribs. You’ll just need to extend the baking time by 30-60 minutes depending on the size of the ribs.

Oven-Baking Baby Back Ribs – FAQs

What temperature should pork ribs be cooked at in the oven?

In this recipe, we cook baby back ribs in the oven at 275 degrees F for 2-3 hours. The biggest decider of how long they must cook at this temperature is the size of the rack of ribs. A rack that is on the small side will likely take around 2 hours, while a larger rack will take up to 3 hours.

Should I cover ribs when cooking in oven?

Yes, it’s always best to cover the ribs when cooking in the oven, to keep them from drying out. Making a packet out of tin foil and cooking the ribs in the packet will produce perfect ribs every time.

How do you know when ribs are done in the oven?

You will know it’s done when the meat has pulled back significantly from the bone and the bone easily pulls free from the meat when tugged.

Do ribs get more tender the longer they cook?

Yes, ribs will become more tender the longer they cook, but there is also a point where they will stop becoming tender and will dry out.

If you’re looking for the most tender meat without drying, check the meat every 10 minutes near the end of cooking, by tugging on the bone to see how easily it comes away from the meat. Eventually it will fall right off the bone. After that point, the meat will begin drying out.

Should ribs be cooked bone side up or down?

The bony side of the ribs should always be cooking facing down; the meaty side facing up. This keeps the meat from directly touching the pan, which would dry it out as it cooks.

baby back ribs

What to Serve With Baby Back Ribs

Looking for a side dish to serve with these ribs? Why not try one of these:

Other BBQ Recipes to Try

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baked baby back ribs

Easy Oven-Baked Baby Back Ribs

Oven-baked baby back ribs are fall-off-the-bone tender and flavorful, just like grilled ribs, but with a lot less effort.
4.17 from 67 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: BBQ, Pork
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Broil Time: 10 minutes
Total Time: 3 hours
Servings: 2 servings
Calories: 453kcal
Author: Laura


  • 1 rack baby back ribs
  • 2 tablespoons dry rub (click to go to recipe)
  • 1/2 cup bbq sauce (click to go to recipe)


  • Pre-heat the oven to 275F.
  • Rinse and pat the ribs dry with a paper towel. Remove the silver skin membrane.
  • Coat the ribs in dry rub.
  • Wrap the ribs in foil on a baking sheet, being sure to seal the edges tightly.
  • Cook for 2 hours. You’ll know it’s ready when the meat pulls back from the bone and becomes fork tender. Continue cooking until the bone gives easily when pulled (up to 4 hours for larger rack of ribs).
  • Peel back the foil and discard any juices. Baste the ribs with BBQ sauce.
  • Set the oven to broil. When hot, place the baking tray under the broiler for 3-5 minutes. Repeat with an additional layer of bbq sauce, if desired. Serve the ribs.



  • To bake more racks of ribs at a time, use a larger baking pan or two separate pans.
  • The cooking time will vary based on the size of the rack of ribs you’re cooking. Check the meat at 2 hours and continue cooking in 20-30 minute increments until the bone easily pulls away from the meat.


Calories: 453kcal | Carbohydrates: 32g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 859mg | Potassium: 543mg | Fiber: 1g | Sugar: 24g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 3mg


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Oven Baked Baby Back Ribs

51 thoughts on “Easy Oven-Baked Baby Back Ribs

  1. Jennifer says:

    5 stars
    I made this for Christmas Day as a side dish. It came out perfect. It was such a big hit that I’m making it again for New Year’s Eve. I used a store bought bbq sauce instead.

  2. Dawn Kaminsky says:

    I’m making your dry rub for baby back ribs but you give a list of ingredients to make it but you don’t say how much of each ingredient, could you please tell me how much of each, thank you

    • Laura says:

      Hi Dawn, the dry rub is another one of our recipes. You must click into that separate recipe, then go to the recipe card at the end for the amounts.

  3. Julie says:

    5 stars
    First time ever making baby back ribs. I expected a complicated recipe, but this is SO easy. My husband woke up this morning talking about the great meal we’d had for dinner last night! I paired it with steamed whole kernel corn and twice-baked potatoes.

    • Sharon says:

      5 stars
      I have never, never cooked these ribs before! I purchased the rib rack, and had to look Laura up on the internet to figure out how to cook them in the oven. They were so tender and fantastic! The ribs came out tender and moist on the first try. I would definitely serve these ribs to company!

  4. Pam says:

    5 stars
    These are awesome! I never really knew how to cook good ribs. Came across this recipe. My husband was amazed at how good and tender they were. Thank you for the recipe! 🙂

  5. Paula says:

    5 stars
    This is the second time making this recipe. It is easy and delicious. I would not prepare ribs any other way. Winner!

    • Laura says:

      Hi Anne. You can bake as many racks as you want for the same length of time (between 2-3 hours), as long as they are in one layer on one rack in the oven. The time depends more on the size of the racks than the number. If they’re on the large side, they’ll take the full 3 hours, maybe even 3.5. One the smaller side, they’ll only take around 2 hours. Use the pull test to determine when they’re done.

  6. Charlene says:

    In your recipe you say cook at 275 deg. But in your answer to questions you say 250 deg. Just wondering which is right.
    Thank you

    • Laura says:

      The correct temperature is 275 degrees F. They can be cooked at 250, but it will take a bit longer. I’ve updated the info in the post.

  7. Nicole says:

    5 stars
    This was so good, I’ve never cooked ribs before. Used your dry rub recipe with 1/2 the chilli powder just to be sure and bought a hickory bourbon BBQ sauce they were so good. Will be a regular recipe in our house now. Thanks

    • Laura says:

      Fantastic! So glad you enjoyed them. Were you worried about the chili powder being too spicy? I use a very mild chili powder and it doesn’t add much heat.

  8. Donna Van Tatenhove says:

    5 stars
    Thank you so much for this recipe. These are the best ribs I have ever made. The recipe was easy to follow. The rub was perfect. I will definitely make these again.

    • Laura says:

      If you’re just finishing on the grill, I’d set it to 350 and leave them on for about 3-4 minutes per side with the sauce. Once they get a little charred, they’re done.

      • Cheryl says:

        This will be the third time that I have made your ribs. The first two times were for us and because they were so good, tonight for company! They are fabulous, so tender and tasty!

      • Laura says:

        Thanks for leaving a comment. I’m always happy to hear that, Cheryl. I think I could eat these ribs every day and be happy.

  9. Robert says:

    5 stars
    Laura, I’m in love with you. Just don’t tell my wife.
    Your oven baked baby back ribs recipe is perfect. Not a whole lot of fuss. Simple and easy.
    I made this recipe a couple years ago, but did not save to my laptop. I loved them !!
    Today….. I found it ! Will be making again , next week.
    Have a wonderful upcoming Holiday Season .

    • Laura says:

      So glad you found us again. I would hate for you to miss out on the delicious ribs!! And don’t worry, your secret is safe with me.

    • Laura says:

      If you use a sharp knife, you can often puncture the membrane and more easily pull it back. It’s not a huge deal if you can’t get it off. It’ll still taste good.

      • Mike says:

        Here’s a helpful hint, use a piece of kitchen paper to grab the membrane, it’s slippery and the paper towel helps keep a grip on it while peeling it off.

  10. alexis says:

    I could have sworn your oven recipe also had how to cook in an instant pot. We made it and loved it but I didn’t print out the recipe and now I am totally puzzled.

    • Laura says:

      We have an air fryer link in this post, but not Instant Pot instructions. Here is a link to our sister site with the Instant Pot instructions. You cook them for 30 minutes under pressure. https://apressurecookerkitchen.com/instant-pot-baby-back-ribs/

    • Laura says:

      Yes, you can bake them together as long as there’s room in the oven. They may take a bit longer since they’re sharing space.

  11. Randy says:

    5 stars
    Second time in making. A lot more tender, moist and flavorful. I increased the brown sugar and salt and mustard powder. I cooked for 3 hours and 15 minutes. The last 15 minutes I added Sweet Baby Rays BBG on it. This is my best I’ve ever done. Thank you

    • Laura says:

      Glad it went so well for you this time, Randy. Must have been a pretty big rack of ribs to need 3:15, but sounds like it turned out really well.

  12. Leigh Anne Broadus says:

    This recipe was fantastic and it was my first try at ribs!! Would this also work for a pork loin or do you have a recipe for that too?

    • Laura says:

      I’m glad you liked it, Leigh Anne. You wouldn’t want to cook a pork loin for as long, but you can still cook it with this method. You’d only want the pork loin to an internal temperature of 160 degrees before taking it out. That’s probably around 30-50 minutes, depending on the thickness of the loin.

  13. Kathy Pelusio says:

    Love your recipe! I cook them all of the time this way. I usually don’t have ground mustard so I rub prepared mustard on them before the rub. Thank you!!!!

  14. Alecia says:

    5 stars
    Love this recipe! I thought I remembered reading somewhere on here about preparing the ribs ahead of time before a cook out and then finishing them off on the grill. For that process, how long do you normally pre-cook them and then how long to “reheat” on the grill? Do you place them in the refrigerator in between? For what I am looking for, it may be about 6 hours between original cooking and “reheating”. What size do you consider a small, medium or large rack?

    • Laura says:

      Yes, you can cook them in the oven until just about as tender as you want them, then cool and refrigerate them until you’re ready to reheat them on the grill. A small rack would be around 1-1.5 lbs, while large racks can be 4-5 lbs. You’ll want to cook them for at least 1.5 to 2 hours for smaller sized ribs. Then get the grill up to temperature before putting the meat on the grill. Baste with BBQ sauce and grill for about 10 minutes.

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