The Best, Juiciest Oven-Baked Baby Back Ribs (Easy, Too!)
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This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. These might just be the best ribs you ever make!
The best ribs you’ve ever made? Let me qualify that. These are the only ones I know how to make, which make them the best I’ve ever made. That said, this recipe takes five minutes to prepare. Yes, that’s correct. Five minutes. But what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s worth of work toiling over a coal-filled bbq pit.
Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’ll be damn close.
Where did I discover such an easy and delicious recipe? Where else. My mother, of course, who learned the recipe from niece-in-law, a proud Southerner who knows her barbecue.
My mother made these ribs for my meat-deprived husband and me when she was visiting last month. I’ve since made them several times for friends and family. If you’re looking for a crowd-pleasing recipe, this is it. Serve it with this buttermilk cornbread and a simple salad.
How to Make Oven-Baked Baby Back Ribs
First, gather your ingredients: salt, pepper, brown sugar, and smoked paprika. Yep, that’s right: this rub requires only four ingredients.
Rip two pieces of heavy-duty aluminum foil large enough to enclose the ribs, and lay them on top of one another. Set one rack of ribs on top. Season with salt, pepper, and smoked paprika. Spread the brown sugar over top, and spread it over the rack, packing it down. Enclose the foil tightly. Repeat with any other rib racks.
Transfer the foil-closed racks to a sheet pan. Place in the oven at 275ºF for 2.5 hours. Remove pan from the oven and do not open the foil for one more hour.
If you wish, run the ribs under the broiler for 3 to 5 minutes before serving.
Find the Buttermilk Cornbread Recipe here.Print
This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
If you’re looking for the cornbread recipe, here it is: Buttermilk Cornbread
- 1 rack of baby back ribs
- kosher salt
- freshly cracked black pepper
- smoked paprika (if you can find it) or paprika
- 1 cup brown sugar
- Preheat the oven to 275ºF.
- Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
- Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
- Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
- When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
- Serve immediately with cornbread and a simple salad for a yummy yummy meal.
- Category: Dinner
- Method: Oven
- Cuisine: American/BBQ
Keywords: ribs, baby back, oven-baked