Cooked ribs lying in tin foil just out of the oven

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’re damn good ribs at the very least.

Where did I discover such an easy and delicious recipe? Where else. Liza, of course. 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 buttermilk cornbread (my favorite recipe is enclosed below) and a simple salad, and you have a successful dinner party in the making.

How to Find Humanely Raised Pork

If you have trouble sourcing humanely raised meat, ButcherBox may be a good option for you.

If you are unfamiliar, ButcherBox is a high-quality meat delivery service. You can sign up for deliveries every month or two months. The meat arrives frozen on dry ice in individual portions. You can select from a wide variety of cuts, anything from boneless skinless chicken breasts to St. Louis style ribs. Here is some more information about ButcherBox, and what you can expect when it arrives at your door.

PS: Favorite Roast Chicken and Pan-Seared New York Strip with Balsamic-Caper Sauce

Full rack of oven-cooked baby back ribs in foil on wooden surface

Overhead close-up of baby back ribs in tinfoil

Overhead of 4 spices on wooden surface

Overhead views of preparing the ribs: uncooked, with spices, and wrapped in tinfoil

Buttermilk Cornbread baked in spring-form pan sitting on wooden surface

Overhead view of cornbread ingredients

The best, easiest ribs you will ever make.

The Easiest (Best?) Ribs You Will Ever Make

  • Author: Alexandra Stafford
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 3


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.

2019 Update: If you’re challenged to find humanely raised meat, I highly recommend ButcherBox (affiliate link) … they’ll send a box to your doorstep.


  • 1 rack of baby back ribs
  • kosher salt
  • freshly cracked black pepper
  • smoked paprika (if you can find it) or parika
  • 1 cup brown sugar
  • Heavy duty foil, if you have it


  1. Preheat the oven to 275ºF.
  2. 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.
  3. 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.
  4. Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
  5. 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.
  6. 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


Delicious Buttermilk Cornbread

  • Author: Alexandra
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 10


  • 1 3/4 cups flour
  • 1 cup cornmeal
  • 3 T. brown sugar
  • 2 T. Sugar
  • T. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup grated Monterey Jack or Cheddar or Gruyère (or any cheese you like)
  • 4 tablespoons butter, divided
  • 2 eggs, lightly beaten
  • 2 cups buttermilk


  1. Preheat the oven to 350ºF. Whisk together the flour, cornmeal, sugars, baking powder, baking soda and salt. Add the cheese and toss to coat.
  2. Melt 2 tablespoons of butter. Whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour wet ingredients into the dry ingredients and stir until just combined.
  3. Melt remaining 2 tablespoons of butter. Pour into a 9-inch springform pan and swirl the pan to coat. Add the batter to the pan and place in the oven. Bake for about 55 minutes, until golden on top. (Check after 50 minutes). Place on cooling rack. Let cool for 15 minutes before cutting.