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.
PS: Favorite Roast Chicken and Pan-Seared New York Strip with Balsamic-Caper Sauce
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.
PrintThe Best, Juiciest Oven-Baked Baby Back Ribs (Easy, Too!)
- Total Time: 3 hours 10 minutes
- Yield: 3
Description
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
Ingredients
- 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
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven
- Cuisine: American/BBQ
This post may contain affiliate links. Please read my disclosure policy.
136 Comments on “The Best, Juiciest Oven-Baked Baby Back Ribs (Easy, Too!)”
Have some leftover buttermilk, so I am looking forward to trying this cornbread recipe. Does it have to be made in a springform pan?
Hi Charlsey! Hope I’m getting to you in time! Does not have to made in springform pan. If you have a 9×13-inch pan, that should work just fine. Happy Fourth!
These took only minutes to prepare and turned out perfectly! They were fall off the bone delicious! Definitely will add this into my rotation.
So happy to hear this! This has been a staple in our house for years. So happy to hear you’ve added it to your rotation as well!
Getting ready to make the cornbread, which I have made before (absolutely delicious), but can’t remember if it’s 3/4 cup of flour or 1 and 3/4 cups. Hope this is not a crazy question
Hey Cynthia! It’s 1 3/4 cups flour. Happy New Year!
Thank you and Happy New Year to you too!!
If you know BBQ, this recipe is not for you. They were tender but lacked the texture of traditional BBQ ribs.
Help! I’ve got dinner guests coming tonight and I just realized my husband bought spare ribs and not baby back ribs. Could you please tell me if I should keep the temperature the same and how much longer should I cook these. Do I still do the 1hr rest method? I’ve never made ribs ever and I’m getting nervous!
Oh no! OK, spare ribs take a little longer to cook, and I have to admit, I’ve never made this recipe with spare ribs, but this is what I would suggest. Follow the recipe as it’s written, but cook them for 3 or 3.5 hours if you have the time. Then let them rest for an hour or for as long as you are able to before your guests arrive. 3.5 hours of cooking should be long enough to get them tender. And the extra hour of resting will only help. Good luck!
What is the measurement for the paprika?
What is the measurement for the smoked paprika?
Hey! I don’t have a measurement, but you can’t go wrong. Just sprinkle it pretty liberally over top of each rack of ribs. The picture in the upper-right corner of the 4-picture collage might give you some guidance. But really, you cant go wrong — just sprinkle over until it looks evenly red. Let me know if there is anything else!
Just made these ribs and they were so good. fell off the bone. will be basing all my rib recipes off of this. thanks!
yay! Makes me so happy! So easy, right?
I am 65 years old & I had never attempted baby backs before I tried your recipe. So good & easy, thank you so much for all your wonderful recipes.
Hi, I’m reading your recipe for cornbread and I really wanna make it one day very soon. I’m copying the recipe. What I wanna know is, can the cornbread be made in a cast iron skillet? What size do you recommend, 9- or 10-inch? Thanx for your response.
Love this recipe, husband loved this more than the marinated ribs from Costco!
I came across this recipe today while searching for a new way to make Baby Back Ribs. I followed the recipe to the T, and they were DELICIOUS! So easy to make and hardly any clean up at all. The meat was tender and just about falling off the bone. The flavor was deliciously sweet with a bit of twang. I will definitely make these again! Thank you for an awesome recipe!
Yay! So happy to hear this, Bonni! Thanks for writing in.
can I use boneless country style ribs instead?!
I’ve made these ribs a handful of times for various BBQs and they are always a hit! There are never any leftovers. And I love that they can be made ahead of time in the oven so I don’t get stuck standing over the grill instead of relaxing with my guests.
I never comment on recipes really, even if I enjoyed them, but THIS recipe deserves it! It was so delicious and tender and the cornbread was amazing. My boyfriend and I don’t eat ribs often and we never had cornbread before so this mystery meal turned out fabulous! I’m making it again this week and my boyfriend is already excited. Thank you for sharing this to the world I can’t wait to try it on guests ?
Oh, Elisia, so happy to hear this! So glad you and your boyfriend like this. It is great to make for guests — you can get all the work done hours before they arrive 🙂
I made these and 2 1/2 hours was not long enough even with the hour of rest. They were like rubber when I checked so I put them in for another two hours to cook, and another hour to rest. Also put them in the fridge overnight since it was midnight by the time they finished cooking. What temp and for how long should I reheat them in the oven for dinner tonight?
Oh no! Such a bummer. I would reheat them in their foil pouches at 350ºF for 20 minutes.
As for the issues with the cooking, the only thing I can think of that may have gone wrong is that your oven maybe runs lower? Have you ever had issues with any foods taking longer to cook, baked goods or savory goods? Also, did you check them at the 2.5 hr mark before opening them? I have done that before, and at the 2.5 hr. mark they really aren’t done — they need that hour with the heat completely trapped to finish their cooking. But in any case, I’m sorry for the trouble. That’s always frustrating. Also, just to make sure: you were using baby back ribs, as opposed to spare ribs, right?
I have tried these twice. The first time was fabulous – loved them. The second, well, I had did some of my own stuff and it didn’t turn out as tender. USE THE HEAVY FOIL – it does make a difference.
Otherwise this is one of the best I have made. Of course this was the first time I’ve made them…However, not the first time I’ve eaten ribs – so in my eating professionalism – THEY’RE GREAT! 😉
Wonderful to hear this, Emily! Sorry about the second time around — that’s always frustrating when things don’t turn out as expected 🙁
I am from Tennessee so I Iam OCD about rib recipes. Yours looks and sounds lovely. I have to say I LOLd when I saw the cornbread cooked in a spring form pan. Wait til I show my HillBilly Foodies. Cornbread….She is humble. Now she is catapulted to spring form cheesecake stardom.
I made these for the little girls at the group home where I work. They turned out amazing! I’m making two racks of spare ribs right now for my bunko group. Cooking them longer because of the meatiness of spare ribs.
So happy to hear this, Valerie! How did the spare ribs turn out? I’ve always wondered how to adjust the time for those.
I tried this yesterday. I don’t think i’ve ever tried to cook ribs — can’t remember — so, these were absolutely the best i’ve ever made…. But, they may also have been the best i’ve ever eaten. Seriously. I don’t cook much, and have never had a recipe turn out better than i expected, but this did. Insanely good. Thank you.
Only one issue with the recipe, though — I’d have liked to see a more precise indication of how much salt and paprika to use. I’ve used Kosher Salt on steaks, so i wasn’t afraid to be liberal with it, but have never used Smoked Paprika. I was afraid i’d use too much or not enough. it worked out, but maybe i could have gone heavier there?
Hi CK! So great to hear that the ribs turned out well! I know what you mean about precise measurements. If you are wondering if you could have gone heavier, then you probably could have. I think because there is so much sugar and heavy on the salt as well, that the smoked paprika is actually very forgiving. I never measure with this recipe, which is part of the beauty of it, but next time I make these, I will be sure to take notes regarding quantities. Thanks for writing in!
my exact sentiment on measurement not being included in the recipe
Next time I make this, I’ll take notes on how much I use. Will report back!
Just popping in to tell you I’ve included your buttermilk cornbread recipe in my mini round-up of cornbread recipes on Taste As You Go.
PS. Those ribs look amaaaaaazing!
Thanks, Michelle!!
Made these tonight with the cornbread. AMAZING! Wouldn’t change a thing!
So happy to hear this, Rachel!
WOW!! I made these yesterday, then refrigerated them. Put them back in the oven today at 350 for 20 min. then put them on the grill for a couple minutes with more BBQ sauce. These were great!!! I will make them this way again!! Thank you so much for the good recipe! My family and I loved it!!
So happy to hear this, Cheryl! Love the idea of finishing them on the grill with more sauce. This is a family favorite here, too!
Good Morning: I plan on making these ribs tonight…I have 1/2 a rack, so I will assume that I cut everything in half including the time correct? Also, can I make the cornbread in a cast iron skillet? Thanx
I wouldn’t cut the time in half — the meat needs the time to get tender. But yes for the seasonings! And yes re cast iron skillet! Have fun and good luck and yum!
Thank you…ran out of time yesterday to do eithet…will let you know!
Please do!
Hi! Is cornmeal same as corn flour? Thanks!
I don’t think so actually! Did you try corn flour?
Love this recipe! Yummy!!!
Yay!!
5 stars. Followed the recipe except omitted the white sugars d cut the brown sugar down too. Added 2 each of tablespoons of dry Applewood Bar B Que rub and bottle Carolina style Bar B question sauce. Started on 375degrees for 49 minutes then cut back to 325 for 2 1/2 hours. Then 5 minutes under the broiler for crispness. Fall off the bone tenderness. Loved it.
Question, instead of all that aluminum foil waste, could I put the ribs in a “baking plastic bag” in bake them.
Lesley
Gosh, I’ve never tried. The beauty of the foil is that it creates a steamy environment that is very hot. Will the bag do the same?
What size spring form pan did you use? I have 3 different sizes.
I’m wondering the same!
Sorry for the delay here!! I use a 9-inch spring form pan. I’ll make a note in the recipe.
Looks delicious, and I’m anxious to try both the ribs and the cornbread. Is there any guidance on how much pepper, salt, and smoked paprika to use on the ribs?
Thanks!
Hi Edythe! I just eye it, but I’m pretty liberal with each of the seasonings.