This post may contain affiliate links. Please read our disclosure policy.
BBQ baby back ribs are slathered in both a dry rub and sauce for a flavor explosion. They are tender and utterly delicious!
Have ribs for days with our fan-favorite Dr. Pepper Ribs and Crock Pot Ribs, it’s going to be hard to choose a recipe!
Baby Back Vs Spare Ribs
When you see ribs on the menu they are almost always pork, but sometimes can be beef. In this recipe, we used baby back pork. They get their name, not because they come from piglets, but because they are smaller than spare ribs.
Baby back ribs are more tender and leaner than spare ribs which also makes them a little more expensive.
When it’s summertime and BBQ season, we love to whip out our best grilling recipes like Mexican Corn on the Cob, Steak, and Huli Huli Chicken. Although these baby back ribs are not cooked on the grill, they fit right in!!
They are tender, delicious, and fall-off-the-bone delicious!
How to Cook Baby Back Ribs
This baby back ribs recipe is simple and results in tender, flavorful ribs!
DRY RUB. Make a dry baby back rib rub by mixing together the brown sugar and spices (paprika, kosher salt, pepper, garlic powder, onion powder, and cayenne pepper) in a medium bowl.
PREP. Prep ribs by pulling off the clear membrane from the underside of the ribs. Lightly rub the ribs with the dry rub into both sides of the ribs and place on a large baking sheet covered with foil.
Tear off 4 large pieces of foil and spray with cooking spray.
SAUCE. Brush barbecue sauce all over the ribs wrap tightly with the foil pieces and refrigerate overnight (or for at least 2 hours).
BAKE. Place the foil-wrapped ribs on a baking tray and bake at 300° F for 2½ hours. Unwrap the foil, brush the ribs with more barbecue sauce, and broil for about 5 minutes to caramelize the barbecue sauce.
For a grilled option: check out our Dr Pepper Ribs recipe. We also have a Slow Cooker Ribs recipe.
How to Smoke Ribs
This best baby back ribs recipe can easily be smoked.
PREP. Heat your smoker to 225°F.
COOK. Place the seasoned rack on the grill grate, bone side down, and cook for 3 hours.
PREP. Tear two large pieces of foil and wrap the rack with a double layer of foil.
COOK. Place the wrapped rack, meat side down, back into the smoker for another 2 hours.
SEASON + COOK. Finally, unwrap the rack and place it on the smoker bone side down. Add your BBQ sauce and heat for 1 more hour.
Recipe Tips
This recipe for baby back ribs uses both a rub and sauce for extra flavor.
BBQ sauce. Any brand and flavor of barbecue sauce will do you can even make Homemade BBQ Sauce.
Prepping the pork ribs. Use these tips when prepping your oven baby back ribs.
- Place the rack onto a large cutting board and pat it dry with a paper towel.
- Inspect the top and trim any loose pieces of fat.
- Flip the rack over.
- To loosen the membrane, slide a sharp knife between the membrane and the rack and gently lift it up.
- Repeat over each rib section.
- Grab one end of the membrane with your fingers and peel it away.
- If your fingers can’t get a good grip, pinch it with a paper towel.
Serve Baby Back Ribs with:
Storing info
STORE. Raw ribs will keep in the fridge for 3-5 days after purchase.
Cooked ribs can be stored in an airtight container in the fridge for 3-4 days. Wrap them in plastic and foil and keep them in the freezer for up to 3 months.
FREEZE. For longer storage, wrap tightly with plastic and foil and store in the freezer for up to 6 months.
To reheat. Preheat the oven to 250°F. Add another coating of BBQ sauce. Wrap in aluminum foil and place on a baking sheet. Heat in the oven for 20-30 minutes or until hot. Open the top of the foil and broil for a few minutes to get a nice caramelized finish.
Recipe FAQ
A large rack weighs about 2 pounds and has about 13 ribs. If the ribs are the main meal, then plan one rack for 2 people. If you are serving them as an appetizer or side, then each rack can serve 3-4 people.
Some basic tips to keep in mind include removing the membrane prior to seasoning them, choosing quality ribs, not overcooking, adding flavor using a dry rub or marinade, finishing them off with a delicious sauce, and letting them rest before serving them.
Baby back ribs are smaller and come from the top of the ribcage, closer to the loin. They are more tender, leaner, and typically have a higher price point. Spare ribs, on the other hand, come from the lower portion of the ribcage and are larger and meatier. They have more fat and connective tissue, which can result in a richer flavor. Spare ribs are usually less expensive but require longer cooking times to become tender.
For More Pork Recipes, Try:
How to Make Baby Back Ribs
Ingredients
Dry Rub
- ¼ cup packed brown sugar
- 1½ tablespoons paprika
- 1½ tablespoons black pepper
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
Ribs
- 2 pounds pork baby back ribs
- 1 (18-ounce) bottle barbecue sauce, divided
Instructions
- In a medium bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne to make a dry rub.
- Prep ribs by pulling off the clear membrane from the underside. Lightly rub dry rub into both sides of ribs and place on a large foil-lined baking sheet.
- Brush 1½ cups barbecue sauce all over the ribs. Tear off enough foil to cover the ribs and spray foil with cooking spray. Wrap ribs tightly with the foil pieces and refrigerate for at least 2 hours, or ideally overnight.
- When ready to bake, preheat the oven to 300°F.
- Bake ribs, still wrapped in the foil, for 2½ hours.
- Unwrap the foil, brush ribs with remaining ¾ cup barbecue sauce, and broil for about 5 minutes to caramelize the barbecue sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The dry rub adds so much flavour, thanks
This recipe looks similar to one I used to make but I added 3 ice cubes to the package which helped the meat release from the bones.
Love the flavor that the dry rub gives the meat. So simple yet so delicious!!!