Baby Back Ribs are a family favorite dinner at our house, especially for the boys in the fam.
Slow baked until fall apart tender, then brushed with barbecue sauce and broiled until caramelized, they deliver bold flavor without needing a smoker.
We also love that ribs are a VERY cost effective cut of meat, especially for a big family. We usually purchase them at Costco or Sam’s Club for the best price.
If you’ve always wondered how to cook baby back ribs, then this recipe is for you! It is SO simple and creates tender, fall of the bone ribs that are packed with flavor. This recipe is great for both special occasions and any BBQ!
For more favorites, check out Dr. Pepper Ribs, Crock Pot Ribs, and Country Style Pork Ribs.
Why we think you’ll love it:
- 10 minute prep! These take very little hands-on effort. Season, chill, and bake!
- SO much flavor. We use BOTH a rub and BBQ sauce to give these ribs plenty of finger-licking flavor. The result is tender and delicious! They are great for gatherings or weekend dinners.
- Prep ahead of time. Because these need to chill, they are perfect for prepping in the morning or even the night before!
Baby Back Ribs Ingredients
Dry Rub
- Light brown sugar (¼ cup, packed): Adds sweetness and helps create caramelization.
- Paprika (1½ tablespoons): Adds smoky flavor and rich color.
- Black pepper (1½ tablespoons): Adds bold heat and depth.
- Kosher salt (1 tablespoon): Enhances the overall flavor.
- Garlic powder (1 teaspoon): Adds savory richness.
- Onion powder (1 teaspoon): Adds subtle sweetness and depth.
- Cayenne pepper (¼ teaspoon): Adds a gentle kick of heat.
Ribs
- Pork baby back ribs (2 pounds): Becomes tender and juicy when baked low and slow. Look for an even layer of meat across the whole rack. Avoid racks with “shiners” (exposed bone). Read the package label and avoid “enhanced” cuts (pumped with water and salt).
- Barbecue sauce (1 bottle, 18-ounce, divided): Adds sticky, sweet glaze and bold flavor. Any brandand flavor of barbecue sauce will do. You can even make Homemade BBQ Sauce.
How to Make Baby Back Ribs
DRY RUB. Make a dry baby back rib rub by mixing brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a medium bowl.
PREP. Pat the ribs dry with a paper towel and trim any loose pieces of fat off the top. Flip over, slide a sharp knife between the membrane and the rack, and gently peel it away.
Lightly rub the ribs with the dry rub on both sides of the ribs and place them on a large baking sheet covered with foil.
Tear off 4 large pieces of foil and spray with cooking spray.
SAUCE. Brush ½ the bottle of 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 2 ½ hours. Unwrap the foil, brush the ribs with more barbecue sauce, and broil for about 5 minutes to caramelize the barbecue sauce.
Use the smoker
For smoking directions: Heat your smoker to 225°F. Place the seasoned rack on the grill grate, bone side down, and cook for 3 hours. Tear two large pieces of foil and wrap the rack with a double layer of foil. Place the wrapped rack, meat side down, back into the smoker for another 2 hours. Unwrap the rack and place it on the smoker bone side down. Add your BBQ sauce and heat for 1 more hour.
Kristyn’s Recipe Tips
- 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.
- Remove the membrane from the ribs for more tender results.
- Wrap tightly in foil to lock in moisture while baking.
- Bake low and slow for the best texture.
- Broil briefly at the end to caramelize the sauce. We love this extra step, which offers an added layer of flavor.
- Let ribs rest a few minutes before slicing.
Baby Back Ribs Recipe
Video
Ingredients
Dry Rub
- ¼ cup packed light 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
- Make the dry rub: In a medium bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne.
- Prepare the ribs by pulling off the clear membrane from the underside. Lightly massage dry rub into both sides of ribs and place on a large aluminium foil-lined baking sheet.
- Brush 1½ cups barbecue sauce all over the ribs. Tear off enough aluminium 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 degrees 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.
Notes
- 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.
- Remove the membrane from the ribs for more tender results.
- Wrap tightly in foil to lock in moisture while baking.
- Bake low and slow for the best texture.
- Broil briefly at the end to caramelize the sauce. We love this extra step, which offers an added layer of flavor.
- Let ribs rest a few minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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 freeze for 3-4 months.
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.
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This recipe was first shared October, 2022.
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!!!