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Learn how to cook baby back ribs! Slathered in both a dry rub and sauce for a flavor explosion, they are tender and utterly delicious.
Baby, Baby Back Ribs!
Ribs are a finger-licking favorite at our house – especially these baby back ribs!!
They happen to be both Wes and Gavin’s favorite dinner. And fortunately, this recipe is approved by both of them. So delicious and fairly simple!
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 our: Dr. Pepper Ribs, Crock Pot Ribs, and Country Style Pork Ribs.
WHY WE LOVE IT:
- 10 minute prep! These take very little hands-on effort. Season, chill, and bake! The result is tender and delicious
- SO much flavor. We use BOTH a rub and BBQ sauce to give these ribs plenty of finger-licking flavor.
- Prep ahead of time. Because these need to chill they are perfect for prepping in the morning or even the night before!
Ingredients
PREP TIME: 10 minutes
CHILL TIME: 2 hours
COOK TIME: 2 hours 30 minutes
Dry Rub
- ¼ cup packed brown sugar – Light or dark 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 – 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).
- 1 (18-ounce) bottle of barbecue sauce divided – Any brand and flavor of barbecue sauce will do. You can even make Homemade BBQ Sauce.
How Much to MAke
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.
How to Cook Baby Back Ribs
- DRY RUB. Make a dry baby back rib rub by mixing ¼ cup brown sugar, 1½ tablespoons paprika, 1 tablespoon kosher salt, 1½ tablespoons black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon cayenne pepper in a medium bowl.
- PREP. Pat 2 pounds 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 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 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.
How to Smoke Ribs
- 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.
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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.
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.
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!!!