Oven-Baked Baby Back Ribs
Fall-off-the-bone baby back ribs baked low and slow with a brown-sugar spice rub and sticky BBQ glaze—game-day ribs without a smoker. Finish under the broiler for char; pork is food-safe well past 145°F and shreds best around 195–203°F.
🛒Ingredients
- 2 racks baby back pork ribs (about 4–5 pounds total), membrane removed
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne (optional)
- 1 cup BBQ sauce, divided
- 1 tablespoon apple cider vinegar
- Aluminum foil
🔧Kitchen Tools Needed
- Rimmed baking sheet
- Heavy foil
- Instant-read thermometer
- Basting brush
📝Instructions
- 1
Preheat oven to 275°F. Pat ribs dry. Mix brown sugar, paprika, salt, garlic powder, onion powder, pepper, chili powder, and cayenne; rub all over both racks.
- 2
Place each rack meat-side up on a large foil sheet. Wrap tightly. Set on a rimmed baking sheet.
- 3
Bake 2 1/2–3 hours until a probe slides in with little resistance and thickest meat reaches about 195–203°F (well above the 145°F pork safety minimum).
- 4
Unwrap carefully (steam is hot). Brush with 3/4 cup BBQ sauce mixed with vinegar. Broil 3–5 minutes until sauce bubbles and lightly chars—watch closely.
- 5
Rest 10 minutes; cut between bones. Serve with remaining warm BBQ sauce. Refrigerate leftovers within 2 hours up to 4 days; reheat covered to 165°F.
🥗Nutrition Information
⚡Calories per serving: 620
🏷️Recipe Tags
❓Frequently Asked Questions
Remove the membrane?
Yes—slide a knife under the thin silver skin on the bone side and pull it off with a paper towel for better rub penetration and tenderness.
Can I finish on the grill?
Absolutely—unwrap, sauce, and grill over medium heat 5–8 minutes, flipping and basting until glazed.
Spare ribs instead?
Add 30–45 minutes bake time; spare ribs are thicker.
Make ahead?
Bake wrapped a day ahead, chill, then sauce and broil/grill before serving until hot (165°F).
Food safety?
Pork ribs are safe at 145°F + rest, but connective tissue softens near 195–203°F. Chill leftovers within 2 hours; reheat to 165°F.
