These are the most tender fall-off-the-bone baked baby back ribs we have ever tried. This recipe for oven baked baby back ribs brings out rich flavors with a smoky dry rub made from ancho chile powder and a blend of spices. Baking the ribs low and slow in the oven ensures tender meat that falls right off the bone. It’s a tasty way to enjoy delicious bbq ribs without needing a grill.
Table of contents
Dry Rub Baby Back Ribs
Course: MainCuisine: AmericanDifficulty: Medium4
servings15
minutes3
hours550
kcal3
hours15
minutesThe aroma of these ribs baking fills the house with a cozy, summery feeling, even in winter. This dry rub recipe is a must-try!
Ingredients
½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce
Directions
- Gather all your ingredients and preheat your oven to 250 degrees F (120 degrees C).
- Mix the ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
- Place the rack of ribs meat-side down on heavy-duty aluminum foil. Prick the back several times with a knife.
- Generously apply the dry rub to all sides of the ribs. Save any extra dry rub in an airtight container.
- Wrap the foil tightly around the ribs to create a sealed packet and transfer it to a sheet pan.
- Bake in the preheated oven for about 2 hours or until the ribs are super tender. Let them cool for about 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Unwrap the foil, draining and discarding any fat and juices. Brush a good amount of barbeque sauce all over the ribs.
- Flip the rack so the meat side is facing up and place back in the oven. Leave the foil open and bake for 10 minutes.
- Brush another layer of barbeque sauce on the meat side and repeat this brushing and baking process four more times for a total of about 50 minutes.
- Cut the rack into individual rib segments and serve with extra barbeque sauce on the side.
What You’ll Need
Gather these ingredients and equipment to make your delicious baby back ribs:
- ½ cup ancho chile powder
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon ground cayenne pepper
- ½ teaspoon ground dried chipotle pepper
- 1 rack baby back pork ribs
- 1 cup barbeque sauce
- Heavy-duty aluminum foil
- Baking sheet
Detailed Cooking Instructions
Time needed: 2 hours and 15 minutes.
Delicious baked baby back ribs with a flavorful dry rub and barbeque sauce.
- Preheat oven
Set your oven to 250 degrees F (120 degrees C).
- Mix dry rub
Combine ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a bowl.
- Prepare ribs
Place the rack of ribs meat-side down on aluminum foil. Prick the back several times with a knife.
- Apply dry rub
Generously coat all sides of the ribs with the dry rub.
- Wrap ribs
Seal the ribs tightly in the foil and place the packet on a sheet pan.
- Bake ribs
Bake in the oven for about 2 hours, or until the ribs are tender.
- Cool ribs
Remove the ribs from the oven and let them cool for about 15 minutes.
- Increase oven temperature
Raise the oven temperature to 350 degrees F (175 degrees C).
- Unwrap ribs
Carefully unwrap the foil, draining any juices and fat.
- Brush barbeque sauce
Generously brush barbeque sauce over the ribs, then flip so the meat side is up.
- Bake sauced ribs
Place the ribs back in the oven, uncovered, and bake for 10 minutes.
- Repeat sauce application
Repeat brushing with barbeque sauce and baking for 50 minutes, applying sauce every 10 minutes.
- Slice and serve
Cut the rack into individual ribs and serve with extra barbeque sauce.
Tips & Tricks
- For even more flavor, let the dry rub sit on the ribs for at least an hour, or overnight in the fridge if you have time.
- If you want a spicier kick, increase the cayenne pepper or add a bit of hot sauce to your barbeque sauce.
- Store leftover ribs in an airtight container in the fridge for up to three days. Use them cold in sandwiches or reheat them in the oven at 350°F (175°C) for about 10 minutes.
- You can use other meats like pork spare ribs or even chicken with the same rub for a different but equally delicious outcome.
- For a sweeter profile, mix a bit of apple juice into your barbeque sauce when brushing on the ribs.
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Frequently Asked Questions
Half a rack of baby back ribs usually weighs about 1 to 1.5 pounds, depending on the size of the ribs.
Basic rib recipes include baby back ribs, salt, black pepper, garlic powder, onion powder, and your choice of barbecue sauce or dry rub seasoning.
A simple mix of salt, black pepper, paprika, garlic powder, and brown sugar works well to bring out the ribs’ natural flavor and create a tasty crust.
A half rack of ribs generally contains about 6 ribs and weighs roughly 1 to 1.5 pounds, enough for one or two servings.
Cooking dry rub ribs in the oven usually takes around 2.5 to 3 hours at a low temperature, such as 275°F (135°C), to become tender.
Apply the dry rub at least 30 minutes before cooking to let the seasoning penetrate. For better flavor, you can leave it on for several hours or overnight in the fridge.
Bake baby back ribs at 275°F (135°C) for a slow and even cook that keeps the meat tender and juicy.
The 3/2:1 rule means smoking ribs for 3 hours unwrapped, 2 hours wrapped in foil, then 1 hour unwrapped again with sauce for a tender and flavorful finish.
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