There really isn't much to say about ribs, because ribs speak for themselves. I love all kinds, and these are the ultimate Fall Off The Bone, eat me any time, spicy, tangy, dry rub and sauce, finger lickin, sauce in the corner of your mouth, whole roll of paper towel using, it is great to be American Baby Back Ribs! And that is all I have to say about it!
Oven Baked Baby Back Ribs slathered in barbecue sauce, broiled, and cut perfectly. This is what I call summer ready.
Just Kidding! I always have more to say.
Why cook ribs in the oven?
I like to cook my Baby Back Ribs in the oven because it is easy, neat, and never fails me. Once a little prep is done, you simply put these in the oven and let them cook away nice and slow.
Spice up these Baby Back Ribs for excellent flavor all the way through.
Make the spice mixture in advance in a small bowl. I frequently do this when I’m preparing meat. Take out all of the clean spice jars and measure everything out while you have a clean work surface and clean hands. This way, there is no chance contaminating your dry goods.
Season the ribs on both sides with dry seasoning.
Why wrap the ribs in foil?
I use my hands to spread the spice mixture evenly over both sides of the rack of ribs and rub the seasoning. Then I lay the ribs on a large piece of foil and fold into a nice packet with all of the seems facing up. This way the natural juices stay in the foil pack and help flavor and moisten the ribs as they cook. Place the packet on a lined sheet pan, and put it in the oven.
When I use this method, nothing escapes and nothing burns. As the ribs cook in the oven, the juices come out and act as a natural baste. Once the ribs get hot, the juices steam up and create moisture all around the meat. The fat melts into the meat instead of losing it to the pan or the grill.
Lay a large piece of foil down under the rack of ribs, and fold around to create a pouch.
Is Wet or Dry Rub better for Baby Back Ribs?
I’ve honestly had amazing ribs done both ways, but I’m not really a purist. For this recipe, I put the dry rub on first and let the seasoning cook into the meat while it is wrapped in foil. The sauce gets put on at the end.
After 1 hour in the oven, the ribs will be tender. They still need to be browned.
How do I get a beautiful glaze on my oven baked Baby Back Ribs?
Once the meat is cooked through and fall off the bone tender, I remove the ribs from the oven. Then I open the foil packet, and brush on my favorite barbecue sauce. I like a pretty heavy coat on the top of the ribs. Finally, leave the foil open, and put the baby back ribs into the oven under the broiler for a few minutes.
Sauce up these baby back ribs with your favorite barbecue sauce.
In just a few minutes, the sauce on the ribs turns into a beautiful sticky coating, and the rack of ribs are a gorgeously browned and ready to carve up and eat.
Put rack of baby back ribs under a low broiler for 5 minutes to get caramelized sauce.
Cut in between each bones for perfect ribs and ready the wet naps.
Be sure to slather on some of my home-made Apricot Barbecue Sauce.
Apricot Honey Barbecue Sauce
"Fame is like a shaved pig with a greased tail, and it is only after it has slipped through the hands of some thousands, that some fellow, by mere chance, holds on to it!" --Davy Crockett BrainyQuotes.com
Fall off the Bone: Baby Back Ribs in the Oven
Ingredients
- 1 Rack Baby Back Pork Ribs
- ½ C Apricot Honey Barbecue Sauce
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 teaspoon Red Chili Powder
- 1 teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Cumin
- 2 teaspoon Salt
- 1 teaspoon Pepper
- Foil
Instructions
- Pre-Heat your oven to 325° and cover a sheet pan large enough to hold your rack of ribs in foil. Lay down an extra large loose sheet of foil to wrap your ribs in.
- Mix together all of your dry spices in a small bowl.
- Prepare to season your ribs. Remove them from their package and lay them on your sheet pan and extra foil.
- Season with your dry spices, distributing them evenly end to end and front to back.
- Wrap your ribs in foil. Make sure they are completely covered and that the foil makes a nice sealed packet to keep the juices in.
- Place in the oven and let cook at 325° for 1.5 hours.
- After an hour and half has passed, remove ribs from the oven, and let set for 10 minutes.
- Turn your broiler on low.
- Carefully open the foil packet to expose the ribs. Baste the ribs with Barbecue Sauce and place uncovered under a low broiler for 15 minutes. The Barbecue Sauce should adhere to the outside of the ribs and become sticky. Be sure to watch it carefully as every oven is different. Be sure to leave at least 6 inches between the rack of ribs and the broiler coil in the oven.
Beth
This post is amazing! Each picture made me more and more hungry! I love that your tinfoil method makes this messy, and tasty recipe and easy clean up one!
Sharon
These beautiful ribs are calling my name! Just in time for the warmer weather, they look delicious.
Sophia
These looks so delicious! Can't wait to try them and the Apricot BBQ Sauce!
Mindy Fewless
These really do fall right off the bone!!! So Good!!
Ann
Wow those are mouthwatering! I only make ribs in the summer on the BBQ and look forward to them all year! Did not know they would turn out so well in the oven. I gotta try this!
Hillary Matley
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Linda Becker
Trying these today while staying home
Laurie Ortiz
Never did ribs before but I seen this recommendation on food hits , so I’m trying it out
Rose Ramirez
Love these, shame I will be social distanced and will have to eat these all by myself...but I will definately share this with my family and friends. Maybe we can zoom it.
Diana Reis
It’s a shame to have to be away from family and friends, but I’m glad you loved the ribs. You can have an everyone makes their own ribs zoom party!!
Perry
I have cooked ribs like this for up to four and a half hours and it still was not fall off the bone tender. I looked at another website and they indicated that they have had to cook ribs at times up to eight hours at 225 degrees before it was fall off the bone tender. That has been my experience. It seems that sometimes it takes longer to break down the collagen in the meat. What is your take on this?
Diana Reis
My experience is that the meat cooks perfectly well and pulls off the bone in this amount of time. The meat does not shred, but it is very tender and does not stick to the bone. This will only work with baby back ribs that have less connective tissue and sinew. At 225, it will take a long time to break the colleges down sufficiently.
Hazel Mays
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