Description

Craving fall-off-the-bone ribs with a smoky, spicy kick? Oven-Baked Baby Back Ribs deliver the perfect balance of tender pork, a bold dry rub, and sticky barbecue sauce, all cooked to perfection in your oven. Ideal for family dinners, game days, or any occasion calling for hearty, crowd-pleasing comfort food, these ribs are surprisingly simple to make.

Ingredients

Scale

Oven-Baked Baby Back Ribs use a bold spice rub and pantry staples to create their signature flavor. Here’s what you’ll need for 4 servings:

½ cup ancho chile powder: Adds smoky, mild heat.
¼ cup white sugar: Balances the spice with sweetness.
¼ cup brown sugar: Contributes deep, molasses-like sweetness.
¼ cup salt: Enhances overall flavor.
2 tablespoons freshly ground black pepper: Adds bold, peppery heat.
1 tablespoon ground cumin: Brings earthy, warm notes.
1 teaspoon dry mustard: Adds tangy, sharp flavor.
1 teaspoon ground cayenne pepper: Provides a spicy kick.
½ teaspoon ground dried chipotle pepper: Adds smoky, spicy depth.
1 rack baby back pork ribs: The star of the dish, tender and flavorful.
1 cup barbeque sauce: Creates a sticky, sweet coating.

Why These Ingredients Matter

Dry Rub: Ancho chile, cumin, and peppers create a bold, smoky, and spicy flavor profile.
Sugars: White and brown sugars balance the heat and caramelize during cooking.
Baby Back Ribs: Leaner and more tender than spare ribs, perfect for oven baking.
Barbecue Sauce: Adds a sticky, tangy finish that complements the rub.

Substitutions and Variations

Ribs: Use spare ribs or St. Louis-style ribs, adjusting cooking time slightly (add 30-60 minutes for larger cuts).
Ancho Chile Powder: Substitute with regular chili powder or smoked paprika for less heat.
Barbecue Sauce: Use homemade or your favorite store-bought variety; try spicy or honey-based sauces for variation.
Vegan Option: Replace ribs with jackfruit or seitan, using the same rub and sauce.
Gluten-Free: Ensure barbecue sauce is gluten-free; the rub is naturally gluten-free.
Spicy Ribs: Increase cayenne or chipotle pepper to 1 teaspoon each for extra heat.
Sweet Ribs: Add 1 tablespoon honey or maple syrup to the barbecue sauce.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: ½ cup ancho chile powder, ¼ cup white sugar, ¼ cup brown sugar, ¼ cup salt, 2 tablespoons black pepper, 1 tablespoon ground cumin, 1 teaspoon dry mustard, 1 teaspoon cayenne pepper, ½ teaspoon ground chipotle pepper, 1 rack baby back pork ribs, and 1 cup barbecue sauce.
Preheat the oven to 250°F (120°C).

Tip: Remove the membrane from the back of the ribs for maximum tenderness (use a knife to lift and pull it off).

Step 2: Make the Dry Rub

In a small bowl, mix ½ cup ancho chile powder, ¼ cup white sugar, ¼ cup brown sugar, ¼ cup salt, 2 tablespoons black pepper, 1 tablespoon ground cumin, 1 teaspoon dry mustard, 1 teaspoon cayenne pepper, and ½ teaspoon ground chipotle pepper until combined.
Store any leftover rub in an airtight container for future use.

Tip: Adjust spice levels to taste; reduce cayenne or chipotle for a milder rub.

Step 3: Season the Ribs

Place 1 rack baby back ribs, meat-side down, on heavy-duty aluminum foil.
Prick the back of the rack several times with a knife to help the rub penetrate.
Generously apply the dry rub to all sides of the ribs, pressing it in to adhere.

Tip: Use about half the rub for one rack, saving the rest for another use or extra seasoning.

Step 4: Bake Low and Slow

Fold the foil around the ribs, meat-side down, to create a tight seal.
Place the foil packet on a sheet pan and bake in the preheated oven at 250°F (120°C) for 2 hours, until tender and cooked through.
Remove from the oven and let cool for 15 minutes.

Tip: Ensure a tight foil seal to trap steam and keep the ribs moist.

Step 5: Add Barbecue Sauce

Increase oven temperature to 350°F (175°C).
Open the foil and drain any accumulated juices and fat.
Brush 1 cup barbecue sauce generously on all sides of the ribs.
Turn the rack meat-side up on the foil.

Tip: Discard juices to prevent a greasy final dish.

Step 6: Finish Baking

Return the ribs to the oven with the foil open and bake at 350°F for 10 minutes.
Remove, brush the meat side with another layer of barbecue sauce, and bake for another 10 minutes.
Repeat brushing and baking 4 more times, using the remaining barbecue sauce, for a total of 50 minutes baking time at 350°F.

Tip: Multiple sauce applications create a sticky, caramelized coating.

Step 7: Serve

Cut the rack into individual rib segments.
Serve hot with extra barbecue sauce on the side.

Tip: Use a sharp knife to cut between the bones for neat portions.