The Best Oven-Baked Ribs

Yield: 6 Servings (2 slabs ribs)

Prep Time: 7 10

Cook Time: 3

Total Time: 10 10

Ingredients

2 whole slabs pork baby back ribs, silver skin removed

Dry Rub:

8 tablespoons light brown sugar, tightly packed
2 tablespoons kosher salt, Morton’s brand – other brands may vary in strength
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon smoked paprika or regular paprika
½ teaspoon Old Bay seasoning
½ teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon garlic powder
1-2 cups BBQ sauce (see note)

Instructions

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.
When ready to bake the ribs, preheat oven to 250 degrees F.
Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!
Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

Notes

BBQ Sauce: I love this homemade version.

Silver Skin: when working with baby back ribs, the silver skin will need to be removed. Here is a great visual tutorial to help simplify the process (it’s not hard, I promise!).

Plan Ahead: also, take note that the ribs need to be refrigerated with the rub prior to cooking for 8 to 48 hours so plan ahead!

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