Tender Oven-Baked Baby Back Ribs Recipe: Fall-Off-The-Bone Magic

Succulent baby back ribs deliver a mouth-watering experience that reinvents an ordinary meal into a remarkable feast.

Meat lovers understand the magic behind perfectly cooked, fall-off-the-bone goodness that makes taste buds dance with excitement.

The secret lies in slow-cooking techniques that break down tough muscle fibers and infuse rich, complex flavors.

Carefully selected seasonings and a precise cooking method guarantee maximum tenderness and incredible depth of taste.

Each rack represents a culinary journey that celebrates traditional barbecue craftsmanship with modern kitchen convenience.

Home cooks can elevate their skills by mastering this delectable protein preparation that impresses family and friends alike.

Prepare to unlock a delicious dining experience that will have everyone asking for seconds.

Tender, Sticky, and Full of BBQ Flavor

• Unlock Effortless Tenderness: These baby back ribs deliver melt-in-your-mouth texture without complex grilling techniques, making restaurant-quality meat achievable right in your home oven.
• Minimize Kitchen Stress: The simple method requires minimal preparation and uses basic ingredients, allowing even beginner cooks to create a delicious main course with just a few easy steps.
• Customize Your Flavor Adventure: The dry rub and BBQ sauce combinations provide endless opportunities to personalize the taste profile, letting you experiment with sweet, spicy, or tangy variations that suit your palate.
• Transform Ordinary Dinner into Event: Perfect for weekend gatherings, game days, or family celebrations, these ribs elevate a standard meal into a memorable culinary experience that will impress everyone at the table.

What Makes These Ribs So Fall-Off-the-Bone Good

• Baby Back Ribs: Tender, succulent cut from the top of the rib cage near the backbone, perfect for slow cooking and absorbing flavors.

• Salt, Black Pepper: Essential seasoning for enhancing meat's natural taste and creating a flavorful crust.
• Paprika, Chili Powder: Adds warm, smoky depth and gentle heat to the ribs.
• Garlic Powder, Onion Powder: Provides aromatic background notes and complex savory undertones.

• BBQ Sauce: Classic, tangy condiment that caramelizes beautifully and adds rich, sweet-smoky flavor.
• Honey: Natural sweetener that helps BBQ sauce glaze and creates beautiful golden-brown exterior.
• Fresh Parsley: Optional bright green herb for garnish and mild fresh flavor.

How to Bake Low and Slow with Big Results

Step 1: Prepare the Oven

Preheat your oven to 300°F, setting the stage for mouthwatering baby back ribs.

Step 2: Prep the Ribs

Lay out a large sheet of heavy-duty aluminum foil and place the ribs on top.

Step 3: Create Flavor-Packed Dry Rub

• Salt
• Black pepper
• Paprika
• Garlic powder
• Brown sugar

Massage the mixture thoroughly on both sides of the ribs.

Step 4: Wrap and Bake

Wrap the ribs tightly in the foil and place on a large baking sheet.

Slide into the preheated oven and bake for 3 hours, allowing the meat to become incredibly tender.

Step 5: Glaze with Sticky Sauce

Remove ribs from the oven and carefully unwrap.

Mix BBQ sauce and honey to create a glossy, sweet coating.

Brush the sauce generously over the ribs.

Step 6: Caramelize and Finish

Return ribs to the lowest oven rack and broil for 3-5 minutes until the sauce becomes slightly charred and sticky.

Step 7: Final Touch

Remove from the oven and brush with additional BBQ sauce.

Sprinkle chopped fresh parsley for a pop of color and fresh flavor.

Serve and enjoy your tender, fall-off-the-bone ribs!

Tips for Juicy Ribs with Crispy Edges

• Choose Quality Ribs: Select fresh, well-marbled baby back ribs with a good layer of meat for maximum tenderness and flavor.
• Optimize Dry Rub: Massage the spice mixture thoroughly into every inch of the meat to ensure deep, even seasoning and enhanced taste.
• Control Oven Temperature: Maintain a consistent low temperature of 300°F to break down connective tissues slowly, creating fall-off-the-bone texture.
• Seal Foil Completely: Wrap ribs tightly in heavy-duty aluminum foil to lock in moisture and prevent any steam from escaping during cooking.
• Rest Before Serving: Let ribs sit for 10-15 minutes after broiling to allow juices to redistribute, ensuring each bite remains succulent and juicy.

Reheating Ribs Without Drying Them Out

• Store Leftovers
• Refrigerate cooked ribs in an airtight container within 2 hours of cooking. Wrap tightly with plastic wrap or aluminum foil to prevent drying out. Consume refrigerated ribs within 3-4 days for optimal flavor and safety.
• Freezer Storage
• Separate ribs into individual portions before freezing. Wrap each portion in plastic wrap, then place in a freezer-safe bag. Frozen ribs maintain quality for up to 3 months. Label the bag with the date to track freshness.
• Reheating Method
• Preheat oven to 250°F. Place ribs in a baking dish and cover with aluminum foil to retain moisture. Heat for 15-20 minutes, or until internal temperature reaches 165°F. Brush with additional BBQ sauce before serving to restore tenderness and enhance flavor.

What to Serve with a Rib Feast

• Pair with Bold Bourbon: Select a robust Kentucky bourbon like Woodford Reserve that complements the smoky, caramelized flavors of the ribs. Its warm, woody notes will enhance the richness of the meat.
• Serve with Tangy Coleslaw: Create a refreshing side dish with crisp cabbage, carrots, and a zesty vinegar-based dressing. The cool, crunchy texture balances the tender, saucy ribs perfectly.
• Match with Craft Beer: Choose an amber ale or hoppy IPA from a local brewery. The beer's malty sweetness and slight bitterness will cut through the ribs' richness and cleanse the palate between bites.
• Add Sweet Corn Bread: Bake a moist, buttery cornbread with a hint of honey. Its subtle sweetness pairs wonderfully with the BBQ sauce and provides a comforting side to the juicy ribs.

Spicy, Sweet, and Smoky Rib Variations

• Smoky Chipotle Ribs: Replace traditional BBQ sauce with a spicy chipotle sauce for a bold, smoky flavor that adds a Mexican-inspired kick to the classic recipe.
• Sweet Asian Glaze Ribs: Swap the BBQ sauce with a blend of soy sauce, honey, ginger, and five-spice powder for an Asian-inspired sweet and tangy coating that transforms the dish.
• Herb-Crusted Mediterranean Ribs: Create a dry rub using dried oregano, thyme, rosemary, and lemon zest, then finish with a light olive oil and herb drizzle for a Mediterranean-style preparation.
• Bourbon Maple Ribs: Mix bourbon whiskey with maple syrup for a rich, caramelized glaze that adds depth and sweetness to the tender slow-cooked ribs.

Tender Oven-Baked Baby Back Ribs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

• Total Time: 3 hours 20 minutes
• Yield: 4 1x

Print Recipe

Description

Succulent baby back ribs from American barbecue traditions deliver mouthwatering comfort with minimal kitchen effort. Slow-roasted and glazed with smoky-sweet sauce, these ribs promise a delightful meal you’ll savor down to the last delicious bite.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 1 rack baby back ribs, membrane removed

Dry Rub Spices:

• 3 tablespoons (45 ml) brown sugar
• 2 tablespoons (30 ml) paprika
• 2 teaspoons (10 ml) coarse salt
• 1 tablespoon (15 ml) black pepper
• 1 teaspoon (5 ml) garlic powder
• 1 teaspoon (5 ml) onion powder
• 1 teaspoon (5 ml) cumin
• 1 teaspoon (5 ml) chili powder
• ½ teaspoon (2.5 ml) dry mustard

Sauce and Garnish:

• ½ cup (120 ml) brown sugar BBQ sauce
• 2–3 tablespoons (30–45 ml) honey
• Parsley, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 300°F (150°C), creating a low and slow cooking environment for maximum tenderness.
2. Unroll a large sheet of heavy-duty aluminum foil, ensuring it’s big enough to completely encase the baby back ribs.
3. Generously massage the dry rub mixture into both sides of the ribs, coating every surface to infuse deep flavor throughout the meat.
4. Carefully wrap the seasoned ribs tightly in the foil, creating a sealed packet that will help retain moisture during cooking.
5. Position the foil-wrapped ribs on a large baking sheet, which will catch any potential drippings and make transfer easier.
6. Slow-roast the ribs in the preheated oven for 3 hours, allowing the connective tissues to break down and the meat to become incredibly tender.
7. Carefully remove the baking sheet from the oven and gently unwrap the foil packet, releasing the aromatic steam.
8. Whisk together the barbecue sauce and honey to create a glossy, sweet-tangy glaze for the ribs.
9. Liberally brush the cooked ribs with the sauce mixture, ensuring an even and thorough coating.
10. Return the sauced ribs to the oven’s lowest rack and broil for 3-5 minutes, creating a caramelized and slightly charred exterior.
11. Extract the ribs from the oven and apply an additional layer of barbecue sauce for extra flavor and shine.
12. Optional: Sprinkle finely chopped fresh parsley over the ribs for a touch of color and fresh herbaceous note.

Notes

• Prepare ribs at least 3 hours before mealtime to ensure slow-cooking allows meat to become incredibly tender and flavorful.
• Use heavy-duty aluminum foil to create a sealed packet that traps moisture, preventing ribs from drying out during baking.
• Custom dry rub blend adds deep, complex flavor profiles that penetrate the meat during the long, slow cooking process.
• Broiling for a short time creates a delicious caramelized exterior with sticky, glossy BBQ sauce that adds incredible texture and shine.
• Choose quality baby back ribs with good marbling for maximum tenderness and rich, juicy meat that falls right off the bone.
• Serve immediately after cooking to enjoy the ribs at peak temperature and maximum flavor intensity.

• Prep Time: 15 minutes
• Cook Time: 3 hours 5 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking, Broiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 385 kcal
• Sugar: 24 g
• Sodium: 920 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 95 mg