Go Back
+ servings
Easy BBQ Baby Back Ribs l SimplyScratch.com #easyrecipe #griling #BBQ #babybackribs #ribs #ovenbaked #grilled #homemade #sauce

Easy Oven Baked Baby Back Ribs

Print Recipe
These Easy BBQ Baby Back Ribs are foolproof and fall-off-the-bone tender. Ribs are dry rubbed, wrapped in foil and baked in the oven before being slathered with a homemade bbq sauce and grilled. A guaranteed hit at your cookout or party!
Course Mains & Entrees
Cuisine American
Keyword baby back, barbecue sauce, bbq, cookout, Father's Day, grilling, homemade, party, pork, ribs
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Additional Time 10 mins
Total Time 2 hrs 50 mins
Servings 6 servings
Calories 901
Author Laurie McNamara

Ingredients

  • 6 pounds baby back pork ribs

FOR THE RIB RUB:

  • 2 tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper freshly ground

FOR THE BBQ SAUCE:

  • 1 cup ketchup homemade or store bought
  • 3/4 cup dark brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup tomato sauce
  • 1/2 cup molasses
  • 1/4 cup tomato paste
  • 2 tablespoon hot sauce
  • 2 tablespoons liquid smoke
  • 1 tablespoon onion powder
  • 1 tablespoons Worcestershire sauce homemade or store bought
  • 2 teaspoons yellow mustard
  • teaspoon chili powder

Instructions

MAKE THE RUB:

  • In a small bowl, measure and combine the salt, ground mustard, paprika, cayenne and black pepper.

MAKE THE RIBS:

  • Remove the ribs and pat dry with paper towels. If your ribs have the silvery membrane or skin on the underneath side, use a sharp knife to lift a portion of it away from the meat and bones.
    Then use paper towel to grip the silver skin and pull it back away from the ribs, and then discard.
  • If working with full slabs, you may want to cut them into half slabs, making them easier to manage. 
  • Sprinkle 2/3 of the rub over top, meaty side of the ribs and massage it into the meat. Turn the ribs over and season with the remaining rub mixture, massaging it into the second side as well.
  • Preheat your oven to 300°.
  • Wrap each half slab in 2 layers of aluminum foil, crimping at the top and folding up the ends. Place the wrapped ribs onto a foil-lined, rimmed, metal baking sheet.
  • Bake on the middle rack of your preheated oven for 2½ hours. Check by inserting a metal skewer or fork into the top of the foil until you enter the thickest part of the rib meat (try again if you hit bone). If it glides through, the ribs are done. If not, return back to the oven for another 30 minutes. Check and repeat if necessary.
  • Once baked, make the sauce. (jump down to find the instructions for making the sauce).
  • Brush a portion of the homemade sauce on the meaty side of the ribs.
  • Preheat your grill to 400-425°. Place the ribs (saucy side down) onto your preheated grill. Brush the underneath side with sauce and continue to grill with the lid open. Repeat brushing and turning the ribs until the sauce and ribs have caramelized. Repeat as desired.

MAKE THE SAUCE:

  • After the ribs have baked, slip on some oven mitts and carefully pick up one of the wrapped ribs. Over a bowl, make a small tear in the foil to drain the rib liquids. Repeat with the remaining foil wrapped ribs until all liquids have been drained into the bowl.
  • Once the cooking liquid has been drained (and saved!), you can unwrap the ribs and place them on a clean rimmed metal baking sheet.
  • Pour the cooking liquids into a gravy separator (linked below) and pour only the cooking liquids in to a medium saucepan, leaving the fat behind and discard.
  • Next measure and add in the ketchup, sugar, vinegar, tomato sauce, molasses, tomato paste, hot sauce, liquid smoke, onion powder, Worcestershire, yellow mustard and chili powder.
  • Bring to a boil, reduce to medium-low and simmer for 15 to 20 minutes, stirring often. (now you can jump back up for grilling instructions).

Notes

Can This Recipe Be Doubled?
Yes! However, when doubling the recipe to serve more people, you only need to double the meat and rub mixture. The sauce makes plenty so there's no need to double the bbq sauce.

Nutrition

Calories: 901kcal | Carbohydrates: 65g | Protein: 56g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 3329mg | Potassium: 1521mg | Fiber: 2g | Sugar: 59g | Vitamin A: 801IU | Vitamin C: 12mg | Calcium: 199mg | Iron: 5mg