These Roasted Baby Back Ribs are slow-cooked until they’re fall-off-the-bone tender, then basted with your favorite barbecue sauce and finished with a blast of heat for that perfect sticky, caramelized finish. Made entirely in the oven with a rich homemade dry rub, this baby back ribs recipe guarantees bold flavor and melt-in-your-mouth texture, without firing up the grill.
Why You Will Love This Slow Roasted Baby Back Ribs Recipe
- Fall-off-the-bone tender: These oven roasted ribs bake low and slow for a few hours until they’re unbelievably tender, and literally, falling off the bone.
- Loaded with smoky BBQ flavor: The homemade dry rub combines brown sugar, smoked paprika, garlic, chili powder, and Aleppo pepper for a bold, well-rounded taste.
- Easy oven method: No smoker or grill required, just wrap and roast for perfect results.
- Customizable BBQ sauce finish: Use your favorite store-bought or homemade barbecue sauce to coat the ribs for that sticky, flavorful glaze.
- Perfect for parties: Whether you’re hosting a summer cookout or just want comfort food, these slow roasted baby back ribs will be a hit.
Ingredient Substitutions
- Baby Back Ribs: Using St. Louis style, spare ribs, or country style ribs will alter the cook time (see the FAQ section).
- Brown sugar: Either light or dark brown sugar works. Dark adds more molasses flavor.
- Aleppo pepper: Use red pepper flakes or a pinch of cayenne pepper as a substitute.
- Olive oil: Substitute any neutral oil, or use yellow mustard.
- BBQ rub: In place of the homemade mix, you can use any store-bought BBQ dry rub you love.
- BBQ sauce: Use a spicy, smoky, sweet, or tangy variety depending on your preference.
How to Serve and Store Slow Roasted Baby Back Ribs
- Serve with: Cornbread, coleslaw, potato salad, corn on the cob, mac and cheese, and/or baked beans.
- Leftovers: Store any leftover roasted baby back ribs in an airtight container in the fridge for up to 3-4 days.
- To reheat: Cover with foil and bake at 300°F (150°C) for about 15-20 minutes, or until warmed through.
Frequently Asked Questions
- Can I use other types of ribs besides baby back ribs? Yes! This method works beautifully with other cuts:
- St. Louis-style ribs: Meatier and slightly fattier than baby backs. Bake at 300°F (150°C) for 3.5 to 4 hours, then baste and finish the same way.
- Spare ribs: Larger and tougher, but packed with flavor. Bake at 300°F (150°C) for 4 to 4.5 hours before basting and finishing.
- Country-style ribs: These thick, meaty cuts (often boneless) come from the shoulder. Bake at 300°F (150°C) for 2.5 to 3 hours, then brush with sauce and finish uncovered or on the grill.
- Can I make these on the grill instead of the oven? Yes! After applying the rub and wrapping in foil and parchment, place the ribs on the indirect heat side of a grill preheated to about 300°F (150°C). Close the lid and grill for 3 to 3 1/2 hours. Then, unwrap, baste with BBQ sauce, and grill directly over medium heat for 5–10 minutes per side.
- How do I finish these on the grill instead of the oven? After baking, brush with sauce and transfer to a medium-heat grill. Cook for 10–15 minutes, flipping and basting as needed, until the sauce is caramelized and slightly charred.
- Do I have to remove the membrane from the ribs? Yes, it’s recommended. The membrane can become chewy and prevents the rub from fully penetrating the meat. Use a butter knife to loosen a corner, then grip with a paper towel to peel it off.
- Can I double the recipe? Absolutely! The rub recipe is enough to coat two racks of ribs. Bake the ribs in separate foil packets on a large sheet pan.
- Why doesn’t the parchment paper catch fire in the oven or on the grill? Parchment paper is heat-resistant, but not flameproof. In this slow roasted baby back ribs recipe, it’s used inside a foil wrap, which protects it from direct exposure to heating elements, open flames, or extreme airflow. As long as the parchment is fully enclosed and you’re roasting at a moderate temperature (300°F / 150°C), it’s perfectly safe to use. It also prevents sticking and makes cleanup easier. However, you should never place parchment directly on open grill grates. It must always be protected by foil in high-heat environments.
- How long can I store leftover BBQ rub? Store any extra dry rub in an airtight container in a cool, dark place (like your pantry or spice drawer) for up to 6 months.
More Rib Recipes to Love
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Slow Roasted Baby Back Ribs
- Total Time: 4 hours
- Yield: 2 to 3 servings 1x
Description
These Roasted Baby Back Ribs are slow-cooked until they’re fall-off-the-bone tender, then basted with your favorite barbecue sauce. Made entirely in the oven with a rich homemade dry rub and your favorite barbecue sauce, this recipe guarantees bold flavor and melt-in-your-mouth texture, without firing up the grill.
Ingredients
- 1 rack baby back ribs (approximately 3 lbs.)
- 1 1/2 tablespoons olive oil
- 8–ounces barbecue sauce (your favorite brand or homemade)
For the BBQ Rub:
- 1/2 cup brown sugar (light or dark)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons Aleppo pepper
Instructions
- Preheat your oven to 300°F (150°C).
- In a small bowl, combine the brown sugar, salt, pepper, garlic powder, chili powder, smoked paprika, onion powder, and Aleppo pepper to make the dry rub.
- Pat the ribs completely dry with paper towels. Remove the thin membrane from the back of the ribs for better texture and flavor absorption.
- Rub the ribs on both sides with the olive oil. Generously pack on the BBQ rub, coating both sides and edges.
- Lay down two sheets of foil and top with two sheets of parchment paper on a large baking sheet.
- Place the seasoned ribs in the center and wrap tightly. Use another piece of foil on top if needed to fully enclose.
- Bake the wrapped ribs for 3 to 3 1/2 hours, or until tender and the meat pulls away easily from the bone.
- Carefully unwrap the ribs. Increase oven temperature to 375°F (190°C).
- Brush the ribs generously with BBQ sauce and return to the oven, uncovered, for 20 minutes until the sauce caramelizes and bubbles.
- Serve with warmed barbecue sauce on the side.
- ENJOY!
Notes
- Remove the membrane: Don’t skip this step—it makes the ribs more tender and allows the seasoning to penetrate.
- Use heavy-duty foil: Helps keep the juices inside and prevents tearing during roasting.
- Layer parchment inside the foil: This protects the ribs from sticking and gives better heat distribution.
- Wrap tightly: Ensure there are no open seams so the ribs steam and stay moist while baking.
- Don’t rush the cook time: Low and slow is key for that fall-off-the-bone texture.
- Let them rest: After basting and roasting uncovered, let the ribs sit for 5-10 minutes before cutting.
- Double for a crowd: The rub is enough to coat two racks of ribs.
- Avoid contaminating the rub: Use a spoon to sprinkle the rub onto the ribs, making sure the spoon does not touch the surface of the meat.
- Store the rub: Store extra rub in an airtight container for up to 6 months.
- Customize the BBQ sauce: Mix in honey, hot sauce, mustard, or apple cider vinegar to adjust the flavor.
- Use a meat thermometer (optional): Internal temp should reach around 190–200°F (88–93°C) for the most tender results.
- Finish on the grill (optional): After baking, toss them on a medium grill to get those crispy, smoky edges.
- Prep Time: 10 minutes
- Cook Time: 3 hours, 50 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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