Baked Barbecue Baby Back Ribs Recipe

If you’re looking to make barbecue baby back ribs for Father’s Day but don’t have a smoker, this oven baked recipe is for you. While smoking is the go-to method for many rib lovers, oven baking is a great option. Especially when you want something easy, foolproof, and downright delicious.

These ribs come out tender, juicy, and loaded with flavor. The best part is you don’t even need to fire up the grill.

This recipe includes one rack of ribs, which makes just the right amount for one or two people if served as the main dish. However, you could feed up to 4 if you are making them as a tasty appetizer or part of a larger dinner spread.

Why Oven Baked Sometimes Is Better Than Smoked Ribs

Smoked ribs are amazing, no doubt about that. However, not everyone owns a smoker. Even if you do, you might not always have the time or the right weather to cook outside.

That’s where oven baked baby back ribs save the day. The oven temperature doesn’t have to be constantly monitored and works no matter what the weather’s doing outside.

Baking your baby back ribs low and slow in the oven helps break down the tough connective tissues, just like smoking would. As the meat gets tender, amazing flavor develops. With a good barbecue sauce and a final heat under the broiler, you’ll have ribs that are every bit as satisfying as something cooked over wood or charcoal.

One Rack of Baked Barbecue Baby Back Ribs

Since this is designed for two people, all you need is one rack of baby back pork ribs. You can usually find them already trimmed and ready to go at the store. Yet, there’s one important thing you don’t want to skip: removing the silver skin.

There’s a thin, shiny membrane on the back (bone side) of the ribs called the silver sheath or silver skin. If you leave it on, it keeps the seasonings from soaking in and makes the ribs tough and chewy.

Although it takes a little time, it’s easy to remove. Just slide a knife under the membrane at one end, loosen it up, then grab it with a paper towel and pull.

It usually comes off in one long strip. Removing it makes a big difference in the final texture of your oven baked baby back ribs.

Simple Ingredients

You really don’t need a lot of ingredients to make amazing ribs. Although you could use a store-bought dry rub, I prefer to use just a few common ingredients that I already have in my kitchen. Here’s all you need:

• 1 rack baby back pork ribs
• 1/8 cup Dijon mustard
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 3/4 cup barbecue sauce (your favorite kind)

The Dijon mustard works as a binder to help the seasoning stick. It also adds a little tang that pairs nicely with the barbecue sauce. Speaking of barbecue sauce, use your favorite brand. Whether it’s smoky, sweet, spicy, or homemade, this is the part where you can make the recipe your own.

Low and Slow: Cooking the Barbecue Baby Back Ribs in the Oven

Start by preheating your oven to 275°F. This low temperature gives the ribs plenty of time to become tender without drying out. After you’ve removed the silver skin and patted the ribs dry, rub the top of the ribs with Dijon mustard. Then season with salt and pepper.

Optional: cut the rack in half so it fits better on your baking sheet and is easier to handle. Wrap each half tightly in foil, sealing the edges well so the steam stays inside. Place the foil packets on a rimmed baking sheet, bone side down.

Bake the ribs for 2½ hours. At this point, they’ll be tender and just about ready to fall off the bone, but not quite done yet.

Sauce and Finish

When the time’s up, carefully pull the baking sheet out of the oven and crank the heat up to 400°F. Use scissors to cut open the foil packets and fold the foil back, leaving the ribs exposed. Slather them with barbecue sauce, covering the tops and sides generously.

Don’t rewrap the ribs. Let them go back in the oven uncovered for another 25 minutes. This is where the sauce starts to bake into the meat and develop that sticky, flavorful crust.

If you want an even more caramelized finish (and you’ve got a few extra minutes), you can turn on the broiler and stick the ribs under for 3–5 minutes. However, keep an eye on them as they can go from perfect to burned fast under the broiler.

Temperature Matters: Why 205°F Is the Sweet Spot

If you want truly fall-off-the-bone baby back ribs, there’s one number you should know: 205°F. That’s the magic internal temperature where the collagen in the meat breaks down enough for the ribs to become super tender but still juicy.

Use an instant-read digital thermometer and check a meaty part of the rib rack (away from the bone). If you’re around 200-205°F, you’re golden. That’s how you get that perfect tender bite where the meat pulls cleanly from the bone with almost no effort.

Serve It Up

Once your oven baked baby back ribs hit that perfect temperature and the sauce is nice and sticky, they’re ready to go. Let the ribs rest for about 5 minutes before cutting between the bones. This gives the juices a moment to settle.

You can serve them with anything you like, but my favorite side dishes for ribs are potato salad, coleslaw, baked beans, and cornbread. Since this recipe makes just enough for two, you won’t have to worry about reheating leftovers or figuring out how to store a ton of extra ribs. Just plate them up and enjoy.

Father’s Day is a great time to make something a little special. However, that doesn’t mean it has to be complicated. These oven baked baby back ribs come together with just a few ingredients and simple steps, offering great flavor without the need for a grill or smoker.

Next time you’re craving ribs or planning a Father’s Day dinner like I am, give these oven baked baby back ribs a try. You might be surprised just how good ribs from the oven can really be.

Enjoy! Mary

Follow My Facebook Page For Great Recipes For Two! I Cook For Two Facebook Page

To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com