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Oven-Roasted Baby Back Ribs Recipe

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This Oven-Roasted Baby Back Ribs recipe delivers tender, flavorful ribs cooked low and slow in the oven. The ribs are coated with a zesty dry rub and finished under the broiler with caramelized barbecue sauce for the perfect balance of smoky, sweet, and spicy flavors.

Ingredients

Ribs

  • 2 racks baby back ribs (about 4–5 pounds total)

Dry Rub

  • ¼ cup Dijon mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper (optional)

Sauce

  • 1 to 1½ cups barbecue sauce

Instructions

  1. Prep the ribs: Preheat your oven to 300°F (150°C) and line a large baking sheet with heavy-duty aluminum foil to catch drippings. Flip the ribs bone-side up and, if present, carefully remove the thin silver skin membrane by sliding a butter knife underneath to loosen it, then grip with a paper towel to pull it off. Removing this membrane ensures extra tenderness in the finished ribs.
  2. Season: Pat the ribs dry with paper towels to help the seasonings stick. Lightly brush both sides with Dijon mustard — this acts as a binder for the rub and adds subtle depth without imparting a mustard flavor. Combine the brown sugar, smoked paprika, sea salt, garlic powder, onion powder, black pepper, and optional cayenne pepper in a bowl. Sprinkle this dry rub evenly over both sides of the ribs, gently pressing it in so it adheres well.
  3. Bake low and slow: Lay the ribs meat-side up on the prepared baking sheet. Cover tightly with another sheet of foil, sealing all edges to lock in moisture. Bake for 2½ to 3 hours until the ribs are fork-tender and the meat has pulled back visibly from the bones. You should be able to easily insert a knife between the bones at this stage.
  4. Sauce and broil: Remove the ribs from the oven and carefully discard the top foil layer. Increase the oven temperature to the broil setting (high). Generously brush the ribs with barbecue sauce, then place them under the broiler for 3 to 5 minutes, watching closely until the sauce bubbles, caramelizes, and develops some charred edges. For extra sauciness, apply a second layer of sauce and broil for an additional 1 to 2 minutes.
  5. Rest and serve: Let the ribs rest for 5 to 10 minutes after broiling to allow juices to redistribute. Slice between the bones and serve warm with extra barbecue sauce on the side for dipping.

Notes

  • Removing the silver skin membrane is key to achieving tender ribs.
  • You can adjust the cayenne pepper amount or omit it for a milder heat level.
  • Use heavyweight aluminum foil to prevent tearing during baking and to seal moisture.
  • Keep a close eye while broiling to prevent burning the barbecue sauce.
  • Leftover ribs can be reheated gently in the oven covered with foil to retain moisture.

Find it online: https://justsosavory.com/oven-roasted-baby-back-ribs-recipe/