Ready for fall-off-the-bone, tender baby back ribs without the hassle of a smoker? Cooked low and slow, these slabs of ribs are coated in a savory dry rub and baked in the oven for the perfect BBQ dish. It’s true, you can enjoy delicious ribs without a grill or smoker!
Ribs are a summertime favorite for parties and cookouts, but they have a reputation for being a little on the tough side. With this easy recipe, there is no “gnawing” at the bone for the meat. These are the best ribs! The tender meat falls right off the bone.
Making baby back ribs in the oven produces a super tender result every time! This process is super easy and the leftovers are just as delicious. Plus, there’s virtually no clean-up and no hassling with a smoker. I love to serve this with pickled onions and my favorite barbecue sauce – Alabama White Sauce!
Why I love this recipe
I love that this recipe makes BBQ accessible for anyone! Using a grill or smoker is intimidating for a lot of people, and expensive! Ever since I discovered you could essentially get the same delicious BBQ from the oven, I was hooked!
Baking ribs keeps the prep work and effort down to a minimum. All you really need to do is rub down the ribs and bake them!
This recipe is ideal for those who love baby back ribs but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!
Ingredient notes
- Baby back ribs: For this recipe, ribs that are labeled baby back, St. Louis, or spare ribs are your best options. Feel free to explore different types of beef and pork ribs, too!
- Mustard: I use a combination of different kinds of mustards as a binder between the dry rub and the meat. This also works to tenderize the meat further.
- Dry rub: I’m partial to a homemade dry rub, but you can use store bought if you prefer. Rubs that include garlic powder, chili powder, smoked paprika, black pepper, onion powder, cayenne pepper, and other spices are the best flavors for pork.
Recommended equipment
Here are a few kitchen tools I recommend to make this recipe easier:
- Internal meat thermometer – Important for reading the internal temperature of the meat during cooking.
- Rimmed sheet pan or disposable aluminum pan
- Shredding Claws or forks
- Heavy Duty Foil
How to Cook Baby Back Ribs in the Oven
Baby back ribs are the best choice for slow roasting, but this recipe should work for just about any kind of bone-in pork ribs.
Preparation
Step 1: Remove the silver skin
To remove the membrane from the back of the rib slab, wedge a butter knife between the silver skin and the bone. You should be able to grab a corner of the membrane with a paper towel. Then, begin to pull up and down the length of the ribs.
The great thing about this recipe is that you do not have to boil the ribs. If you prefer to do that step, you absolutely can. But, for the best flavor and moisture, boiling is not recommended.
Step 2: Marinate the Ribs with Dry Rub and Mustard
Place your ribs on a large sheet of heavy-duty aluminum foil. Slather the mustard on the front and back of the ribs, and along the sides of the ribs. Then, apply the spice rub in the same way.
Adding the mustard to the ribs will help the seasoning adhere to the meat. Additionally, the vinegar in the mustard helps to tenderize the meat.
Wrap your ribs in the aluminum foil, folding at the ends. Place on a baking sheet in the fridge until you are ready to cook.
Allowing the ribs to marinate for several hours will give you more flavor, but it’s not necessary. Because of the lengthy cooking time, marinating will occur naturally during the cooking process.
Cooking
Step 3: Bake the Ribs
When you are ready to bake, stick the meat thermometer into the center of the ribs and place the baking sheet inside of the oven with the ribs wrapped.
Bake at 225°F for about 3-5 hours or until the internal temperature reaches 200°F with an internal thermometer.
If desired, open the foil and add BBQ sauce to the tops of the ribs, and place under the broiler until sauce begins to caramelize. Stay close by to the oven when you broil so the sauce does not burn!
Expert Tip
I really can’t say enough about using an in-oven meat thermometer during the cooking process. Not using a meat thermometer is a lot like navigating without a GPS.
Meat thermometers guide the cook on how quickly the meat is cooking and an estimated time of completion. It shouldn’t be viewed as a crutch but a helpful tool in every cook’s kitchen.
Using a thermometer can prevent under-cooking and over-cooking the meat.
Serving Suggestions
- Dress up your BBQ plate with pickled red onions, white bbq sauce, or caramelized onions.
- Serve it as a main entree with baked beans, pasta salad, or macaroni and cheese.
Here are a few more side dishes to go with ribs:
Frequently Asked Questions
What temperature are ribs done?
Baking low and slow until the internal temperature reaches 200°F further tenderizes the rib meat.
Do you cook ribs covered or uncovered in the oven?
Wrapping the ribs in foil before baking in the oven seals in moisture and flavor. It also protects them from drying out and becoming tough.
What’s the best internal temperature for ribs?
Technically, ribs are done when the internal temperature reaches 145°F. While you can eat ribs at this temperature, they will be tough, dry, and likely lacking flavor.
Continuing to cook until around 200°F, gives the collagen more time to “relax” for perfectly tender ribs.
How do you know when ribs are done?
When the ribs reach an internal temperature of around 200°F, the collagen will release and create tender, moist, fall-off-the-bone ribs.
Why do you add mustard?
Adding mustard to ribs does two things:
- The vinegar in the mustard tenderizes the meat without adding any flavor.
- It acts as a sealant for the rub, helping the flavors stick to the rack of ribs.
Storing and reheating
Fridge
Remove the leftover rib meat from the bone and store in an airtight container for 3-5 days.
Freezer
Rib meat can be frozen in an air tight container for up to 3 months.
Reheating
To reheat leftover rib meat, defrost and heat over a medium-low skillet for about 5 minutes, or microwave at 1 minute intervals, until warmed through.
More BBQ tips and recipes
- Pulled Pork Tenderloin
- Boneless Pork Ribs
- How Much Brisket Per Person
- How Long to Rest Brisket
- Best Internal Temperature for Pulled Pork
- How Much Pulled Pork Per Person?
Baby Back Ribs in the Oven
Equipment
- Rimmed sheet pan
Ingredients
- 3 pounds baby back ribs
- ½ cup dijon mustard
- ½ cup stone ground mustard
- bbq sauce of your choice optional
Homemade Rib Rub
- 4 tablespoons onion powder
- 4 tablespoons garlic powder
- 4 tablespoons chili powder
- 4 tablespoons kosher salt
- 4 tablespoons black pepper
- 4 tablespoons blackened seasoning
- 4 tablespoons cumin
- 4 tablespoons red pepper flakes
- 4 tablespoons paprika
Instructions
- Preheat the oven to 225 °F degrees.
- Make the rib rub and set aside.
- Remove the silver skin from the ribs by wedging a butter knife between the silver skin and the bone. You should be able to grab a corner of the membrane with a paper towel. Then, begin to pull up and down the length of the ribs.
- In a small bowl, combine mustards. Then, slather the rib racks with the mustard mixture. Gently pack the rub onto the ribs and mustard.
- Wrap the rib racks in foil, with the seal at the top. Place on a baking sheet in the fridge until you are ready to bake.
- Bake at 225 °F degrees for about 3-5 hours, or until the internal temperature reaches 200 °F with an internal thermometer.
- Optional: Open up the foil, add BBQ sauce and broil until sauce is bubbly and beginning to caramelized.
2 Tablespoons per seasoning was incredibly too much!!
I had to scrap a ton off of everyone’s portion bf they cd eat (like a 1/2 cup). Way to much season!!!!
Did exactly as the recipe called for and these ribs were tough. Cooked at 225°
Will go back to my standby with marinate in apple juice for 24 hours
Very disappointing when you spend hard earned money for meat and comes out yough
Cindy, I’m sorry to hear your ribs didn’t turn out. It sounds like the ribs weren’t cooked long enough. Did you use an internal meat thermometer as the recipe suggests? This is the best way to ensure your ribs get that super tender texture! Please let me know how I can help. Thank you!
Can’t thank you enough for this wonderful recipe! I love to keep rubs on hand and this one is definitely a keeper! Thanks again!
I’ve been tinkering around with these pork rib recipes for 20 odd years, most recently trying to move away from the completely wet meat consistency and more toward a crispy, tasty version. I’ve made your recipe 3 times now, and I was surprised how little of the mustard taste comes through. I’m not a fan of mustard in most other circumstances. These are delicious. The barbecue sauce and broiling gives it that final boost to heavenly tast.
Never RUB the rub into the meat, just PAT the dry rub on the meat. I personally don’t cook ribs in the oven. I have two pellet smothers using my favorite Pit Boss’s Competition Blend. Can’t beat the smoked flavor guys.
Can I make these in the crock pot? If so for how long?
Hi.. I watched the video, but I don’t see you rubbing the ribs with the mustard first. Am I supposed to rub with mustard first or not?
I ordered a 4 lb rack of ribs from instacart but the shopper bought me an 11 lb rack of ribs instead! How long would I cook that big of a rack and would it still be at 225 degrees?
Hi Sara! Wow that’s a happy little accident 🙂 You can still cook them at 225, but you would likely triple the cooking time. Alternatively, you could cut the rack in half for approximiately 5 pounds of ribs and follow the recipe as noted. Wrap uncooked leftovers in plastic wrap, tuck into a freezer bag and freeze for next time. You can also shred the meat off the bone and save the cooked leftovers for soups, sandwiches, etc. Cooked leftovers freeze well, too. Let me know if you have any other questions. Thank you so much for your question!
“The vinegar in the mustard tenderizes the meat without adding any flavor.” yes we all know how flavour neutral mustard is… sorry but this is BS
Hi there, The line you are referencing says, “The vinegar in the mustard helps with tenderizing the meat without adding any strong flavor.”…Strong is the word you forgot to include in your reference. Regardless, I do hope you find a recipe that suits you in your search. Thank you so much for stopping by!
@Anna Kate, I have been making ribs for 30 years. The mustard bath is genius. NOW I bake the best ribs! Thank you Anna Kate!!!
@wudupdude, mustard is used on all kinds of meats..it’s actually not bs. Do your research
rose fabre amato here, [email protected], love your site, love this reciepe–trying it today, here’s hoping its tender enough for those of us who are havint trouble with their false teeth!!! thanks,
I’m looking for your home made rub recipe!
Hi Jackie, It’s linked in the recipe card above and here: https://www.southerncravings.com/dry-rub-recipe/
My grill finally died this year, and due to COVID, I haven’t really looked for a replacement. I tried your ribs for the first time in June and have made it three times since (even on 4th of July, the most sacred of bbq days). It is delicious! I’m making it again today! Oh, and I’ve forgotten to marinate the ribs over night once, but it turned out fine. Thanks so much!
@Ann, Sorry, I misread your post & thought you said your girlfriend died & you haven’t looked for a replacement. I thought that was really cold! Now, I agree with all you said.
@Ann, I read your post today and thought wow you didn’t buy a new grill because of COVID, maybe you shouldn’t drink coolaid with your ribs.
I just made this for lunch. I started at 7am, and it was ready by noon. The ,meat was falling off the bone! The family loved it.
I just made this for lunch. I started at 7am, and it was ready by noon. The ,meat was falling off the bone! The family loved it.
This looks terrific! Would it be possible to include a link to your rib rub recipe, please? Do you have a recipe for your own BBQ sauce, too? Looking forward to trying this. Thanks.
Yes, here is the link to the rub recipe! I actually just used this on a pork shoulder for tonight’s dinner. I need to work on a BBQ sauce recipe, but we love the Private Selection brand from Kroger! I believe it’s the Pale Ale Lager flavor…so good! Let me know how this turns out for you!