Oven-baked baby back ribs cooked low and slow with a dry rub and brown sugar until they're tender enough to fall off the bone. This simple method requires no smoker or grill and delivers restaurant-quality results on a weeknight.
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Preheat your oven to 300°F (150°C).
Pat the ribs dry with a paper towel. Flip them over to the bone side and remove the thin membrane. Use a paper towel to get a good grip and pull it off in one piece.
Season both sides of the ribs generously with your favorite barbecue dry rub.
Sprinkle brown sugar over both sides of the ribs and rub it into the meat.
Place each rack of ribs on a large sheet of aluminum foil. Top each rack with 4 tablespoons of butter, cut into pats.
Wrap each rack tightly in the foil and place them on a baking sheet.
Bake for 2.5 hours.
Carefully remove the ribs from the oven and unwrap the foil. Turn the oven setting to broil.
Brush the ribs with barbecue sauce and drizzle with hot honey, if using. Spread evenly over the top of the ribs.
Place the ribs back in the oven and broil for 5-6 minutes, watching closely to ensure the sauce doesn't burn.
Remove from the oven. The ribs should be extremely tender and falling off the bone. Let rest for a few minutes before serving.
Store cooked ribs in an airtight container in the refrigerator for up to 4 days. Reheat wrapped in foil at 350°F for 15 minutes or until warmed through.
Ribs are done when the meat pulls away easily from the bones and bends without breaking. The meat should be tender and fall off with minimal pressure.
Yes. Remove the thin silver membrane from the back of the ribs before applying the dry rub so the seasoning penetrates the meat and the ribs cook evenly.
Yes. Apply the dry rub and refrigerate up to 24 hours before baking. You can also cook the ribs fully, cool, refrigerate, then reheat wrapped in foil at 350°F for 15 minutes.
Bake at 275°F for low-and-slow cooking that keeps ribs moist and tender. This lower temperature allows connective tissue to break down gradually.
Yes. Any barbecue sauce works—use your preferred brand or homemade version. Brush it on during the final 15–20 minutes of baking to prevent burning.
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