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Oven-Roasted Baby Back Ribs

Dinner 🍽️Lunch 🥪 Soul Food 🇺🇸Southern Recipes 🇺🇸American High-Protein 💪Halal 🕌Comfort-Food

Oven-Roasted Baby Back Ribs feature a bold, smoky dry rub that melds with layers of sticky barbecue glaze, creating tender meat that pulls cleanly from the bone. The balance of sweet brown sugar, warm cumin, and a gentle cayenne kick makes each bite rich and satisfying. Perfect for a weekend dinner or casual game-day spread when you want big barbecue flavor without firing up the grill.

  • Prep15 mins
  • Cook2 hrs 50 mins
  • Serves4
  • DifficultyMedium
Oven-Roasted Baby Back Ribs
  1. 1

    Gather the ingredients and preheat the oven to 250 degrees F (120 degrees C).

  2. 2

    In a small bowl, mix the ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper until well combined.

  3. 3

    Set the rib rack meat-side down on heavy-duty aluminum foil. Prick the back of the rack several times with a knife. Generously coat all sides of the rack with the dry rub. Store any leftover dry rub in an airtight container for later use.

  4. 4

    With the meat facing down, fold the foil around the rack to form a tight seal. Place it on a sheet pan.

  5. 5

    Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and let cool for 15 minutes.

  6. 6

    Raise the oven temperature to 350 degrees F (175 degrees C).

  7. 7

    Open the foil, drain and discard any collected juices and fat. Brush barbeque sauce over all sides of the rack.

  8. 8

    Turn the rack on the foil so the meat faces up. Return it to the oven with the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing 4 more times, for a total baking time of 50 minutes.

  9. 9

    Cut the rack into individual rib portions and serve with additional barbeque sauce.