Description

When you’re craving ribs that are tender, smoky, and dripping with bold barbecue flavor, these BBQ Baby Back Ribs deliver every single time—whether you use a smoker or bake them in the oven.

Ingredients

Scale

For the ribs:

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

1 tablespoon olive oil (optional for rubbing before seasoning)

For the dry rub:

1 tablespoon brown sugar

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional for heat)

For the sauce (or use your favorite store-bought BBQ sauce):

1 cup barbecue sauce

2 tablespoons honey (optional for sweetness and gloss)

1 tablespoon apple cider vinegar (optional for tang)

Instructions

Step-by-Step Instructions for Oven-Baked BBQ Baby Back Ribs

Preheat the oven: Set your oven to 300°F (150°C).

Remove the membrane: Flip the ribs bone-side up. Use a paper towel to grip and peel off the silver membrane from the back of the ribs for improved tenderness.

Apply dry rub: Pat ribs dry with paper towels. Optionally rub with a little olive oil, then coat thoroughly with the dry rub, pressing it into the meat.

Wrap in foil: Place each rack meat-side up on foil and wrap tightly. Transfer to a baking sheet.

Bake low and slow: Bake for 2½ to 3 hours until the ribs are tender but not falling apart.

Unwrap and sauce: Remove ribs from foil, discard the liquid, and brush both sides generously with BBQ sauce.

Broil or grill finish: Broil for 3–5 minutes or grill for a few minutes per side until the sauce caramelizes and bubbles.

Rest and slice: Let rest for 5 minutes, then slice between bones and serve.

How to Smoke Baby Back Ribs Like a Pro

Preheat your smoker: Aim for a steady 225°F (107°C). Use wood chips like hickory, apple, or cherry for best flavor.

Prepare the ribs: Remove membrane, apply dry rub, and let them sit at room temp for 30 minutes.

Smoke the ribs: Place ribs bone-side down on the grate and smoke uncovered for 3 hours.

Wrap and continue smoking: Wrap each rack in foil with a tablespoon of water or apple juice. Smoke for another 2 hours.

Finish with sauce: Unwrap, brush with BBQ sauce, and smoke unwrapped for 30–45 more minutes until sticky and glossy.

Rest and slice: Let sit briefly before slicing into individual ribs.

Notes

Don’t skip the membrane removal—it makes a big difference in texture. Cook low and slow to break down connective tissue for that melt-in-your-mouth tenderness. Let the ribs rest before slicing to keep the juices inside. Use a meat thermometer and aim for an internal temperature of 190°F to 203°F for the most tender results. Double the rub recipe and store the extra for next time—it’s that good.

Prep Time: 15
Cook Time: (Oven): 3 hours ; (Smoker): 6 hours
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 4–6
Calories: 480 kcal
Sugar: 12g
Fat: 30g
Carbohydrates: 18g
Fiber: 1g
Protein: 36g

Keywords: BBQ Baby Back Ribs