These oven-baked baby back ribs are coated in a smoky homemade dry rub, slowly cooked until perfectly tender, and finished with layers of sticky barbecue sauce for irresistible flavor in every bite. The low-and-slow cooking method creates juicy ribs that taste like they came straight from a backyard smoker without ever firing up the grill.
Perfect for weekend dinners, cookouts, game days, or anytime you’re craving comfort food, these ribs deliver sweet, smoky, savory flavor with just the right amount of heat. Serve them with coleslaw, baked beans, cornbread, or fries for a complete barbecue-style feast everyone will love.
Prep Time: 15 minutes
Cook Time: 2 hours 50 minutes
Additional Time: 15 minutes
Total Time: 3 hours 20 minutes
Servings: 4
Ingredients
- 1/2 cup ancho chile powder
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground chipotle pepper
- 1 rack baby back pork ribs
- 1 cup barbecue sauce
Directions
- Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with heavy-duty aluminum foil.
- In a small bowl, combine ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper until fully blended.
- Place the rack of ribs meat-side down on the prepared foil. Using a knife, prick the back side of the ribs several times to help tenderize the meat.
- Generously coat all sides of the ribs with the dry rub mixture, pressing it into the meat. Reserve any extra seasoning in an airtight container for future use.
- Wrap the ribs tightly in the foil to create a sealed packet and place the packet on the baking sheet.
- Bake for about 2 hours, or until the ribs are tender and cooked through. Remove from the oven and allow the ribs to rest for 15 minutes.
- Increase the oven temperature to 350 degrees F (175 degrees C).
- Carefully open the foil packet and discard any accumulated juices and fat. Brush barbecue sauce generously over both sides of the ribs.
- Turn the ribs meat-side up and return them to the oven with the foil left open. Bake for 10 minutes.
- Remove the ribs from the oven and brush another layer of barbecue sauce over the top. Repeat this process 4 more times, baking and glazing every 10 minutes, for a total glazing time of 50 minutes.
- Slice the ribs into individual portions and serve hot with extra barbecue sauce on the side.
Chefs Notes
- Removing the membrane from the back of the ribs before seasoning can make them even more tender.
- For deeper flavor, season the ribs with the dry rub several hours ahead of time and refrigerate before baking.
- Use your favorite barbecue sauce to customize the flavor profile from smoky and spicy to sweet and tangy.
- These ribs pair perfectly with classic barbecue sides like potato salad, baked beans, mac and cheese, or grilled corn.