It’s too cold outside in New York to grill a rack of ribs, and I cannot wait until warmer climes to sink my teeth into some tasty ribs. During the cold months, I bake my ribs in the oven, slow and easy. Check out this recipe for baked baby back barbecue ribs.


Baked Baby Back Barbecue Ribs by Diverse Dinners


Whether I’m baking or grilling my ribs I prepare them in the same way. I remove the membrane on the back of the ribs then apply a rub. There is a slight nuance though, and that is, when baking my ribs, I use smoked paprika in my rub, and when grilling, I use sweet paprika. Aside from that, the rubs are the same. The reason for switching paprika like this I think is clear. When grilling, the charcoal adds it’s own essence to the ribs, something you don’t get when baking. Using smoked paprika in the rub for baked ribs, just add a little extra punch of flavor.

Also, after the ribs are cooked, for baked ribs, I always brush with barbecue sauce. When grilling, I prefer to let the rub speak for itself, so I serve the barbecue sauce on the side.

These baked baby back barbecue ribs have been brushed with a nicely balanced sweet and spicy barbecue sauce, not too sweet and not too spicy. But what really makes the barbecue sauce is the juices from the baked ribs. It adds a subtle complexity you can’t get from store bought barbecue sauce.


Baked Baby Back Barbecue Ribs by Diverse Dinners


I really enjoy making baked baby back barbecue ribs, it’s such a satisfying project. I usually make a slab or two when I have friends coming by on a Saturday afternoon. They always go down well once my friends have had a few drinks down them and in need of something solid to fend of the effects of their choice of tipple. I serve them with a side of steak fries, laid out on a board or wooden platter.

Imagine serving these up to your guests on game day. No matter which team wins, you will reign supreme.




2004 cal


119 g


95 g


139 g
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Serves 2-3

Baked Baby Back Barbecue Ribs

15 minPrep Time

2 hr, 50 Cook Time

3 hr, 5 Total Time

Save RecipeSave Recipe


    Barbecue Sauce
  • 1/2 cup tomato ketchup
  • 1/4 cup light brown sugar
  • 1/4 cup rib juice (from baked ribs)
  • 2 tbsp apple juice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Sriracha
  • 1 tsp garlic (grated)
  • Rib Rub
  • 3 1/2 lb pork baby back ribs
  • 2 tbsp light brown sugar
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp ground mustard
  • 1/4 tsp white pepper
  • 1/4 tsp cumin
  • Kosher salt and freshly ground pepper to taste
  • Equipment & Utensils
  • Large baking tray
  • aluminum foil
  • small saucepan with cover


    Barbecue Sauce
  1. Place barbecue sauce ingredients into a small saucepan then whisk and place on high heat.
  2. When sauce begins to bubble stir vigorously then lower heat to simmer and cover pan.
  3. Allow sauce to simmer for 8 minutes, stirring occasionally, then remove from heat and allow to cool
  4. Baby Back Ribs
  5. Place ribs on a board, and with a paring knife, remove thin membrane from the back of the ribs.
  6. Make sure the ribs are dry, if need be, pat dry with paper towels.
  7. Place rib rub ingredients into a small bowl and whisk to combine.
  8. Once rub is ready, carefully pat onto front and back of ribs. This may take some time, do this methodically, so that every inch of the meat is covered.
  9. Allow rub covered ribs to sit for 10 mins.
  10. Wrap ribs in foil and place on a baking tray and place into a preheated oven at 300.
  11. Bake for 2 hours, or until meat easily pulls away from the bone.
  12. Peel back foil and pour out the juice created from the ribs into a jug and set aside.
  13. Raise temperature in oven to 350, sprinkle ribs with salt and pepper then return to the oven for 15-30 mins.
  14. Once ribs begins to crisp on the edges, remove from oven, place on a large plate or platter and brush generously with barbecue sauce.
  15. Pour balance of sauce in a small bowl and serve on the side.