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Is there anything more mouthwatering and crave-worthy than baby back ribs? Smoky, sweet, tender — I could eat them every single day. These pork baby back ribs are slow-cooked to perfection with a delicious homemade dry rub and a caramelized layer of BBQ sauce!
Summer is just around the corner; it’s time for an easy BBQ recipe you’ll want to make on repeat!
I’ve shared lots of different recipes for ribs in the past: beef short ribs, country-style ribs, and even braised venison ribs. I haven’t gotten to make a recipe for pork baby back ribs yet, until today!
These ribs are juicy, fall-off-the-bone tender, and so flavorful.
I anticipate many more dinners of baby back ribs in our future! Served with homemade vinegar coleslaw and some fresh milled cornbread, they make the most delicious weekend meal.
Table of Contents
Why You’ll Love This Recipe
- Hands-off cooking: These ribs take less than 10 minutes to prepare, then the oven does most of the work! I love that hands-off main dishes give me extra time to clean up and prepare the sides (or just sit down with a glass of iced tea!).
- Flavorful ribs: Plenty of spices and a high-quality BBQ sauce give these ribs all of the flavor you could want.
- Tender: We are going to prepare these ribs with mustard and dry rub, then cook them low and slow, wrapped in foil, to create perfectly moist and tender meat. It’s my favorite method for cooking baby back ribs because they turn out perfect every time!
Ingredients
- Ribs: Make sure you get baby back ribs. For spare ribs, try my Dutch oven spare ribs recipe.
- Mustard: Acts as a binder so the dry rub spices can stick to the ribs, and holds in moisture by creating a nice crust on the ribs.
- BBQ sauce: You can use your favorite BBQ sauce; I’ve really been enjoying Smash Kitchen American Style BBQ sauce.
To find a full list of ingredients, including measurements, scroll down to the recipe card.
How to Make Pork Baby Back Ribs
Step 1. Preheat oven to 275°F.
Step 2. Remove the membrane from the back of the ribs and pat dry. (Note: I do not remove the membrane, but if you want to, now is the time)
Step 3. Rub a thin layer of mustard over both sides of the ribs.
Step 4. Mix the dry rub ingredients together and coat the ribs evenly.
Step 5. Place ribs meat side up on a foil-lined baking sheet.
Step 6. Tightly wrap the ribs in foil.
Step 7. Bake for 2½–3 hours, until the ribs are tender and the bones begin to loosen. (All ovens are different. I bake it for exactly 2½ hours every time, and it comes out perfectly.)
Step 8. Remove ribs from foil and brush with barbecue sauce. Return ribs to the oven uncovered and bake 10–15 minutes at 425°F to set the sauce.
Step 9. Rest the ribs for 10 minutes.
Step 10. Slice between the bones and serve.
Tips + Notes
- To remove the membrane: Gently slide a knife under the membrane, then use your fingers to slowly peel it away from the bones. If it’s too slippery to grip, you can use a paper towel or a kitchen towel to grab it.
- Don’t add the BBQ sauce too early. It can get burnt and bitter if it cooks too long. You want to add it towards the end, then put the ribs back in the oven so the sauce can get sticky and caramelized.
- If you don’t like mustard as the binder, you can use oil, butter, or hot sauce instead. Its primary purpose is to help the dry rub stick to the meat.
What to Serve with Ribs
I mentioned above that our favorite sides for baby back ribs are coleslaw and freshly milled cornbread (although my regular cast iron cornbread is also an excellent choice).
We like to mix it up with different sides too, like Dutch oven mashed potatoes, homemade French fries, and Hawaiian rolls with freshly milled flour. Some cheesy bacon and squash, boiled okra, or a big salad are also nice options!
Recipe FAQs
I don’t — I personally don’t find it worth the hassle, and I don’t mind the membrane on my ribs. Many people prefer to remove it, though, because the membrane can be tough after cooking. Ultimately, it’s up to your personal preference!
Sometimes the butcher will remove them for you! If your ribs don’t have one, you can just skip that and proceed with the directions.
I really like Smash Kitchen BBQ sauce! This is definitely a matter of preference, so choose a few classic smoky and sweet sauces to try and find your personal favorite.
The most important thing is to cook them low and slow — don’t be tempted to turn up the oven to speed things along. Rubbing the ribs in mustard and dry rub will also help them stay tender by keeping the meat moist.
Related Recipes
- Oven-Baked Beef Back Ribs
- Braised Brisket
- Pork Belly Burnt Ends
- Dutch Oven Brisket
- Spicy Southern Fried Pork Chops
If you tried these Pork Baby Back Ribs or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Pork Baby Back Ribs
Equipment
- Basting brush
Ingredients
Dry Rub
- ¼ cup brown sugar
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
For Cooking
- 1 rack pork baby back ribs (about 1 1/2-2 lbs)
- 2 tablespoons yellow mustard
- ½ cup barbecue sauce plus more for serving
- Aluminum foil
Instructions
- Preheat oven to 275°F.
- Remove the membrane from the back of the ribs and pat dry. (Note: I do not remove the membrane but if you want to, now is the time)
- Rub a thin layer of mustard over both sides of the ribs.
- Mix the dry rub ingredients together and coat the ribs evenly.
- Place ribs meat side up on a foil-lined baking sheet.
- Tightly wrap the ribs in foil.
- Bake for 2½–3 hours, until the ribs are tender and the bones begin to loosen. (All ovens are different. I bake it for exactly 2½ hours every time and it comes out perfectly.)
- Remove ribs from foil and brush with barbecue sauce.
- Return ribs to the oven uncovered and bake 10–15 minutes at 425°F to set the sauce.
- Rest the ribs for 10 minutes.
- Slice between the bones and serve.
Video
Notes
- To remove the membrane: Gently slide a knife under the membrane, then use your fingers to slowly peel it away from the bones. If it’s too slippery to grip, you can use a paper towel or a kitchen towel to grab it.
- Don’t add the BBQ sauce too early. It can get burnt and bitter if it cooks too long. You want to add it towards the end, then put the ribs back in the oven so the sauce can get sticky and caramelized.
- If you don’t like mustard as the binder, you can use oil, butter, or hot sauce instead. Its primary purpose is to help the dry rub stick to the meat.
- To verify the ribs are done, use an instant thermometer between the bones. Don’t touch the bones or you’ll get an inaccurate reading!
ooh this looks yummy!
Thanks! I hope you love it! We sure do!
Could I use this recipe for spare ribs?
100%! Just keep an eye on the total cook time and monitor the internal temp!