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A rack of baby back ribs on a wooden cutting board with sliced ribs next to it.
5 from 2 votes

Pork Baby Back Ribs

Is there anything more mouthwatering and crave-worthy than pork baby back ribs? Smoky, sweet, tender — I could eat them every single day.
Prep Time10 minutes
Cook Time3 hours
Resting time10 minutes
Total Time3 hours 20 minutes
Course: Main Dishes
Cuisine: American
Keyword: baby back ribs, pork ribs
Servings: 4 servings
Calories: 448kcal
Author: Laura Ascher

Equipment

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
US Customary - Metric

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.

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!