Tender, falling off the bone, and so flavorful, these oven-baked ribs will not disappoint. These ribs are also extremely easy to make. Win-Win!

My husband, Brian-With-An-I, loves him some ribs. I mean really loves them. In fact, if it was a showdown, he might even choose ribs over his beloved sweet and sour chicken (gasp!). And heaven knows, he loves sweet and sour chicken practically more than our firstborn child.

A rack of bbq ribs on a white plate with corn on the cob and a pasta salad.

For Father’s Day, then, it seemed to make sense that I attempt making ribs. For the first time. Ever. I know. Shameful. But I wasn’t going to go with just any ol’ recipe and hope for the best. Scary!

Thankfully, my friend, Kim, mother of this delicious summer corn salad, came through with her famous oven-baked ribs. I knew they would be stellar.

And oh diggity, were they ever. Tender, falling off the bone, and so flavorful – you can’t even begin to appreciate the flavor in these ribs, thanks to the dry rub and subsequent “marinating” time.

The thing I was most pleased about was that these ribs were easy as all get out to make. I can’t believe I have never made them before! And neither can Brian.

He has requested them for every upcoming meal this century to make up for lost time.

What To Serve With This:

Layered Mexican Cornbread Salad or Cornbread with Fluffy Honey Butter
Corn on the Cob or Summer Corn Salad
Fresh Fruit

One Year Ago: Grilled Chicken Fajita Fettuccine
Two Years Ago: Peanut Butter Brownie Trifle
Three Years Ago: Aunt Alecia’s Famous Chocolate Chip Cookies

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The Best Oven-Baked Ribs

Yield: 6 Servings (2 slabs ribs)
Prep Time: 7 hours 10 minutes
Cook Time: 3 hours
Total Time: 10 hours 10 minutes
4.62 stars (31 ratings)
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Ingredients

  • 2 whole slabs pork baby back ribs, silver skin removed

Dry Rub:

  • 8 tablespoons light brown sugar, tightly packed
  • 2 tablespoons kosher salt, Morton’s brand – other brands may vary in strength
  • 1 tablespoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika or regular paprika
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1-2 cups BBQ sauce (see note)

Instructions 

  • In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.
  • When ready to bake the ribs, preheat oven to 250 degrees F.
  • Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!
  • Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

Notes

BBQ Sauce: I love this homemade version. 
Silver Skin: when working with baby back ribs, the silver skin will need to be removed. Here is a great visual tutorial to help simplify the process (it’s not hard, I promise!).
Plan Ahead: also, take note that the ribs need to be refrigerated with the rub prior to cooking for 8 to 48 hours so plan ahead!
Serving: 1 Serving, Calories: 573kcal, Carbohydrates: 37g, Protein: 37g, Fat: 31g, Saturated Fat: 11g, Cholesterol: 130mg, Sodium: 3006mg, Fiber: 1g, Sugar: 32g

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Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: from my friend, Kim in MD

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