Baby Back Ribs

Baby Back Ribs


"These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple."

Ingredients 10 h 30 m {{adjustedServings}} servings 828 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 828 kcal
  • 41%
  • Fat:
  • 53.8 g
  • 83%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 1580 mg
  • 63%

Based on a 2,000 calorie diet

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  1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Tips & Tricks
BBQ Country Style Ribs

These ribs bake up deliciously in the oven. Yum!

Tender Pork Spare Ribs

What's cooking in Austin? Kerri's fall-off-the-bone pork ribs.

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Reviews 1361

  1. 1837 Ratings


These ribs really did fall off the bone and they were delicious!! However, I would change a couple things next time I make them. I followed the recipe as is, except I made my own bbq sauce. When they were in the oven, the foil pouches started leaking. I contributed that to the fact that I may have had too much sauce in there and also the ribs secrete their own juices as they cook. Next time I may cook them in a cooking bag or I might line a 13x9 baking pan with non-stick foil and marinade and bake them in that. The non-stick foil really works! I baked the ribs for 2 1/4 hours and then placed them meaty side up on a cookie sheet lined with non-stick foil. Then I put more homemade sauce on them and broiled them for 15 minutes. This really makes a difference because then the ribs have sauce really sticking to them, restaurant style. If you skip this part and just take the ribs out of the foil and serve them, there is no sauce on them and they look pale and unappetizing. Just be sure to check the ribs frequently as their broiling so that they don't get burned. I had 3 big, hungry guys for dinner that night and they ate 5 pounds of ribs! Just a side note, I made yummy potatoes in foil and the whole dinner was EASY cleanup! Just slice raw potatoes fairly thin and lay them in a mound on a lg. piece of foil. Put a few pats of butter on them and sprinkle with salt, pepper or any herbs you like. Seal them up good and let them cook with the ribs for at least an hour and


First an editorial comment: someone ripped this recipe because all it involved was a method to cook the ribs, while using common bottled dressing. I must disagree. There are a lot of ways to screw up a rack of ribs, especially for the novice. This lets you use your favorite sauce, which in my case was Sweet Baby Ray's, so there's no experimenting with something you ultimately won't like. Just as promised, the ribs cooked to a perfect doneness. I'll echo what others have said: it's best to brown them under the broiler afterwards. I drained them, placed them on a broiler pan, swabbed on more sauce, and broiled them for a few minutes. Absolutely perfect. UPDATE: Use the fantastic rub described in Cathy M.'s review before brushing on the sauce. It makes these ribs even better. Also, before anything, remove the membrane on the back of the ribs by slitting with a knife, grip the membrane with a paper towel, and pull. It will rip right off.

Cathy M.

This basic recipe, or cooking method, when combined with the suggestions of others, allowed me to make the most delicious, and easiest ribs we've ever had! Here are my changes. I adapted the "Dry Rub for Ribs" by Denise from this site, and it was the perfect amount for the three racks of ribs I had. This is what I used: 1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper. (Definitely remove the back membrane before rubbing spices on! Several people had mentioned how runny the barbecue sauce got from the meat juices, so I put only the dry rub on for the 8 hour marinating process, as well as the baking. My second concern was about the meat literally falling off the bones. I wanted to finish them on the grill, so meat actually falling off bones wasn't desirable. I baked the foil packets on cookie sheets at 300 for 2 hours. I let them cool for about 1/ hour to firm up before I moved them to the grill. Then I brushed them with Jack Daniel's sauce thinned with a little of the cooking juices. Finally, I grilled them on medium heat, brushing with extra sauce for about 5 min. a side, till they were nicely caramelized. YUM! They were "falling off the bone" tender, without actually falling off. Try these! You won't be sorry!