Baked BBQ Baby Back Ribs

Baked BBQ Baby Back Ribs

Chef John 15773

"If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo."

Ingredients 3 h 20 m {{adjustedServings}} servings 488 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 10948 mg
  • 438%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  3. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  4. Generously apply coating of dry rub to all sides of rib rack.
  5. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  6. Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  7. Increase oven temperature to 350 degrees F (175 degrees C).
  8. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  9. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  10. Cut rack into individual rib segments and serve with more barbeque sauce.
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Reviews 113

  1. 135 Ratings

Baking Nana

This is a 10 star recipe - the best & easiest method to make ribs. As indicated - use your favorite dry rub and your favorite BBQ sauce but use this low and slow method. For make ahead 'ready to BBQ Ribs' I usually coat the ribs in the dry rub and wrap tightly and let sit in the refrigerator over night. Bake at 250 for at LEAST 2 hours - sometimes they take longer. Then I let them cool in the package - drain the juices out of the package and store in the refrigerator until we are ready to grill. Finishing them on the grill, using indirect heat is so easy and there is virtually no clean up other than to wipe your chops and toss the bones. Enjoy!


Finger lickin' good! The key to "fall-off the bones" tender ribs is in the cooking method - low and slow is the way to go and this method is perfect for anytime you want ribs or if it happens to be raining and you can't grill. And, as Chef John states this works with any dry rub and bbq sauce. So, you can use your favorite combination or get creative -either way you're in for a treat! I used the rub in the recipe, but played with it a bit to use what I had on hand. I cut the recipe in half because we had a small rack of baby back ribs and since I didn't have dried chipolte pepper I subbed garlic powder instead. For the bbq sauce I opted for KC Masterpiece. We finished these on the grill over low heat basting just as the recipe states for the last 20 minutes. This was so simple and so delicious - perfect with a side of coleslaw and cornbread!


I made this yesterday wowie was it ever good! I didn't have "ancho" chile powder so I used regular chile powder in its place. Also didn't have chipotle pepper. I added some garlic powder. The meat was so tender I actually couldn't cut through it...fell right off the bone! Overall this will be my GO TO recipe for ribs! Thanks Chef John!