Thursday, July 23, 2009

Juicy Tender Oven Roasted Barbecue Baby Back Ribs

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(I am so excited that everyone LOVES this recipe so much! If you are looking for more great dinner recipes, make sure to check out my oven roasted chicken, grilled salmon with cucumber mango salsa, or these amazing pulled pork sandwiches!)


When Nate and I first got married, we lived in what was, quite possibly, the smallest apartment ever. Oh sure, the complex was well maintained and the management was nice, but the apartment itself was the size of a wallet, and the kitchen was so small that if Nate tried to wash a dish while I was stirring a pot we'd be rubbing our buns together in a backwards tango the whole time. There was so little space that I had to put a cutting board over the sink to have any prep space, and my crock pot lived permanently on the stove over a back burner. Which is how I accidentally set it on fire, by the way. Useful tip: Don't store anything flammable on top of a gas stove. You will set it on fire eventually. Really. I promise.

Anyway.

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Of course there was nowhere in that teeny tiny apartment to put a grill. And although the apartment complex technically had a one, it took a fair stretch of the imagination to call the rusted lump of metal by the pool a "grill." I turned it on once and a sad little lick of flame flickered at the bottom of the grate, like a lone little candle. Hardly enough heat to melt some butter, let alone sear a steak.



All that is to say, some people, people like me, just don't have access to a grill. And the good news is, if you want to make some finger lickin', lip smackin' good ribs, you don't need one! In fact, when I make ribs, I still make them this way, even though I now live in a place with it's own backyard and a grill to boot. And honestly, it's mostly just because I am lazy. This way is SO easy. When I don't feel like fussing with charcoal and lighters and all the hoopla that goes with grilling, I'm glad I can throw this together in about 1.5 minutes, stick it in the oven, and forget about it. It makes for a great weekday barbecue and requires only a fraction of the work necessary to make ribs on a grill. I mean, it doesn't even get any dishes dirty. Also? Pork ribs are so cheap in the summer! Even thought I bought the *most* expensive type of ribs at my ghetto grocery store, this meal still only cost... $5.

So make 'em already!
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Juicy Tender Oven Roasted Barbecue Baby Back Ribs
(try saying that 10 times fast!)

This recipe feeds two people, but is easily doubled or tripled or quadrupled or whatever. I always estimate 1 rack of ribs for 2 people - of course, that is because we always serve this with sides like potato salad or slaw. It's easy to double by just adding more racks of ribs to the foil packets.



Ingredients
1 rack baby back pork ribs (or other kinds, but baby back ribs are the most tender)
kosher salt
cracked black pepper
Classic Homemade Barbecue Sauce, or similar





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Preheat oven to 400 degrees. Place 1 rack of baby back pork ribs on a large piece of foil.



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Sprinkle liberally with kosher salt and cracked black pepper. Place fat side up on the foil.



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Cover ribs with a second piece of foil and fold each edge tightly so moisture is sealed in. Bake in preheated over for 1 hour.



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Remove ribs from oven and unwrap foil.



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Brush with Classic Homemade Barbecue Sauce, or similar and place fat side down. Return ribs to oven, foil still open. Cook 20 minutes.



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Brush with barbecue sauce again, cut, and serve.

Enjoy!
 
 

186 comments:

  1. It seems a little ridiculou that we don't have a grill, because Koreans LOVE barbecue, but we thankfully have an oven and I think I'm going to have to use it for these VERY soon!

    Our first apartment sounds a lot like yours, with approximately 18 square inches of counter space. I don't miss that kitchen at all!

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    1. I tried this and we couldn't get over how tender, fall off the bones the ribs came out! Thank you!

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    2. Just so you know, if the meat falls off the bone the ribs are over cooked. Common misconception by many though.

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    3. This sounds great and so simple. I have a simple BBQ sauce I am going to make up. Since the snow is flying here today and basically snow bound, I thought this would be a great recipe for the baby back ribs I took out. The comments sealed the deal on this, so thanks to all that participate. I'll have to check this website more often! MMM, I'm hungry already!

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    4. To the replyer that says the meat is overcooked if it falls off the bone: If the meat is tender and juicy, NO BONE makes it even better. Who wants to sit at a nice meal and gnaw a rib bone. I have a boxer-terrier that loves to do that. Love my chicken like that too. The less bone with a juicy taste in a meal, the more enjoyable the meal.

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  2. how about the recipe for a great bbq sauce. That is what makes the ribs.

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    Replies
    1. Its in the directions, just click the link.

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  3. This is fantastic. I live in a high rise apartment building and the idea of a grill can only live in my imagination. Thanks for showing a way us grill deprived folks can make these up.

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  4. Oh wow these look SO good! I love that I can just throw in the oven!!

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  5. What temperature did you cook these at?

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    Replies
    1. preheat to 400, cook for one hour.

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    2. i like the Kraft Honey BBQ sauce

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    3. The best sauce is always home made The best "commercial" sauce is KC Masterpiece.

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    4. Sweet Baby Rays, always.

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    5. I prefer a honey bbq sauce. I have found sweet baby rays to be good as well as kraft also. There are many good sauces on the market but if you can find it, look for Sue Bee honey bbq sauce. That is the best sauce I have ever bought from a store.
      I have recently found a trick to make apple flavored bbq sauce that can't be found anywhere but it is the best bbq sauce I have ever had anywhere. Buy some apple "Pucker" liquor from the store and mix it in with your favorite bbq sauce(not too much). It gives it a delicious apple flavor to the sauce.

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    6. These are fantastic an so easy

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  6. Sounds delicious. I absolutely love ribs. This is a great reminder that I can make them, even without the outdoor grill.

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  7. Marcy H. -Madison Al.August 01, 2009 12:29 PM

    When you make these double the recipe AT LEAST! Made them just now for our dinner tonight.. amazing!!! I baked them for 30 minutes after the foil came off and it would take an expert to say these wern't grilled. Even my 6 year old daughter who's crazy picky has been begging me for more and it's not even dinner yet! Thanks for the recipe.. I will be trying more soon :)

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  8. So you put them in concave up for the first hour and then concave down for the last 20 minutes?

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  9. These pictures are beautiful. Thanks for the simple idea--I'm hosting a meal for my father-in-law and brother-in-law and I think this will go over exceptionally well.

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  10. Alliswan - the ribs should be cooked at 400 degrees.

    Anonymous - yes, concave up (fat side! :) for the first hour, concave down for the last 20.

    So glad everyone is enjoying these so much!

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    Replies
    1. as a butcher I have to say that some terms are being misused. The 'fat' side of the rib is the convex side of the cut, with the most meat. The side you are calling 'fat' is not fat but a membrane referred to as silverskin. Most remove this membrane because they find it tough if left on, I myself leave it on and when it cracks and splits on my grill I know it is to the doneness I am looking for.

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    2. awsome thank you looks and sounds great and your right much easer then the grill

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  11. I've got them in the oven right now. I just went over the directions and pics again, and I salt & peppered both sides instead of just the bony side...hope they are not too salty for me on a low salt diet. That would be terrible to have to smell them cooking for 1.5 hrs and then not be able to eat them. My hubby says more for him, then. With his high BP, he could do without the salt, too. They smell yummy!
    Thanks for the perfect EZ recipe!

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  12. Just tried it---Excellent!

    I'm gonna bookmark your blog. Now I'm gonna search it for a salmon recipe. If there isn't one--can you add one?

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  13. i am trying your technique/recipe out for dinner tonight! it smells wonderful!!

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  14. I'm a huge BBQ fan but this recipe was amazing! Taking it on the road for a camping trip this weekend. Thanks for sharing!

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  15. this looks amazing.. im definitely preparing this for my girlfriend tomorrow night lol.. thanks

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  16. If you guys are interested: Even easier recipe- ribs placed in deep baking pan in the oven with a micture of 10-12oz of beer mixed with ANY generic BBQ sauce. Bake at 250 degrees for 4.5 hours. Place under broiler until glazed, or, preferably, on grill with mesquite chips. Easy, and is excellent. Serve with Reisling, or a petite sirah!

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    1. Do you cover the ribs with foil while they bake?

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  17. Fixed these for my husband and myself, when we ate them, there was no conversation! They were so good! I then fixed them for my niece and spouse and they could not stop complementing me! These ribs are moist and tender...Thanks for sharing.

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  18. I just fixed them for my rib-loving son (10 yrs old) and they were a hit. I cooked in foil for the hour, and then finished on the grill instead (I have gas grill, so it's easy!). thanks for sharing the lovely pictures.

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  19. What a great idea...I had defrosted the ribs a couple of days ago with the grand idea of grilling outside. However, looking at the back yard at the 16 inches of snow that has recently fallen, and then knowing we have to remove the 16 inches of snow that has amassed on top of the grill...it just seemed to be all too much, even for us die-hard grillers in Michigan. Your posting is great (along with the pictures), I followed your step by step instructions, and they are, at this moment cooking in the oven. They smell wonderful and we cannot wait to try them. Thanks so much!
    The LaSarge - Traverse City, Michigan

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  20. I am going to be making this tonight. I am using famous dave's zesty & sweet bbq sauce which is delicious. Thanks for the recipe.

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  21. I made this recipe for my husband and I, we were more than happy about the results! Mouth watering, tender, juicy, gets a five star from our house. Loved you directions and picture's, thank-you for sharing online. We are keeping this recipe!

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  22. It happens to be super windy and cold in DC today so no grilling for me but I have 2 racks of baby backs to cook. Googled "oven baked baby backs" and came across this blog. I've got the oven preheating to 400 degree at the moment and can't wait to try this out! I've sent this link to my celiac disease who needs gluten free food. Thanks!

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  23. Great pictures! This makes me want to start blogging when I cook meals. Thanks for the recipe, I'm going to cook these tonight!

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  24. I just made this a couple of days ago and was completely astounding with the results. I actually think they rival my brother's "real" BBQ ribs - he has the whole smoker thing going on in his backyard.

    I did brine the ribs before in a big bin and placed in the bathtub with cool water around the bin to keep the ribs safe - for about 1 hour or more. Brining always make a huge difference.

    I didn't make your BBQ sauce, but bought "Bulls Eye Original BBQ Sauce" from the supermarket that was highly rated by the smart and passionate folks over at Cooks Illustrated.

    I will definately make them again for Super Bowl. Or maybe sooner! Thanks so much for posting.

    Catherine / Chelsea, NYC

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  25. smells good! will update once we eat them!

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  26. My first attempt at ribs and these were EXCELENT. My 20 year old asked me how to make ribs so I looked and found, tried these. She will try these herself next. Thankyou!!!!

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  27. For years my son has been complaining that the ribs we make at home aren't worth eating. So we tried these and bingo! The results were stupendous! Falling off the bone good. Was it the (pretty simple) cooking technique, or just better quality ribs to begin with -- I don't know. In any event, better than rib joint ribs!

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  28. Geo said...

    Thank you soooooo much for this quick and easy recipe! Oven is preheating now; I seasoned the ribs as instructed but added garlic powder too (a good choice, I hope). I can't wait to see how they turn out. Ding! Here we go... will post results.

    Thanks again, Becks!

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  29. I made 3 large racks (almost 10 lbs.) and the flavor would hold its own against ANY chain restaurant claiming to have the best ribs! Absolutely DELICIOUS!!! Unfortunately, the meat wasn't the "fall off-the-bones" you expect from a restaurant. :( Next time I'll try boiling or brining which will probably do the trick... but if you've got a hankering for these ribs without the fuss... THIS IS THE WAY TO GO!!!

    I should probably note that during the 1st hour in the oven, juices from the ribs somehow seeped out and my oven was smoking something fierce... but I actually think this really added to the flavor!

    Geo - Miami, FL

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  30. These look SO good. I usually make ribs for my (now adult) children for Christmas Eve dinner. Store had our ibs on sale today, so I'm going to surprise my husband with them tomight. He thinks the kids always get the good stuff. Ribs, augratin potatoes and fresh brussel sprouts! So much for the Weight Watchers soup I had for lunch;)

    Hayward WI

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  31. Oh
    My
    God!

    These ribs were delicious! I made them tonight and the only thing I did different was before I seasoned the rack I peeled the membrane off the fat side (concave part) of the ribs. The ribs were fall of the bone just the way I like them (which in BBQ competitions the judges don't like but who cares about them). I will make these in the future for sure! Thanks for posting this recipe :D

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  32. everyone in my house loved them even my 5 year old rib lover making them for the 2nd time tonight

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  33. Made these last night and they were delicious.

    Just a few tips. Be careful when opening the foil after the first hour. The steam and juices are very HOT! You might want to put the ribs on a cookie sheet for the last 20 minutes. It's easier to move them and I had juices dripping down to the bottom of my oven.

    Other wise, I will be making these again.

    Thanks!

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  34. Have you ever tried braising ribs before? When you get your ribs in the foil, add some liquid. Use half a cup of either white wine, apple cider, or even water, a tablespoon of either apple cider vinegar, or white wine vinegar, a tablespoon of worcestershire sauce, and a couple of tablespoons of honey.

    Cook them at 250 degrees for about three hours. Empty out the juice from the foil into a saucepan, and reduce on high heat until it's the consistency of syrup. Bast on this sauce onto the ribs fat side up, and put under the broiler until the sauce caramelizes.

    If you try this recipe, I promise you it'll be the only recipe you ever use again for ribs.

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  35. Wonderful and quick. Easy Ribs at home!!

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  36. This works great. I've used the method 3 times now. Thanks, Becks

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  37. These were fantastic! Everyone rolled away from the table last night. I followed your directions to a "T" and you get an "A+"!!! Thank you, I'm adding the recipe to our Quick N'Easy family recipe book for repeats. - Sheila

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  38. I tried the 400 degrees for 1.5 hours. It works. However when I have the time, I do them low and slow: 225 degrees 4 hours & every 20 minutes I baste the ribs in their own juices + tad of orange juice. Yields more flavor and much more tender.

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  39. tried it it was the most thank you

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  40. It's my second year in college, I cannot remember the last time I had ribs. I just used this recipe and they turned out great. I've never made ribs before, but this was easy. thank you!

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  41. I am trying this tonight. Looks good. I am going to preheat oven at 400. Hope that is right temperature. Will let you know. Thanks for the recipe. Looks really easy!

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  42. I like the way these ribs turned out and they were sooo easy. 350 worked great for convection oven. Use heavy duty foil and double up the bottom for fewer drips and easier cleanup. Key is to roast fat side up first which makes for more tender, flavorful meat. Thanks for a great easy recipe. Hubby gave it a thumbs up!

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  43. When I first start baking...do i need a cookie sheet???

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  44. I just tried this recipe, and as a result, will likely never fire up my grill for baby back ribs again! The ribs were fantastic! Plus, no messy grill to clean afterwards! Thank you!

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  45. This was great never made ribs ,But they came out perfect..Thank You

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  46. you saved my ribs! they were never tender enough, and this is the perfect oven-baking method. my husband is going to love them!

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  47. Catherine / Chelsea, NYCMay 23, 2010 7:04 PM

    After the first round of roasting, I yielded about one cup of juices. I saved it and will use it for something... Don't know what yet. Has anyone else save the juices and used them for something else? Any ideas?

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  48. One word : DELISH!

    Easy too...

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  49. I used Season All instead of kosher salt and pepper, baked it for three hours and used Stubbs barbecue sauce...very tender and delish!!!

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  50. Ran out of foil, did these in a lasagna pan with the last scrap of foil covering the pan.

    Still delish!

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  51. you helped us have a yummy lunch today when I just couldn't get the ribs going on the grill in time for the 3-4 hrs they need. These taste just as good & are much easier! I just "discovered" your blog & love it! Thanks for sharing!

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  52. I have them cooking.....half the rack wrapped with dry rub and the other half salt and pepper .....This is the 4th time I have cooked them this way....I think it is a def keeper! Thanks for the recipe.

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  53. This is awesome! I'm one with a the ideal large gas burning grill out back as an AZ resident. But with it being 110 degrees for the rest of the summer, I'm reluctant to be out in that heat grilling. Great recipe for the kitchen oven!!! And yes, that 20 or 30 minutes with foil off and BBQ sauce does magic. It allows for the dryer caramel crust on the outter layer. Yummy! Thanks Becks...

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  54. This is the third time I have used this recipe!!! The kids love it!!! Thanks for the recipe and glorious pictures Becks...

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  55. My husband is devouring these right now. Very impressed. "Moistest rib ever, mmmm, mmmm....."

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  56. Wow, just made these ribs for my family and they were a hit! It was so simple and so tasty. These will definitely be in our rotation from here on out. Thanks!

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  57. I did this last night and it was great, except for one thing.

    The fat side of the ribs i used was pretty thick so I would suggest letting them cook "wrapped up in foil" for about an hour and 20 mins.then add sauce and cook uncovered for 30 mins.

    But onny if your ribs are fatty.
    (or cut the fat off....but that's your flavor so you probably don't want to do that)

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  58. Amazing!!! I am such a bad bbqer...my x-huband was an amazing rib bbqer....I was craving ribs! you saved me from having to call him! honestly...the best...! Thank you for the great recipe~~

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  59. im 17 and am making these ribs for my family ... soo simple and clear!! + im a photographer and the pictures are amazing as well! thanks!!!

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  60. I used this recipe as a base for some ribs this weekend. I used Alton Brown's rub )http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html) in place of salt and pepper; and a bottled BBQ sauce. Other than those changes, I followed the time and temperature you gave. They came out great - I've tried to do ribs in a crockpot before and they simply dissolved (apparently I slow cooked them too long). These were much better. Thanks.

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  61. Tried em again with a sesame garlic teryaki sauce. Amazing!

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  62. I followed the recipe as posted; used Bull's Eye Barbeque Sauce for Ribs; was concerned that they would not come out tender but they were just as delicious as everyone has said. Will definitely use this method again. Thanks for all the comments.

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  63. This recipe is awesome. My 11 year informed me that the ribs tasted better than other ribs she had ever had. I followed the recipe but changed the cooking time a bit.cooked for 30 min instead of 20 with the foil removed. I also added fresh garlic to the barbeque sauce. Will make again.

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  64. These ribs are THE BEST!!! Have made several times and am going to make them RIGHT NOW!!

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  65. Makin em again tonight! This is like the sixth time in a couple of months.....

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  66. You have all convinced me, I'm making them tonight.
    -Valerie

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  67. Richard I am 76 and just start cookingSeptember 20, 2010 5:22 PM

    First time i ever cooked ribs and they were better than any restaurant i ever went to

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  68. Richard I am 76 and just start cookingSeptember 20, 2010 5:25 PM

    Better than any restaurant I ever went to

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  69. Been looking for a good ribs recipe for years. This one is the winner! Only way I make them now. So easy, so tender! Thanks.

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  70. I have tons of cookbooks but what did I do to find how to cook ribs in the oven? ... turn to the internet. That is when I found you! And I am glad I did. I will be adding you to my reader! By the way, the ribs were fabulous with your recipe!

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  71. Thanks for the recipe! Im going to make these tonight for my mother inlaws birthday...cross your fingers...I need to impress! :)

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  72. Thank you so much for the recipe. I just found your blog tonight while googling baby back ribs. This recipe took the least amount of time and they were wonderful! Will make again and again!

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  73. Going to be making these for the second time tonight. Amazing recipe and very quick and easy!

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  74. Great recipe, and super simple.

    One comment: I finish mine on the grill, very low, for the last 20 minutes and make sure the last coating of BBQ sauce is on before the last ten minutes on the grill. This dries the sauce on the ribs. Let them rest for 5 minutes before cutting them into individual bones, and you've got dinner fit for your Southern Aunt and Uncle.

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  75. I also tried this recipe because I wanted something that cooked pretty fast. This recipe is a keeper! My whole family loved them. They always love my ribs, but tonite with your recipe, they were in heaven!! As a note, the ribs I used tonite were a little thicker than most baby backs, so I cooked them a bit longer, to be safe!

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  76. The best RIBS EVER!!

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  77. Made your BBQ sauce this afternoon -- delish!! I couldn't stop 'taste-testing' it!! The ribs are in the oven now and I'm looking forward to dinner. Your blog is one of my favourites...thanks!

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  78. This is one of my go-to recipes for baby back ribs. Thank you!

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  79. Wow! The BEST ribs I have ever cooked in my life! Thank you! As usual, I changed it up ever so slightly. I added garlic powder to the salt and pepper, and after I took them out of the foil I cut the rack in half, put BBQ sauce on one half and left the other alone. Put back in oven for 30 mins, let stand for 10, sliced and them MMMmmmmm! Good job!

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  80. Can't wait to try these tonight! Your photos are magnificent -- sooooooo helpful for us "visual learners" -- thanks for sharing!!!

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  81. Well I'm 21 and I have an on campus apt at school....we dont have grills but i really wanted some ribs lol....now im the spice queen so i added onion powder and garlic powder and let it sit overnight in the fridge.....my hour is almost up and they are smelling good....just waiting to put the sauce on them and cook them the last 20 mins!!!!

    My mom laughed at me....she cant believe im cooking ribs at school lol

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  82. I have 5 grill's on a large deck, and we tried this recipe during the winter months and they were great and with no mess at all. One thing you might all want to do is remove the membrane from the concave side of the rack. It comes off easy by using a piece of paper towel to grab a hold of an end and just pull it off the entire length of the rack, makes for a better tasting rib.

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  83. We bought cooked ribs last week, and they were AWFUL. Tough, chewy, and "crunchy...

    I picked up a rack of baby backs today, and didn't want to use my slow cooker. Thanks to the internet I found your recipe. All the praise convinced me I had found "the" recipe.

    My ribs are cooking right now, we'll be having them with 'Tater tots, which I will bake in the oven during the last 25 minutes of the ribs with the BBQ sauce (I'm high altitude, so am giving them an extra 5 minutes...)

    Thank you SO much for this posting!!!

    ~Madeline Osborne

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  84. I just put them in the oven !! after reading all the comments I am thinking we will not be disappointed. Thanks for the pics and simple directions.

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  85. The recipe was awesome! I never thought about wrapping them in foil first. My boyfriend loved it :)

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  86. These were the most delicious ribs I've ever cooked. My entire family raved about them..Thank you so much for the recipe. I'll definately use this recipe again. WOW. Loved them.

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  87. I have made this recipe several times. Love it, but have found that some slabs of ribs require more than 1 hour. I have started letting them bake until tender - anywhere from 1 1/2 -2 hrs.

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  88. Thank you for this recipe! I was searching all over for a super simple delicious recipe thanks again.

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  89. Omg these are the best. this is the second time i made them.. i looked for about an hour for this recipe again :D thanks sooooo yummy

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  90. I have a grill, but like to cook them just as you said, let them cool, refrigerate. Pull-out later (next day or so) and finish on grill with BBQ sauce. I also like to add a second step where I pour a beer under a roasting rack, cover with foil and steam for an hour or so before hitting the grill. Thanks!

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  91. The recipe is so easy and the results are so yummy; it's unbelievable! These ribs are the best. I found the recipe last year and I've been preparing the ribs this way ever since. I have shared your recipe with my friends & family and I love getting the phone calls after they prepare them: DELICIOUS!!! Everyone raves about them. Thank you so much!

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  92. Once again. this is gonna be my 3rd time making this.. i have this page bookmarked. this is the only way i make my ribs now :D

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  93. Just enjoyed this with my family. My granddaughter finished them off, and my grandson left wanting more. We're sold! Used the outdoor grill for the last part of the cooking.

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  94. I am like all of the other folks in here. It is my first time cooking ribs in this manner. I worked in a packing house where we injected ribs with a salt brine. We packaged them with a cryovac machine and all of the slabs leaving had a maximum size limit. We had to chop off a rib or 2 from the really big ones. Can you believe that these extra ribs were getting thrown away? I brought home an entire large garbage bag full of ribs and expiramented with different ways to cook them. Your method is the best yet! Tonight I am trying Cavander's seasoning, ground salt, ground pepper and garlic powder on one slab, the other slab gets the same seasonings plus Mrs Dash garlic and herb. Uncertain with which premade bbq sauce I will use tonight. The local Fareway grocery store chain uses 'Countryside Bar-B-Q Sauce' made here in good ol' Iowa. Ask your local market to get some in your store. Another favorite is Cookies BBQ sauce. It was made 5 miles from where I grew up. Try either one and I think you will be quite happy.

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  95. Cooking them now. I'm very impresssed by all of the comments and feel I will love them just the same without a doubt. So thanks in advance.

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  96. Can the ribs be wrapped in foil and then placed on a cookie sheet for cooking? I'm thinking it would be easier to "handle" the ribs. Thoughts?

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  97. These ribs turned out great.I used a cookie sheet for the last 20 min.It sure beats any other way! Thank you for the recipe.

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  98. I was just bringing this recipe up from my favorites list online. We've made this a few times now and LOVE it. My husband was shocked at how they taste like they've been cooking for hours. It's so simple and so tasty. I just use KC Masterpiece, a favorite around here, and they turn out juicy, favorful, and pull right off the bone. Looking forward to dinner tonight. Thanks for sharing a great, easy, fabulous recipe!

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  99. Raining - propane has run out - kids want ribs - help! Enter your recipe. It made the house smell awesome & everyone agreed they were better than on the grill. Thanks for your recipe!!

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  100. Love the $5 price...my baby back ribs purchased in the Charleston, SC area...$16 for the rack...but I am testing the recipe today!

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  101. I'm grateful to you for sharing this fantastic (and soooo easy) recipe! Trying it out for lunch today. Just waiting for the oven bell to ring, but the smell wafting from the kitchen is absolutely delish already! Thank you so much!

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  102. i have never commented on a recipe before but i knew i had to when my boyfriend told me that last nights dinner was his favorite meal i have EVER cooked--and i cook a lot of meals. he even brought in the leftovers to work and everyone asked what restaurant he ordered the ribs from! beyond easy...so delicious...and just a great recipe. followed it exactly and it came out perfectly. had one large rack (about 2lbs) for 2 people and had a little left over.

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  103. How do you print the recipe?

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  104. awesome way too cook ribs, but I soak them for a day first in saved bacon grease, makes the ribs taste awesome. And cook more, you can eat lots of these, i am 150lbs, and am good for 2 full racks

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  105. I must say this is a 5-star recipe! SO glad I tried it! I live in Nebraska and we can't grill as much as I'd like, so I tried this and my husband praised me to no end for these ribs! Thank you!

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  106. The best ribs ever! We've been using this recipe for the last 2 years. We did a taste test with these over the summer out on LI against my brothers slow and low ribs, using the same sauce. 4 out of 5 say these were the best.

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  107. We're making these today for the super bowl... my husband is counting down seconds till they're done! Thanks so much for sharing! Can't wait to try them out!

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  108. I'm cooking these tonight they look great are they really that easy to make

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  109. Tried this tonight and it was a WINNER! We all ate in silence it was soooooo good lol

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  110. I am cooking them now for dinner tonight. Tasted them after the hour. They are tender already. But, I had already seasoned them with season salt, garlic powder and vinegar over night. I just put the sauce on for the last 20 min. Will have to get back to you with the familys comments. "DELISH'

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  111. I made these just like it said to do.................DELICIOUS!!!!! And the barbeque sauce was amazing also! YUM! THANK YOU!!

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  112. WOW WHAT A GREAT RECIPE! QUICK,DELICIOUS!!! THANKS SO MUCH! I'LL BE BACK!!!

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  113. Made these a couple weeks ago, they were delicious, and super easy, making them again tonight. Perfect alternative when no BBQ is available, thanks for the recipe.

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  114. This is my fourth time trying to leave a comment. Don't understand what went wrong. This recipe was great, thanks you. I made a few modifications for my recipe but overall loved it. Thanks again for sharing.

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  115. made these for our easter dinner and they were divine! in fact, they were the first to go! i will so be making these again! thanks for such a delicious and easy recipe! and hey, we're neighbors! i'm in long beach...just a hop skip and jump from hb :)

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  116. After over or undercooking hundreds of dollars worth of these babyback ribs, I can tell you how great your recipe ROCKS in so many ways....it is quick, easy, and can be varied a little depending on the sauce you use or the cooking time for a bit more crusty on the outside. Thank you so much and I will continue you regularly visit your site!
    Jack from Fresno

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  117. Seriously the best easiest kitchen project I've ever tackled!! Incredible, came out Looking and tasting like perfection. Impressed my biggest culinary critics ( my 3 teenagers).

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  118. These worked great with a rack of pork spare ribs, I just made 2 of them along with 6 chicken breasts, all of them cooked the same way same time, all of them came out juicy and moist, just gotta say thanks for the recipe! :D

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  119. Thank you so much for this awesome recipe!!! Have made this many times and it helps if you use a cookie sheet underneath the foil and Sweet Baby Ray's barbecue sauce!!!

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  120. So easy, so tender. Pulls easily off the bone but doesn't call off so you get the pleasure of chewing on the bone. Made my own BBQ vinegar-based sauce with a little brown sugar. My wife, who is not a fan of this kind of eatin', loved them!

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  121. I've made this recipe easily a dozen times. My picky eaters all love it. So easy, so good. Thank you for this gift! Great blog. Are you on Twitter? It would be great to get tweets when a new recipe is posted.

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  122. Erin in Upstate NYJune 02, 2012 3:28 PM

    I love to grill but almost every rib recipe for the grill calls for 4 hours cook time - who has the time???? so tonight I made your recipe in the oven and the last 15 mins I unwrapped them and put them on the grill to get those charred edges I crave. THIS RECIPE IS SO EASY AND SO YUMMY!!!!!!!!
    Thank you!

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  123. Erin in Upstate NYJune 03, 2012 5:29 PM

    Holy SHIT! (can I say Shit on a blog??) we had the leftover ribs we cooked last night for dinner tonight. they were EVEN BETTER tonight!!! We grilled up some tiny thin asparagus to go with it and were just about licking the plate as the meal cam to an end. THANK YOU again. This recipe is going to go into my "easy-peasy" folder. (i used the Soo-WEE BBQ sause recipe in Weber's Big Book of Grilling) It was an instant hit with the whole family. I'm adding your blog to my favorites list. The pics are wonderful and I adore the stories you add with each recipe. Your blog reads like a book on the best-seller list.

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  124. Wow! Good explanation, and it looks amazing. Defenetly going to try it.

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  125. Holy shamoley. I just tried this method, but instead of just salt and pepper, I let the ribs sit overnight in a dry rub. I can't believe how tender these ribs were after just an hour's cooking. Amazing! Thank you so much.

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  126. Two tricks of my own to make these perfect ribs even better.

    First, ALWAYS remove the "silverskin" (the rubbery membrane on the inside of the rib), this is a battle but well worth the effort since this membrane cooks up rubbery and ruins the effect of a tender rib. Grasp an edge with fingers and pull ! I've even seen pliers used - do whatever works but DON'T use a knife.

    Second, splash some liquid smoke on the bone(inside, concave) side prior to the first cooking period, do this only ONCE, liquid smoke is potent stuff that adds real pit BBQ flavor to your oven baked ribs.

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  127. Omg!! Best ever!!! Added some seasoned salt first and then a little A1 to the BBQ sauce. But this recipe is to die for!!! My family begs me to make them constantly!

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  128. Tried this recipe a few months ago. The ribs turned out nice and tender. For someone who doesn't cook often this recipe was so easy to following. The only thing I added was a little extra spice on the ribs.

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  129. As a student, I often throw stuff in to the oven and hope for the best. Good to know that when I search it up, it's pretty similar. Plus, this takes the guesswork out of how long to cook ribs for (: thanks!

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  130. NO FEAR OF RIBS ANYMORE! I am 51 yrs old (young :) and am so glad to have and enjoy this recipe! It is TRULY as good as all the kind rave reviews!!!!! Many thanks and YUM!!!!!!!

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  131. Just want to make sure I can use a cookie sheet and it won't affect the cooking time? Any thoughts?

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    1. I use 2 layers of foil on the bottom for added strength (because I use bigger slabs of ribs) and use a cookie sheet to carry them to the oven. Slide them off the cookie sheet an onto the oven rack and slide them back on the cookie sheet when you take them out. I don't adjust the cook time (except for really thick slabs - yum yum).

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  132. I've had this bookmarked for months &finally have them in my oven now! 'must admit I added Chinese 5-spice powder and don't plan to add BB-Q sauce unless they look dry-ish. It smells SSOOOOOOOOOOOOOooooooooooo good!

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  133. I make spare ris normally and all my kids love them and My bf tells me I should enter my ribs in a contest. As we were in the store today he saw some baby backs and asked if I wanted them I said sure asumming that he was going to BBQ them on the grill well I was wrong I had to cook them as his BBQ is still in the back of the truck since we went camping this weekend, So I looked up this recipe since I had to cook them in the oven and I again have never made Baby backs not much different than my spare ribs I made 3 racks with 4 kids and 2 adults and I had less that half of one rack left and my kids all ate more than me and said they were the best dang ribs and think I need to enter a rib contest with both styles lol thanks somuch for shareing I added a garlic rub and pepper with honey bbq sauce it was great.

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  134. Absolutely fantastic. It's ridiculously easy,and the result are brilliant. Thank you for this recipe.

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  135. these tasted like shit IMO, I would definitely do that at 525 in the oven for about 3 hours, the best ribs you will ever have

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  136. Just Googled "oven roasted baby back ribs" and this was the first hit. Loving that it's only 1.5 hrs cooking time, instead of the four hours many other recipes call for!

    I have these in the counter top electric roaster oven now. It's an energy efficient alternative to heating up "the big oven" (which also heats up the whole house), and after lighting the propane grill on fire last summer trying to make ribs, I'm not allowed to touch the replacement grill. (Yes, you can light a propane gas grill on fire! And, if your neighbor isn't a fire fighter, you can actually blow the whole grip up!)

    We are Cuban, and I love ribs seasoned with "mojo," so I went that route instead of barbecue flavored (even though we live in what is arguably one of the barbecue capital's of the U.S., Kansas City) . If anyone wants to try that out for something different, you can find premade mojo in the "Hispanic" section at a lot of grocers, or there are many good recipes on the internet. It's NOT spicy, it's flavorful! Citrus, garlic, cumin, salt, pepper. You can use Sazon Completa for a dry rub, and the mojo to marinate and baste.

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  137. I tried this last night for dinner, and my husband and I both loved them, he keeps asking me what I did to get them so tender, Your secret, is now my secret, Thanks for the idea, It works great...P.S I also used a cookie sheet for the last 20 minutes, and I drainded a little of the juices from the meet after the hour. Otherwise I just followed the steps.

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  138. I've made them several times.....have some in the oven right now...better than any restaurant.
    THANK YOU

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  139. I just learned this receipe in September and posted on September 18th, I believe tonight will be my 4th time making them since and it is only October 3rd. My husband has been asking for them, thank you so much.. Dinner made easy...

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  140. I have high hopes for this recipe. My 11 year old son LOVES ribs and I haven't quite yet mastered the right recipe. They are baking in the oven right now. I hope he loves this recipe. Fingers crossed!

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  141. Writing back to say this is the BEST recipe ever! My son LOVES them! Hooray. This is probably the 6th recipe I've t tried and it's a keeper.

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  142. This comment has been removed by the author.

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  143. Your recipe rocks, I’m telling you!! Never made ribs in my life; this was my very first time; and hubby was quiet dubious about this recipe as he’s used to slow cooked ribs.. Followed all the steps, and after 1hr and a half (ish) VOIL À! He was seriously saying that I’m the “God of the ribs” lol he said no need to go to any restaurant because I will be in charge of making ribs, fall of the bone, tasty and juicy FOREVER :) You made me look like I know my thing in the kitchen, and he was really amazed of my first time ribs! Bless you for sharing this super quick & easy recipe with the rest of the world, you made my life easier!
    Regards from Hong Kong.

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  144. I've tasted better.....
    They are actually quite disgusting

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  145. Can I use sea salt

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  146. i have oven max 275C, you said 400* its C or F ? thx you

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  147. Gonna do this tonight. Thought u might want to know that this post is the first link on google when you google "baby backs in the oven".

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  148. Just have to say thank you for such an awesome recipe. I've been doing baby back ribs this way for new year's eve two years in a row now and my kids just love it! So now, it's become tradition for us and it's all because of you. Thanks again!

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  149. Thank you so much for sharing your recipe! These ribs are so delicious and incredibly easy to make. I've been making them for a couple of years now. As a matter of fact I'm making them right now and my husband and I will enjoy them for our New Year's Day dinner :)

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  150. I have the best ever baby back loin ribs, bought locally at Lakeview Market, honest.I have baked them similar to this recipe but at a lower heat, in foil, then open the foil and broil about 5 to 6 minutes with a sauce of my choosing. turning once and coating again.., yummy..

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  151. Wanted to throw a quick thanks for this page. I had never cooked ribs before in my life (and I'm 33, how sad), and was worried about getting them to stay moist. I have used this method to cook the cheap packs of baby backs from walmart many, many times and they always turn out amazing. I strictly use Sweet Baby Rays sauce and have not had a complaint yet from anyone I have made these for!

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  152. Awesome! Dang...I was a griller and now I'm going to be a BBQ oven convert! Glad I stumbled upon your post. Easy recipe and the ribs were delish! Used BBQ from a local BBQ joint here in AZ (Honey Bears BBQ). Thanks for sharing.

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  153. I just made these ribs and OMG! These are the best ribs I have ever made! I actually used this Salmon Rub seasoning I had and some salt. And I used Bullseye BBQ sauce. It was the best combo! I used to go to Buster's BBQ for ribs but now I will never go there again. These are actually better and cheaper. Thank you so much for an awesome recipe!

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  154. From someone who needs a recepie to boil water, this is really simple. Thanks.

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  155. Made this for my family and went down a treat! So tender!!!!

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  156. Have made these many times and nothing but praise from everyone who eats them. Must make time to make the sauce.

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  157. I like to use an aluminum roasting pan, top sealed with foil - makes for easier baking, serving & clean up, with the same result...delicious ribs!

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  158. This is my second time making these ribs and they are so, so good and so, so easy! Thanks for a great recipe:)

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  159. Outstanding receipe & works perfect except for 1 thing...We noticed that the membrane side or concave side of the ribs didn't really brown and needed to turn the ribs again and place the rib side up to broil...Any suggestions>?

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    1. you should remove the membrane before cooking.

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  160. I cook ribs this way every month roughly and they are always great! Thanks for the recipe!

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  161. Cooking it right now.... can't wait to see and EAT the ribs!!! I know it will be delishhhh. Thanks

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  162. I have followed your directions to make these ribs SOOOOOO many times this past winter and they come out perfect every single time. I make my own marinade/sauce and let them sit for half hour before I pop them in the oven (or while it preheats) and they turn out perfect each time! They are in the oven right now and smell amazing!!

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  163. Those would go well with some potato salad.

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  164. As a busy, working mom, I am always on the lookout for easy, delicious dinner recipes. I've made this several times and it makes me a hero every time! It is hard to believe that they come out so good, so fast--but they do! Thank you!

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  165. This is making me drool just by looking at the photos!

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  166. Those oven-cooked ribs look really good. I've always found that smoked ribs are my favorite though. It takes a little longer, but the taste is well worth it. There's nothing better than freshly smoked ribs with macaroni and cheese on the side. http://growokc.com/bbq-smoking-wood/

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