Oven BBQ Baby Back Ribs

October  9, 2017
4 Ratings
  • Serves 4 people
Author Notes

This recipe is dead simple, makes almost no mess, and calls for very few ingredients besides a high quality rack of ribs. It's worth seeking out great meat in this recipe, since the seasoning is so minimal and primarily serves to let the meat flavor shine. —Cara Nicoletti

What You'll Need
  • For the ribs
  • 2 racks babyback ribs (about 5-6 pounds), membrane removed
  • 3 tablespoons kosher salt
  • 6 tablespoons Universal Seasoning (ingredients below)
  • 2 tablespoons brown sugar
  • 2 cups barbecue sauce
  • For the Universal Seasoning
  • 1/4 cup paprika
  • 1 tablespoon plus 1 teaspoon granulated garlic
  • 2 teaspoons ground black pepper
  1. The night before, or at least 8 hours before, mix salt, Universal Seasoning, and brown sugar together in a large bowl.
  2. Lay each rack of ribs on a large sheet of tinfoil (you might want to cut each one in half and lay them next to each other if they’re really long). Rub all over with the dry mixture until both sides of each rack are evenly coated and all of the seasoning mixture is used up.
  3. Fold the foil over the ribs to form a sealed packet. Lay the ribs on a baking sheet and refrigerate overnight (and up to 24 hours).
  4. The next day, pre-heat your oven to 250° F. Place the ribs, still in their foil packets and on the baking sheet, into the oven and cook for 2 1/2 hours.
  5. After 2 1/2 hours, open the foil packets (be careful not to steam burn yourself!) and pour BBQ sauce all over the ribs.
  6. Turn the oven up to 350° F and cook for 30 more minutes.
  7. Transfer the ribs to a cutting board and rest for 10 minutes before cutting between each bone. Before serving, pour any remaining barbecue sauce and any drippings from the foil over the ribs.

See what other Food52ers are saying.

Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog,, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.

0 Reviews