Cooking these baby back ribs low and slow in the oven, or on the outdoor BBQ, you can achieve maximum flavor with minimum ingredients ensuring great meaty flavor and quality tenderness.
As much as I enjoy eating baby back ribs, I never order them in restaurants. Ever. I just can’t seem to bring out my cannibal cave-woman side in public.
At home, however, all bets are off, and you can find me gnawing on the bones of these delicious baby back pork ribs with the best of them.
Watch just how easy these bbq baby back ribs are to make:
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making easy bbq baby back ribs is available at the end of this post. OR you can hit the “jump to recipe” button above to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
Kitchen tools and equipment needed:
- Baking Sheet
- Aluminum Foil (optional, for easier cleanup)
- Paper Towels
- Measuring Cups and Spoons
- Basting Brush
- Meat Cleaver (optional, but fun for serving)
- Cutting Board
- Meat Thermometer
What makes this rib recipe special?
Whenever I see baby back ribs for sale in the market, I make sure to buy a few slabs to keep on hand in the freezer for when our desire for sweet and smoky pork ribs hits.
What makes this recipe so special is that it takes only a small handful of ingredients, and doesn’t require a store-bought sauce BBQ sauce that has tons of sugar and preservatives.
How long will it take to roast these baby back ribs in the oven from start to finish?
With 30 minutes of marinating time (with the vinegar) and 4½ hours of slow roasting oven time, this recipe will take 5 hours from start to dinner.
Please plan accordingly.
How to cook easy BBQ baby back ribs in the oven:
- Use a paper towel and paring knife to remove as much of the silver skin from the back of the ribs as possible.
- The key to keeping these ribs moist and tangy is by liberally brushing them with apple cider vinegar before roasting. Allowing the ribs to sit approximately 30 before roasting allows the vinegar to permeate the meat making it tender and tasty.
- Once the ribs have had a chance to sit with the vinegar, it’s time to season them with salt, pepper and garlic powder before sliding them into a low, 300-degree oven to roast for 2½ hours.
- After the initial roast, sprinkle the ribs generously with smoked paprika and return them to the oven to cook for an additional 1½ hours.
- Just wait until you smell these Oven Roasted Baby Back Ribs cooking. You’ll go crazy! But hold on because they get even better!
- Upon removing the ribs from their second roasting in the oven, spread them liberally with tomato paste (yep, you read that right), and sprinkle them lightly with brown sugar.
- That’s it!! Crazy, right?
- Return the ribs back into the oven for 40 minutes at 300 degrees, and then increase the oven temperature to 425 and cook for an additional 15 minutes which will caramelize the brown sugar just the right amount, making the ribs sticky, and messy. Just the way baby back ribs are supposed to be!
What is the silverskin on ribs and does it need to be removed?
The silverskin is found on the backside of the baby back ribs, and other various large cuts of meat.
It’s a very thin layer of a see-through membrane which, if left on the ribs can make them tough and chewy because it will not breakdown (or melt) during the cooking process.
Eating the silverskin is not harmful in any way, however, it will only make noshing on these delicious ribs a little less enjoyable!
By removing the silverskin, the marinade and flavorings will better infuse the meat without the thin membrane impeding the process.
What is the easiest way to remove the silverskin?
I find it best to carefully pierce or slice a tiny hold through the thin whiteish membrane and then use a paper towel (because it can be slippery to remove) to peel the membrane from the back of the ribs and discard.
How do I cook these baby back ribs on the grill?
It may take a little longer on the grill because the temperature is usually a little less precise, but plan for approximately the same amount of cooking time as with the indoor oven.
- Once the apple cider vinegar has been allowed to sit on the ribs for 30 minutes, season them with salt, pepper, garlic powder, and smoked paprika.
- Take the ribs out to a preheated grill and place them on an oiled rack over medium heat, bone side down.
- Cover the grill and allow the ribs to cook (checking on them after 60 minutes or so).
- Flip the ribs, meat side down, after 90 minutes.
- Cover the grill again and continue cooking the ribs for an additional 30 minutes, checking occasionally for flair-ups.
- Remove the ribs from the grill, place them on a baking sheet covered with foil, and close the grill cover (to keep the heat inside).
- Return the ribs to the grill (baking sheet and all), and cook for an additional 90 minutes, or until the ribs reach an internal temperature of 190-degrees, and the meat has shrunk considerably away from the bones.
- Spread the top of the ribs evenly with the tomato paste, and brown sugar.
- Place the ribs back on the grill and cook for an additional 30 minutes.
- Allow the ribs to rest, covered, for 10-15 minutes before serving.
How to turn your outdoor grill into an outdoor oven:
- Cover one or two bricks with foil.
- When you’re ready to cook, place the food onto a baking sheet or in a baking dish on top of the bricks.
- By doing so, you’ll be cooking with indirect heat, turning the outside grill into an outside oven.
- I also like to cover the outside of the baking sheet or cooking vessel with foil to avoid scorching of the pan.
- Continue cooking as you would in an inside oven.
- You can even bake outside with this method and keep the heat out of the kitchen in the hot summer months.
How to turn an outdoor grill into an outdoor smoker:
- On a large sheet of foil, add approximately 1½ cups of dry wood chips (your favorite variety), and 3/4’s cup wood chips that have been soaked in water (or juice for extra flavor) for at least 30 minutes, and drained.
- Wrap the wood chips in the foil to make a package and then use a large meat fork to poke holes into the foil package. The more holes, the more smoke.
- Depending on what you’re cooking and for how long, you may need to replace the wood chip smoker packet every 90-120 minutes, or as needed.
- When opening and closing the grill cover, do so quickly as to keep as much smoke inside as possible.
The delicious results:
Once you smell these ribs cooking, you’re going to think you’ve died and gone to hog heaven.
So you’d better be careful or you’ll make a complete pig (pork rib humor) out of yourself. 😉
For additional delicious pork recipes, please click on the titles for:
- Lime Marinated Mexican Pork Tacos (pictured below) from (yours truly) Kudos Kitchen
“Taco Tuesday just got an upgrade! These Lime Marinated Mexican Pork Tenderloin Tacos don’t take much longer to make than a standard ground beef taco, but the flavor is far superior.“
- Slow Cooker Cuban Pork from Belly Full
- Juicy Pork Burgers with Apricots and Grainy Mustard (pictured below) from (yours truly) Kudos Kitchen
“This low carb recipe for Juicy Pork Burgers with Dried Apricots & Grainy Mustard comes together in a snap and with only FOUR ingredients! By all means, if you want to add a bun, go for it!! The flavors in this burger are exceptional, with or without the extra carbs.“
- Stuffed Pork Tenderloin with Cream Cheese and Jalapenos from Cooking with Mamma C
- Garlic Lovers Pork Chops (pictured below) from (yours truly) Kudos Kitchen
“Garlic Lovers Pork Chops have a mildly sweet and fragrant garlic flavor that doesn’t overpower or overwhelm the taste buds. Trust me when I tell you that they will be some of the best pork chops you’ve ever eaten!”
- Creamy Apricot Pork Chops from House of Nash Eats
- Easy BBQ Baby Back Ribs (pictured below) This is the place!!
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Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy pork rib recipe.
- 2 slabs baby back ribs silver skin removed (OR scored through between the bones)
- 3 tablespoons apple cider vinegar divided
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- 2 teaspoons garlic powder divided
- 2 tablespoons smoked paprika
- 4 tablespoons tomato paste
- 4 tablespoon brown sugar
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Preheat oven to 300 degrees.
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Prepare the ribs by removing the silver skin or scoring it between the bones on the underside of the ribs.
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Place the ribs on a baking sheet and liberally brush the apple cider vinegar over both sides of the ribs.
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Allow the ribs to sit for at least 30 minutes with the vinegar.
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Season the ribs with salt, pepper, garlic powder, and smoked paprika.
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Return the ribs to the oven to cook for an additional 3½ hours at 300 degrees.
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Remove the ribs from the oven and increase the oven temperature to 375 degrees.
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Slather the tops of the ribs with the tomato paste and sprinkle with brown sugar.
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Return the ribs to the oven and roast for an additional 40 minutes, or until the ribs reach an internal temperature of 190-degrees on a meat thermometer.
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Serve and enjoy!!
To prepare these baby back ribs on the outdoor BBQ, preheat the grill to medium heat.
- Once the ribs have had a chance to sit for 30 minutes with the apple cider vinegar, season them on both sides with salt, pepper, garlic powder, and smoked paprika.
- Place the ribs on an oiled grill rack, bone side down, and cover.
- Cook for 60 minutes, checking on them occasionally for flair-ups.
- Flip the ribs to meaty side down and cook an additional 40-50 minutes, covered, but checking occasionally for flair-ups.
*Note – If flair-ups occur, reconfigure the ribs slightly so they’re not directly over the open flames, and have a squirt bottle filled with water at the ready.
- Remove the ribs from the grill (making sure to keep the lid closed after the ribs have been removed to ratain the heat), and place the ribs on a baking sheet which has been lined with foil to cover (top and bottom).
- Spread the meaty side of the ribs evenly with the tomato paste and brown sugar.
*Note – placing two bricks on the grill grates at this point is a great way to turn the outdoor grill into an outdoor oven. By placing the baking sheet on top of the bricks it is a great way to turn your outdoor grill into an outdoor oven. (optional)
- Return the ribs to the grill (baking sheet included) and continue to cook for an additional 40-50 minutes until the intermal temperature of the meat reaches 190-degrees on an instant read meat thermometer, or when the meat has noticeably pulled away from the bones, and the ribs are deeply caramelized.
- Remove the ribs from the grill, cover with foil, and allow to sit for 10-15 minutes before serving.
Tools and equipment needed:
Baking sheets, paper towels, paring knife, basting brush, measuring spoons, aluminum foil
Thank you so much for visiting me here in my Kudos Kitchen!!
I sincerely hope you’ve enjoyed this super simple BBQ recipe for easy baby back ribs as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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Thanks Renee for the nice recipe.
Haha – love the cannibal cave-woman comment! I feel the same way about corn on the cob, too – just not something that’s meant for public viewing! My dad loves ribs (and somehow manages to eat them gracefully in public!), and he would just adore me for making these for him! Thanks for the great recipe!
I prefer eating ribs at home, as well! That way I don’t totally embarrass myself with the mess I make. Can’t wait to give these a whirl!
I don’t remember the last time I made ribs at home. I’m saving this recipe because Thomas (and my mom) love ribs and I can’t believe that I haven’t made them for them in forever!I wish that we still had our deep freezer so that I could buy them up and store them! They look perfect!
My middle son was just asking me to make ribs! Your timing is perfect!
I’m happy to show my cave woman anywhere…especially if these were around. Love the Apple cider vinegar tip, very cool – I will definitely try that next time.
Love Ribs don’t eat them out alot. Great recipe!!
Ribs are such great comfort food! And real women eat meat!
These look so juicy and tender. My husband would love to get his hands of these. Maybe I can make some soon. I will keep your recipe in mind because it looks great!
I never order them in restaurants either but we make them at home a lot in the summer time. Can’t wait to try your recipe! They look so good!
I never eat ribs in restaurants but at home – all bets are off. These ribs would be perfect for game day and I can’t get over the simplicity of the sauce – perfection!
Holy moly! These ribs looks beyond delicious. I wish I had a few right now for a midnight snack.
I could eat an entire rack of these ribs right about now !
I flipping love ribs. These look absolutely amazing. I could eat these all the live long day. Nothing beats slow roasted ribs.
Oh I can just imagine the flavor!
They’re just as delicious as you’d imagine! Thanks.
My family has been requesting ribs, so I will definitely be making these soon!
Your family will be very happy with these, Tayler! Enjoy!
Hah! I totally agree with you about eating ribs in public. At home, I gnaw them raw. 🙂
I’ve always left the rib making to my husband, but after reading this, I may make some on my own and surprise him!
I know your husband will appreciate the surprise! Enjoy 🙂
Hi we are having company tonight and I am using your rib recipe. My only concern is that 300 degrees for almost 5 hours seems like too high a temperature for slow and low. Would it work at 250?
Hello, Pauline!
Glad you’re making these ribs. You’ll love them.
You can lower the oven temperature to 250 if you’d like and then check the ribs after the 5 hours to see if they’re cooked through.
I’ve always done them on 300, but if you think 250 is a better option the only thing I can suggest is that you try it.
If you’re worried that the ribs will be dry after 5 hours on 300, you needn’t be.
The apple cider vinegar “marinade” keeps the ribs moist and unbelievably tender.
I’d love to hear how this recipe works for you. Please let me know what you decided to do, and if you love them as much as we do.
Thanks for your question.
Enjoy the ribs.
Renee
These are so tasty! My family absolutely loves them!
Yay! Always good to hear.
Thanks, Nellie!
Made this for my family and it was a hit! So good!
Glad to hear it, Katie! Thanks for letting me know!
Renee
We made these for dinner last night and they were incredible! We won’t make ribs any other way!
So glad you like this easy recipe, Jessica. I don’t make ribs any other way either.
Thanks so much!
Renee
This recipe is absolutely amazing!! My family devours them every time!
Mine too, Nellie! I make these all the time!
In the directions what happens between step 6 and step 7
Hi, Rhonda. Sorry about that editing error. I’ve since fixed the instructions accordingly. Thanks for alerting me to the problem.
Renee
Hi there! I plan to try these today! One question though….do you cover these ribs when in the oven or just leave uncovered? Thanks!!
Hi, Sandy!
I don’t cover them at all. However, after you add the brown sugar, if you notice that the sugar is burning as opposed to caramelizing, you’ll want to cover them with foil at that point. I’ve never had to do it, but it may be an option you’ll decide to try if needed.
Enjoy the recipe and take care!
Renee