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–+ servings
closeup photo of baby back ribs on a wooden cutting board with bbq sauce and a cleaver
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4.53 from 21 votes

Mouthwatering BBQ Baby Back Ribs - Oven or Grill Method

Cooking these baby back ribs, low and slow, with a minimum of ingredients ensures great meaty flavor and quality tenderness. Oven Roasted Baby Back Ribs for the WIN!
Prep Time15 minutes
Cook Time4 hours 15 minutes
marinating time30 minutes
Total Time5 hours
Course: BBQ, Easy Main Course
Cuisine: American
Servings: 6 servings
Calories: 475kcal
Author: Renee Goerger

Ingredients

  • 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
US Customary - Metric

Instructions

  • Preheat oven to 300 degrees.
  • Prepare the ribs by removing the silver skin or scoring it between the bones on the underside of the ribs.
  • Place the ribs on a baking sheet and liberally brush the apple cider vinegar over both sides of the ribs.
  • Allow the ribs to sit for at least 30 minutes with the vinegar.
  • Season the ribs with salt, pepper, garlic powder, and smoked paprika.
  • Return the ribs to the oven to cook for an additional 3½ hours at 300 degrees.
  • Remove the ribs from the oven and increase the oven temperature to 375 degrees.
  • Slather the tops of the ribs with the tomato paste and sprinkle with brown sugar.
  • 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.

Allow the ribs to sit covered for 10-15 minutes before serving.

  • Serve and enjoy!!

Notes

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

Nutrition

Serving: 6ribs | Calories: 475kcal | Carbohydrates: 12g | Protein: 37g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 1029mg | Potassium: 651mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1354IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg