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closeup photo of baby back ribs on a wooden cutting board with bbq sauce and a cleaver
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4.66 from 55 votes

Slow Roasted Baby Back Ribs (Oven and Grill Method)

Cooking these slow-roasted baby back ribs with a minimum of ingredients ensures great meaty flavor and quality tenderness.
Prep Time15 minutes
Cook Time4 hours 15 minutes
marinating time30 minutes
Total Time5 hours
Course: pork ribs
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
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons smoked paprika
  • 4 tablespoons tomato paste
  • 4 tablespoon brown sugar

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, and garlic powder.
  • Place the ribs to the oven to cook for 2½ hours at 300 degrees.
  • Remove the ribs from the oven and sprinkle with the smoked paprika.
  • Return the ribs to the oven and roast for an additional 1½ hours.
  • 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 20 minutes, or until the ribs reach an internal temperature of 190-degrees on a meat thermometer and the brown sugar is caramelized and sticky.

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

  • Serve and enjoy!!

Video

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 check 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 retain the heat), and place the ribs on a baking sheet that 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, or until the internal temperature of the meat reaches 145-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 | Fiber: 1g | Sugar: 9g