Easy Baked Baby Back Ribs

Lets get that meat to fall off the bone and then we can lick our fingers from all that delicious sauce.

Whenever we are in the mood for that barbeque flavor rib dish, I turn to this simple recipe. It absolutely delivers on taste, flavor and tenderness of meat thanks to the slow cook process in the oven.

The recipe is one of the simplest dinners I’ve ever made. The hardest part is removing that silver skin on the back of each rag. And once you get the hang of it, it’s beyond easy. The seasonings are commonly found in most pantries as are the sauce ingredients. Don’t forget to taste the sauce and adjust any ingredients (if necessary). Also, when draining the liquids from the pan, I would remove the racks and transfer them to a cutting board and then pour out the liquids.

Serve these with a quick chopped salad like my Italian Chopped Salad or my Authentic Greek Salad or my Cucumber Avocado Salad or my Maroulosalata (Greek Lettuce Salad).

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baked baby back ribs easy

Easy Baked Baby Back Ribs

5 from 3 votes
Servings: 6
Prep Time: 10 minutes
Cook Time: 2 hours 35 minutes
Rest Time: 5 minutes
Total Time: 2 hours 50 minutes



  • 2 racks baby back ribs (6 lbs total)
  • 1/2 cup brown sugar
  • 2 tbs paprika
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs chili powder
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp cayenne pepper




  • Preheat your oven to 300°F.
  • Remove the membrane from the back of the ribs (look for the flap at the corner of the rack and pull it slowly off). Rinse and pat completely dry with paper towels.
  • In a small bowl, mix together the sugar and seasonings. Use your fingers to rub and spread the seasonings all over the racks, front, back and sides.
  • Tightly wrap the ribs (together or separate) in aluminum foil. Place the packet onto a large rimmed baking sheet. Bake them for 2½ hours.


  • Whisk together all of the ingredients.
  • Open the foil packet and carefully drain the liquids from the pan.
  • Brush the sauce all over the tops of the ribs and BROIL them for another 3-4 minutes, until they start to caramelize. Remove them from the oven and let them rest for 5 minutes prior to slicing.


You can also use store bought BBQ sauce.
When draining the liquids from the pan, I would remove the racks and transfer them to a cutting board and then pour out the liquids.


Calories: 636kcal | Carbohydrates: 54g | Protein: 37g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1235mg | Potassium: 697mg | Fiber: 1g | Sugar: 49g | Vitamin A: 820IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 3mg
Author: Stella