Great oven baked baby back ribs are yours with this KISS (Keep It Simple Stupid) recipe. Just follow the easy step by step photo instructions.

Editor’s Note: This recipe was originally published January 10, 2010, which was the second week of the blog. The photos have been totally reshot, but mainly the text has been completely rewritten, but the recipe is the same.

Welcome to the less-fussy path to rib heaven. Just clean, rub, wrap in foil and bake. Oh, so easy.

Ribs are a religion to some, requiring hours of fussing to create the perfect ribs. They must be boiled (please don’t), or smoked or whatever. I’m not saying great smoked ribs aren’t worth the work, but sometimes you need easy.

Many years ago, I decided ribs should be cooked somewhat like I cook brisket. It’s tough but responds to long cooking at a lower temp, sealed in foil. It works great. I have been doing this for 30 plus years with no changes in technique.

My Rating

It is a low 5. Lower just to leave room for the smoker or grilled ribs.

Pro Tips: Recipe Notes on Oven Baked Baby Back Ribs

The idea is very simple. Prep the ribs by removing the membrane, applying a nice rub. Seal in foil. Then it is low and slow time in the oven. Open and drain then brown under a broiler or on the grill for a few minutes with some sauce.

What are Baby Back Ribs?

Back ribs are cut from the upper part of the rib from where the rib meets the spine and next to and inside the loin. They are shorter than the bigger spareribs so are called baby back ribs.

The inside of the ribs does contain a membrane that lines the chest cavity and needs to be removed before cooking.

Cooking Options for Baby Back Ribs

I have three ways to cook baby back ribs. I have my gas grill. How to Grill Baby Back Ribs on a Gas Grill. I can add smoke and get all that great grilling taste.

I have my low and slow crockpot method Crock Pot Baby Back Ribs which does an excellent job (surprisingly so).

And I have this old reliable recipe that I use more than both the others combined since I’m lazy.

When are the Ribs Done?

This is more of an issue if you are cooking frozen. But the internal temperature should be 185 plus. And the ends of the ribs should be showing.

What Rub to Use for baby back ribs?

I tend to use a premade rub with this recipe since it is all about lazy.

But here is a great homemade rub that I keep around during grilling season. This makes enough for 2 slabs or a bit more. Cut in half to have less leftover if you want, but I save it for next time.

8 tablespoons (1/2 cup) brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

What Sauce to Use for Baby Back Ribs?

Again, I tend to use premade out of laziness. I love my Gate’s BBQ Sauce from Kansas City which I buy by the case.

But if you want the best sauce ever, try My Memphis  BBQ Sauce

All you need are the ribs, a rub, and sauce of your choice.

Clean the ribs by stripping the pleura off the inside of the ribs (the tough membrane for you non-medical people). Trim any fatty areas as much as possible and look for bone chips from the processing.

Sprinkle heavily with the rub and rub in on all sides.

Seal tight in aluminum foil (heavy duty is better). If you have time, refrigerate at this point for 2 hours or even overnight. Even 30 minutes will get some extra flavor. Also, you can freeze at this point if you want. If you freeze, add 30 minutes to cooking time and you can go to the oven from the freezer.

Cook at 300 for approximately 2 hours. Place the 1/2 sheet pan the next level down to catch any dripping if the foil leaks. These are very moist and falling off the bone. If you want your ribs “dryer,” open the foil for the last 20-30 minutes.

Remove, open one end of foil and drain the fluid and fat. If you are precooking for later, re-wrap and refrigerate or freeze. To eat now, place on the sheet pan and open.

Lightly brush a sauce of your choice on top (bottom is optional).

Finish off under a broiler or on a grill for about 4-5 minutes (per side if you did both sides) until crusted.

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Originally Published January 10, 2010