Baby Back Ribs (Smoker, Oven, or Oven-to-Grill)
This post may contain affiliate links. Read my full disclosure policy.
Smoky, sweet, savory, and pull-apart tender—these baby back ribs are a true crowd-pleaser.
Smoky, sweet, sticky, and savory—these baby back ribs taste just like the ones from your favorite BBQ joint, only you can make them in the comfort of your own backyard or kitchen. The ribs are generously seasoned with a homemade spice rub, then cooked low and slow until tender and juicy. Before serving, they’re slathered with a thick barbecue sauce and heated again until they form a nice outer bark. Whether you make them using the smoker, oven, or oven-to-grill method, these ribs are finger-lickin’ good and surprisingly simple to make.
What You’ll Need To Make Baby Back Ribs
Baby Back Ribs: Also called back ribs or loin ribs, baby back ribs are the most popular cut of pork ribs. They’re called “baby back” not because they come from baby pigs but rather because they’re smaller than other rib cuts and come from the section of the ribs closer to the back of the pig. While small, they’re full of tender meat and not too fatty.
Spice Rub: My homemade BBQ spice rub is made from sugar, salt, smoked paprika, garlic powder, onion powder, oregano, dry mustard, oregano and cayenne pepper. The recipe will give you exactly enough rub for two racks of ribs.
Barbecue Sauce: You can use my homemade sweet and tangy barbecue sauce or a good quality store-bought sauce, like Sweet Baby Ray’s.
Cooking Ribs: Smoker VS Oven (or Oven-to-Grill)
Similar to smoked brisket, the best way to cook ribs is in a smoker. Smoking surrounds the ribs in a smoky chamber while cooking them for over 4 hours at a low temperature. Cooking the ribs gently allows the fat to render out slowly and the connective tissue to break down, ensuring the ribs are succulent, and the long exposure to smoke allows the meat to take on a distinctive smoky flavor. I use a vertical wood pellet smoker from Pit Boss (available through Pit Boss or Amazon), shown below along with my sweet chocolate lab, Gus.
If you don’t have a smoker or are short on time, the oven is the way to go. Oven-baked ribs cook for only 2 hours, followed by a few minutes under the broiler or on the grill to set the sauce. While the smoky flavor won’t be quite as intense as ribs cooked in a smoker, oven-baked ribs are just as tender and the spices in the rub still lend a generous amount of smoky flavor to the finished ribs.
Step-by-Step Instructions
Before seasoning the ribs, it’s best to remove the membrane that coats the underside of the ribs. I usually ask my butcher to do this for me, but it’s easy to do yourself if necessary. Using a butter knife, simply loosen the membrane around one of the end bones, scraping it away from the ribs.
Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will all come off in one piece. Removing the membrane allows the spice rub to better penetrate the meat and ensures the ribs are nice and tender.
Next, preheat the smoker or the oven and coat the ribs evenly on both sides with about half of the spice rub.
Allow the ribs to sit for about 15 minutes to “sweat” and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it’s not – use it all.
Smoker Method
Preheat the smoker to 225°F and place the spice-coated ribs on the racks.
Cook for 2 hours. The ribs should have nice color at this point.
Remove the ribs from the smoker and double wrap each rack in heavy-duty foil.
Return to the smoker for 1-1/2 hours.
Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of the BBQ sauce.
Fold the edges of the foil around the racks, creating a makeshift “pan” for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more.
The ribs should be tender and the sauce should be set. To determine if they’re done, lift them from the center with tongs – if they bend easily and the meat “cracks” on top, they are ready.
Oven or Oven-To Grill Method
Place the spice-coated ribs on a foil-lined baking sheet, cover tightly with more foil, and bake in a 300°F-oven until tender, about 2 hours. To finish the ribs, brush them with the sauce and broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Alternatively, skip the broiler and finish the ribs on the grill for 10 to 15 minutes, brushing occasionally with the BBQ sauce until charred in spots and heated through.
How to Store & Reheat Leftover Ribs
Cooked baby back ribs will keep in a covered container in the refrigerator for 3 to 4 days, or they can be frozen for up to 3 months. To reheat, thaw the ribs overnight in refrigerator if necessary, then place on a foil-lined baking sheet. Brush the ribs with another layer of BBQ sauce and cover tightly with foil. Warm in a 250°F oven for 30 to 35 minutes, or until warmed through. Remove the foil and continue cooking for 10 to 15 minutes to allow the sauce to set and the bark to crisp up.
You May Also Like
Baby Back Ribs (Smoker, Oven, or Oven-to-Grill)
Smoky, sweet, savory, and pull-apart tender—these baby back ribs are a true crowd-pleaser.
Ingredients
For the Spice Rub
- 3 tablespoons sugar
- 2 teaspoons salt
- 1½ tablespoons smoked paprika
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard
- ½ teaspoon cayenne pepper
For the Ribs
- 2 racks baby back ribs
- About 6 tablespoons homemade or store-bought BBQ sauce, plus more for serving
Instructions
- Make the Spice Rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.
- Preheat the smoker to 225°F or the oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)
- Remove the membrane that coats the underside of each rack of ribs: Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will come off all in one piece. (Alternatively, ask your butcher to do this for you.)
- Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to "sweat" and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it's not – use it all.
- Smoker Method: Place the spice-coated ribs in the smoker and cook for 2 hours. Remove the ribs from the smoker and double wrap each rack in heavy-duty foil. Return to the smoker for 1½ hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of the BBQ sauce. Fold the edges of the foil around the ribs, creating a makeshift “pan” for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more, or until the racks are tender. To determine if they're done, lift them from the center with tongs – if they bend easily and the meat “cracks” on top, they are ready. Let the ribs cool for about 10 minutes, then slice and serve.
- Oven or Oven-to-Grill Method: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce. Broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Keep a close eye on the ribs while they're under the broiler; because of the sugar in the rub and sauce, they will quickly go from nicely caramelized to burnt. (Alternatively, you can skip the broiling and finish the ribs on the grill. Preheat the grill to medium and grill the baked racks for 10 to 15 minutes, brushing occasionally with the BBQ sauce until charred in spots and heated through. Adjust heat as necessary to prevent burning.) Let the ribs cool for about 10 minutes, then slice and serve.
- Reheating/Freezing Instructions:The cooked ribs will keep in a covered container in the refrigerator for 3 to 4 days, or they can be frozen for up to 3 months. To reheat, thaw the ribs overnight in refrigerator if necessary, then place on a foil-lined baking sheet. Brush the ribs with another layer of BBQ sauce and cover tightly with foil. Warm in a 250°F oven for 30 to 35 minutes, or until warmed through. Remove the foil and continue cooking for 10 to 15 minutes to allow the sauce to set and the bark to crisp up.
Pair with
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 1,298
- Fat: 88 g
- Saturated fat: 31 g
- Carbohydrates: 23 g
- Sugar: 18 g
- Fiber: 2 g
- Protein: 103 g
- Sodium: 1340 mg
- Cholesterol: 369 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn! I have St. Louis style ribs. Would I adjust the cook time or follow directions as is? THANKS
Hi Kelly, for St. Louis-style ribs, I’d cook the racks covered in foil for about 2-1/2 hours and check for tenderness. If tender, continue following the instructions to either broil or grill. If not yet tender, bake for 30 min more. Enjoy!
Your page keeps reloading. Good recipe though.
The bones were literally perfectly clean! Ms. Jenn Segal’s recipes are our family favorites (I bought her cookbook too). I cooked the ribs in my convection oven for 2.5 hours, and skipped the bbq bc my family doesn’t like bbq, and they were the best ribs I have ever cooked. I am tempted to buy the smoker that she recommends, because honestly, all of her recipes and recommendations are bar none.
❤️
The best recipe. I followed the oven to grill recipe and the ribs were falling off the bone. Just melt in your mouth.
Used Smithfield extra meat baby backs and finished them with Shadow Hill maple BBQ sauce (from Ontario, NY). Thank you!
I keep looking for the make ahead tips for this recipe but cannot find them. I would like to try to make ahead as much as possible
If you’d like, you can make them ahead. See the reheating/freezing instructions at the bottom of the recipe.
Perfect! Made them for a Labor Day weekend cookout. As with all of your other recipes, these hit the mark! The nice thing is they were tender and tasty but not falling off the bones. I doubled the recipe & used the smoke method, though I did not make the sauce. Next time I will make the sauce in advance. Thanks for sharing your cooking expertise!
they came out perfect!! Thank you for the recipe!!
Nice recipe! Very well written!
Just made these yesterday with both the rub and homemade BBQ sauce. They were very delicious! I will definitely make them again.
My first time cooking ribs- absolute perfection. Added the corn bread and slaw for an amazing, authentic BBQ dinner. Best ribs I ever had if I may say so myself! Thanks Jenn- you are a treasure!
I don’t throw this word around, but there’s no other way to describe this recipe than AMAZING! I split a rack of ribs in half and cooked them using the oven/grill method. I sauced one half and left the other half “dry-rubbed.” Both preparations were delicious, but I think I liked the dry rubbed style even more than the sauced style! The ribs came out mouthwateringly juicy and tender. The rub has the perfect balance of sweet, salty and smoky. Must try!