Fall off the Bone Baby Back Ribs

Baby back ribs

Oh, baby! These mouthwatering barbecue-style baby back ribs are oven-baked, irresistibly tender, and simply put – absolutely delicious!

Few foods rival the satisfaction of sinking your teeth into succulent, tender ribs that melt right off the bone. While barbecue purists might argue that the only way to achieve such perfection is through hours of smoking over low heat, I’m here to tell you that you can achieve that same mouthwatering result right in your own kitchen with this oven-roasted back ribs recipe. I have tested and trusted this recipe technique for years and it is foolproof if you follow all my tips & tricks for perfect baby back ribs!

The key to succulent baby back ribs is cooking them low and slow for about 3 hours – so you do need to plan ahead.  However, you can make them a day in advance which is helpful when you are planning to feed a crowd. 

If serving ribs as the primary main course, I estimate 8-10 ribs per person. If serving with other items at a gathering, I estimate about 3 ribs per person.

What temperature are Ribs “fall off the bone” ready?

200 – 203°F is the the sweet spot for collagen breakdown and fall off the bone ribs. When the ribs are nearing done, use a digital read thermometer to test the temperature in the thickest part of the ribs. Sometimes this can take longer that you think to reach this temperature but trust me… your patience will pay off!

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Side Dishes for Barbecue Baby Back Ribs

When serving 2-4 people with ribs as the main course, I like to serve Mac & Cheese as the side dish. (Who can resist ribs with mac & cheese? Not this girl!) When serving to a larger crowd such as at a barbecue, I keep it simple and serve cold or room temp side dish such as Potato Salad with Summer Herbs and Vinaigrette or Corn & Basil Salad

Ina Garten’s Overnight Mac and Cheese
Boil pasta for 4 minutes and combine with cheeses and heavy cream. Let sit overnight overnight then top with more cheese and bake. Ina Garten’s overnight mac & cheese recipe is easy, rich, gooey, and delicious.

Can you make Baby Back Ribs ahead of time? Yes!

  • If you want to serve individual ribs rather than racks, slice the ribs into individual ribs and cover with dry rub seasoning. Do the same with full racks of ribs.
  • Line a sheet of foil with a piece of parchment paper. (I don’t like when food touches tin foil. It sticks, effects the flavor and studies have been done regarding health impacts.)
  • Reassemble the ribs like a puzzle into their original half or full rack formation on the parchment and then wrap tightly into the foil packet.
  • Cook according to instructions below. Let cool and refrigerate until ready to serve- up to 2 days.
  • When ready to serve, preheat oven to 400 degrees F. Lay ribs on a parchment lined baking sheet (for easy clean up) and baste ribs with your favorite Barbecue sauce. Bake for about 8-10 minutes until heated through.
  • Pile high on a serving plater and serve with extra sauce on the side.
BBQ Babyback Ribs on a Platter

Oven Baked BBQ Baby Back Ribs

These oven baked BBQ ribs will having coming back for seconds
5 from 2 votes
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Course Main Course
Cuisine American, bbq, southern


  • Baby Back Ribs
  • BBQ Sauce (I recommend Sweet Baby Ray’s original BBQ Sauce)
  • Homemade or store bought rub


  • Preheat oven to 350°F.
  • Flip the ribs upside down and check to see if the membrane is still in tact. If so, slide a knife under the back membrane until you can rip it back. With a paper towel, grab it and pull. It should come right off. (If you do not know how to do this, there is a video linked below.) Note: Some BBQ enthusiasts don't agree with this step so the rib meat doesn't fall apart. It's totally you're call.
  • Portion your ribs into your preferred serving sizes. (Singles, doubles, half racks)
  • Cover the ribs in your favorite dry rub, or make one of your own.
  • Place the seasoned ribs, meat side up, so there is a "tunnel" underneath them and wrap them loosely-ish in parchment lined tin foil packets. These can be big or small packets accommodating a half or full rack. You essentially want to reassemble them into their original full rack leaning on each other.
  • Bake at 350°F oven for 45 min. Then, lower temp to 250°F and bake for another 2 hours. Check for doneness. The meat should be very tender, but still attached to the bone. (We aren't making pulled pork here!) If using an instant read thermometer, you are looking to reach a goal temperature of 200°F- 205°F.
  • If serving immediately, remove the foil and parchment, drain any excess liquid fat that has gathered in the pan and then coat the ribs with BBQ sauce and broil for about 5 minutes to caramelize the sauce. Serve with extra BBQ sauce on the side.
    If serving at a later time, let cool and refrigerate. When ready to serve, coat with BBQ sauce and bake in a preheated oven at 400F for about 10 minutes or until heated through. Serve with extra BBQ sauce on the side.
    Baby Back Ribs with BBQ Sauce on a Platter


How to remove the membrane from Ribs:
Watch Video

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