Ohhhh Baby! Baby Back Ribs


have a rule. Although I suppose now I should say I had a rule. The rule was… if we wanted ribs for dinner, we went to Sherwood’s in Larchmont. End of story- no arguing.

However, I recently had a change of heart when I successfully made my own baby backs with the easiest recipe ever! I will never, ever, stop going to Sherwood’s for wings and ribs, but now I also have the option to make them at home and not be disappointed.

My recommended side dishes are the southern classics- Mac & Cheese, Cole Slaw, or Herbed Potato Salad.

Feaster’s Tip:

I usually figure about 10-12 ribs per person. But baby back ribs can be expensive. They have a lot of weight from all the bones for just a bit of meat.  So I typically wait to catch them on sale before I plan BBQ rib night.

Oven Baked BBQ Baby Back Ribs

These oven baked BBQ ribs will having coming back for seconds

  • Baby Back Ribs
  • BBQ Sauce (I recommend Sweet Baby Ray's original BBQ Sauce)
  • Homemade or store bought rub
  1. 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.

  2. Portion your ribs into serving sizes.

  3. Cover the ribs in your favorite rub or make one of your own with salt, pepper, paprika, cayenne, cumin, brown sugar or any similar combination. 

  4. Wrap ribs tightly in plastic wrap, place on a sheet tray (to catch any leakage) and marinate overnight in the refridgerator.

  5. Preheat oven to 275 degrees F and take ribs out of plastic wrap and place onto non stick foil, making individual packages of ribs. Place in a single layer on the sheet pan and pop in oven for about 3 - 3.5 hours, or until super tender.

  6. Remove from foil, coat with BBQ sauce and broil for about 5 minutes or until heated through. Serve with extra BBQ sauce.

  • Adam Roina

    “Don’t care for ‘things on the bone?’ Not a problem! The meat falls right off!” – Sure does!!!