Baked Baby Back Pork Ribs
My daughter absolutely LOVES baked baby back pork ribs. She doesn’t care if they are seasoned with a dry rub or slathered in barbecue sauce–either works well for her. Since she has been sick with a bad cold, I decided to make her favorite dish for her. After seasoning, I wrapped the ribs up in foil and baked them for 2 hours before letting them sit under the broiler to caramelize a bit. The meat falls off the bone when you slice these ribs and they taste so tender, juicy, and delicious. I served these ribs with Roasted Garlic Mashed Potatoes and Roasted Grape Tomatoes for a tasty dinner to eat while watching the Super Bowl.
How to Make Baked Baby Back Pork Ribs
Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean-up).
Remove the silverskin membrane from the back of the ribs. See how to do it here.
Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with Snider’s rub (or your favorite dry rub) evenly over both sides of the ribs followed by freshly cracked pepper.
Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 2 hours.
Carefully, open the tin foil-packed ribs meat side up. Turn your oven to broil and place the ribs under for 4-5 minutes to caramelize. Make sure to watch them carefully so they don’t burn.
Remove from the oven and place on a cutting board. Let them rest for 5 minutes before slicing them and serving. Enjoy.
Equipment
Ingredients
- 1 rack of baby back pork ribs
- 6 cloves of garlic minced
- Snider's dry rub or your favorite dry rub, to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean-up).
- Remove the silverskin membrane from the back of the ribs.
- Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with Snider's rub (or your favorite dry rub) evenly over both sides of the ribs followed by freshly cracked pepper.
- Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 2 hours.
- Carefully, open the tin foil-packed ribs meat side up. Turn your oven to broil and place the ribs under the broiler for 4-5 minutes to caramelize. Make sure to watch them carefully so they don't burn.
- Remove from the oven and place on a cutting board. Let them rest for 5 minutes before slicing them and serving. Enjoy.
Yum, Pam! That looks so good! I love it when meats are fall-off-the-bone-tender. And so perfect for Superbowl, too!
I swear I would love to come and eat at your place!
Google smoker bags. I highly suggest them for indoor ribs because they smoke ribs for better flavor.
I sure hope you are all feeling better by now!! Those ribs look delicious!!!
xo Kris
I would be a happy camper eating those also!
These sound delicious, Pam. I’ve never done ribs myself. I’m glad you are feeling better at last. It’s great to see you posting again!
I’m with your daughter! I could eat ribs no matter how they are served… but I have found more of a love for dry rubbed ribs as I have gotten older. And I love that you prove you don’t need a grill to make fantastic, lip smacking good ribs!!
These look delicious, Pam! I always bake my ribs (before grilling), and they are so tender! I need to find some of that prime rib seasoning. I hope you are all feeling better soon!
Hope your back is improving! We LOVE ribs at our house, but I hate barbecue sauce. We always do dry rubbed ribs, but I’ve never tried baking them. These look so divine. Cannot wait to try them. Thanks for the great idea!!
These look the best ribs I’ve ever seen !
I hope you feel better soon..
My boys begged for babyback ribs for Superbowl, but given that I was already making chicken wings, polynesian meatballs, egg rolls (bought), mozzarella sticks, taquitos, etc, I thought we had enough. I’d better not show them yours.
what a sweet thing to do for your little girl! and i approve completely of her taste in food, does life get any better than ribs! these look delish!
This look impressed Pam!! and really tasty!!
I love ribs either way as well, these look absolutely perfect!
Aww I hope your daughter is feeling better soon!
Thank you Pam! My daughter asked for ribs for her birthday and I was wondering how I should make them. This sounds like an excellent way. I am pinning this and will be making my daughter’s ribs like this.
This is the best way to cook ribs. Low and slow.
What a perfect Super Bowl meal!
Hi Pan, hope you are back up to par. I like my ribs done on my smoker, but for oven cooked ribs these are done to perfection!! Well done and I love the garlic! Don
I love it too! I prefer mine cooked in pressure cooker.
Mmmm, and the leftovers if there are any, makes great hash.
Hello Pam,
First if all, Great blog, you do a fantastic job at creating a complete post, good pictures, great recipes and good dialog. Thank you for many hours of reading.
What part of the country is Sniders available in? Here in the Midwest, I can not locate this brand. If you have a website or place to purchase it, I would love to try it.
Thank you and will continue looking forward to seeing what comes from your heart and kitchen in the near future,
Susan
Nice job on the ribs, good drawback on the bones, good crust. On times when you do want to use a sauce, just add the juice from the foil pack to your favorite BBQ sauce for some AMAZING bbq sauce. It even fixes up plain bottled BBQ sauce.
Loved these! I’m not a big BBQ sauce fan, so I used Montreal steak seasoning for the rub. That is my go-to season blend. The family added sauce at the table and everyone was happy! Thanks.
Hi,
This recipe was perfect. I needed an oven recipe for our indoor bbq on Saturday so I used your recipe. Is it ok to include your recipe on my blog with the link?
These were marvelous!!!!!!
Aj,
I am glad you liked them – we love them here! You can definitely include the recipe on your blog with a link. Thanks.
Pam