Tender Babyback Ribs- in the oven!
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I planned on having this post up this morning but got sidetracked by so many lines of tornadoes that I eventually just gave up and took shelter with the kids. We’re currently in between a few lines and have a little bit of calm before the weather kicks up again and I got to thinking about how awful it would be if I died and never got to give you this recipe – yes, I really do think like that.
In fact, I need to live a few more decades at least so I can have time to bring you all of the recipes I want to share. I’m always worried about feeding people.
My mother is especially used to this when it comes to me. A few hours ago during the middle of a major tornado we exchanged the following text messages:
Mama: Funnel cloud a mile from your house.
Me: We’re in office. Kids under desks eating their packed lunches.
Mama: Only you would pack lunches for tornadoes…lol
~shrugs~ Well they didn’t go hungry now did they? ~winks and grins~
Okay so I wanted you to have this recipe in case I up and die in a tornado today or later this evening. If I do, feel free to make ribs in my honor. Don’t worry about coming to my funeral or anything, I won’t be there anyway. In the meantime, stay safe everyone and know that you are in my thoughts and prayers.
Bring on Da Ribs!
I’ve always loved ribs but growing up my Dad was the one who made them. He’d spend hours outside around a hot grill or smoker, basting and fussing with them until perfection was reached. They sure were good. But I’m on my own now and Daddy lives an hour away. When a rib craving hits I’m not about to stand over a hot grill for hours on end. Instead, I make them the easy way and am just as happy with the results.
Now there are countless ways to make ribs and there is never a shortage of folks to tell you that their way is the only right way to do things but the way I see it, your kitchen = your rules. So today I’m gonna show you how to cheat at ribs - No grill, no sweat, and fall off the bone juicy results.
To start with you just need some ribs and bbq sauce.
Look for ribs that say “back” in them, either babyback or pork loin back or something of the like. This is referring to where they come from and means they will have a lot more meat on them and less bone. Spare ribs have more bone and less meat.
You can use any bbq sauce you like so go with your personal favorites here.
I’m using some of my Old Number 5 bbq sauce. I developed that recipe myself so of course, it’s my favorite! (the recipe is one of the ones exclusive to my cookbook).
I canned a little over a dozen pints of it a few days ago to have on hand and you know why I’m showing you this picture, don’t you? That’s right! If my house blows down in the tornadoes, I want y’all to dig through the rubble and see if you can find any of this still intact. If you do, take it home and make ribs!
It’s so fun and easy to make your own bbq sauce and even can it. If you’ve never done this give it a shot sometime!
Now the trick is to remove that white membrane on the back of the ribs because that will help them be all nice and tender when they cook and when eatin’ time comes 
. The way I do this is slice into it with a sharp knife and then grab it and pull it off as best I can.
This is me removing a good bit of it.
There is still some left but at least I got the main layer off. Sometimes I have better luck than others but as long as you get the majority of it you’ll be fine.
Just think: Cave men made ribs. They can’t be that complex to prepare.
Now you’ll notice that I have the rack of ribs laying on a pan I’ve lined with foil, this is important because we are fixing to baste them and seal them up all nice and tight.
Baste both sides of them using half of your bbq sauce- we’ll use the other half after they cook a while.
There we go, all ready!
Now seal that up really well. Don’t be skimpy on the foil here!
Bake in a 300 degree oven for 2 hours.
Remove from oven and open foil.
Baste generously with the rest of your sauce on just the top.
Return to oven, leaving the foil opened like this, for another hour or until that sauce is nice and thick.
Oh goodness, this smells so good- Gotta love some sticky bones!
Enjoy!!
My husband, who normally does not care for ribs, ate three helpings of these!
And of course I’ll be bringing you the bean salad recipe soon.
More tornadoes are coming through so I’d better go see if I can dig up my pink sponge rollers and fluffy bathrobe in case any news crews show up later!
Ingredients
- 1 Rack Pork Back Ribs
- 1 Jar or Bottle BBQ Sauce
Instructions
- Using a knife, slice into the membrane on the back of the ribs (the white part) and use your hand to pull it off. Place entire rack of ribs in center of foil and brush with bbq sauce on both sides. Wrap well in foil to seal and place on baking sheet.
- Bake in 300 degree oven for two hours. Remove from oven and open foil. Baste top with remaining bbq sauce and place back in oven, with foil still open, for an hour, or until sauce is nice and thick.
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Ingredients
- 1 Rack Pork Back Ribs
- 1 Jar or Bottle BBQ Sauce
Instructions
- Using a knife, slice into the membrane on the back of the ribs (the white part) and use your hand to pull it off. Place entire rack of ribs in center of foil and brush with bbq sauce on both sides. Wrap well in foil to seal and place on baking sheet.
- Bake in 300 degree oven for two hours. Remove from oven and open foil. Baste top with remaining bbq sauce and place back in oven, with foil still open, for an hour, or until sauce is nice and thick.
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So tell me in the comments section below, who does the grilling at your house?
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Posted by Christy Jordan
on Apr 27 2011. Filed under Main Course.
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Christy,
Hi there gal. Just wanted to let you know I have made you your very own folder for all your wonderful recipes I have stored at my house!!!
That way I can find the recipe I want right away. Your recipes are awesome and so easy. Can’t thank you enough.
Dianne in Wisconsin
I wish I could get my husband to eat bbq ribs. I love them and hardly never make them because I have to eat all of them and cook him something different. So when I go home to MS, I have to go to at least 1 bbq place and get my fill. I will try these though and definitely going to look up the bbq sauce recipe in your book and can some. Glad to hear you and your family are okay. I have family in MS and AL so I have really been watching the news.
If he doesn’t eat the ribs you make don’t cook anything else and he will come around or starve. I cook for our family and my wife says she and our kids are blessed. Don’t get me wrong though, she is honest in her opinion if it is good or not or needs more or less of some ingredient. If she truly doesn’t care for a particular dish then she will eat a little or cook something herself. Just my 2cents, Vincent in Cali
As soon as I heard about the storms near you,I started praying for you and your family and friends. Hope all is well. You are a sweetheart thinking of us during the storm!
When we were growing up, my Momma made ribs and made her own sauce with Brooks spicy catsup and a can of beer, She also put onions in it and basically baked them the way you do. They were to die for!! I am carrying on the tradition. Happy to hear you survived the bad weather!!
Oh, Christy, I have been craving ribs for about a week now. So glad you posted this! Going to pick up some ribs tomorrow and throw them in the oven!
BTW, been praying a lot for ya’ll. I knew when those storms left the Memphis area that ya’ll were going to get it bad. So glad ya’ll stayed safe. Looking into the pricing for storm shelters here. I always find it odd that with as many tornados as we seem to get, you would think a storm shelter would be common. Anyway, praying that your electricity gets restored soon.
Forget the ribs….how are you and your family. Working nights has me so behind on the news sometimes. It’s just awful and such a tragedy. Living in Florida hurricanes is a big thing, but there’s plenty of time to prepare…not like tornados. So sorry for everyone.
Great post
How to make western style pork ribs in oven for pulled pork, for a crowd of 60?
we must be on the same “wavelength” I made ribs on Sunday the 1st. I didn’t use your BBQ sauce (I need to get your book but the only time I”ve seen it … it was ripped and mangled) But they were out of this world!
Love the idea of this recipe and I can’t wait to try it! Do you have a rib recipe for the crockpot? Thanks!
After 6 days without power, I think it’s safe to say that everyone in my family grills out! Can’t wait to try these ribs in the oven now that the power is restored!
I’m going to try your recipe with country style pork ribs. That’s what I have on hand because that’s what I always buy when I buy ribs. They have more meat on them. I never realized the difference between baby back ribs and spare ribs. Glad you pointed that out. That’s why I’ve always bought the country style because I’ve eaten spare ribs in restaurants that hardly had any meat on them. I’ll have to try the baby back ones sometime. When I make these I think I’ll make your speedy potato salad with them and baked beans. Oh, now I’m making myself hungry!
If you don’t want to heat your house up, you can cook these in a slow cooker. I’ve tried them wrapped and unwrapped. For more intense flavor, wrap them like Christy says and put something in the bottom of the crockpot that you can lay your ribs on (like a small plate or saucer) That allows the juices that escape to go the the bottom and not boil your meat. They turn out great, just not crispy (althugh I’ve put mine under the broiler for the last few minutes to get the crunch. Works great!
Thanks for sharing Mary!!!
I made these this past Sunday for our dinner and they were soooo good. My husband loved them and said they were better than our favorite BBQ place’s ribs! I also made butter dill potatoes, jordan rolls, fried corn and sweet and sour green beans to go with alongside. We were so stuffed after we couldn’t even eat your mandarin orange cake that I had made for dessert! Everything was delicious, but then again, I don’t think I’ve ever made a recipe of yours that we didn’t like!
Thank you so much Susan, that is so sweet of you. I am so glad to hear that you liked the recipe!!
Hello! I just wanted to say that I made these ribs for my husband and my father today for Father’s Day, and HOLY CRAP! I made three racks and they are GONE! I’ve never been a fan of ribs probably because the ones I’ve had were too tough or whatnot: however, these were fabulous. Mmm. I just wish we had left overs for tomorrow!
~giggles~ We never have left overs with these either. I am so glad to hear they were such a hit, hope you all had a wonderful day celebrating the Dads in your life!!
Ribs are in the oven. Can’t wait till dinner. Thanks Christy and have a happy and safe 4th of July.
I made the ribs and they were great, but I want to know how to make the bean salad that is pictured. Thanks!
[...] Tender Babyback Ribs – in the oven! [...]
Wow. I’m hungry now.
I missed this recipe on the first go-round since we were without power for a week and without internet for seven weeks (didn’t know how dependent I was until it was gone)
I am glad you and yours are ok. It is hard to find someone in this state that wasn’t touched in some way. Two trees fell on my home and another fell on my car. We were very lucky the tornado was actually weakening as it passed our home (dissolved a few miles past us) The homes 1/4 mile away were destroyed. We were safe and just lost stuff.
Love it!
I love all your recipes and have made this a couple of times and they were awesome. Do you cook them with the rib bones facing up or the more meaty part facing up?
Just made these for my roommates and I. They were great. Really simple to make, and they came out really tender. Thanks for the recipe!!
I am so glad to hear they were a hit Charlie!! What a great roommate you are to cook for everyone!!
Great article! Here’s a tip for removing the membrane easily every time… Pry enough membrane away from the ribs to grab, then use a paper towel to pinch the flap and slowly remove it all. I usually tear the towel in half using half to pull and half to give myself leverage. Also, if you put a dry rub on the ribs (both sides, membrane off) and let it sit an hour it makes them that much better. Keep cooking!
Oh, the paper towel method also works when you’re trimming the sheath of fat from chicken breasts, too!
[...] Tender Babyback Ribs – in the oven! [...]
I tried to find a recipe for the beans you have on the plate with the ribs but couldn’t see anything. They look really good and wondered if you had anything special you put on them?
These look amazing – am making them tonight!
It is summer here and 100 degrees or so, but will try the oven, as I will be in the pool swimming with the kids when they are cooking!
What a great website – will keep you posted on how they turn out.
We don’t have a tradition of making them here in Oz, but my hubby loves them in restaurants but they are around $45 a plate……. bought 4 racks at the supermarket for $25!
We also don’t really have tornados here – feel for you all.
Bye for now,
Emma
Sydney, Australia
Oh Christie you are just a riot! i was smiling and chuckling while reading through your post… you are cool as a cucumber even under fire, or in the middle of a tornado watch… I wish i could be as calm as you. We dont get very many but I tell ya i have been down the basement and have had buckets of water at the ready. these ribs look sooo darn good. will we be able to Pin them? I am hooked on Pinterest. Be safe and thanks for posting even under Tornado watch.!
I do what little grilling there is in our house. I use mostly the oven although for ribs I do use the slow cooker as it does an awesome job as long as I do not want the sauce really thick. I will try mdp1690 suggestion for these as soon as I get to the market to pick some up.
I cant believe I just now found you. All I went on-line for was some cooking times for ribs in the oven and I came across your site.Im the husband and cook/grillmaster of our NC home.I collect cookbooks,over 150 strong.Im blamin you for havin to buy another now!Thanks for the funny stuff and good grubbin.
If ya cook it they’ll eat it!
Dan Brooks
~giggles~ I am just glad you DID find me Dan!!
Pretty lady in a pink apron who REALLY knows how to cook!!
Great minds think alike – I bought ribs today also! Couple of hints – I always sprinkle them with meat tenderizer and let them sit a spell before going in the oven. Also bake for 30 min or so and drain the fat off – then add the sauce and cook them low and slow.
Looking forward to the Corn Bread Festival!
you can buy the bean salad at the store where your can foods are .its usually called 3 bean salad.. i make my own by taking 1 can of wax beans,1 can of green beans, and one can of kidney beans… I drain them, and rinse the kidney beans ..put them in a covered bowl and then make a mixture of vinegar, canola or veg oil and I SWEETEN IT TO MY TASTE,BOIL IT AND POUR OVER TOP OF BEANS . AND LET SET OVER NIGHT…. SOMETIMES I ADD SOME CHOPPED ONION AND CHOPPED GREEN PEPPER .AND A FEW PARSLEY FLAKES..I have also added a can of garbanzo beans to them or a can of black eyed beans ..just be sure you make your vinegar sweet or sour to your taste..I like mine sweet sour sorta in the middle..its good and easy ..it also is good for summertime picnics ..I take it to church hog roast.
Finally! This looks like the way to get things done. I haven’t developed a rub or have a million ingrediants. I just have BBQ sauce and I want my ribs to be nice and tender. This was clear, easy to follow and easy to do.
Thank you for making my Super Bowl Ribs a big success!
P.S. My ribs cost 8 dollars at the supermarket but I think I could sell for them much much more. Thanks again. You’re a life saver!
I am so glad this was a hit for you Robin!! I kinda like to keep things as simple as possible myself
This is what we are having today!! Man its gonna be good I know. Ribs, baked beans and ice tea, what could be better..
Oh Yummy Janice, it all sounds delicious!!
Christy, I made your tender baby back ribs recipe this past weekend and they were absolutely delicious. My husband was very skeptical that they would turn out tender and flavorful since I was cooking them in the oven vs. the grill. Was he ever surprised. He ate them up and wanted the leftovers the following evening. They were fall off the bone tender and scrumptious. Thank you for sharing all of your delicious recipes.
~giggles~ Give that man a hug for me. I am so glad they turned out great!!
Our ribs tonight are decidated to you, Christy. Miss you.
Love, Jim and Jennifer
Oh my goodness!! I hope you enjoy them and have some for me!!
[...] – Lately I’ve made the Tender Baby Back Ribs, Creamy Chicken Skillet, Fried Cabbage, Hobo Packets, Slow Cooked Pork Roast, Fried Corn and [...]
Hi Christy – are these with thawed or frozen ribs? My fiance and I just picked up some ribs at the store for buy one get two free. But they are maybe less then half of the size of the one referenced in your photos here. I don’t feel like those would need to cook for 2 hours? But I’ve also never cooked ribs before
Help!
Thanks!
Hi Nicole. Don’t know where Christy is, but if you’re still around, my answer is to defrost the ribs and don’t fret about the length of time. The oven is on 300* and you want to go “low and slow.” The extra time is really to thicken the sauce and caramelize it. The ribs will truly be falling-off-the-bone tender.
Thanks for the simple but fabulous recipe, i am learning to cook and i am enjoying it, i tried this not to long ago and it turned out wondreful, my partner and i love ribs, actually making it again for dinner tonight, anyways thanks for the awsome recipe……
I hope you are enjoying your time in the kitchen Jeff!!! Thank you so much for trying the recipe and I am so glad to hear that y’all enjoyed it!!
[...] You don’t have to slave over a grill for tender and delicious ribs! Click here to get the recipe for Tender Babyback Ribs in the Oven! [...]
The ribs sound yummy. A little tip for pulling the membrane off the back of a slab of ribs. I keep a pair of needle-nose pliers in one of my kitchen drawers just for this purpose. They’ve never touched anything else. Grab the end of the membrane and twist it around the pliers once or twice and pull it off easily.
Geez, I’m gonna have to stop & go get something for lunch….I’m starved looking at all your good recipes & pics……YUM, YUM! Yours are the best!!!
To easily & effectively remove the membrane on a rack of ribs, Ms. Christy, use a dinner knife or even the handle end of a spoon or fork instead of a sharp paring knife.
Starting at the smaller end, gently work the utensil under the membrane, parallel to the bones, with the goal of lifting the membrane, intact, across the rack.
Now take your paper towel, grasp the end of the membrane tightly and slowly pull the membrane the length of the rack, readjusting your grip as necessary.
Voila !!!
………………………
Does the recipe have to be baby back ribs or can they be regular size spare ribs?
I am trying this recipe this week. Sounds so good!
I hope you enjoy it Kathy!!
Christy, I haven’t made your ribs, but I HAVE made your barbecue sauce! We got a grill last week and the very first recipe I cooked on it was barbecue chicken using the sauce from your cook book
We loved it! So, so good. I put the rest in the freezer to make more grilled chicken and some baked beans or BBQ chicken pizza or whatever. Quick question- how long do you think the barbecue sauce will stay good in the fridge? None of the ingredients seem particularly perishable but I’m not sure. Thanks!
Oh WOW, thank you so much!! It took me several weeks to get that sauce just right! Personally, I feel comfortable leaving it in the fridge for up to 2 months with no worries. I also can it to keep it longer on my shelf. Check out my canning tutorial for easy instructions!
Good to know! Now I’m kind of regretting having put it in the freezer because ya can’t exactly scoop out a little bit to dip your whatever in this way. Oh well
Hi Christy thanks for the easy and delicious recipe. I want to make this for my daughter’s graduation party but what’s best way to make ahead of time like 4 hours early. Should I fully bake and then heat them up later?
I went to the store and picked up some ribs. Only to realize I had pick up the wrong kind…. I picked up St. Louis style ribs…well those work?
Nice. thank you. tasty.
I just used this recipe–since it’s too hot to grill, even–and these are the best baby back ribs I have ever made. The sauce I used was Sweet Baby Ray’s Honey Barbecue Sauce. It made an excellent glaze in that last phase. Thank you for sharing!
I am so glad to hear that you liked them Heidi!!!! And golly it has been hot hasn’t it?!