Oven Roasted Baby Back Ribs Recipes


OVEN-ROASTED BABY BACK RIBS

My dad encourage me when I was young to pursue my interest in cooking. As I got older, I experimented more, and there were many successes, including these ribs. -Rick Consoli, Orion, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h40m

Yield 4 servings.

Steps:

  • Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.


Oven-Roasted Baby Back Ribs image

Number Of Ingredients: 11

Ingredients:

  • 4 pounds pork baby back ribs
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 1 medium onion, sliced
  • 1 cup ketchup
  • 1 cup chili sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon dried minced onion
  • 1 tablespoon liquid smoke, optional
  • 1 tablespoon molasses


BAKED BBQ BABY BACK RIBS

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

Recipe From allrecipes.com

Provided by Chef John

Time 3h20m

Yield 4

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  • Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  • Generously apply coating of dry rub to all sides of rib rack.
  • With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  • Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  • Increase oven temperature to 350 degrees F (175 degrees C).
  • Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  • Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  • Cut rack into individual rib segments and serve with more barbeque sauce.


Baked BBQ Baby Back Ribs image

Number Of Ingredients: 11

Ingredients:

  • ½ cup ancho chile powder
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground dried chipotle pepper
  • 1 rack baby back pork ribs
  • 1 cup barbeque sauce


BABY BACK RIBS

These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.

Recipe From allrecipes.com

Provided by KHEFFN

Time 10h30m

Yield 4

Steps:

  • Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.


Baby Back Ribs image

Number Of Ingredients: 2

Ingredients:

  • 2 pounds pork baby back ribs
  • 1 (18 ounce) bottle barbecue sauce


PLAIN BABY BACK RIBS FROM THE OVEN

I tried to find a recipe that was not too complicated, This was the result. I started with a very basic recipe from "Cooking with Chef Doug", and added some extra spices to it. It was delicious. Since neither of us likes BBQ sauce, this recipe is ideal for us.

Recipe From food.com

Provided by Kayne

Time 2h5m

Yield 4 serving(s)

Steps:



Plain Baby Back Ribs from the Oven image

Number Of Ingredients: 6

Ingredients:

  • 2 lbs baby back ribs
  • 1/8 teaspoon pepper
  • 1/8 teaspoon seasoning salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon basil leaves, crushed


LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!

This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!

Recipe From food.com

Provided by januarybride

Time 4h20m

Yield 1/3 rack of ribs, 4-6 serving(s)

Steps:

  • Preheat oven to 225 degrees.
  • Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
  • Place ribs, meat side down, in baking dishes.
  • Cover the baking dishes with aluminum foil and place in the oven.
  • If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
  • Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
  • Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
  • Remove from oven and serve them up with a side of potato salad and some baked beans.


Low & Slow Oven Baked Ribs - Super Simple! image

Number Of Ingredients: 2

Ingredients:

  • 2 racks pork baby back ribs (our favorite are baby back ribs, but this works well with St. Louis style ribs too)
  • 1 cup barbecue sauce


NO-FUSS BAKED BABY BACK RIBS

Recipe From foodnetwork.com

Provided by Kardea Brown

Time 4h25m

Yield 15 to 20 servings

Steps:

  • For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
  • Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
  • Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
  • For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
  • Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
  • Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.


No-Fuss Baked Baby Back Ribs image

Number Of Ingredients: 16

Ingredients:

  • 1 cup soy sauce
  • 1 cup Worcestershire sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • Pinch kosher salt and freshly ground black pepper
  • 6 racks baby back ribs (about 2 pounds each), membranes removed
  • 2 cups yellow mustard
  • 2 cups dark brown sugar
  • 1 1/2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 2 heaping teaspoons garlic powder
  • 2 heaping teaspoons onion powder
  • 1/2 teaspoon smoked paprika
  • One 15-ounce can tomato sauce
  • Kosher salt and freshly ground black pepper


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