How do I know when baby back ribs are done in the oven?

Lift one end of the rack. If the meat is ready, the rack will bend easily and the meat will begin to pull back from the ends of the bones. You can also slide a toothpick between the bones. It should pass through with almost no resistance. If you're not there yet, give it another 30 minutes and check again.

Why do you cook baby back ribs at such a low temperature?

235°F is low enough to gently break down the collagen in the meat without drying it out. Collagen is what makes the ribs tough, and it needs time and low heat to convert into gelatin, which is what gives you the fall-off-the bone texture. Rushing it with higher heat produces dry, chewy ribs.

Can I make baby back ribs in the oven without a grill?

Yes. Skip the grill and finish the ribs under the broiler for 3 to 5 minutes per side after saucing. Watch them closely. The sugar in the sauce can go from caramelized to burned quickly under a broiler.

How many baby back ribs do I need per person?

Plan on half rack per person as a main dish. If you're serving generous sides like mac and cheese and cornbread , you may get away with a third of a rack per person.

Can I make baby back ribs ahead of time?

Yes, we actually recommend it. Cook the ribs in the oven, wrap tightly in plastic, and refrigerate for up to 3 days. When you're ready to serve, go straight to the grill. No reheating needed before saucing and finishing.

Slow Cooked Baby Back Ribs

Ingredients

Scale

For the Dry Rub:

2 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons smoked paprika

For the Ribs:

2 racks baby back ribs

For the Asian BBQ Sauce:

3 tablespoons sweet chili sauce
¼ cup brown sugar
3 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons hot honey
2 tablespoons sesame oil
2 tablespoons tomato paste
2 garlic cloves, chopped
2 green onions, chopped

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Instructions

Preheat oven to 235°F.
Remove ribs from packaging. Score the back of each rack with a knife, making 3 long cuts from one end to the other.
Mix all dry rub ingredients together and sprinkle evenly over both sides of ribs.
Place a cooling rack inside a large rimmed baking sheet. Set the ribs on the rack curved side up.
Pour ½ cup of water onto the baking sheet. Cover tightly with plastic wrap, then with heavy duty aluminum foil, sealing all edges to trap the steam.
Bake for 3 to 3½ hours.
While ribs bake, combine all sauce ingredients in a medium saucepan over medium heat. Cook for about 10 to 15 minutes, stirring often, until the sauce thickens to the consistency of pancake syrup. Remove from heat.
Remove ribs from oven. Peel back a corner of foil and plastic to release steam, then allow ribs to rest for at least 20 minutes before grilling.
Heat grill to 400°F. Place ribs on grill and cook for 5 minutes per side.
Brush sauce over ribs and ribs and cook for 5 more minutes. Flip, sauce the other side, and cook for another 5 minutes until sticky and caramelized.

Notes

Let it rest. Allowing the ribs to cool for at least 20 minutes after the oven keeps the juices from running when you put them on the grill.
Make ahead: Cook the ribs in the oven the night before, wrap tightly in plastic, and refrigerate for up to 3 days. Pull them out and go straight to the grill when you'r ready.
Score the Membrane. Scoring the back of the ribs lets the rub penetrate deeper and helps the meat pull away from the bone more easily.
No grill? Skip the grill and finish the ribs under the broiler for 3 to 5 minutes per side until the sauce caramelizes.

Author: Superman Cooks
Prep Time: 15 minutes
Cook Time: 3 hours
Category: Grilling

Nutrition

Serving Size: 1/2 Rack
Calories: 1895
Sugar: 20.3 g
Sodium: 4344.9 mg
Fat: 130.3 g
Carbohydrates: 28 g
Protein: 156.3 g
Cholesterol: 523.3 mg