Saucy Baby Back Ribs
These dry rubbed Saucy Baby Back Ribs are roasted in the oven until they’re fall apart tender. To finish slather with barbecue sauce and grill to char.
No Smoker? Make Easy Saucy Baby Back Ribs in the Oven
If you don’t have a smoker, you can still enjoy smoky finger licking good ribs. While not having a smoker can be quite the dilemma it’s not the end of the world if you love barbecue. I didn’t have a smoker for years and that’s precisely how I developed other techniques that could deliver the barbecue flavor that we so enjoy. For these saucy baby back ribs you generously season the ribs with a smoky dry rub, then cook them low and slow in my oven. They’re then cooled completely and chilled until coating with barbecue sauce and finishing on the grill. How to make Baby Back Ribs in the oven: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 225°F. Line 2 baking sheets with heavy duty aluminum foil.
- Ribs – Remove the membrane from the back of the ribs.
- Rub – Mix together the dry rub ingredients. Divide the dry rub between the ribs rubbing into the meat on all sides..
- Transfer to Pan Lay each slab flat on the pan then cover tightly with aluminum foil. If the ribs are too long to lay flat, cut them in half.
- Roast – Place into the oven and roast for 6 hours. Turn the oven off and leave in the oven for 30 minutes.
- Remove the pan from the oven and allow to rest covered on the counter to cool.
- Transfer to a clean pan, cover and refrigerate.
- Grill – Rest chilled ribs on counter for 30 minutes to bring to room temperature. Preheat the grill to medium. For added smokiness, soak mesquite or hickory chips in water for at least 2 hours then place into a smoker box. Set smoker box if using, on top of the grates to the side while the grill preheats.
- Char – Oil the grates then place the ribs onto the grill. Slowly bring them back up to temperature grilling for around 5 minutes on each side.
- Increase the grill temperature to medium-high and liberally brush each side of the ribs with barbecue sauce. Char each side of the ribs for around 3 minutes each then remove from the grill.
- Brush with additional sauce and cut into desired serving portions.
How to Make the BEST Saucy Baby Back Ribs on the Grill
I call these Saucy Baby Back Ribs because the dry rub gives them a little bit of attitude a.k.a. “sassy”. Roasted low and slow in the oven, they’re cooled and chilled. Slather them with your favorite barbecue sauce and throw them on the grill to char. It’s a finger licking good meal in the making.
- Ingredients you’ll need to make Saucy Baby Back Ribs: 6 pounds baby back ribs membrane removed.
- Dry Rub: Brown sugar, coarse sea salt, ground chipotle pepper, Spanish or Hungarian paprika, dark chili powder, lemon pepper, cumin, oregano, granulated garlic or garlic powder, onion powder, black pepper and 1 1/2 cups barbecue sauce i.e. Sweet and Smoky Chipotle or your favorite brand.
- Kitchen tools you’ll need: Sheet pan, small bowl, measuring cups and spoons, basting brush, grill, sharp knife and cutting board.
- The amount and brand of barbecue sauce is completely up to you. If you have one that you enjoy, use it!
- To prepare these ribs for the grill, the ribs are gently brought back up to temperature on the grill and slathered with your favorite homemade or prepared barbecue sauce to char. You have now entered finger licking, barbecue heaven.
- For homemade sauces checkout my recipes for Dr Pepper Barbecue Sauce and Chipotle Peach Barbecue Grilling Sauce sure to glaze these ribs perfectly.
- Store Baby Back Ribs wrapped in foil chilled in the refrigerator for up to 3 days.
Side Dishes to Serve with Barbecue
- Homemade classic French Fries or Sweet Potato Fries are both options.
- Southern Style Cole Slaw is the perfect topping.
- Double Cheddar Macaroni and Cheese is a crowd pleaser.
- Sweet Grilled Corn on the Cob or Oven Roasted Corn Cob.
- Crisp Green Bean Salad is marinated in a delicious vinaigrette.
- Southern Potato Salad is perfection.
- See how to make slow cooker Ribs Sliders from Cravings of a Lunatic .
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Helpful Kitchen Items:
Saucy Baby Back Ribs
Ingredients
- 6 lbs baby back ribs membrane removed [2 slabs]
- Dry rub:
- 4 Tbsp brown sugar
- 1 1/2 Tbsp coarse sea salt
- 2 tsp ground chipotle pepper
- 2 tsp Spanish or Hungarian paprika
- 2 tsp dark chili powder
- 2 tsp lemon pepper
- 2 tsp cumin
- 2 tsp oregano
- 2 tsp granulated garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 1/2 cups barbecue sauce i.e. Sweet and Smoky Chipotle or your favorite
Instructions
- Preheat the oven to 225°F. Line 2 baking sheets with heavy duty aluminum foil.
- Remove the membrane from the back of the ribs. (Tip: Use a paper towel to help maintain your grip on the membrane)
- In a small bowl mix together the dry rub ingredients. Divide the dry rub between the ribs rubbing into the meat on all sides..
- Lay each slab flat on the pan then cover tightly with aluminum foil. If the ribs are too long to lay flat, cut them in half.
- Place into the oven and roast for 6 hours. Turn the oven off and leave in the oven for 30 minutes. Remove the pan from the oven and allow to rest covered on the counter to cool.
- Transfer to a clean pan, cover and refrigerate. (Tip: The ribs are very tender at this point, handle gently!)
- Grill: Rest chilled ribs on counter for 30 minutes to bring to room temperature.
- Preheat the grill to medium. For added smokiness, soak mesquite or hickory chips in water for at least 2 hours then place into a smoker box.
- Set smoker box if using, on top of the grates to the side while the grill preheats. (If you don’t have a smoker box, the ribs will still be great)
- Oil the grates then place the ribs on the grill. Slowly bring them back up to temperature grilling for around 5 minutes on each side. (Closing the lid will help infuse the wood chips flavor.)
- Increase the grill temperature to medium-high and liberally brush each side of the ribs with barbecue sauce. Char each side of the ribs for around 3 minutes each, then remove from the grill.
- Brush with additional sauce and cut into desired serving portions.
Great tip, Mark. ☺
If you sub the Spanish Paprika for Smoked Paprika, you’ll get a hint of extra smokiness
Hi Dominic! You’re exactly right, indirect heat works best for the smoker box, in my opinion anyway. Thanks for stopping by for a visit! 🙂 ~ Melissa
As a lover of smoky flavors and barbecue, I feel your pain about not owning a smoker. But I have to say that you’ve come up with a great set of techniques to arrive at a similar result. Great tip with putting wood chips in a smoker box! I’m assuming that by putting the smoker box on the side, you mean that it’s on indirect heat. Thanks for sharing, Melissa! I’m going to try this out soon.
Thanks Kate!
Looks delicious!
Hi Jen, I love Sweet Baby Ray’s b’cue sauce. If you ever see the chipotle honey..very yummy! Thanks for stopping by ~ Melissa
This is very similar to how I do my ribs. Everyone Loves them! I use ‘Sweet Baby Rays Original BBQ Sauce’. In the summer months I add corn on the cob, cole slaw and watermelon. Perfect!
Donna, it’s so true, smoker or no smoker, gotta have ribs. Thanks for stopping by! 🙂
I use a similar method for ribs. So amazing! Someday we will have a smoker too. However, a girl’s gotta have her ribs. : )