Can oven-baked baby back ribs be just as good as smoked ones? You bet your bottom dollar they can. While I absolutely love my smoked ribs, oven-baked ribs have a number of great advantages. You can make them anytime and the weather is not an issue. You don’t need to fiddle with temperature maintenance – it’s pretty much set it and forget it.
I’ve experimented a lot and after a number of successes and failures, I arrived at what I called a 300-3-30 method. In this method you bake baby back ribs for 3 hours at 300F covered with foil, then additional 30 minutes at 300F uncovered. This method produces a similar texture to those of smoked back ribs which I like a lot. In fact, these ribs are so awesome that I’ve been repeatedly asked for the recipe by those who tried them.
Now, there are different ways to cook ribs that produce different results, and everyone’s taste and preferences may be slightly different too. So let me describe what I am looking for in a great tasting baby back rib and what these baby backs taste like. The meat should be tender but not greasy. I like to have most of the fat rendered off. I like the meat to fall off the bone, period. If it ain’t fallin’ off the bone, the rib ain’t good.
I like to use fresh garlic which gives the ribs a really amazing flavor. I like my baby backs saucy but I also like the sauce to be set and not drip off when eating the ribs. If this sounds like your kind of back rib then my 300-3-30 method is definitely for you and I hope that you like these ribs as much as I do.
Melt-in-Your-Mouth Baby Back Ribs (300-3-30 Method)
- 2 full baby back rib racks
- 1 1/2 cups your favorite BBQ sauce
For the dry rub:
- 4 garlic cloves (pressed)
- 4 Tbsp dark brown sugar
- 4 tsp kosher salt
- 2 Tbsp onion powder
- 1/2 tsp cayenne pepper (plus more to taste)
- 2 tsp freshly ground black pepper
- Before you do anything with your ribs, remove silver skin from the back of the rib racks. Unlike other connective tissue — like collagen, which slowly dissolves into gelatin during cooking — silver skin does not break down. When left attached to the meat, it cooks up tough and chewy. You don't want that. I find that the easiest way to remove silver skin is to pry it up at the bone with the tip of a handle of a small fork or spoon, then I run my fingers between the skin and the rack. You want to start somewhere in the middle of the rack. If it breaks just grab the side and slowly pull away to one of the sides. You can use a paper towel to get a good grip if it's too slippery.
- Cut the racks into two-rib sections. This is not the typical procedure when cooking baby back ribs, but I prefer doing that. The simple reason is that I don't have to mess with slicing hot rib racks afterward. It's not easy and the meat tends to tear when it's fall-off-the-bone tender. Pre-cut ribs look neat and presentable. Try this, you will thank me later.
- Apply dry rub and garlic. I always apply the dry rub to the meaty side of the rib rack. There is no meat on the other side so applying seasonings there is pointless. Some folks like to wet the ribs with a couple of teaspoons of vegetable oil or yellow mustard to make the spices stick better. I used to do that but not anymore. I find that my dry rub sticks to the meat just as well without oil or mustard. That said, either approach is fine so pick whichever you like best.
- Place the ribs on a baking sheet or dish and cover with foil. Make sure that whatever you will be baking the ribs in has at least 1 inch-high walls as the ribs will release some water during baking. The ribs are now ready to be baked. If time permits, let them sit at room temperature for about an hour. This will allow the seasoning to penetrate the meat and the meat will come up to room temperature and won't sweat in the hot oven once you put it in.
- For best results, I always recommend marinating ribs overnight in a fridge. The rub will have ample time to penetrate the meat and the flavors will meld together in a beautiful bouquet. The aroma of fresh garlic is mind-blowing. I love garlic flavor in my ribs. I find that the usual granulated garlic tends to remain grainy and you can feel that grainy texture when eating ribs. Fresh garlic is much better in that you don't feel it in your mouth. Fresh garlic will give a very strong pungent smell initially but it will mellow down completely by the time the ribs are fully cooked.
- After marination, let the ribs sit at room temperature for about an hour before baking while the oven is preheating. If in a rush, you can stick them in the oven once it's preheated without letting them sit out.
- In this step, is the first, and the easiest part of my 3-300-30 baking method for baby back ribs. All you have to do is stick the ribs in the oven, cover with foil, and bake for exactly 3 hours at 300F. It's as simple as that.
- After 3 hours of baking, carefully remove the ribs from the oven. There will be quite a bit of hot juices in the pan so make sure you don't spill them. Pour most of the juices out, leaving about a cup in the baking pan.
- Apply BBQ sauce quite liberally over the ribs and spread it evenly with a baster over tops and sides. There is really no need to paint the bones on the other side with BBQ sauce. I normally use about a cup and a half of BBQ sauce per two racks of baby backs. If the sauce is thick I may use more since it won't be running off easily. If the sauce is fairly liquid and runny I may only use a cup. So keep that in mind. There is no right or wrong here. Use your judgment and make them how you like them.
- Return the ribs back in the oven, uncovered, for 30 minutes. This is the final step of my 3-300-30 method. The temperature will stay the same at 300F. I find that 30 minutes at 300F is enough to let the sauce set and stick to the ribs very nicely. If you see that it didn't, give them another 5-10 minutes. If you like the sauce a little more runny, pull them out of the oven after 15-20 minutes.
- Now, remove your finished ribs from the oven and enjoy with your favorite side dish.
Love this recipe. Ribs come out perfect. I mix Jack Daniels bbq sauce with a jar of guava preserves. They are to die for and always requested. Thanks for the recipe. Going to check out your others.
Happy to hear it, Gil. Enjoy!
WOW! I found your site when I was looking for a way to elevate my steaks in the air fryer. That worked out great, so when I saw a rack of ribs on sale at the store- this is the first place I came. I only got into cooking for the first time about 6 months ago, and I have never cooked ribs before, but you wouldn’t know it thanks to this!
Your site is now my new go-to! I love that you not only have a practical and simplistic approach to your recipes, but you also take the time to explain the WHY. Anyone can give steps and I can follow them, but you actually educate and that is something I haven’t found anywhere else. Thank you!
You are very welcome, Ashley. Thank you for the kind words. You should also check out my other blog – Taste of Artsan.
Hi Victor these were simply delicious.. I was wondering if I could make in advance for the next day for the holidays would love to put this out and surprise everyone wouldn’t be able to make on the same day.. how would I pack and reheat.. thanks again😋😋😋
Hi Dorothy, I am glad you liked my recipe. The best way to reheat them would be at about 275F – 300F until they reach 160F internal temperature. You can keep them covered with foil until almost done, then uncover, lightly glaze with more sauce and cook for another 10-15 minutes or so. Enjoy!
Thanks for writing this! I’ve been grilling all summer and looking forward to it again this weekend! Excited to try ribs for my next bbq.
Good luck, I am sure you will love them.
These sound amazing. Can they be made in the slow cooker and then put in the oven for the last part of the recipe?
I don’t see why not, it should work fine. Enjoy!
I will ALWAYS make my baby back ribs with the 300-3-30 system!!!
FALL OFF THE BONE as promised🤯
& I will trust in all recipes by you.
You are very welcome, Angela. Enjoy! Also, check out my Taste of Artisan blog for more of my favorite recipes.
Pure perfection. My son hated ribs until I served these.. he definitely would like me to make them again. My husband could have eaten whole side if I let him.They turned out just like you stated. Tender moist delicious. You took the guessing out of cooking the perfect rib..thank you
You are very welcome!
Omg, bones fell off clean, meat is tender, tasty and incredibly flavorful! Delish!!!!! Kids and my husband wanted to lick the plate it was so good; they showed incredible restraint!
Fall off the bone tender
This is the only way I will cook my ribs now. They are so tender and fall off the bone not to mention it’s so simple you can never forget it, I call it the 3-3-3 method. So tender and melt in your mouth you don’t even need teeth in order to chew the meat up. Melts right in your mouth, I would give it 10 stars if I could.
Getting ready to try your recipe; can’t wait! I have a few questions though:
The recipe states total time including prep time is 5 hours 40 minutes, but in steps 7-10 the total cook time is 3 hours 30 minutes. Could you please explain? Also, what are the rub ingredient measurements for onion powder, cayenne pepper and black pepper?
Hi Dan, good catch. The recipe app when you make a mistake and correct it does not recalculate the total automatically. Fixed that. Yes, the instructions are correct that the cooking time is 3 hours and 30 minutes. The measurements are also added. I normally just eye ball them, what I specified is pretty accurate but you can adjust the amounts to your liking. You can’t really spoil the taste of ribs by adding more onion powder, or black pepper. Cayenne is a little more tricky. In my family some like the ribs hot, some just a touch spicy so I add a little.
Hi Victor. Can the brown sugar be replaced with other ingredient?
yes, you can replace it (honey, maple syrup, etc) or just skip it. I add it because I like a touch of sweetness on my ribs but it’s up to you.
Making these tomorrow and can’t wait! They look amazing. I wanted to know if the cook time should be long depending on the net weight of the meat? The ones I purchased are 11lb.
Hi Allie, thank you. No, in this recipe the weight is not a significant factor so no need to account for it. Good luck with your cook tomorrow!
These ribs were absolutely heavenly. Pre-cutting in 2 rib sections was an excellent suggestion. Since it was just my husband and I, I only made 1 rack. I used the leftovers on hoagies a couple of days later. (I sautéed some peppers and onions, warmed the rib meat in a very low oven and added a slice (or two) of provolone cheese). Simply delicious! This recipe has become a “go to” family favorite! Thanks so much!
Glad to hear it, Renee. Thank you so much for your feedback.
Hello there! I tried your method yesterday and it worked very well for me. The ribs turned out quite good and I am looking forward to making them again. Cheers
These were so delicious! They truly were fall off the bone. Do you think I can make these ahead and bring to a potluck and reheat there? I only have access to a microwave at work.
Yes, these ribs can be made ahead and reheated later. Microwave is not an ideal way to reheat but will work of course. Just make sure to store the ribs tightly sealed so they don’t dry out.
I made these for dinner tonight and my family loved them. Thanks for the recipe! Looking forward to trying more of your recipes.
Victor, I am in love with you recipe, and so is my husband who is an avid griller/smoker. I made these ribs as a surprise to him and he could not believe these ribs had come from an oven. Of course, they lack smoky flavor but the texture is very close. We will try using smoky BBQ sauce next time for the smoky flavor. Other than that, this recipe is spectacular and is a keeper for us. Thanks!!!
Glad to hear that, Linda. Thanks for the feedback!