BBQ Dry Rubbed Baby Back Ribs
These delicious BBQ Baby Back Ribs are something you’ll want to make again and again, especially once you realize how easy they are to make. Whether you cook them in your oven or pressure cooker, they are fall apart tender and finger-licking good!
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BBQ Dry Rubbed Baby Back Ribs - Oven Version
- Prep Time: 10 m
- Cook Time: 3 h 10 m
- Total Time: 3 h 20 m
- Servings: 6
Ingredients
- 2 teaspoons smoked paprika
- 1 teaspoon dry mustard powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon chili powder
- 2 teaspoons salt
- 4 pounds baby back ribs (about 2 racks)
- ½ onion chopped
- BBQ Sauce:
- 1 cup tomato ketchup
- 2 tablespoons molasses
- 1 tablespoon cider vinegar
- 1 tablespoon tomato paste
- ½ teaspoon soy sauce
Instructions
- Preheat the oven to 300°F.
- Combine the first 6 ingredients to make the dry rub spice blend, and rub the spice blend all over the baby back ribs. Place two large sheets of heavy-duty aluminum foil (or double up sheets of regular foil) on the counter. Divide the onions between the two rectangles of foil and lay the ribs on top of the onions. Tightly close the foil around the ribs so that they are steam-tight.
- Place the two foil packets on a sheet pan and bake in the oven for 2½ hours for fork tender ribs or 3 hours for falling off the bone tender ribs.
- While the ribs are cooking, start the BBQ sauce. Combine the ketchup, molasses, cider vinegar, tomato paste and soy sauce in a small saucepan and simmer.
- When the ribs are finished cooking, remove them from the oven and let them sit for 5 minutes. Carefully open the foil packets and transfer the ribs back to the sheet tray. Pour the cooking juices from the foil packet into the saucepan with the BBQ sauce. Bring the sauce to a boil, lower the heat and simmer for 5 to 10 minutes until thickened.
- Pre-heat the broiler. Brush both sides of the ribs with the thickened BBQ sauce and broil the ribs for 5 to 10 minutes, until the sauce is bubbling on the ribs.
- Cut the ribs unto 3-rib sections and brush with more BBQ sauce before serving.
Nutrition Facts
BBQ Dry Rubbed Baby Back Ribs - Oven Version
Amount Per Serving
Calories 504
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g55%
Cholesterol 131mg44%
Sodium 1361mg57%
Potassium 764mg22%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 14g16%
Protein 37g74%
Vitamin A 740IU15%
Vitamin C 3.1mg4%
Calcium 98mg10%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
BBQ Dry Rubbed Baby Back Ribs - Pressure Cooker Version
- Prep Time: 10 m
- Cook Time: 30 m
- Natural Release: 15 m
- Total Time: 40 m
- Servings: 6
Ingredients
- 2 teaspoons smoked paprika
- 1 teaspoon dry mustard powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon chili powder
- 2 teaspoons salt
- 4 pounds baby back ribs (about 2 racks)
- ½ onion, chopped
- 1 cup beef stock
- BBQ Sauce:
- 1 cup tomato ketchup
- 2 tablespoons molasses
- 1 tablespoon cider vinegar
- 1 tablespoon tomato paste
- ½ teaspoon soy sauce
Instructions
- Combine the first 6 ingredients to make the dry rub spice blend, and rub the spice blend all over the rib sections.
- Pre-heat the pressure cooker using the BROWN setting.
- Add the oil to the cooker and brown the ribs in batches. (Alternately, you can do this in a pan on the stovetop.) Remove the ribs and set aside. Add the onion and bay leaf to the cooker and sauté until the onion starts to soften slightly – about 5 minutes. Pour in the beef stock and place a rack in the bottom of the cooker. Place the browned ribs on the rack, and lock the lid in place. It’s ok to pile the ribs on top of each other in an uneven manner, or to place the ribs in standing up vertically.
- Pressure cook on HIGH for 30 minutes.
- While the ribs are cooking, combine the ketchup, molasses, cider vinegar, tomato paste and soy sauce in a small bowl.
- Let the pressure drop NATURALLY and carefully remove the lid. Remove the ribs and let them rest on a side plate. While the ribs are resting, pour the ketchup mixture into the cooker with the cooking liquid and return the cooker to the BROWN setting. Simmer the sauce ingredients for about 5 to 10 minutes to thicken.
- Brush ribs with BBQ sauce to coat both sides and serve.
Nutrition Facts
BBQ Dry Rubbed Baby Back Ribs - Pressure Cooker Version
Amount Per Serving
Calories 509
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g55%
Cholesterol 131mg44%
Sodium 1441mg60%
Potassium 838mg24%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 14g16%
Protein 38g76%
Vitamin A 740IU15%
Vitamin C 3.1mg4%
Calcium 101mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
WOW. Only problem is how STUFFED I R!
These ribs turn out great. It is our go to recipe when we want bbq ribs and can’t cook them on the grill due to inclement weather. They just melt in your mouth!
This was the easiest oven baked rib receipt ever. I put 3 half racks of ribs on the bed of sliced sweet onions after seasoning them. I wrapped them all separately placed side by side on a foil covered sheet pan, baked at 300 for 2 & 1/2 hours, let them rest for 5 minutes and they were outstanding. I did not add sauce or put under broiler as trying to watch calories. They were the best ever, much easier and better than the pressure cooker. I used to do a dry rub at 220 for 3 to 5 hours uncovered. But these were more tender and moister. Kudos to you BJC. I always loved your tips and cookbooks from QVC and I’m glad to still have you in my life.
I made these in the oven and they were delicious. The meat just fell off the bones. Thank you.
Can this receipe for Baby Back Ribs be cooked in an air fryer?
Hi Phyllis. Ribs are best when cooked with a moist-heat cooking method like pressure cooking, or cooking covered slowly on low heat in the oven, or in a slow cooker. Those are the best methods for tender falling off the bone ribs. I personally do not recommend cooking them in an air fryer, but you can finish them in the air fryer, grill or under a broiler with the BBQ sauce.
Using a spoon, mix the seasonings together. The brown sugar can clump, so use a spoon to smooth it out. The dry rub ingredients is enough for 4 racks of ribs. Whatever is left over I just put in a jar, so it’s ready to go next time I need to dry rub some ribs.
I did not see any brown sugar called for in the recipe. Most dry rubs call for it, but I prefer ribs without sugar, so that is why I plan on using the Blue Jean Chef’s rub instead of most others that I find.
Meredith,
After trying many, many rib recipes, I finally found yours. It is a winner – best ever! I make them in the pressure cooker. Easy, tender, flavorful.
Thanks, Meredith. Keep those great recipes coming.
this was very easy to make and was tasty. used the pressure cooker recipe will make again
How do I get in touch with a real person here?
Hi Kit. You can always email me at hello@bluejeanchef.com.
This is my husbands GO TO recipe for ribs. I was raised in the south where BBQ is a lifestyle and you hit it out 9f the park with these ribs, Meredith!
I am not a great cook but I can follow a recipe=;). The ribs were very good and the recipe was easy to follow. I appreciate the way you have it set up so that we can follow the written recipe and/or view the videos. I also appreciate that the videos are to the point and not long, drawn out explanations.
This is exactly how I do my ribs and they are perfectly delicious every time.