Oven Baked Babyback Ribs

Tender and moist oven baked babyback ribs can be whipped up in a short amount of time. Try this quick cooking rib recipe next time you have that impatient craving for oven barbecue ribs.

Baby back ribs are usually more tender and quicker cooking than whole sparerib slabs. The baby backs are from younger hogs, plus they are cut from the upper section of the rib cage. This is where the loin and tenderloin are found, both very tender cuts of meat.

In this recipe the ribs are cooked until they just reach the done stage...they're not cooked to a falling-apart consistency. If you can get a digital meat thermometer into the thick part of the rib meat, when it reads 165 degrees Fahrenheit they're ready to eat.

Cookware and Ingredients Needed

  • Large baking pan
  • Cooking rack
  • 2 quart sauce pan
  • 2 pork baby back slabs
  • 1 tablespoon rib rub
  • -----
  • Sauce Ingredients
  • 1-1/2 cups water
  • 1 cup ketchup
  • 1/4 cup vinegar
  • 1/4 cup molasses
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper



Season the ribs with the rub. Position the ribs on the cooking rack and the rack in the baking pan. Place the pan in a 375 degree Fahrenheit oven. Bake the ribs for one hour, or until done.

As the ribs bake, combine the sauce ingredients in the saucepan. Bring to a boil over medium heat, then drop the heat to low. Simmer until the sauce thickens. Stir occasionally to prevent sticking and burning. Remove from heat when done.

Cut the baby back slabs into 2 rib sections and serve with the barbecue sauce on the side. There you have it. Quick barbecued ribs with homemade sauce, done in just over an hour. Who said ribs have to be low and slow?

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