Oven Baked Ribs

Name: Oven Baked Ribs
Prep time: 15 min
Cook time: 205 min
Total time: 220 min
Yield: 2
Cuisine: American
Ingredients: 1 slab baby back ribs (about 2½ pounds); 1 tablespoon vegetable oil; 1 tablespoon coarse kosher salt; 1 tablespoon light brown sugar; 1 teaspoon chili powder; ¾ teaspoon garlic powder; ¾ teaspoon onion powder; ¼ teaspoon cumin; ¼ teaspoon paprika; ½ teaspoon dry mustard; ¼ teaspoon freshly cracked black pepper

Recipe GLPRf74bf590bf5b1f

American

Main Course

220 min

115 cal

Servings: 2

Oven

SNAP eligible

Tender, fall-off-the-bone baby back ribs seasoned with a warm blend of spices and baked low and slow until perfectly cooked, then finished under the broiler for a crispy, caramelized exterior. A simple, flavorful main dish that delivers restaurant-quality results at home.

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Ingredients

1 slab baby back ribs (about 2½ pounds)

1 tablespoon vegetable oil

1 tablespoon coarse kosher salt

1 tablespoon light brown sugar

1 teaspoon chili powder

¾ teaspoon garlic powder

¾ teaspoon onion powder

¼ teaspoon cumin

¼ teaspoon paprika

½ teaspoon dry mustard

¼ teaspoon freshly cracked black pepper

Directions

Preheat your oven to 400°F. In a small bowl, combine the kosher salt, brown sugar, chili powder, garlic powder, onion powder, black pepper, cumin, paprika, and dry mustard. Mix well and set the dry rub aside.
Line a large rimmed baking sheet with aluminum foil, ensuring the foil is large enough to completely wrap around the entire slab of ribs. Brush both sides of the ribs generously with the vegetable oil.
Sprinkle the spice rub evenly over both the top and bottom of the ribs, pressing gently so it adheres well. Wrap the foil tightly around the ribs, sealing the packet completely to trap the moisture and heat.
Place the foil packet on the baking sheet and put it in the preheated oven. Immediately reduce the oven temperature to 275°F.
Bake the ribs for 3½ to 4 hours, until the meat is very tender and pulls away easily from the bones.
Carefully remove the baking sheet from the oven and set the oven to high broil. Unwrap the foil packet (watch for hot steam) and transfer the ribs directly onto the baking sheet, arranging them so they lay flat.
Place the baking sheet on the middle rack under the broiler for 5 to 10 minutes, watching carefully, until the exterior is crispy and the edges are caramelized and browned. Serve immediately as is, or brush with your favorite barbecue sauce if desired.

Comments

Grocery List Plus Editorial Staff4

This is an honest recipe with no sourcing headaches—every ingredient is a pantry staple or basic meat you'll find at any Charlotte chain, and the spice blend is straightforward dry goods that cost pennies per serving. The stated 220 minutes is mostly accurate if you count low-heat oven time as active waiting, though realistically you're hands-on for about 15 minutes total (rubbing, placing in oven, pulling out). At roughly $8–12 for a two-serving rack of baby back ribs plus $1 in spices, you're looking at $4.50–6.50 per person, which is reasonable for a protein-centered dinner. The dish reheats decently in a low oven and requires minimal attention, making it workable for a weeknight if you're home, but the long cook time means it's not a quick fix—it's best planned ahead, and the small two-serving yield makes it less practical for families looking to meal-prep or leftovers.