Oven-Baked Baby Back Ribs

Recipe by: Dominic Businaro

Ribs seasoned with a sweet and spicy rub, oven-baked to perfection yielding meat that is nearly falling off the bone.


  • 5 lbs baby back ribs
  • 1/4 cup dijon mustard
  • 1 cup barbecue sauce
  • 2 tbsp brown sugar
  • 1/2 tbsp paprika
  • 1/4 tbsp granulated onion
  • 1/4 tbsp sea salt
  • 1/4 tbsp black pepper
  • 1/4 tbsp cumin
  • 1/8 tbsp chipotle
  • 1/4 tbsp mustard powder
  • 1/8 tbsp cayenne pepper


  1. Line a baking sheet with aluminum foil and position a cooling rack on top. Lay the ribs on top of the cooling rack.
  2. Brush the ribs with dijon mustard on both sides.
  3. In a small mixing bowl combine the brown sugar, paprika, granulated onion, sea salt, black pepper, cumin, chipotle, mustard powder, and cayenne pepper to make your dry rub.
  4. Sprinkle your dry rub onto the ribs (with a spoon) and then gently pat the rub to make it adhere to the meat.
  5. Set the oven to broil and place an oven rack a few inches from the top. With the ribs, meaty side up, broil for 5 minutes.
  6. Set the oven to 300 degrees F. and move the ribs to an oven rack positioned in the center of the oven. Roast the ribs for 1 1/2 hours.
  7. Cover the ribs with aluminum foil (so they don’t dry out) and put back into the over for 1 hour.
  8. Brush the ribs with barbecue sauce, re-cover with aluminum foil, and bake for 30 minutes.
  9. Remove ribs from the oven and let rest for 10 minutes.
  10. Cut the ribs between the bones to separate. Serve with barbecue sauce.


You can season the ribs a day ahead in order to create a stronger flavor.