Plain Baby Back Ribs from the Oven

"I tried to find a recipe that was not too complicated, This was the result. I started with a very basic recipe from "Cooking with Chef Doug", and added some extra spices to it. It was delicious. Since neither of us likes BBQ sauce, this recipe is ideal for us."
photo by a user photo by a user
Ready In:
2hrs 5mins




  • Preheat the oven to 300 degrees.
  • Spray a baking dish with a non-stick spray.
  • Remove the thin membrane from the bone side of the ribs. Using a paper towel to hold the membrane will make this easier.
  • Mix dry ingredients together in a small bowl or dish.
  • Rub the dry ingredients into each side of the slab(s) of ribs.
  • Place ribs, bone side down, into baking dish. Cover with aluminum foil, cut two or three slits into the foil.
  • Bake for one hour to one hour fifteen minutes, remove the foil. Cook for an additional hour, or until the meat is tender enough to pull apart easily.
  • If desired, cover with favorite BBQ sauce.

Questions & Replies

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  1. This recipe was really good. Ribs turned out to be tender and the flavor was excellent. I also used Sweet baby rays bbq sauce as well. I first had intended to bbq, but due to bad weather here I had to do oven ribs. This recipe is really good give it a try and you'll like it.
  2. ***MADE FOR MY 3-CHEFS FALL '09*** This was my first try ever at ribs. I am glad that I chose this recipe to be my first. We typically aren't big rib fans here, but these were very good. I sauced some, and left some naked, just to get the sense of the recipe. And both ways were very good. Great spice blend, and I used our favorite BBQ sauce - Sweet Baby Ray's. I mixed up extra of the "rub" for this to have on hand for the next time. Thanks Kayne for such a great recipe.
  3. Simple to follow. Really yummy ribs. Give it a try:)


I originally joined the site as "aussiekarin", but decided instead to go with my nickname - Kayne. Sorry if this causes any confusion! I moved to the US from Australia in 1970, and apart from three years in Germanyhave been here the whole time. However, still consider myself an Australian, although I was actually born in Holland. Since I come from such a diversified background, my cooking is rather strange at times. Many times it is a combiniation of Dutch, Aussie / English, German and American. I'm not really much of a cook, but enjoy it, nevertheless. I just wish I knew more and could do more - without a recipe! I'm retired now, so one of my goals is to really learn to cook. I intend to enjoy my retirement, doing what I never had time to do before. Since joining Recipezaar in November, 2006, I find that my cooking has changed somewhat. I'm more adventurous, willing to try new and more varied tastes, and combinations, and just about all of what I prepare is edible. Lately, due to a major life change, I've been letting my cooking go, but hopefully that will change one day. Oddly, I miss it, more than I ever thought I would!!!!!
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