Oven-Baked BBQ Baby Back Ribs with Smoky Rub

Why You’ll Love This Recipe

• All the backyard BBQ flavor, no grill required: low-and-slow oven ribs with a smoky dry rub and sticky glaze.
• Balanced plate: rich ribs, crunchy-tangy coleslaw, and buttery, warm cornbread.
• Make-ahead friendly: rub and sauce can be prepped in advance; slaw gets better as it chills.
• Foolproof timing plan so everything lands on the table hot.

Grocery List

• Produce: Green cabbage, carrots, green onion (optional)
• Dairy: Buttermilk, eggs, unsalted butter, mayonnaise
• Pantry: Baby back pork ribs, yellow mustard, brown sugar, granulated sugar, ketchup, apple cider vinegar, molasses, Worcestershire, cornmeal, all-purpose flour, baking powder, baking soda, smoked paprika, garlic powder, onion powder, mustard powder, ground cumin, cayenne pepper, celery seed, kosher salt, black pepper, liquid smoke (optional)

Full Ingredients

Ribs & Smoky Dry Rub

• 2 racks baby back pork ribs (4 to 5 lb total)
• 2 tbsp yellow mustard (binder)
• 1/4 cup water, divided (2 tbsp per foil packet; optional for moisture)
• 2 tbsp light brown sugar, packed
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper

Sticky BBQ Sauce

• 1 cup ketchup
• 1/3 cup light brown sugar, packed
• 1/4 cup apple cider vinegar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly ground black pepper
• 1–2 tsp liquid smoke (optional, for extra smoke depth)

Coleslaw

• 6 cups thinly shredded green cabbage (about 1/2 medium head)
• 1 cup shredded carrot (1 large carrot)
• 2–3 tbsp thinly sliced green onion (optional)
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tsp granulated sugar
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Skillet Cornbread

• 1 cup fine yellow cornmeal (about 150 g)
• 1 cup all-purpose flour (about 125 g)
• 1/4 cup granulated sugar (50 g)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 6 tbsp unsalted butter, melted and slightly cooled, plus 1 tbsp for the skillet

Step-by-Step Instructions

Step 1: Prep the ribs and remove the membrane

Heat the oven to 300°F with a rack in the center. Place ribs meat-side down. Slide a butter knife under the thin silver membrane on the back of each rack to lift it, grip with a paper towel, and pull to remove. Pat ribs dry with paper towels.

Step 2: Mix the smoky dry rub and season

In a small bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, mustard powder, ground cumin, and cayenne. Rub a thin layer of yellow mustard over both sides of the ribs (this helps the spices stick). Sprinkle the rub evenly over both racks, pressing it in so it adheres.

Step 3: Wrap and slow-bake

Lay each rack on a sheet of heavy-duty foil, meat-side up. Fold up the edges to make a shallow packet and add 2 tbsp water to each (optional, but helps create a steamy environment). Seal tightly. Place packets on a rimmed baking sheet and bake at 300°F for 2 hours 45 minutes, until the ribs are very tender and a toothpick slides between the bones with little resistance.

Step 4: Make the sticky BBQ sauce

While the ribs bake, combine ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire, smoked paprika, garlic powder, cayenne, black pepper, and liquid smoke (if using) in a small saucepan. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, 8–10 minutes until glossy and thick enough to coat a spoon. Remove from heat.

Step 5: Glaze and broil for caramelized edges

Remove the ribs from the oven and carefully open the foil (watch for steam). Turn the oven to Broil (high). Transfer ribs to a clean baking sheet, meat-side up. Brush generously with the sticky BBQ sauce. Broil 4–6 minutes, watching closely, until the sauce is bubbling and lightly charred in spots. Brush with a second thin coat if you like extra glaze.

Step 6: Toss the coleslaw

In a large bowl, whisk mayonnaise, apple cider vinegar, Dijon, sugar, celery seed, salt, and pepper. Add shredded cabbage, carrot, and green onion. Toss to coat evenly. Refrigerate until serving; the flavors meld as it chills.

Step 7: Bake the warm skillet cornbread

Increase the oven to 400°F after broiling the ribs. Place a 9-inch cast-iron skillet in the oven to heat for 5 minutes. In a bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. In a second bowl, whisk buttermilk and eggs, then whisk in the melted butter. Stir the wet into the dry just until combined (do not overmix). Carefully remove the hot skillet, add 1 tbsp butter, swirl to coat, and immediately pour in the batter. Bake 18–20 minutes until golden with a tester clean. Cool 5 minutes, then slice into wedges.

Step 8: Rest, slice, and serve

Let the ribs rest 10 minutes after broiling. Slice between the bones into individual ribs. Serve with extra BBQ sauce, a heap of crunchy coleslaw, and warm cornbread wedges.

Pro Tips

• For deeper flavor, season ribs with the rub, wrap, and refrigerate up to 24 hours before baking.
• Remove the membrane fully so the rub penetrates and the ribs become extra tender.
• Broilers vary: keep the pan 6 inches from the element and watch constantly to avoid burning the sugars.
• Use heavy-duty foil and seal tightly to trap steam and prevent leaks.
• Warm the skillet before adding cornbread batter to create crisp, buttery edges.

Variations

• Extra smoky: add 1 tsp ground chipotle to the dry rub and use 2 tsp liquid smoke in the sauce.
• Maple-bourbon glaze: replace molasses with 2 tbsp maple syrup and stir 1 tbsp bourbon into the sauce after simmering.
• Spicy slaw: swap Dijon for 1 tsp prepared horseradish and add thinly sliced jalapeño.

Storage & Make-Ahead

Ribs: Bake covered until tender, cool, and refrigerate up to 3 days. Reheat covered at 300°F for 20–25 minutes, then glaze and broil 3–5 minutes. Sauce: Refrigerate up to 1 week or freeze up to 2 months. Coleslaw: Best within 24 hours; keep chilled and toss again before serving. Cornbread: Wrap and store at room temperature up to 2 days, or freeze slices up to 2 months; rewarm at 300°F for 8–10 minutes.

Nutrition (per serving)

Approximate values including ribs with sauce, 1 helping of slaw, and 1 cornbread wedge: 980 calories; 42 g protein; 52 g fat; 78 g carbohydrates; 4 g fiber; 29 g sugars; 1560 mg sodium.