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Discover our single serving Oven-Baked Ribs! Enjoy tender, juicy, fall-off-the-bone ribs crafted especially for a delicious meal for one. This recipe uses half a rack of ribs, perfect for when you crave scrumptious ribs without making an entire slab. With our homemade dry rub, you can effortlessly enhance the flavor, ensuring a truly satisfying experience.

Oven-baked baby back ribs are perfect with a variety of delicious sides for a satisfying, balanced meal. Pair these tender, juicy ribs with savory baked beans, creamy macaroni and cheese, tangy potato salad, buttery mashed potatoes, and fluffy cornbread. For dessert, a bowl of sweet, refreshing ambrosia is a wonderful finish.

Why You’ll Love This Oven-Baked Ribs Recipe

  • Oven-Baked: No need for a smoker or grill. These ribs are slow-baked to be perfectly tender and juicy.
  • Simple Ingredients: Made with easy-to-find ingredients, no fancy items needed.
  • Perfect Portion: This recipe makes 6-7 delicious ribs.
  • Easy to Double: Want more? Just double the ingredients to make a whole rack.

What Are Baby Back Ribs?

Baby back ribs come from the upper part of the pig’s ribcage, near the backbone. They are smaller, leaner, and more tender than spare ribs, making them perfect for our single serving oven-baked ribs recipe.

Ingredients

oven baked ribs ingredients on a kitchen counter.

If you have any ingredients leftover from this half rack oven-baked ribs recipe, check out our Leftover Ingredients Recipe Finder.

  • Baby Back Ribs: Use a half rack of baby back ribs, which usually has 6-7 ribs. This amount is perfect for one to two people, depending on their appetite. Ask the butcher to cut a pack of ribs in half and rewrap them, or you can do it at home. Use one half now and freeze the other for up to 4 to 6 months.
  • Dry Rub Ingredients: Use paprika, chili powder, salt, sugar, black pepper, and garlic powder.
  • BBQ Sauce: Use your favorite BBQ sauce or make a small batch of homemade sauce, which yields the perfect amount for this recipe. If you prefer, you can skip the BBQ sauce—the ribs taste great with just the seasoned rub.
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How To Make Oven-Baked Ribs

The photos and instructions are here to help you visualize how to make a small batch of oven-baked ribs. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Make the dry rub: Mix together the dry rub ingredients in a small bowl or use a small jar or plastic container and shake it well to mix the spices together. Set it aside.
dry rub ingredients for ribs in a small white bowl.
  1. Prepare the ribs: Preheat the oven to 225° F (107° C). Place the ribs with the rib bones facing up on a large cutting board. Remove the thin membrane by gently sliding a knife under the membrane and then using your fingers, pull the membrane away from the bones. If it is slippery or hard to grasp, use a kitchen towel to hold it and pull it off.

Pro Tip: The membrane is the white piece of tissue attached to the underside of the ribs. It can be a little tough when cooked, and since we want the meat to fall off the bones, we suggest you remove it. You may find that the butcher has already removed it for you. Keep in mind that removing the membrane is optional. Some people prefer ribs that are a bit more chewy, if so feel free to leave the membrane on.

removing the membrane from baby back ribs.
  1. Flip the ribs over with the meat side up. With a sharp knife remove any fat from the ribs if there is any that needs to be removed.
  2. Generously season both sides of the ribs with the dry rub seasoning.
baby back ribs with dry rub on a white cutting board.
  1. Bake the ribs: Cover a rimmed baking sheet with aluminum foil and place the ribs in the middle, meat side up. Bake the ribs for 3.5 hours.
uncooked baby back ribs on a foil-lined baking sheet.
  1. Remove the ribs from the oven. Generously brush both sides of the ribs with barbecue sauce.

Pro Tip: If you aren’t a fan of barbecue sauce you can leave it off. The ribs are delicious as they are with the seasoned rub. Just cover with foil as shown in the next step and continue baking the ribs.

partially baked ribs smothered with bbq sauce.
  1. Cover the ribs with foil. Using both the bottom sheet of foil and the top, fold the two layers of foil together around the edges to form a sealed pouch with the ribs inside.
a half rack of ribs in a foil sealed pouch on a baking sheet.
  1. Put the ribs back in the oven to bake for an hour longer.

Pro Tip: Baby back ribs should be cooked to an internal temperature between 198 and 202 degrees F. A quality instant-read thermometer will let you know if your ribs are done. Insert the probe into the thickest part of the meat, between the bones. Make sure your probe is not in a piece of fat or touching bones or you will not get an accurate read. I recommend taking the temperature in a couple of places across the ribs. Having multiple readings will give you a better indication as to whether or not your ribs are done.

  1. Remove the ribs from the oven and let them rest for 10 minutes before uncovering.
a half rack of oven baked ribs on a baking sheet.
  1. Using a sharp knife, cut the ribs apart.
slicing ribs apart on a cutting board.

Optional: For less saucy ribs, place the ribs under the broiler and broil the ribs for 3 to 4 minutes, just until the barbecue sauce begins to caramelize. Keep a close eye on the ribs to make sure the sauce does not burn.

Tips For Perfect Oven-Baked Ribs

Oven-baked ribs can be delicious, tender, and flavorful when prepared correctly. Here are some tips to help you make the best oven-baked ribs:

  • Read the Recipe: Before you start, read through the entire recipe, including the Ingredient Notes section and the process photos. This will help you understand how the recipe comes together and ensure your ribs turn out perfectly.
  • Select Quality Ribs: Choose ribs with a good amount of meat on the bones and some marbling for extra flavor. Avoid ribs with too much fat.
  • Remove the Membrane: The membrane on the back of the ribs can be tough and chewy. Use a knife to lift a corner of the membrane, then grasp it with a paper towel and gently pull it away. This helps the seasoning and flavors penetrate the meat better.
  • Check for Doneness: Baby back ribs should be cooked to an internal temperature between 198 and 202 degrees F. Use an instant-read thermometer to check. Insert the probe into the thickest part of the meat, between the bones. Avoid placing the probe in fat or touching bones for an accurate reading. Check the temperature in a couple of places to ensure your ribs are done.

How To Store Leftover Baked Ribs

  • Refrigerate: If you plan to eat the leftover ribs within 3-4 days, store them in the refrigerator.
  • Freeze: For longer storage, wrap the ribs tightly or place them in an airtight container, then store them in the freezer for up to 3 months. Label and date the container to keep track of when you stored them.
  • Reheat: To reheat, place the ribs on a baking sheet covered with foil and heat in a 250°F (120°C) oven for 15 to 20 minutes, or until warmed through. You can also brush on more barbecue sauce before reheating if you like.

Frequently Asked Questions

What’s the difference between baby back ribs and spare ribs?

Baby back ribs are smaller, leaner, and more tender. They come from the upper part of the ribcage, near the backbone. Spare ribs are larger, meatier, and come from the lower part of the ribcage.

Do I need to marinate baby back ribs before baking?

No, marinating isn’t necessary for oven-baked baby back ribs. We recommend using a dry rub for seasoning, which creates a flavorful crust during cooking. If you like a saucy finish, brush on barbecue sauce and cover the ribs during the last hour of baking.

How long do baby back ribs take to cook in the oven?

At 225°F, baby back ribs should cook for about 4 hours, or until they are tender and the meat falls off the bone. They should reach an internal temperature of 198-202°F.

How do I know when the ribs are done?

The ribs are done when they reach an internal temperature of 198-202°F and the meat is tender enough to fall off the bone. Use an instant-read thermometer to check the temperature in a few different spots to ensure accuracy.

Should I let the ribs rest before serving?

Yes, let the ribs rest for about 10 minutes after removing them from the oven. This helps the juices redistribute, making the ribs more tender and flavorful. After resting, slice the ribs between the bones with a sharp knife.

Can I double this recipe?

Absolutely! To bake a full rack of ribs, simply double the ingredient amounts.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this single serving oven baked ribs recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Your Cooking For One Source
Because you’re worth it

Oven Baked Ribs For One

5 from 9 votes
Prep: 10 minutes
Cook: 4 hours 30 minutes
Resting Time: 10 minutes
Total: 4 hours 50 minutes
Servings: 1 serving
Discover our single serving, oven-baked ribs! Enjoy tender, juicy, fall-off-the-bone ribs, perfect for a delicious meal for one.

Ingredients 
 

  • 2 teaspoons paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon garlic powder
  • ½ rack baby back ribs (6 to 7 ribs)
  • ¾ cup barbecue sauce (optional) Consider using our homemade small batch BBQ sauce recipe.
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Instructions 

  • Make the Dry Rub: Mix paprika, chili powder, salt, sugar, pepper, and garlic powder in a small bowl. Set aside.
  • Preheat the Oven: Set the oven to 225°F (107°C).
  • Prepare the Ribs: Place the ribs bone side up on a large cutting board. Slide a knife under the thin membrane and pull it away with your fingers. If it's slippery, use a kitchen towel to grip it.
    Tip: The membrane is the white tissue on the underside of the ribs. Removing it makes the meat fall off the bone easier. Some butchers may have already removed it. It's optional, though; leave it on if you prefer chewier ribs.
  • Trim the Fat: Flip the ribs meat side up. Remove any excess fat with a sharp knife.
  • Season the Ribs: Generously apply the dry rub to both sides of the ribs.
  • Prepare for Baking: Cover a rimmed baking sheet with aluminum foil. Place the ribs on the sheet, meat side up. Bake for 3.5 hours.
  • Add BBQ Sauce: Remove the ribs from the oven and generously brush both sides with barbecue sauce.
    Tip: If you prefer ribs without BBQ sauce, skip this step. The seasoned rub alone is delicious. Just cover with foil and proceed to the next step.
  • Using both the bottom sheet of foil and the top, fold the two layers of foil together around the edges to form a sealed pouch with the ribs inside.
  • Seal and Continue Baking: Using the foil from the baking sheet, wrap the ribs tightly to form a sealed pouch. Bake for another hour.
    Tip: Use an instant-read thermometer to check if the ribs are done. They should be between 198°F and 202°F. Insert the probe into the thickest part of the meat, avoiding fat and bones, and check in multiple places.
  • Rest the Ribs: Remove the ribs from the oven and let them rest, covered, for 10 minutes.
  • Cut the Ribs: Uncover the ribs and use a sharp knife to cut them apart.
  • Optional Broiling: For less saucy ribs, broil them for 3 to 4 minutes until the barbecue sauce caramelizes. Watch closely to avoid burning.

Notes

Note: Nutrition information does not include bbq sauce.
  • Read the Recipe: Before you start, read through the entire recipe, including the Ingredient Notes section and the process photos. This will help you understand how the recipe comes together and ensure your ribs turn out perfectly.
  • Select Quality Ribs: Choose ribs with a good amount of meat on the bones and some marbling for extra flavor. Avoid ribs with too much fat.
  • Remove the Membrane: The membrane on the back of the ribs can be tough and chewy. Use a knife to lift a corner of the membrane, then grasp it with a paper towel and gently pull it away. This helps the seasoning and flavors penetrate the meat better.
  • Check for Doneness: Baby back ribs should be cooked to an internal temperature between 198 and 202 degrees F. Use an instant-read thermometer to check. Insert the probe into the thickest part of the meat, between the bones. Avoid placing the probe in fat or touching bones for an accurate reading. Check the temperature in a couple of places to ensure your ribs are done.

Nutrition

Serving: 1serving, Calories: 654kcal, Carbohydrates: 4g, Protein: 55g, Fat: 47g, Saturated Fat: 16g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 20g, Trans Fat: 0.4g, Cholesterol: 196mg, Sodium: 1397mg, Potassium: 792mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2033IU, Vitamin C: 0.04mg, Calcium: 98mg, Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




15 Comments

  1. Deborah Jenkins says:

    As a single senior I love your recipes for one. I will be making these ribs for 7/4/23. Thank you so much.

    1. Joanie Zisk says:

      Thank you, Deborah! Please let me know how you enjoyed the ribs – and happy 4th!!

  2. Rose says:

    I really enjoyed these ribs. They have a slight bite to them (for me anyway) and I did make the BBQ sauce, which is also great. Have made these twice so far and will make again.

  3. Kathy says:

    These were perfection! I went to a local butcher, who was more than happy to cut me a half rack. The rub had just the right kick & I will be making the BBQ sauce all the time. Being a happily solo home cook, I love having these options. Thank you, Joanie!

  4. MaheshV says:

    Hi, I really enjoy your recipes for 1 ! Thanks !
    Do these need to be wrapped in foil ?
    What if I chose not too ?
    I prefer it when the fat runs off into the bottom of the pan.

    1. Joanie Zisk says:

      Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

  5. Pat Cool says:

    Love all your recipes thank you very much.

  6. Gudrun says:

    Thank you very much Joanie. All of it looks really yummy.
    You have such good ideas and easy to follow recipes.
    Kind Regards
    Gudrun

    1. Tim Karlsson says:

      Could you write an estimated weight for the ribs?

  7. Conni says:

    These sound great! You can really save on oven/cooking time by starting them in an instant pot and then finishing them off under the broiler.

  8. Kathi says:

    Will be making this this weekend but using my slow cooker, with the foil as a liner; as my gas oven is to costly to use and electricity is less expensive.

  9. Rose says:

    Can hardly wait to try this! Definitely will be this weekend. Thank you!

  10. J. Hegyi says:

    Terrific recipe.

    1. Joanie Zisk says:

      Thank you!

      1. J. Hegyi says:

        You are welcome.