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–+ servings
a single serving of oven baked ribs topped with barbecue sauce.
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4.80 from 10 votes

Oven Baked Ribs For One

These oven baked baby back ribs are seasoned with a simple dry rub, baked low and slow until tender, then finished with barbecue sauce. This perfectly portioned recipe uses half a rack of ribs and delivers juicy, fall off the bone results right from the oven.
Prep Time10 minutes
Cook Time4 hours 30 minutes
Resting Time10 minutes
Total Time4 hours 50 minutes
Course: Main Dish
Cuisine: American
Keyword: baked ribs, bbq sauce, dry rub, oven baked baby back ribs, oven baked ribs, pork ribs
Servings: 1 serving
Author: Joanie Zisk

Equipment

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.
US - Metric

Instructions

  • Make the Dry Rub: Mix the paprika, chili powder, salt, sugar, black pepper, and garlic powder in a small bowl or jar. Set aside.
  • Heat the oven to 225°F (107°C).
  • Place the ribs bone side up on a cutting board. Slide a knife under the thin membrane on the back of the ribs, then pull it away using your fingers or a kitchen towel.
    Tip: The membrane can turn tough as ribs bake. Removing it helps the ribs become more tender, but this step is optional.
  • Turn the ribs meat side up. Trim away any excess fat if needed.
  • Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
  • Line a rimmed baking sheet with foil. Place the ribs in the center, meat side up. Bake uncovered for 3½ hours.
  • Remove the ribs from the oven and brush both sides generously with barbecue sauce.
    Tip: If you prefer dry ribs, skip the sauce and continue with the next step.
  • Place a second sheet of foil over the ribs. Fold the top and bottom foil together around the edges to seal the ribs into a packet.
  • Return the sealed ribs to the oven and bake for 1 hour longer, until the internal temperature reaches 198 to 202°F when measured in the thickest part of the meat.
  • Remove the ribs from the oven and let them rest, still wrapped in foil, for 10 minutes.
  • Uncover the ribs a cut between the bones with a sharp knife.
    Optional: For a less saucy finish, place the ribs under the broiler for 3 to 4 minutes, just until the sauce begins to caramelize. Watch closely so it doesn’t burn.

Notes

  • Start with Meaty Baby Back Ribs: Choose ribs with plenty of meat on the bones and light marbling. This helps keep oven baked ribs tender during the long, slow bake.
  • Remove the Membrane: The thin membrane on the back of the ribs can turn tough in the oven. Removing it allows the dry rub to season the meat more evenly and improves texture.
  • Bake Low and Slow: Cooking ribs at a low temperature for several hours is key to achieving tender, fall-apart oven baked ribs.
  • Check Internal Temperature: Baby back ribs are done when they reach 198 to 202°F. Insert an instant-read thermometer into the thickest part of the meat, between the bones, and check more than one spot for accuracy.

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

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