My Best Baby Back Ribs in the Oven

My best critic is my wife, Loretta. Her face is an open book when she is tasting my food…and she can’t lie about it. She says these are best BB Ribs I’ve ever made. I’ll accept that ! They were good.

They are oven roasted and easy to make. Plus, do them in a disposable aluminum roasting pan and clean up is easy.

One of the keys to any good rib recipe is the rub. I use a Southwestern type seasoning that I make myself. Use your own if you like, but…my rub is a seasoning mix with very little salt by volume, unlike store-bought stuff with is mostly salt (i.e., Lawry’s). So, don’t be shy with it. My recipe will be listed below. The yield will give you much more than what you need for this recipe. It is not super spicy, so if you want a spicier sauce just add some cayenne. Also, we are partial to Sweet Baby Ray’s BBQ Sauce…with a few things added (listed below).

You could use St. Louis style ribs instead of Baby Backs…but the cook time should be a little longer…maybe another 1 hour depending on how big and meatier they are.

This recipe use 1 good sized rack of Baby Back Ribs. I cut them in half to fit in the aluminum roasting pan. If you have more racks, just use a big turkey roasting pan…but try not place them on top of each other.


  • 1-2 racks of Baby Back Ribs
  • My SW seasoning mix (recipe below)
  • 2-3 cups chicken stock
  • 4-5 cloves of garlic, peeled, smashed
  • 1-2 shallots, halved
  • 1/2 cup Sweet Baby Ray’s BBQ Sauce
  • 2 tbsp bourbon (I used Jim Beam)
  • 2 tbsp honey


1 – Remove the silver skin from the underside of the ribs. Bring the ribs to room temperature (about 1-2 hours on the counter) Season generously with My SW seasoning mix. Place the ribs in a roasting pan bone side down. I used a disposable aluminum roasting pan and cut my ribs in half to fit. Do not stack the ribs.

2 – Preheat the oven to 250 degrees.

3 – Place the garlic cloves and shallots around the ribs. Then pour the chicken stock around the ribs, not on them.

4 – Tightly cover the pan with foil. Place in the oven.

5 – Roast for 1 hour. Raise the temperature to 350 degrees and roast another 1 1/2 hours.

6 – For the sauce, add 1/2 cup of the pan liquid to a small saucepan along with 1/2 cup of the BBQ sauce, 2 tbsp bourbon, 2 tbsp honey, and 1 tsp My SW seasoning mix. Bring to a simmer and cook until reduced by 1/3 and thickened.

7 – Generously brush the sauce on the ribs and return to the oven for 4-5 minutes.

8 – Brush on more sauce and continue to roast another 2 minutes until the sauce is sizzling and the ribs are glazed.

9 – Remove from the oven and let sit for 10 minutes. Slice and pass more sauce at the table.

My SW seasoning mix:

  • 2 tbsp granulated garlic
  • 1 tbsp paprika
  • 1 tbsp onion powder
  • 1 tbsp black pepper
  • 1 tbsp ancho chile powder
  • 1 tbsp California chile powder
  • 1 tbsp sea salt
  • 2 tsp cumin
  • 1 tsp cayenne or more to taste
  • 1 tsp MSG

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