Grammy's Kitchen · BBQ Ribs · The Best Oven-Baked Ribs
One of 71 bbq ribs recipes we measured
It ranks #1 of 71 for tenderness among the bbq ribs recipes we compared. 37 cooks on www.melskitchencafe.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| salt | 2% | 0% |
| aromatics | 0% | 0% |
| sweetener | 24% | 14% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2260 g | 2 whole slabs pork baby back ribs (silver skin removed) |
| 106 g | 8 tablespoons light brown sugar (tightly packed) |
| 36 g | 2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength) |
| 8 g | 1 tablespoon chili powder |
| 1 g | 1/2 teaspoon ground black pepper |
| 1 g | 1/2 teaspoon cayenne pepper |
| 1 g | 1/2 teaspoon smoked paprika or regular paprika |
| 1 g | 1/2 teaspoon Old Bay seasoning |
| 1 g | 1/2 teaspoon dried thyme |
| 2 g | 1/2 teaspoon onion powder |
| 1 g | 1/2 teaspoon garlic powder |
| 428 g | 1-2 cups BBQ sauce (see note) |
Method: 4 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Mel, I have made these ribs many times for many people and they are always a hit. Thank you. This time I want to serve 20 and I have a small oven and not much spare time, so I want to plan ahead. What are your thoughts about cooking, freezing and reheating” — a cook, 5.0★
“LOVE these ribs and so easy! I would love to make them in bulk for a group. How would you advise on the cooking time if multiple slabs (3-4) are cooked in the same oven at 250? Or would you recommend increasing the temp?” — a cook, 5.0★