Baked Grilled Baby Back Ribs are fall-off-the-bone tender and full of flavor. Coated with a dry spice rub, slow-baked until tender, then brushed with BBQ sauce and briefly grilled to caramelize—the result is irresistible.
If you love BBQ ribs, this recipe is worth trying. It yields tender, juicy baby back ribs with a well-seasoned crust and a sticky, caramelized finish from the grill. The technique is simple: apply a robust dry rub, seal the ribs in foil and bake slowly to tenderize, then finish on a hot grill to give the sauce a delicious char.
Scroll down for the printable recipe card at the bottom of the page.
Make the Dry Spice Rub
Begin by mixing the dry seasoning that will flavor the ribs. Combine smoked paprika, ground cumin, dried oregano, dried parsley, garlic powder, onion powder, brown sugar, ground mustard, kosher salt and black pepper in a small bowl. This aromatic blend gives the ribs a deep, savory taste and a hint of sweetness from the brown sugar.
Season and Bake the Ribs
Prepare a large piece of heavy-duty aluminum foil by spraying the dull side with non-stick baking spray. Place the foil on a large rimmed baking sheet, sprayed side up. Pat the ribs dry with paper towels. For this recipe we used a full rack of baby back ribs (about 2¾ pounds, roughly 15 ribs).
Lay the rack bone-side up on the foil and season with about one-third of the spice mix, pressing it into the meat and between the bones. Flip the rack and coat the meaty side with the remaining rub, pressing it into the surface so it adheres well.
Cover, Seal and Refrigerate
Place another sprayed piece of foil over the ribs (sprayed side down), and seal the packet tightly on all sides. You may need to position the packet diagonally on the baking sheet to make it fit. For best flavor, refrigerate the sealed ribs for at least an hour so the spices can penetrate the meat.
Tip: Refrigerating the seasoned ribs helps the flavors develop. Remove the ribs from the fridge about 20 minutes before baking to take the chill off.
Bake, Then Prepare for Grilling
Preheat the oven to 300°F (148.8°C). Bake the sealed ribs for 2 to 2½ hours, depending on the weight of the rack. We baked a nearly 3-pound rack for 2½ hours. Slow baking at this temperature breaks down connective tissue for tender, fall-off-the-bone ribs.
Tip: While the ribs bake, light and preheat your gas or charcoal grill so it’s ready to finish the ribs as soon as they come out of the oven.
When baking is complete, carefully open the foil packet. Brush both sides of the ribs generously with your favorite BBQ sauce—this will caramelize and char quickly on the grill.
No Grill? No Problem
If you don’t have access to a grill—or can’t use one due to weather or living restrictions—you can still enjoy these ribs. After baking, coat them liberally with BBQ sauce on both sides, slice, and serve. The ribs will be tender and flavorful even without the char from a grill.
Finish on the Grill
Lightly oil the grill grates to prevent sticking. Place the ribs BBQ-side down on the hot grates and brush the bone side with additional sauce. Grill 3–4 minutes to caramelize and char the sauce on the bottom, then carefully flip and grill another 3–4 minutes to char the other side.
Note: The ribs are already fully cooked from baking—grilling is only to caramelize the sauce and add a bit of char. Avoid overcooking.
Serve the Ribs
Transfer the ribs to a cutting board—handle gently, as the meat will be very tender. Slice between the bones (serve about 4–5 ribs per person) and plate with extra BBQ sauce on the side for more flavor. These ribs pair well with classic sides like corn, coleslaw, or baked beans.
I hope you enjoy making these baked grilled baby back ribs. They’re a reliable method for tender, flavorful ribs any time of year—whether finished on the grill or served straight from the oven.
Looking for More Pork Recipes?
Explore other pork dishes in the recipe index for ideas such as Vietnamese Skillet Pork Chops, Brown Sugar Pork Chops, Pork Medallions in Mushroom Marsala, Air Fryer Pork Chops for Two, and Awesome Grilled Pork Chops.
Printable Recipe Card
Fall-off-the-bone baby back ribs seasoned with a dry rub, baked until tender, then brushed with BBQ sauce and caramelized on the grill.
- 1½ Tablespoons smoked paprika
- 1½ Tablespoons ground cumin
- 1½ Tablespoons dried oregano
- 1½ Tablespoons dried parsley
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 Tablespoon brown sugar
- 1½ teaspoons ground mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2¾ pounds baby back pork ribs (full rack, about 15 ribs)
- BBQ sauce, to taste
- Oil or baking spray (for foil and grill grate)
- Spray a large piece of foil (dull side) with non-stick spray and place it on a rimmed baking sheet, sprayed side up.
- Mix all spice rub ingredients in a small bowl until combined.
- Pat ribs dry. Place rack bone-side up on the foil and rub with one-third of the spice mix. Flip and rub the remaining mix into the meaty side. Place another sprayed piece of foil on top and seal the packet tightly. Refrigerate at least 1 hour, then remove 20 minutes before baking.
- Preheat oven to 300°F (148.8°C). Bake the sealed ribs for 2–2½ hours, until tender. While ribs bake, preheat your grill and oil the grates.
- Unwrap ribs, brush both sides generously with BBQ sauce. Place ribs BBQ-side down on the hot grill. Brush the bone side with sauce and grill 3–4 minutes, then flip and grill another 3–4 minutes to caramelize. Do not overcook—ribs are already done from baking.
- Transfer to a cutting board, slice between the bones (about 4–5 ribs per serving), and serve with extra BBQ sauce.
Calorie estimate does not include BBQ sauce, which varies by brand. Final calories will depend on the exact weight of ribs used.
