Season your meat well, wrap in foil, bake your baby back ribs in the oven, then baste with good BBQ Sauce. Right out of the oven, you get juicy and smokey ribs just by seasoning well and finishing under the broiler or on the grill. I make ribs in the oven year-round, but they are particularly tasty in the summer. For full recipe details, take a peek at the recipe card down below!

How to Remove Silver Skin
This is actually so much easier than you think! It seems like it would be intimidating but couldn’t be simpler.

Turn your rack of ribs over so the back, boney side is face up.
Starting at the smaller, narrower end, use a small knife or kitchen shears to slide under the edge of silver skin and get a little flap to grab.
Using a paper towel, grip the flap you created and pull off. It should come off in one long sheet but if it doesn’t, use the knife to pull up another section and start pulling again.

Season the Ribs
Rub both sides generously with rib rub or seasoning of choice.

Bake the Ribs
Now you can wrap up those ribs with aluminum foil and bake until completely cooked through and tender. Mine were done right at 2 hours 15 minutes. More time in the oven can’t really hurt these guys…they’ll just become extra tender.

This is what they look like coming right out of the oven. Not the most appealing things in the world, but just you wait, ya’ll.

Finish by Basting
Baste one side generously with a really good BBQ sauce and broil {or grill} well.

Then……you guessed it! Baste the other side generously and do the same thing again.

Ahhhh……RIBS. That color is gorgeous.

Slice + Serve
Slice those babies into pieces and serve….with more BBQ sauce if that’s your thing

Leftovers
Any leftover oven-baked ribs can be stored in an airtight container, in the fridge, for up to 5 days.

Enjoy those leftovers on a salad, plain, on a taco, or even in a sandwich!

Side Dishes for Ribs