Baby Back Ribs
Baby back pork ribs and molasses come together in this pork — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and grill / broiler. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oven to 150 C (130 C fan). Pat the ribs dry, then peel off the thin papery membrane on the bone side by loosening a corner with a knife and pulling it away with a paper towel for grip.
- Mix the paprika, garlic powder, chili powder, cayenne, half the brown sugar, the salt and black pepper into a dry rub, and massage it all over both slabs.
- Wrap each slab tightly in foil, set on a baking tray, and roast low and slow for 2.5 to 3 hours until the meat is very tender and has pulled back from the ends of the bones.
- While the ribs cook, simmer the tomato paste, molasses, cider vinegar, the remaining brown sugar and the water in a small pan for 8 to 10 minutes, stirring, until you have a glossy, pourable barbecue sauce.
- Carefully open the foil (watch for steam), pour off the juices, and brush the ribs generously on both sides with the sauce.
- Raise the oven to 220 C (200 C fan), or heat a grill, and cook the glazed ribs uncovered for 10 to 15 minutes, brushing with more sauce once or twice, until sticky and caramelised; whole pork ribs are safe once past 63 C and are best eaten tender at this stage.
- Rest the ribs for 5 minutes, then cut between the bones into individual ribs and serve with any remaining sauce.
You'll use: Oven · Grill / broiler · Pan · Saucepan · Baking tray
Ingredient substitutions
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
Tips & common questions
How long does Baby Back Ribs take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of brown sugar?
Try white sugar + 1 tbsp molasses per cup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Baby Back Ribs is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Baby back ribs with fries.jpg by The Pancake of Heaven!, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.