This oven-baked baby back ribs recipe brings rich, bold BBQ flavor to your kitchen without firing up the grill. The ribs are coated with a vibrant green-chile and cilantro BBQ sauce, then baked low and slow for about 2½ hours until tender, juicy, and caramelized on the outside. The method is simple and the dish is naturally gluten free.
I first discovered this recipe ten years ago and it’s been a regular in my rotation ever since. Even though they’re made in the oven and can be enjoyed year-round, these ribs always remind me of summer—the easy, hands-off kind of weekend cooking.
The glaze was originally created by my friend Graeme’s mother, and its success depends on starting with a quality store-bought BBQ sauce as the base. I’ve tried more artisanal sauces, but the original combination highlights the sauce’s nuance better. If you prefer to make your own, a chipotle-honey BBQ sauce works well too, but the shortcut of using a bottled gluten-free variety keeps this recipe fast and reliable.
To make the green chile-cilantro glaze, simply puree the bottled sauce with a jalapeño, fresh ginger, and a generous bunch of cilantro until smooth. That bright, herbaceous sauce is slathered over the ribs before baking and again toward the end to form a sticky, caramelized coating.
I use this sauce on everything from burgers to chicken, but the combination shines best on a rack of baby back or St. Louis-style spare ribs that slow-cook until tender. This recipe scales well for a crowd, making it a great choice for summer cookouts, holiday gatherings, or any time you want a hands-off main course with big flavor.
Over the years I’ve served these ribs many times and often heard they were the best anyone had tasted. They’ve even become a holiday favorite in my family. If you want a final touch of char, start and finish the ribs in the oven and then briefly crisp them over a hot charcoal grill—though the oven-only method yields excellent results with minimal effort.
Read on for the full slow-cooked baby back ribs recipe and follow the simple steps for tender, caramelized ribs every time.
With health and hedonism,
Phoebe
Slow-Baked Baby Back Ribs (2.5 Hours)
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Ingredients
- 2 cups gluten-free BBQ sauce (choose a brand you like)
- 1 bunch cilantro thick stems removed
- 1 large jalapeno
- 2 inches fresh ginger peeled
- Sea salt
- 2.5 pounds baby back ribs or St. Louis style pork spareribs
Instructions
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Preheat the oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper.
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In a food processor, puree the BBQ sauce with the cilantro, jalapeño, and ginger until smooth.
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Arrange the ribs on the prepared baking sheet and season generously with sea salt on both sides. Spread half of the BBQ sauce mixture over the ribs, working it into all the nooks. Place the ribs bone-side down and cover tightly with foil. Bake in the middle of the oven for 2 hours, until the meat is tender but not falling completely off the bone.
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Remove the foil, brush the ribs with another layer of the sauce, then increase the oven temperature to 400°F (200°C). Return the ribs to the oven and bake until deeply browned and crusty, about 15–20 minutes. Transfer the ribs to a cutting board.
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When cool enough to handle, slice the rack into individual ribs. Serve warm or at room temperature with the remaining BBQ sauce on the side.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!