Oven-Barbecued Baby Back Ribs

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 3 to 4 servings
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2 cups ketchup

1/2 cup brown sugar

2 tablespoons white vinegar

2 tablespoons minced onion

2 teaspoons minced garlic

Cilantro Potato Salad (recipe follows)

2 teaspoons dry mustard

2 teaspoons cayenne

Salt and black pepper

1 4-pound slab baby back ribs

Cilantro Potato Salad:

1 cup mayonnaise

3/4 cup cilantro leaves

1 tablespoon minced garlic

1 teaspoon salt

Freshly ground black pepper

2 pounds small new potatoes, cooked and halved (unpeeled)

1/3 cup finely minced onions


  1. Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.

Cilantro Potato Salad:

  1. In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

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