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.
Meatball Boats
NO-BAKE PEANUT BUTTER HAYSTACKS: A Quick and Irresistible Treat
Easy & Delicious Cheesy Garlic Scalloped Potato
After Wife’s Death, Old Man Discovers He Is Not the Biological Father of Their Three Sons — Story of the Day
A Twist on Oatmeal and Zucchini
Melted Peppermint Patty Cookies
The Secrets of Growing Onions from Seeds
Probably the best version of this dish I’ve ever created, it’s enjoyable
Italian Sunday Gravy Sunday Sauce!!
