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  • Mary Kay

Baby Back Ribs for Four this Easter!

Baby Back Ribs bake up for a delicious Easter Dinner.

Believe it! - Delicious Ribs are soooo easy to make.


Baby Back Pork Ribs are easy to make and delicious. I don't know why people don't make them more often. All you need to do is pick out a nice package of ribs at the store, open it and slide them into a low to medium heated oven and let bake for about 4 hours. They will fall off the bone! Well, there are two other steps you may want to include if you like to enhance the flavor. Rub them with your favorite dry rub of spices, including the those you and your family like. Or, just rub them with plain old ground cinnamon. After the first 3 hours of baking, slather with a wet barbecue sauce. Then return them to the oven for the sauce to caramelize. Yum! It's that easy.




When my husband bakes ribs in the oven (that's another reason they are so easy for me), he comes back from the store with a prepackaged set of ribs totaling about 3 pounds (that's usually 16 bones with lots of meat around them). It's plenty to feed 4 people, along with sides like roasted red potatoes, baked beans, coleslaw a salad and a dessert. If your people are plenty hungry, then that 3 pounds will feed 2-3 people.


When you're looking at baby back ribs, look for ribs with a good marbling of fat and lean meat. And, choose a well known brand. Sometimes the off brands just don't measure up, and may contain much more fat which cooks off. But, you do need some fat in order to give the cooked ribs a good flavor.





Prepare your pan and oven:

- Line your pan with aluminum foil so you have an easier, faster clean up after you're done baking the ribs. We use a low rimmed pan like a large broiling pan. The aluminum foil helps make the cleanup so easy.

- Preheat your oven to 280. We always start the bake on a lower heat and bake low and slow so the meat will eventually fall off the bones.


Bake your Ribs:

2-4 # Baby back ribs

2 T Cinnamon

2 - 3 T Dry rub (try mild or hot) or GROUND CINNAMON

1/2 - 1 C Barbecue sauce (mild or hot)


- We cut our long rack of ribs into 2-4 sections to bake. We slice half way down the meat in between bone about an inch or so, to make it easier to pull them apart apart while eating.

- Place the chunks of ribs, with the meat side up, onto the foil lined pan,

- Sprinkle the cinnamon on the ribs.

- Rub the dry rub on them and rub it in with your fingers. Actually, my husband keeps it simple by running them with plain old ground cinnamon. Yum! Baking, it gives the house a delicious aroma!

- Bake the ribs at 280F degrees for 3 hours. Your house will smell wonderful in just an hour! There's no reason to cover the ribs.

- Take the ribs out of the oven and slather the wet barbecue sauce over the dry rub and turn the oven up to 300F degrees. The ribs will become a delicious dark brown color.

- Bake the ribs for another hour so the sauce caramelizes on top of the ribs. They are so good!

- We serve with quartered red roasted potatoes sprinkled with extra virgin olive oil, which you could have been roasting in another oven or on another shelf in the same oven with the ribs. If you roast them all together in the same oven you may need to add 1/2 hour or so to the final baking time.


Plus, we make a real quick creamy coleslaw on the side. Just mix your favorite creamy cole slaw dressing from a bottle and stir it well into some shredded cabbage (even from a bag). Cover it and let sit for about an hour in the refrigerator before serving.

- Ribs are delicious with homemade potato salad, coleslaw, green salad, French fries, potato chips, onion rings, hot pickle salad, and topped off with a wonderful dessert. Some of these sides may be featured on this site at a later date, so check back later for them. He makes them the old fashioned way, just like his Mother did.


Baby Back Ribs are a delicious way to, "Bake your own Memories!"






270 views2 comments

2 commenti


Reen W
Reen W
30 mar 2023

Going to try them soon!

Mi piace

Reen W
Reen W
30 mar 2023

Going to try them soon!

Mi piace
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