Photo of Oven-baked ribs by WW

Oven-baked ribs

Points® value
Total Time
3 hr 20 min
30 min
2 hr 50 min
“Cook-in” ribs (or baked, not grilled, ribs) are very handy for cold rainy days or if grilling just isn’t your thing. They only take a little time to put together, then you just let the oven take over. Once the ribs are finished cooking, you can heat up the grill and place them on the grate for a few minutes to add a little char.



5 tbsp(s), Dijon variety

Chili powder

2 tbsp(s)

Smoked paprika

2 tbsp(s)


2 tbsp(s), sweet variety

Kosher salt

1½ tbsp(s)

Onion powder

1 tbsp(s)

Garlic powder

1 tbsp(s)

Black pepper

2 tsp(s), coarsely ground

Ground nutmeg

¼ tsp(s), (optional)

Uncooked baby back ribs

5 pound(s), (2 full slabs), membranes removed and meat trimmed of excess fat

Barbecue sauce

2 cup(s), warmed, divided


  1. Preheat oven to 275°F. Set wire rack inside large rimmed baking sheet. In small bowl, whisk mustard, chili powder, smoked paprika, sweet paprika, salt, onion powder, garlic powder, black pepper, and nutmeg (if using) to make very thick paste. Pat ribs dry with paper towels. Massage spice mix all over ribs. Arrange ribs on prepared wire rack. Cover tightly with foil. Bake ribs until bones can wiggle away from meat, about 2 1⁄2 hours.
  2. Remove ribs from oven. Remove foil and increase oven temperature to 475°F. Brush 1⁄4 cup BBQ sauce over ribs. When oven reaches 475°F, return ribs to oven and bake until meat is charred in spots and sauce caramelizes, 20 to 25 minutes. Serve with remaining 1 3⁄4 cups warmed BBQ sauce.
  3. Serving size: 1 rib and 1 tbsp sauce