Description
Easy Oven Baked Chipotle BBQ Ribs deliver backyard smoky flavor without a grill—sticky, savory, and kissed with heat from chipotle in adobo. These ribs are slow-baked until tender, glazed with a bold chipotle BBQ sauce, then broiled to caramelized perfection. Perfect for weeknights, parties, or anytime you crave true BBQ comfort at home.
Ingredients
2 racks baby back or St. Louis pork ribs (about 4–5 lb total)
2 tbsp yellow mustard (binder)
Dry Rub:
2 tbsp brown sugar
2 tsp kosher salt
2 tsp smoked paprika
1.5 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp black pepper
Chipotle BBQ Sauce:
1 cup ketchup
2–3 tbsp finely minced chipotle in adobo + 1–2 tsp adobo sauce
2 tbsp apple cider vinegar
2 tbsp brown sugar or honey
1 tbsp Worcestershire
1 tsp smoked paprika
Pinch salt and pepper
Optional glaze:
1–2 tbsp apple cider vinegar + 1 tbsp honey
Instructions
1. Heat oven to 275°F; line a rimmed sheet pan with foil and set a wire rack inside.
2. Remove silver skin membrane from the bone side of ribs using a butter knife and paper towel.
3. Pat ribs dry, rub with mustard, then coat evenly with dry rub.
4. Place ribs meat-side up on foil; tent tightly with foil to seal.
5. Bake 2.5–3 hours for baby backs, 3–3.5 hours for St. Louis, until rack bends and bones peek 1/4 inch.
6. Simmer chipotle BBQ sauce ingredients 5–10 minutes until glossy.
7. Uncover ribs, drain excess liquid, brush with sauce, and return uncovered to oven 15 minutes.
8. Broil 2–4 minutes to caramelize glaze; brush a thin second coat if desired.
9. Rest 10 minutes, slice between bones, and serve with extra chipotle BBQ sauce.
Notes
For sweeter ribs, add more honey or brown sugar to the sauce.
Use ancho chili powder instead of chipotle for milder, smoky depth.
Add orange juice to sauce for citrus brightness.
Baby back ribs cook faster than St. Louis; adjust times accordingly.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: about 1/2 rack (6–7 bones) with sauce
- Calories: 640-720
- Sugar: 28-36 g
- Fat: 38-46 g
- Carbohydrates: 28-36 g
- Protein: 36-42 g