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How to Cook Boneless, Separated Baby Back Ribs in the Oven

author image A.J. Andrews
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.
How to Cook Boneless, Separated Baby Back Ribs in the Oven
Separated, boneless baby back ribs are about 1/2 inch thick and 3 to 4 inches long. Photo Credit: Larry Wasso/Hemera/Getty Images

Start to Finish: 2 hours Servings: 4 to 6 Difficulty: Moderate

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Pork labeled "Boneless Baby Back Ribs" can refer to two drastically different cuts: meat cut from the shoulder-blade end of the loin, which is technically loin and shoulder meat, or true baby backs with the ribs removed. The names used for cuts of pork are not regulated, so look for recesses where the ribs were before you make a purchase or confirm it with the butcher that you do, in fact, have true baby backs. The cooking method and times differ between the two cuts.

Step 1

Heat the oven to 450 degrees Fahrenheit. Line the sheet pan with aluminum foil and set the wire rack on top of it.

Step 2

Brush the ribs with vegetable oil. Coat the ribs in a spice rub or season them. Place the ribs on the middle oven rack.

Step 3

Bake the ribs until the tops brown, about 30 minutes. Take the ribs out of the oven and cover them with aluminum foil. Lower the oven temperature to 350 F.

Step 4

Return the ribs to the oven and bake them for another hour. If you are using a barbecue sauce, brush it on the ribs about 20 minutes before they finish cooking.

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