Sheet Pan Smoked Baby Back Ribs with Sweet Chili Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender baby back ribs cooked low and slow with a smoky dry rub, finished with a sticky sweet chili glaze on a single sheet pan. This bbq & smoked-inspired pork ready in about 230 minutes pairs kosher salt, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 6 BBQ & Smoked cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 275°F and line a large sheet pan with aluminum foil.
  2. Step 2: In a small bowl, combine 1 tbsp kosher salt, 1 tbsp smoked paprika, 2 tbsp brown sugar, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder to create a dry rub. Remove the silver skin from the back of 2 racks of baby back ribs and evenly coat both sides with the rub.
  3. Step 3: Place the ribs on the prepared sheet pan, bone side down, and cover tightly with another sheet of foil. Bake in the oven for 3 hours until the ribs are tender and the meat pulls easily from the bone.
  4. Step 4: While ribs are baking, whisk together 1/2 cup sweet chili sauce, 2 tbsp apple cider vinegar, and 1 tbsp honey in a small saucepan. Simmer over low heat for 5 minutes until the glaze thickens slightly.
  5. Step 5: Remove ribs from the oven and increase oven temperature to 425°F. Brush the ribs generously with the sweet chili glaze on both sides and return to the oven, uncovered, for 10-12 minutes until the glaze is sticky and caramelized.
  6. Step 6: Let ribs rest for 5 minutes before slicing between the bones and serving warm.

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Frequently asked questions

How long does Sheet Pan Smoked Baby Back Ribs with Sweet Chili Glaze take to make?

Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Smoked Baby Back Ribs with Sweet Chili Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Sheet Pan Smoked Baby Back Ribs with Sweet Chili Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Smoked Baby Back Ribs with Sweet Chili Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Smoked Baby Back Ribs with Sweet Chili Glaze?

BBQ & Smoked pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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