Brick Oven Baby Back Ribs

by Antoine Cantarel on June 19, 2015

One of my favorite dishes is slow cooked BBQ baby back ribs, smoked in a wood fired brick oven.

Baby Back Ribs with Broccoli and Baked Beans


  • 1 rack of Baby Back Ribs
  • 1 large Carrot, sliced 1/2" thick
  • 1 large Onion
  • Salt
  • Pepper
  • Olive Oil
  • BBQ Sauce
  • Soaked Wood Chips, hickory or apple


Pre-heat oven to about 200° to 300° F with a small fire burning in the back.

  1. In a large pot, heat up the olive oil and sear the ribs until browned on both sides. If you are using a full rack, you may need to cut the ribs in half so they fit in the pot. Season with salt and pepper.
  2. As you turn the ribs to sear the other side, add the sliced carrots and onions and cook until they develop some color.
  3. Add enough water to the pot to cover the ribs and allow it boil for 2 hours.
  4. Remove the ribs from the boiling water and place on a large plate or cookie sheet. Baste the ribs with your BBQ sauce.
  5. In your brick oven, place a grate raised on a couple of bricks about 2" from the floor of the oven
  6. Place the wood chips on the coals or fire in the back of the oven.
  7. Place the ribs on the grate and close the insulated and cast iron door as well as the damper. Let the ribs smoke for about 45 to 60 minutes.
  8. Remove the ribs from the brick oven and baste a second time with the BBQ sauce before serving.

Baby Back Ribs Made in a Brick Oven

A little tip for extra flavor: use the water from the ribs to boil broccoli, carrots, or corn. The water is full of flavor and will add more depth to your vegetables.

Bon Appétit!

Antoine Cantarel


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