Description
Tender, fall-off-the-bone oven baked baby back ribs coated in a smoky homemade dry rub and finished with a rich, sticky barbecue glaze. This foolproof recipe delivers barbecue-quality ribs right from your oven.
Ingredients
Scale
- 1 large rack pork baby back ribs (1.2kg–1.5kg)
- 2 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp mustard powder
- 1/4 tsp cayenne pepper
- 250ml (1 cup) barbecue sauce
Instructions
- Preheat the oven to 150°C (300°F). Remove the membrane from the back of the ribs. Mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, mustard powder, and cayenne. Rub the seasoning generously over both sides of the ribs.
- Wrap the seasoned ribs tightly in two layers of heavy-duty aluminum foil, sealing all edges. Place the foil packet on a rimmed baking sheet.
- Bake for 2½ hours without opening the foil. The ribs are ready when the meat has pulled back from the bones and is very tender.
- Carefully open the foil and brush the ribs generously with barbecue sauce.
- Switch the oven to the broil setting and broil for 3 to 5 minutes until the sauce is bubbling, caramelized, and sticky.
- Let the ribs rest for 10 minutes before slicing between the bones and serving.
Notes
Removing the membrane helps the seasoning penetrate the meat and results in more tender ribs. Wrapping the ribs tightly in foil traps steam, ensuring juicy, fall-off-the-bone results.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 14g
- Sodium: 820mg
- Fat: 46g
- Saturated Fat: 16g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 155mg