Baby Back Ribs Recipe
BBQ baby back ribs are slathered in both a dry rub and sauce for a flavor explosion. They are tender and utterly delicious!
Servings: 8
Ingredients
Dry Rub
- ¼ cup packed brown sugar
- 1½ tablespoons paprika
- 1½ tablespoons black pepper
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
Ribs
- 2 pounds pork baby back ribs
- 1 (18-ounce) bottle barbecue sauce divided
Instructions
- In a medium bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne to make a dry rub.
- Prep ribs by pulling off the clear membrane from the underside. Lightly rub dry rub into both sides of ribs and place on a large foil-lined baking sheet.
- Brush 1½ cups barbecue sauce all over the ribs. Tear off enough foil to cover the ribs and spray foil with cooking spray. Wrap ribs tightly with the foil pieces and refrigerate for at least 2 hours, or ideally overnight.
- When ready to bake, preheat the oven to 300°F.
- Bake ribs, still wrapped in the foil, for 2½ hours.
- Unwrap the foil, brush ribs with remaining ¾ cup barbecue sauce, and broil for about 5 minutes to caramelize the barbecue sauce.
Video
Notes
How to choose baby back ribs. When you are shopping for a good slab of ribs, look for an even layer of meat across the whole rack. Avoid racks with “shiners” (exposed bone). Read the package label and avoid enhanced cuts—“enhanced” means it has been pumped with water and salt.
Nutrition
Serving: 0.25pound | Calories: 195kcal | Carbohydrates: 9g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 939mg | Potassium: 239mg | Fiber: 1g | Sugar: 7g | Vitamin A: 695IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg