Baby Back Ribs Recipe

5 from 20 votes

Baby Back Ribs Recipe

These oven-baked baby back ribs are tender, sweet, and smoky, baked low and slow and finished with sticky barbecue sauce.

Prep Time10

Cook Time2 30

Chill Time2

Total Time4 40

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Dry Rub

¼ cup packed light 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

Make the dry rub: In a medium bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne.
Prepare the ribs by pulling off the clear membrane from the underside. Lightly massage dry rub into both sides of ribs and place on a large aluminium foil-lined baking sheet.
Brush 1½ cups barbecue sauce all over the ribs. Tear off enough aluminium 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 degrees 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

Recipe Tips.

A large rack weighs about 2 pounds and has about 13 ribs. If the ribs are the main meal, then plan one rack for 2 people. If you are serving them as an appetizer or side, then each rack can serve 3-4 people.
Remove the membrane from the ribs for more tender results.
Wrap tightly in foil to lock in moisture while baking.
Bake low and slow for the best texture.
Broil briefly at the end to caramelize the sauce. We love this extra step, which offers an added layer of flavor.
Let ribs rest a few minutes before slicing.

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.

Store leftovers in an airtight container in the fridge for 3-4 days. Wrap them in plastic and foil and freeze for 3-4 months.

Reheat ribs. Preheat the oven to 250°F. Add another coating of BBQ sauce. Wrap in aluminum foil and place on a baking sheet. Heat in the oven for 20-30 minutes or until hot. Open the top of the foil and broil for a few minutes to get a nice caramelized finish.

Nutrition