Description
Oven-Baked Baby Back Ribs are a foolproof way to enjoy tender, flavorful ribs without needing a grill or smoker. These ribs are seasoned with a smoky and sweet rub, baked low and slow for maximum tenderness, and finished with a sticky barbecue glaze. Perfect for family dinners, backyard barbecues, or a cozy weekend treat.
Ingredients
Units
Scale
- For the Rub:
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- For the Ribs:
- 2 racks baby back pork ribs (membrane removed)
- 1/2 cup barbecue sauce (plus more for glazing)
Instructions
- Prepare the Ribs:
- Preheat the oven to 275°F. Remove the membrane from the back of the ribs by sliding a knife under the tissue and peeling it away. (Ask your butcher to do this if preferred.)
- Season the Ribs:
- Combine the rub ingredients in a bowl. Generously coat both sides of the ribs with the rub, pressing it into the meat.
- Bake the Ribs:
- Wrap each rack of ribs in aluminum foil, sealing tightly to lock in moisture. Place on a baking sheet and bake for 3 hours, or until the ribs are tender.
- Glaze and Broil:
- Remove the ribs from the oven and discard the foil. Brush the ribs generously with barbecue sauce. Broil on high for 5–7 minutes, or until the sauce is bubbly and caramelized.
- Serve:
- Let the ribs rest for 5 minutes before slicing. Serve with your favorite sides such as coleslaw, corn on the cob, or baked beans.