Description
Tender and flavorful oven-baked pork baby back ribs coated with a smoky, sweet dry rub and finished with a sticky barbecue sauce glaze. These ribs are slow cooked low and slow in the oven, ensuring juicy meat that easily pulls away from the bone, perfect for a comforting weekend meal.
Ingredients
Scale
Ribs and Dry Rub
- 2 racks pork baby back ribs (about 4 pounds)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Other Ingredients
- 2 tablespoons olive oil
- 1 cup barbecue sauce
Instructions
- Preheat the oven: Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and set aside to catch any drippings and make cleanup easy.
- Prepare the ribs: Remove the thin membrane from the back of each rack of ribs to ensure tenderness. Pat the ribs dry thoroughly with paper towels to help the dry rub stick better.
- Make and apply the rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over both sides of the ribs to infuse smoky, sweet, and savory flavors.
- Bake the ribs covered: Place the ribs on the prepared baking sheet and brush both sides with olive oil to retain moisture. Cover tightly with foil and bake in the preheated oven for 2 hours, allowing the ribs to cook slowly and become tender.
- Apply barbecue sauce: Remove the ribs from the oven, discard the top foil piece, and generously brush both sides with your favorite barbecue sauce for a glossy, flavorful finish.
- Caramelize the sauce: Return the ribs to the oven uncovered and bake for an additional 10-15 minutes, until the barbecue sauce becomes sticky and caramelized to perfection.
- Serve: Slice the ribs between the bones and serve warm, enjoying the tender meat with a smoky-sweet glaze.
Notes
- Removing the membrane is key for tender ribs; it can be tough and chewy if left on.
- Using foil during the initial baking steams the ribs, making them juicy and tender.
- Feel free to substitute your favorite barbecue sauce for different flavor profiles.
- For a smoky flavor, you can add a few drops of liquid smoke to the dry rub.
- Rest the ribs for 5 minutes after baking to allow juices to redistribute for even juicier meat.
