Baby Back Ribs Recipe
American · Main course · 170 min total
Tender, fall-off-the-bone baby back ribs coated in a sweet and smoky homemade barbecue sauce. This recipe uses a dry rub and slow baking for perfect results every time.
20
min prep
min prep
150
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 2 racks baby back ribs (about 2-2.5 lbs each)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup barbecue sauce (store-bought or homemade)
Instructions
- Preheat oven to 275°F (135°C).
- Remove the thin membrane from the back of the ribs by sliding a knife under it and pulling it off.
- In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.
- Rub the spice mixture all over both racks of ribs, covering all sides.
- Place ribs on a large baking sheet lined with aluminum foil, meat side up. Cover tightly with another sheet of foil.
- Bake for 2 hours, or until the meat is tender and pulling away from the bones.
- Remove from oven, increase oven temperature to 400°F (200°C). Uncover ribs and brush generously with barbecue sauce.
- Return to oven, uncovered, and bake for 15-20 minutes more, until the sauce is sticky and caramelized.
- Let rest for 10 minutes, then cut between the bones to separate into individual ribs. Serve with extra barbecue sauce on the side.
Tips
- For extra smoky flavor, add 1 teaspoon liquid smoke to the barbecue sauce.
- Leftover ribs can be stored in the refrigerator for up to 3 days. Reheat in a 300°F oven.
- Serve with coleslaw and cornbread for a classic meal.
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