Description
Oven Baked Baby Back Ribs feature tender, flavorful pork ribs coated in a smoky and spicy dry rub, slow-cooked to perfection, then finished under the broiler with a caramelized BBQ sauce glaze. This method locks in juiciness while delivering a perfect balance of savory, sweet, and spicy flavors for a deliciously satisfying meal.
Ingredients
Scale
Dry Rub
- 1 tablespoon smoked paprika
- 1 ½ teaspoons granulated garlic or garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ to ½ teaspoon cayenne pepper (or to taste)
Main Ingredients
- 2 racks pork baby back ribs (2.5 to 3 pounds total weight)
- ½ cup BBQ sauce (or as needed, I love Kinder’s Mild)
Instructions
- Preheat and Prepare Dry Rub: Preheat oven to 300 degrees F and place a rack in the center. Line a large rimmed baking sheet with foil. In a small bowl, combine smoked paprika, granulated garlic, onion powder, brown sugar, cumin, kosher salt, black pepper, and cayenne pepper to create the dry rub.
- Prepare the Ribs: Remove ribs from packaging, rinse under cool water, and pat dry thoroughly with paper towels. If the membrane is still attached, slide a knife under it to lift and peel off using a paper towel for grip to ensure tenderness.
- Season the Ribs: Place ribs meaty side down on a large piece of heavy-duty foil. Sprinkle about one-third of the dry rub onto the bony side and rub it evenly. Flip ribs and coat the meaty side with the remaining seasoning. Wrap ribs tightly in foil and place the packet(s) on the prepared baking sheet.
- Bake the Ribs: Bake in the preheated oven for 2 hours until the ribs are very tender when pierced with a fork.
- Broil with BBQ Sauce: Remove ribs from oven and switch oven setting to broil, leaving the rack in the center. Carefully open the foil packet and transfer ribs meaty side down to the foil-lined baking sheet. Baste the bony side with BBQ sauce, then flip ribs and baste the meaty side generously. Broil for 4 to 6 minutes until the sauce caramelizes and becomes sticky and flavorful.
- Rest and Serve: Remove ribs from the oven and let them rest for about 5 minutes to redistribute juices. Transfer to a cutting board and slice between the bones using a serrated knife. Serve warm with additional BBQ sauce if desired.
Notes
- Removing the membrane ensures the ribs are more tender and allows the rub to penetrate better.
- You can adjust the spiciness by varying the amount of cayenne pepper as preferred.
- Wrapping ribs tightly in foil creates a steamy environment that helps tenderize the meat during baking.
- If you prefer extra smoky flavor, consider using smoked paprika as indicated.
- Resting ribs after broiling helps keep them juicy when sliced.
