Description
This recipe delivers tender, flavorful oven-baked baby back pork ribs with a delicious smoky-spiced dry rub and a sticky barbecue sauce finish. Slow baking at a low temperature ensures the ribs become fall-off-the-bone tender, while a quick broil caramelizes the sauce for a perfect, appetizing glaze.
Ingredients
Scale
Main Ingredients
- 2 racks baby back pork ribs (about 4 pounds total)
- 1 tablespoon olive oil
- 1 cup barbecue sauce (your favorite brand or homemade)
Dry Rub Spice Mix
- 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 ground cumin
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat and Prepare the Ribs: Preheat your oven to 300°F (150°C). Start by removing the thin membrane from the back of the ribs for tenderness and better flavor absorption. Slide a knife under the membrane, then use a paper towel to grip and pull it off. Pat the ribs dry with paper towels.
- Apply Olive Oil and Dry Rub: Rub the ribs evenly with olive oil. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, ground cumin, and cayenne pepper (if using). Generously coat both sides of the ribs with this spice mixture, massaging it into the meat.
- Wrap and Bake: Wrap each rack of ribs tightly in aluminum foil to lock in moisture. Place the wrapped ribs on a baking sheet with the meat side up. Bake in the preheated oven for 2 1/2 to 3 hours, until the ribs become very tender and the meat nearly pulls away from the bones.
- Remove from Foil and Sauce: Carefully unwrap the ribs and discard any accumulated juices in the foil. Brush the ribs generously with your favorite barbecue sauce.
- Broil to Caramelize: Place the sauced ribs under the oven broiler for 3 to 5 minutes. Watch closely as the sauce caramelizes and becomes bubbly to create a sticky glaze without burning.
- Rest and Serve: Remove the ribs from the broiler and let them rest for 5 minutes. This helps the juices redistribute, ensuring juicy, tender meat. Slice between the bones and serve hot.
Notes
- For enhanced flavor, apply the dry rub and refrigerate the ribs overnight before baking.
- The final broil step can be replaced with grilling for a smoky char if desired.
- Removing the membrane is key to tender ribs and better seasoning penetration.
- Use foil wrapping to keep the ribs moist during the slow baking process.
