Oven Baked Baby Back Ribs
For lovers of succulent, fall-off-the-bone ribs this Oven Baked Baby Back Ribs recipe is for you. This is an easy and simple method for achieving the prized BBQ flavor without the need for a grill or smoker. The dish is seasoned with a homemade dry rub and cooked low and slow until the meat glides from the bone.
Servings 6 servings
Calories 250kcal
Ingredients
- 1 rack ribs I used 3 1/2 pounds baby back ribs
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika Regular paprika is fine.
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste ribs
- 1 cup BBQ sauce
- foil
Instructions
- Preheat oven to 250 degrees.
- Remove the membrane from the back of the ribs: Turn the rib rack over so the bone side is facing up. The membrane appears as a thin, shiny layer covering the bones. Using a knife, your fingers, or a paper towel for grip, start at one end of the rack and slide the knife or your fingers under the membrane, separating it from the bones.Once you have a good grip on the membrane, lift it gently to separate it from the bones. You can use a paper towel for better grip if it’s slippery.
- Sprinkle the spices over both sides of the ribs and rub them into the meat so it penetrates. Ideally, you should let the dry rub sit on the ribs for at least 30 minutes before baking. However, for even more flavor infusion, consider letting the ribs rest with the dry rub applied for several hours or overnight in the refrigerator (that's optional).
- Wrap the ribs in foil and place them on a sheet pan.
- Bake for 2-3 hours or however long it takes for the ribs to reach your desired texture.The exact cooking time can vary based on the thickness of the ribs and your desired level of tenderness. The meat should have pulled back from the ends of the bones, revealing a bit more of the bone. Use a fork or tongs to gently lift the ribs from one end. They should bend easily and the meat should start to separate from the bone when done.For fall-off-the-bone ribs, cook the ribs until they reach an internal temperature of 200-205 degrees using a meat thermometer.
- When tender, remove the ribs and adjust the oven temperature to Broil.Drizzle the BBQ sauce over the ribs and broil (uncovered) for 4-5 minutes to caramelize the crust. This step is optional.
- Let the ribs rest for 15-20 minutes after removing them from the oven. The resting time may vary depending on the size and thickness of the ribs.If you slice into the ribs too soon, this will cause the juices to escape, leading to drier meat.
Notes
- You can use any cut of ribs in this recipe.
- Use enough spices to fully coat the ribs. Add additional spices if necessary as the servings will vary based on the size of the ribs you use.
- A lot of recipes call for mustard. Mustard is used to rub down the ribs prior to applying the dry rub to help it stick. I don’t have a problem with getting the rub to stick. Feel free to use mustard if you wish.
- You can use any BBQ Rub or seasoning you like. Ensure the ribs are fully coated.
- Foil helps trap steam and moisture, preventing the ribs from drying out during the baking process. This helps the ribs cook in their juices, keeping them tender and flavorful. It also creates a sealed environment that promotes even cooking. It helps distribute heat evenly around the ribs, ensuring they cook uniformly.
Nutrition
Serving: 4oz | Calories: 250kcal | Carbohydrates: 1g | Protein: 21g | Fat: 18g