Description
Tender, caramelized baby back ribs cooked low and slow, finished with a crisp and sticky exterior.
Ingredients
- 2 racks baby back ribs (about 2.5–3.5 lb total; 1 rack serves 2–3)
- Dry rub:
- 2 tbsp brown sugar (light or dark)
- 1 tbsp smoked paprika (regular paprika ok)
- 1 tbsp kosher salt (use 1 tsp table salt)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder or cayenne (optional for heat)
- 2 tbsp yellow mustard or olive oil (binder; optional)
- 1 to 1 1/2 cups BBQ sauce (store-bought or homemade)
- Aluminum foil for wrapping
- Optional: liquid (1/4 cup apple juice, cider, or beer) to add inside foil packet for moisture
Instructions
- Preheat the oven to 275°F (135°C).
- Remove the membrane from the ribs.
- Pat the ribs dry and rub yellow mustard or oil over both sides.
- Mix the dry rub ingredients and apply evenly on both sides of the racks.
- Lay racks meat-side up on a rimmed baking sheet and sprinkle with apple juice if desired.
- Wrap the ribs tightly in foil and bake for 2.5 to 3 hours.
- Remove the foil and let the ribs rest for 10 minutes.
- Preheat your grill to medium-high or set your oven broiler to high.
- Brush BBQ sauce on both sides of the ribs.
- Grill for 5–8 minutes per side until caramelized, or broil for 4–6 minutes per side.
- Transfer to a cutting board, let rest for 5 minutes, and slice between the bones to serve.
Notes
For a healthier option, consider using sugar-free BBQ sauce and reducing salt in the rub. Best served with classic sides like coleslaw and baked beans.
- Prep Time: 25 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: American