Description
Tender and flavorful baby back ribs, slow-baked for a deliciously sticky and fall-off-the-bone experience.
Ingredients
- 2 racks of baby back ribs (about 2–2.5 lb per rack)
- 2 tablespoons salt (kosher or table)
- 1 tablespoon black pepper (freshly ground preferred)
- 1 tablespoon paprika (smoked paprika for a smokier note)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup barbecue sauce (pick your favorite)
- Optional: 1–2 tablespoons brown sugar
- Optional: 1 teaspoon chili powder or cayenne
- Optional: a few tablespoons apple cider vinegar, apple juice, or water
Instructions
- Preheat your oven to 300°F (150°C).
- Remove the ribs from packaging and pat dry with paper towels.
- Flip each rack so the bone side faces up and peel off the silver skin.
- Whisk salt, black pepper, paprika, garlic powder, and onion powder (add brown sugar or chili powder if using).
- Rub the spice mixture evenly over both sides of each rack.
- Place each rack meat-side up on a large piece of foil and pour in apple juice or water if desired.
- Wrap the ribs tightly in foil.
- Bake for 2.5 to 3 hours until tender.
- Remove the ribs from the oven and brush with barbecue sauce.
- Bake uncovered for an additional 25-30 minutes to caramelize the sauce.
- Let the ribs rest for 5–10 minutes, slice, and serve with extra sauce.
Notes
For a smoky flavor, add liquid smoke to the rub or sauce; for a sweeter taste, include brown sugar.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American