Description
Tender, sticky, caramelized baby back ribs baked low and slow for fall-off-the-bone goodness.
Ingredients
- 2 racks baby back ribs (about 2–3 lb / 1–1.5 kg total)
- 2–3 tbsp your favorite dry rub
- 1 cup (240 ml) BBQ sauce (store-bought or homemade)
- 2 sheets heavy-duty aluminum foil or one large deep pan with lid
- Optional: 1–2 tbsp apple cider vinegar or beer
- For dry rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne (optional)
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with foil.
- Remove ribs from packaging and pat dry with paper towels. Flip so the bone side is up.
- Slide a blunt knife under the thin membrane on the back of the ribs. Grip with a paper towel and pull the membrane off in one piece.
- Mix the dry rub ingredients in a small bowl and rub evenly over both sides of each rack.
- Place ribs bone-side down on the prepared baking sheet and add apple cider vinegar or beer if desired.
- Tightly cover the ribs with foil to create a steam-tight packet.
- Bake in the oven for 150–180 minutes until the meat pulls back from the bones.
- Remove from oven, discard the top foil, and brush BBQ sauce over the ribs.
- Broil on high for 3–6 minutes until the sauce caramelizes.
- Let rest for 5–10 minutes, then slice between the bones and serve.
Notes
Refrigerate leftovers within two hours. Reheat to an internal temperature of 165°F (74°C) before serving.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American