Description
Tender, sticky, and caramelized baby back ribs cooked in the oven for fall-off-the-bone goodness without a smoker.
Ingredients
- 2 slabs baby back pork ribs (about 1.5 pounds each)
- 1 cup barbecue sauce (such as Sweet Baby Ray’s Hickory and Brown Sugar)
- ½ cup light brown sugar (can reduce to 1/3 cup for less sweetness)
- 1 teaspoon cumin
- 1 teaspoon chili powder (smoked paprika works too)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 300°F (150°C) and position a rack in the middle.
- Remove the membrane by flipping the rack bone-side up, using a knife to slide under, and pulling it off with a paper towel.
- Mix the rub by combining brown sugar, cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper in a bowl.
- Coat the ribs by rubbing the mixture evenly on both sides.
- Rest the rubbed ribs for 30 minutes or cover and refrigerate overnight.
- Wrap the ribs tightly in heavy-duty aluminum foil.
- Bake the foil-wrapped ribs on a baking sheet at 300°F for about 90 minutes.
- Unwrap the ribs and brush both sides with barbecue sauce.
- Finish baking at 350°F for 25–30 minutes to set the glaze.
- Optional: broil on high for 45–90 seconds for extra color.
- Rest for 5–10 minutes, then slice between the bones and serve.
Notes
For a sugar-free or keto-friendly version, replace brown sugar with a low-carb brown sugar substitute or omit and increase smoked paprika for depth.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American