Description
Tender, sticky baby back ribs baked low and slow with a sweet brown sugar rub and a barbecue sauce finish.
Ingredients
- 2 slabs baby back pork ribs (about 1.5 pounds each)
- 1 cup barbecue sauce (e.g., Sweet Baby Ray’s Hickory and Brown Sugar)
- ½ cup light brown sugar (packed)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 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 center.
- Remove the membrane from the back of each rack by sliding a knife under it and pulling it off with a paper towel.
- Pat the ribs dry with paper towels and trim any loose fat if needed.
- Mix the dry rub: combine brown sugar, cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper in a bowl.
- Rub the mixture evenly over both sides of each rack, pressing it into the meat to adhere.
- Let the rubbed ribs rest at room temperature for 30 minutes, or refrigerate covered overnight for deeper flavor.
- Wrap each rack tightly in heavy-duty aluminum foil, adding 1 tablespoon of liquid if desired.
- Place the wrapped racks on a baking sheet and bake at 300°F for about 90 minutes.
- Carefully unwrap the foil and drain any excess liquid, then increase the oven temperature to 350°F (175°C).
- Brush both sides generously with barbecue sauce, return to the oven and bake for 20–30 minutes until the sauce is tacky.
- Optional: Broil on high for 30–60 seconds to add extra char.
- Remove the ribs and let rest for 5–10 minutes before slicing between the bones and serving.
Notes
For best results, remember to remove the membrane from the ribs and avoid over-saucing during the long cooking phase to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American