Description
Tender baby back ribs coated in a smoky dry rub, slow-roasted, and finished with a sticky, tangy barbecue sauce.
Ingredients
- 4 pounds baby back pork ribs
- 1/4 cup packed brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon dry mustard powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon dill seeds (optional)
- 1 cup packed brown sugar (for barbecue sauce)
- 1 1/2 cups ketchup
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon liquid smoke (optional)
- 2 tablespoons dry mustard powder (for sauce)
- 1 tablespoon paprika (for sauce)
- 1 teaspoon salt (for sauce)
- 1 teaspoon black pepper (for sauce)
- 1/4 cup sweet chili pepper sauce (optional)
Instructions
- Preheat the oven to 300°F (150°C).
- Remove the membrane and pat ribs dry.
- Combine all dry rub ingredients in a bowl and whisk until evenly mixed.
- Rub both sides of each rack generously with the dry rub.
- Place the ribs meat-side up on a rimmed baking sheet and cover tightly with aluminum foil.
- Bake for 2½ to 3 hours until meat is very tender.
- Prepare the barbecue sauce while the ribs cook.
- Uncover the ribs and brush both sides generously with the sauce.
- Set the oven to broil and broil the ribs for 4–8 minutes until caramelized.
- Let the ribs rest for 10–15 minutes, slice, and serve.
Notes
For a lower-sugar sauce, reduce brown sugar or substitute with honey. Omit liquid smoke if using a grill.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American