Easy Oven-Baked Baby Back Ribs (Print version)
Tender baby back ribs baked low in foil, brushed with barbecue sauce, and broiled until glossy and sticky.
# Ingredients:
For the ribs
01 -
2 racks baby back pork ribs, about 4-5 lb (1.8-2.3 kg) total
02 -
1 tablespoon olive oil
03 -
1 tablespoon apple cider vinegar
04 -
2 teaspoons kosher salt
05 -
1 teaspoon black pepper
For the dry rub
06 -
1/4 cup (50 g) packed brown sugar
07 -
1 tablespoon smoked paprika
08 -
2 teaspoons garlic powder
09 -
2 teaspoons onion powder
10 -
1 teaspoon chili powder
11 -
1 teaspoon dry mustard
12 -
1/4 teaspoon cayenne pepper, optional
For finishing
13 -
3/4 cup (180 ml) gluten-free barbecue sauce, plus more for serving
# Instructions:
01 -
Preheat the oven to 300°F. Line a rimmed baking sheet with foil for easier cleanup.
02 -
Pat the ribs dry. Remove the membrane from the bone side if it is still attached, then rub the racks with olive oil and apple cider vinegar.
03 -
Mix the salt, pepper, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, dry mustard, and cayenne. Coat both sides of the ribs evenly.
04 -
Place each rack meat side up on heavy foil and wrap tightly. Set on the baking sheet and bake for 2 hours and 15 minutes to 2 hours and 30 minutes, until the racks bend easily and the meat pulls back from the bones.
05 -
Carefully open the foil packets. Brush the meaty side with barbecue sauce and leave the ribs uncovered.
06 -
Broil for 3-5 minutes, watching closely, until the sauce bubbles and turns sticky. Rest for 10 minutes, then slice between the bones and serve with extra sauce.
# Good to know:
01 -
One rack usually serves 2-3 people, depending on appetite and sides.
02 -
For make-ahead ribs, bake in foil, chill, then sauce and broil just before serving.
03 -
Use a gluten-free barbecue sauce if serving gluten-free guests.