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Oven Barbeque Baby Back Ribs

These BBQ ribs are easy to prepare and cook low and slow in the oven until tender and nearly falling off the bone. A brown sugar and spice rub gives them plenty of flavor, while a final coating of barbecue sauce is caramelized under the broiler or on the grill.


Servings: About 4–6
Prep Time: About 20 minutes
Cook Time: 2–2½ hours, plus broiling

Ingredients:

  • 4 pounds pork ribs
  • ¾ cup packed light brown sugar
  • 1 teaspoon hickory smoked salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • ½ teaspoon ground red pepper, optional
  • 2 cups barbecue sauce, such as Kinder’s

Instructions:

  1. Preheat the oven to 300°F.
  2. Remove the tough membrane covering the bone side of the ribs.
  3. Combine the brown sugar, smoked salt, paprika, garlic powder and red pepper, if using, to make the dry rub. Alternatively, use your favorite prepared BBQ rub, such as Butt Rub.
  4. Rub the seasoning mixture generously over all sides of the ribs.
  5. Place the ribs on two layers of heavy-duty aluminum foil, meaty side down.
  6. Cover with two additional layers of foil. Roll and crimp the edges tightly, keeping the seams facing upward to create a well-sealed packet.
  7. Place the foil-wrapped ribs on a baking sheet.
  8. Bake for 2–2½ hours, or until the meat is very tender and beginning to shrink away from the ends of the bones.
  9. Remove the ribs from the oven and carefully open the foil.
  10. Preheat the broiler.
  11. Cut the ribs into serving portions of 2–3 ribs each.
  12. Arrange the ribs on a broiler pan, bone side up, and brush generously with barbecue sauce.
  13. Broil for 1–2 minutes, just until the sauce is bubbling and beginning to caramelize.
  14. Turn the ribs over, brush the meaty side with additional barbecue sauce and broil for another 1–2 minutes.
  15. Serve hot with additional barbecue sauce, if desired.

Tip: Instead of using the broiler, finish the cooked ribs on an outdoor grill. Brush them with barbecue sauce and grill briefly on each side until the sauce becomes sticky and lightly caramelized.

Source: GJB Recipes