Imagine tender, fall-off-the-bone ribs with a perfectly caramelized barbecue glaze that will make your taste buds dance with joy! These Easy Oven Baby Back Ribs are about to become your new go-to recipe for impressing family and friends, without spending hours at the grill. Whether you're a cooking novice or a seasoned home chef, this foolproof method will transform ordinary ribs into a restaurant-quality meal that'll have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby back ribs
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup barbecue sauce
Instructions
- Preheat the oven to 275°F (135°C), ensuring the rack is positioned in the center of the oven.
- Remove the membrane from the back of the ribs by sliding a knife under the thin, translucent membrane and peeling it off completely. This helps the seasoning penetrate the meat and makes the ribs more tender.
- In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
- Pat the ribs dry with paper towels to ensure the seasoning adheres well.
- Generously coat both sides of the ribs with the prepared dry rub, massaging the spices into the meat.
- Place the ribs on a large baking sheet lined with aluminum foil, bone-side down. Cover the baking sheet tightly with another layer of foil to create a sealed packet.
- Bake the ribs in the preheated oven for 2 hours, which will help break down the connective tissues and make the meat incredibly tender.
- Remove the ribs from the oven and carefully open the foil packet. Brush the ribs generously with barbecue sauce, covering all surfaces.
- Increase the oven temperature to 425°F (218°C). Return the uncovered ribs to the oven and bake for an additional 10-15 minutes, allowing the barbecue sauce to caramelize and create a sticky, delicious glaze.
- Remove from the oven and let the ribs rest for 5-10 minutes before slicing between the bones.
- Serve hot with extra barbecue sauce on the side and your favorite side dishes.
Tips
- • Always remove the membrane from the back of the ribs - this is the secret to maximum tenderness and flavor absorption. • Use a digital meat thermometer to ensure your ribs reach the perfect internal temperature of 145°F. • For extra flavor, consider letting the dry rub sit on the ribs for 30 minutes to an hour before cooking. • Don't rush the low and slow cooking process - this is what makes the ribs incredibly tender. • If you like extra saucy ribs, apply the barbecue sauce in layers during the final caramelization stage. • Let the ribs rest after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor. • Pair with classic sides like coleslaw, corn on the cob, or baked beans for a complete meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 120mg
