Get ready to transform your kitchen into a BBQ paradise with these irresistible oven-baked baby back ribs that are so tender, they'll literally fall off the bone! Forget about complicated grilling techniques or expensive smokers - this foolproof recipe will have you creating restaurant-quality ribs right in your own oven. Whether you're hosting a weekend cookout or craving a delicious comfort meal, these ribs are guaranteed to be the star of your dining table and have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1 cup barbecue sauce
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Remove the ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Preheat the oven to 275°F (135°C). Line a large baking sheet with aluminum foil, ensuring enough overhang to create a packet.
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely.
- In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.
- Pat the ribs dry with paper towels and generously coat both sides of the ribs with the prepared dry rub, massaging the seasoning into the meat.
- Place the seasoned ribs on the prepared baking sheet, bone-side down. Wrap the ribs tightly in the foil, creating a sealed packet to lock in moisture.
- Bake the ribs in the preheated oven for 2 hours, allowing the meat to become tender and infused with flavor.
- Remove the ribs from the oven and carefully open the foil packet. Brush generously with barbecue sauce, covering all surfaces.
- Increase oven temperature to 425°F (218°C). Return the unwrapped ribs to the oven and bake for an additional 15-20 minutes, allowing the sauce to caramelize and create a sticky glaze.
- Remove from oven and let the ribs rest for 10 minutes before slicing between the bones.
- Serve hot with extra barbecue sauce on the side, accompanied by your favorite sides like coleslaw or corn on the cob.
Tips
- Room Temperature Magic: Always let your ribs sit out for 30 minutes before cooking to ensure even cooking and maximum tenderness.
- Membrane Removal: Don't skip removing the membrane from the back of the ribs - this ensures more flavor penetration and a more tender bite.
- Dry Rub Technique: Massage the spice mixture into the meat thoroughly, allowing the flavors to deeply penetrate the ribs.
- Low and Slow Cooking: The initial 2-hour cooking at a low temperature is crucial for breaking down tough connective tissues and creating melt-in-your-mouth meat.
- Sauce Caramelization: The final high-temperature bake helps create that irresistible sticky, caramelized exterior that everyone loves.
- Resting Period: Always let the ribs rest for 10 minutes after cooking to allow the juices to redistribute, ensuring maximum flavor and moisture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
