Get ready to revolutionize your BBQ game with the most mouthwatering, fall-off-the-bone ribs that will make even professional pitmasters jealous! Andy's Better Than Jimmy's Baby Back Ribs isn't just a recipe—it's a culinary experience that transforms ordinary dinner into an extraordinary feast. If you've ever dreamed of creating restaurant-quality ribs in your own kitchen that will have your friends and family begging for seconds, you've just hit the jackpot!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1 cup barbecue sauce
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to allow them to reach room temperature.
- Preheat oven to 275°F (135°C).
- Remove membrane from back of ribs by sliding a knife under membrane and pulling it off completely.
- Mix paprika, brown sugar, garlic powder, salt, and pepper in a small bowl to create dry rub.
- Pat ribs dry with paper towels and generously coat both sides with dry rub mixture, massaging spices into meat.
- Wrap each rack of ribs tightly in aluminum foil, creating a sealed packet to retain moisture.
- Place foil-wrapped ribs on a large baking sheet and cook in preheated oven for
- 5 hours.
- Remove ribs from oven, carefully unwrap foil, and brush generously with barbecue sauce.
- Increase oven temperature to 425°F (218°C).
- Return ribs to oven, uncovered, and cook for an additional 15-20 minutes until sauce caramelizes and edges become slightly crispy.
- Remove from oven and let rest for 10 minutes before cutting into individual ribs.
- Serve hot with extra barbecue sauce on the side.
Tips
- Room Temperature Matters: Always let your ribs sit out for 30 minutes before cooking to ensure even cooking and more tender meat.
- Remove the Membrane: Don't skip removing the back membrane—this ensures your dry rub penetrates the meat and makes the ribs more tender.
- Massaging the Dry Rub: Take your time when applying the spice mix. Massage it thoroughly into the meat to maximize flavor absorption.
- Foil Wrapping Technique: Wrap ribs tightly in foil to lock in moisture, creating incredibly juicy meat during the slow cooking process.
- Caramelization is Key: The final high-heat stage transforms your ribs from good to legendary, creating those irresistible crispy, caramelized edges.
- Resting Period: Always let ribs rest for 10 minutes after cooking. This allows juices to redistribute, ensuring each bite is succulent and flavorful.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
