Imagine tender, fall-off-the-bone pork ribs that are so juicy and packed with flavor, they'll have your dinner guests begging for your secret recipe. These Baby Back Pork Ribs are not just a meal—they're a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're a barbecue novice or a seasoned grill master, this recipe will elevate your cooking game and impress everyone at the table.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back pork ribs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 cup barbecue sauce
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to bring to room temperature.
- Preheat oven to 275°F (135°C).
- Mix garlic powder, onion powder, and smoked paprika in a small bowl to create a dry rub.
- Pat ribs dry with paper towels and remove the membrane from the back of the ribs by sliding a knife under the membrane and peeling it off.
- Generously coat both sides of the ribs with the dry rub, pressing the spices into the meat.
- Wrap each rack of ribs tightly in aluminum foil, creating a sealed packet to retain moisture.
- Place the foil-wrapped ribs on a baking sheet and cook in the preheated oven for
- 5 hours.
- Remove ribs from oven and carefully unwrap the foil packets.
- Brush ribs generously with barbecue sauce on both sides.
- Increase oven temperature to 425°F (218°C).
- Return ribs to oven, uncovered, and bake for an additional 15-20 minutes until sauce caramelizes and edges become crispy.
- Remove from oven and let rest for 10 minutes before cutting between the bones.
- Serve hot with extra barbecue sauce on the side.
Tips
- Always remove the membrane from the back of the ribs for maximum tenderness and better spice absorption.
- Let the ribs come to room temperature before cooking to ensure even heat distribution.
- The low and slow cooking method is key to achieving incredibly tender meat that practically melts in your mouth.
- Use heavy-duty aluminum foil when wrapping to prevent any moisture from escaping during cooking.
- Don't rush the caramelization process—those last 15-20 minutes at high temperature create the perfect crispy, sticky exterior.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring each bite is succulent and flavorful.
- Choose a high-quality barbecue sauce that complements the smoky spices in the dry rub.
Nutrition Facts
Calories: 595kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 150mg
