Dinner · Pork

Oven Baby Back Ribs

Low and slow in the oven with a sweet dry rub, then brushed with barbecue sauce and broiled sticky.

⏱ 3 hr (15 min prep, 2 hr 45 min cooking) 🍽 Serves 6 · about 4 ribs kid friendlymake aheadfreezer friendlyleftovers gluten freedairy free
📅 Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 6 servings

  • Rub

  • 2 tbsp Brown sugar
  • 1 tbsp Paprika
  • 1 tsp Chili powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1½ tsp Table salt
  • ½ tsp Ground black pepper

  • Ribs

  • 4 lb Pork baby back ribs, 2 racks baby back ribs
  • 1 cup Barbecue sauce

Make it yourself

Out of brown sugar? Make it →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 2 rimmed baking sheets, aluminum foil, pastry brush, instant-read thermometer.

  1. Heat the oven to 275°F. Line two baking sheets with foil.
  2. Pat the ribs dry. On the bone side, slide a butter knife under the thin membrane at one end, grab it with a paper towel and pull it off. This step is optional but makes the ribs more tender.
  3. Mix the rub and pat it all over both racks. Set each rack meaty side up on a baking sheet and cover tightly with foil. Wash your hands.
  4. Bake 2 1/2 hours, until the meat is tender and pulling back from the bone ends. Ribs pass 145°F long before they are tender.
  5. Uncover and carefully pour off the juices. Heat the broiler. Brush the ribs with barbecue sauce and broil 3 to 5 minutes, watching closely, until sticky and browned in spots.
  6. Rest 3 minutes, then cut between the bones and serve with more sauce.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadBake the ribs a day ahead and chill them. To serve, brush with sauce and heat in a 400°F oven to 165°F, about 20 minutes.
❄️ FreezerFreeze cooked ribs (before saucing) wrapped tightly for 2 to 3 months for best quality. Thaw in the fridge.
↺ LeftoversPull the meat off the bones for barbecue sandwiches; reheat to 165°F.
🧒 With kidsKids can mix and pat on the rub. Cut ribs into single bones for small hands.
Gluten-free swapCheck the barbecue sauce label.

Goes well with

🥬 Creamy Coleslaw🌽 Buttered Corn on the Cob🌽 Cornbread Muffins

Good to know

Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

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