Oven Baked Barbecue Ribs

Two barbecued baby back ribs stacked together on a cutting board - Hostess At Heart

No ratings yet

Learn how to make perfect oven baked baby back ribs with this easy recipe. Tender juicy BBQ ribs with simple ingredients in just 4 hours!

Prep Time 15

Cook Time 3 30

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

2 racks Baby Back Ribs
4 tsp salt
4 tsp smoked paprika
4 tsp light brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp ground black pepper
½ tsp Chili powder
1 ½ cups BBQ sauce homemade or store-bought

Instructions

Line a cookie sheet with aluminium foil (easier cleanup). Set aside.
Cut 2 pieces of aluminium foil big enough to wrap each rib rack individually. Set aside.
Unpack the ribs. Pat dry with a paper towel. Set on a large plate
In a small bowl, mix the salt, paprika, brown sugar, garlic powder, onion powder, ground black pepper, and Chili powder.
Sprinkle the seasoning on the pork. Cover each rib rack on both sides.
Wrap each rack tightly in aluminium foil. Set on the cookie sheet. Make sure they are not stacked.
Bake in the preheated oven for 3 to 4 hours.
Once the ribs have reached an internal temperature of 195-205 degrees F.
Take them out of the oven, carefully unpack them from the aluminum foil, and place them on the lined cookie sheet.
Coat each rack of ribs with BBQ sauce.
Broil for 3-5 minutes or until caramelized to your liking.
Rest for 5-10 minutes before serving.

Notes

BAKER’S NOTES:
You can double the dry rub recipe and store it in an airtight jar for up to 6 months—it works great on chicken or roasted potatoes, too.
Storage: Once the ribs are completely cooled, wrap in aluminium foil or an airtight container. Store in the refrigerator for 3-4 days.
Re-warm: Before reheating, brush the ribs with extra BBQ sauce to keep them extra moist.
When unpacking the ribs, you may see a membrane, the silver skin. Make sure to remove it before seasoning. By removing it, the flavor will penetrate more into the meat.
Baking low and slow is the magic key to tender and juicy meat. Don’t rush it.
Don’t skip wrapping the ribs with aluminium foil. It locks in the moisture. You unwrap it at the end when adding the BBQ sauce to caramelize.
Resting the meat before serving is important. Don’t skip this step. It allows the juices to settle, and your meat will be more tender.
You can apply the dry rub to the meat overnight. Leave them in the fridge. I prefer uncover, but this is a personal choice.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!