Baked Baby Back Ribs
Tender oven-baked pork baby back ribs coated in a flavorful homemade dry rub, slowly baked until tender, and finished with a sweet and tangy barbecue-style sauce.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Aluminium foil
- Baking tray
- Saucepan
- Basting brush
- Tongs
- Oven
- Meat thermometer
Ingredients
For the Ribs and Dry Rub:
- 1,250 grams baby back ribs
- ½ tablespoon salt
- ½ tablespoon black pepper
- ⅓ cup brown sugar
- 1 tablespoon paprika powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin powder
- 1 tablespoon mustard powder optional
For the Sauce:
- 2 cups ketchup
- ⅓ cup brown sugar
- ½ cup apple cider vinegar
- 1 tablespoon paprika powder
- 1 teaspoon Worcestershire sauce
- 1 tablespoon salt
- ½ tablespoon black pepper
Instructions
- Combine salt, black pepper, brown sugar, paprika, garlic powder, cumin, and optional mustard powder in a bowl.
- Remove the silver skin from the bone side of the ribs.
- Coat both sides of the ribs with the dry rub, massaging the seasoning into the meat.
- Wrap the ribs securely in aluminium foil and refrigerate for at least 2 hours, or overnight.
- In a saucepan, combine ketchup, brown sugar, apple cider vinegar, paprika, Worcestershire sauce, salt, and pepper.
- Bring the sauce to a boil over medium heat. Reduce the heat and simmer for 15 minutes, stirring occasionally. Set aside to cool.
- Preheat the oven to 300°F (150°C).
- Place the foil-wrapped ribs on a baking tray and bake for 2–3 hours, turning every 30 minutes.
- Carefully open the foil and check the tenderness. Continue baking if necessary.
- Remove the ribs from the foil and place them on a clean baking tray.
- Brush generously with the prepared sauce and bake for another 5–7 minutes. Turn and brush with more sauce as desired.
- Rest briefly, slice between the bones, and serve with extra sauce.
- Combine salt, black pepper, brown sugar, paprika, garlic powder, cumin, and optional mustard powder in a bowl.
- Remove the silver skin from the bone side of the ribs.
- Coat both sides of the ribs with the dry rub, massaging the seasoning into the meat.
- Wrap the ribs securely in aluminium foil and refrigerate for at least 2 hours, or overnight.
- In a saucepan, combine ketchup, brown sugar, apple cider vinegar, paprika, Worcestershire sauce, salt, and pepper.
- Bring the sauce to a boil over medium heat. Reduce the heat and simmer for 15 minutes, stirring occasionally. Set aside to cool.
- Preheat the oven to 300°F (150°C).
- Place the foil-wrapped ribs on a baking tray and bake for 2–3 hours, turning every 30 minutes.
- Carefully open the foil and check the tenderness. Continue baking if necessary.
- Remove the ribs from the foil and place them on a clean baking tray.
- Brush generously with the prepared sauce and bake for another 5–7 minutes. Turn and brush with more sauce as desired.
- Rest briefly, slice between the bones, and serve with extra sauce.
Notes
- Remove the silver skin to improve the texture of the ribs.
- Marinate overnight for deeper seasoning.
- Keep the ribs refrigerated during marinating.
- Wrap the ribs tightly in foil to retain moisture during baking.
- Baking time depends on the thickness of the rack and desired tenderness.
- Brush the sauce on near the end to prevent the sugars from burning.
- Reserve some clean sauce for serving.
- Serve with steamed rice, mashed potatoes, or vegetables.
- Refrigerate leftovers promptly in an airtight container and consume within 3–4 days.
Nutrition
Calories: 650kcalCarbohydrates: 48gProtein: 38gFat: 35gSaturated Fat: 12gCholesterol: 125mgFiber: 1gSugar: 42g
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