|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 43g||15%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you think of ribs, you probably think of firing up the grill or smoker. But the weather doesn't always permit outdoor cooking, and sometimes you're out of charcoal or not in the mood to refill the propane tank. Enter a gadget everyone has at home: the oven. Oven-baked ribs can be made any time of the year and turn out super tender every time.
This recipe is for pork baby back ribs, which are some of the easier ribs to find at the grocery store. We call for two racks of ribs, but you can adjust the ingredients to make more or less. After removing the membrane, coat the ribs in a flavorful spice rub, cover in aluminum foil, and bake low and slow. Add your favorite sauce before baking uncovered to form a nice, sticky crust.
Serve these oven-baked ribs as a surprisingly easy weekend family meal, on game day, Father's Day, or anytime a craving for ribs strikes. Serve barbecue ribs with classic sides like potato salad, corn on the cob, macaroni and cheese, and coleslaw.
- 1/3 cup light brown sugar (packed)
- 3 tablespoons kosher salt
- 1 tablespoon paprika (smoked or regular)
- 1 teaspoon black pepper
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups barbecue sauce
- 2 full racks baby back pork ribs (trimmed of excess fat, patted dry)
Gather the ingredients. Preheat the oven to 250 F.
Combine the brown sugar, salt, paprika, pepper, chipotle, thyme, mustard, garlic powder, onion powder, and cayenne pepper in a small bowl and mix.
Place each rack of ribs in the center of its own large piece of heavy-duty aluminum foil and apply the dry rub to each side of the two racks (more so on the meat side).
Wrap each rack in foil and place the two foil-wrapped racks on a baking sheet and place in oven.
Bake for 2 hours.
Remove the ribs from the oven, and, using tongs, open the foil. Place racks on one piece of the foil on a baking sheet and brush barbecue sauce on both sides. Turn up the oven temperature to 350 F.
Return ribs to the oven. Continue cooking, brushing on more barbecue sauce occasionally, until the ribs are fork-tender and well glazed, about 30 to 45 minutes.
Remove and let rest for 15 minutes before cutting and serving.
Cut ribs can be tossed in additional sauce if desired.
How to Store
- Leftover ribs should be tightly wrapped and refrigerated. They will keep for about 3 days.
- To reheat, wrap the ribs in aluminum foil and bake at 350 F for 15 to 20 minutes. Open up the foil and bake until warmed through, adding more barbecue sauce if desired.
For super tender ribs, remove the membrane before cooking. You can ask the butcher to do it for you, but it's also easy to do at home. Position the ribs so that they are bone-side-up. Use a butter knife to separate the thin membrane from the meat. Once you have enough pried up, use your hand to pull it off the rack.