Description

This oven-baked baby back ribs recipe delivers tender, flavorful ribs with a perfect balance of smoky and sweet notes. The ribs are seasoned with a robust dry rub and slow-baked for hours to achieve fall-off-the-bone tenderness, then finished with a sticky, tangy barbecue sauce glaze. Ideal for an easy yet impressive main course, perfect for family dinners or casual gatherings.

Ingredients

Scale

Ribs and Dry Rub

2 racks baby back pork ribs (about 4 pounds)
1/4 cup brown sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper (optional)

Barbecue Sauce Glaze

1 cup barbecue sauce (plus extra for serving)
1 tablespoon apple cider vinegar

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Instructions

Preheat and Prepare Ribs: Preheat your oven to 300°F (150°C). Remove the thin membrane from the back of the ribs if it’s still attached to ensure tenderness and better seasoning absorption.
Make the Dry Rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne pepper. This combination creates a flavorful, balanced rub.
Apply the Rub: Rub the spice mixture evenly over both sides of the ribs to coat them thoroughly. This step builds the base flavor.
Wrap and Bake: Place the ribs on a large baking sheet lined with foil. Cover tightly with another sheet of foil to lock in moisture. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat easily pulls away from the bone.
Prepare Sauce Glaze: Remove the ribs from the oven and discard the top foil. In a small bowl, mix the barbecue sauce with apple cider vinegar to add tanginess.
Glaze and Broil: Brush a generous amount of the barbecue sauce mixture over the ribs. Turn the oven to broil and return the ribs to the oven for 4–6 minutes, watching carefully until the sauce caramelizes and becomes sticky.
Rest and Serve: Let the ribs rest for a few minutes before slicing between the bones. Serve with extra barbecue sauce on the side for dipping.

Notes

For a smoky flavor without a grill, add a few drops of liquid smoke to the barbecue sauce.
These ribs can also be finished on the grill over medium heat for 5–10 minutes per side instead of broiling for a charred effect.
Use gluten-free barbecue sauce to maintain a gluten-free dish.
Removing the membrane from the ribs improves texture and flavor penetration.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/2 rack
Calories: 580
Sugar: 18g
Sodium: 780mg
Fat: 38g
Saturated Fat: 14g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 39g
Cholesterol: 135mg