Description
Enjoy the irresistible flavor of BBQ Ribs, featuring tender pork baby back ribs, a delicious dry rub, and tangy BBQ sauce. This simple recipe is perfect for a family feast or celebration!
Ingredients
Scale
- 1 tablespoon smoked paprika
- 1 ½ teaspoons granulated garlic or garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ to ½ teaspoon cayenne pepper, or to taste
- 2 racks pork baby back ribs, 2.5 to 3 pounds total weight
- ½ cup BBQ sauce, or as needed, I love Kinder’s mild
Instructions
- Preheat the oven to 300°F and place an oven rack in the center. Line a large rimmed baking sheet with foil.
- Prepare the dry rub by combining all the dry rub ingredients in a small bowl.
- Remove ribs from packaging and rinse them under cool water. Pat dry with paper towels and remove the membrane if intact.
- Place the ribs, meaty side down, on a large sheet of heavy-duty foil. Rub one-third of the seasoning mix over the bony side of the ribs, then flip and sprinkle the remaining seasoning on the meaty side.
- Wrap the ribs in foil and place the foil packet on the lined baking sheet. Bake for 2 hours until very tender when pierced with a fork.
- Remove the ribs from the oven, set the oven to BROIL, and transfer the ribs to the foil-lined baking sheet with the meaty side down. Baste with BBQ sauce, flip, and generously baste the meaty side.
- Broil for 4 to 6 minutes, until the sauce begins to caramelize. Let the ribs rest for 5 minutes before slicing into individual ribs.
Notes
Make sure to adjust cayenne pepper to your desired spice level.
Letting the ribs rest after broiling ensures juiciness.
Use a sharp serrated knife for clean cuts when slicing the ribs.
Nutrition
- Serving Size: 1 rack
- Calories: 700
- Sugar: 12g
- Sodium: 1500mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 200mg