Baby Back Ribs
Tender, fall-off-the-bone pork baby back ribs with a sticky homemade barbecue glaze. Low and slow in the oven, then lacquered under the broiler.
Ingredients
Instructions
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Heat the oven to 275°F (135°C). Remove the membrane from the back of each rack.
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Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub all over the ribs.
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Wrap each rack tightly in foil and place bone-side down on a baking sheet.
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Bake for 2.5 hours until the meat is very tender.
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Open the foil, brush the ribs with barbecue sauce, and broil 3 to 5 minutes until lacquered.
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Rest 5 minutes, cut between bones, and serve with extra sauce.
Nutrition
Per serving, estimated.
- Calories
- 560 kcal
- Protein
- 38g
- Carbs
- 24g
- Fat
- 34g
- Fiber
- 1g
Tips
- Removing the silver skin lets the rub penetrate and the meat chew cleanly.
- Bake low and slow so the connective tissue melts rather than tightens.
- Brush sauce on at the end only, or it can burn under the broiler.
Variations
- Add 1 teaspoon cayenne to the rub for heat.
- Use a vinegar-based Carolina sauce instead of sweet BBQ.
- Finish on a grill instead of the broiler for a smoky char.
Frequently Asked Questions
Wrapping steams the ribs so they turn tender and fall off the bone. You can skip it for a firmer, chewier result.
Yes. Bake them through, cool, and refrigerate. Reheat and glaze right before serving.
When the meat pulls back from the bones and is fork-tender, usually around 203°F internal.
