Prize Winning Baby Back Ribs Recipe | Tender Oven Baked BBQ Pork Ribs
Oven-baked baby back ribs turn out fall-off-the-bone tender with a balanced dry rub, a tight foil wrap, and a quick caramelized BBQ glaze. This method delivers juicy, smoky-sweet flavor without a smoker.
Ingredients
Ingredients
- 2 racks baby back ribs (about 4 to 5 pounds total)
- 2 to 3 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons sweet paprika (or smoked paprika)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 to 1 1/2 cups BBQ sauce, your favorite brand or homemade
- Aluminum foil
- Rimmed baking sheet
Instructions
Instructions
- Preheat the oven to 300°F and line a large rimmed baking sheet with foil.
- Pat the ribs dry, remove the membrane from the bone side, and trim excess fat.
- Combine brown sugar, salt, paprika, garlic powder, onion powder, black pepper, chili powder, and cayenne in a small bowl to make the dry rub.
- Rub a thin layer of yellow mustard over both sides of the ribs.
- Coat both sides of the ribs evenly with the dry rub, pressing to help it adhere.
- Place each rack on a large piece of heavy-duty foil and sprinkle each rack with 1 tablespoon apple cider vinegar and 1/2 tablespoon Worcestershire sauce.
- Wrap the foil tightly to seal and create snug packets, then set them bone side down on the baking sheet.
- Bake for 2 1/2 to 3 hours until very tender and the meat begins to pull back from the bones.
- Carefully open the foil to release steam and drain excess juices if desired.
- Brush the ribs generously with BBQ sauce and return to the oven uncovered at 450°F for 10 to 12 minutes, or broil on high for 3 to 5 minutes, until the sauce bubbles and caramelizes.
- Rest the ribs for 5 to 10 minutes, then slice between the bones and brush with additional warm sauce if desired.
Notes
Check doneness by feel; the rack should bend easily with slight surface cracking when lifted with tongs. Avoid over-broiling, as sauce can burn quickly. Spare ribs can be used but will need 3 to 3 1/2 hours at 300°F. If you don’t have mustard, use mayonnaise or a thin layer of oil as a binder. For smokier flavor, use smoked paprika, a smoky BBQ sauce, or a tiny splash of liquid smoke.