How to Make Baby Back Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Chill Time
2 hrs
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Total Time
4 hrs 40 mins
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Servings
8
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Calories
195 kcal
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Course
Main Course
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Cuisine
American
How to Make Baby Back Ribs
Description
How to Make Baby Back Ribs begins with trimming the ribs by removing the membrane for better seasoning penetration. The dry rub combines brown sugar, paprika, black pepper, salt, garlic, onion powder, and cayenne for a mellow heat and balanced sweetness. The ribs are massaged with this rub and coated with most of the barbecue sauce before being tightly wrapped in foil and refrigerated, allowing the flavors to meld. Slow baking at 300°F gently tenderizes the meat over 2.5 hours while preserving moisture. The ribs are then unwrapped, brushed with the remaining barbecue sauce, and broiled briefly to caramelize the glaze.
This slow-and-low technique produces ribs with a tender bite and a sweet, smoky coating. These ribs pair well with classic barbecue sides or a fresh salad. The recipe also includes guidance on selecting quality baby back ribs, emphasizing meat coverage and avoiding enhanced cuts. Leftovers keep refrigerated for several days and can be reheated by wrapping in foil with added sauce and warming gently in the oven to maintain moisture and finish with a caramelized surface under the broiler.
Ingredients
Dry Rub
- ¼ cup light brown sugar packed
- 1½ tablespoons paprika
- 1½ tablespoons black pepper
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
Ribs
- 2 pounds pork baby back ribs
- 1 (18-ounce) bottle barbecue sauce divided
Instructions
- Make the dry rub: In a medium bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne.
- Prepare the ribs by pulling off the clear membrane from the underside. Lightly massage dry rub into both sides of ribs and place on a large aluminium foil-lined baking sheet.
- Brush 1½ cups barbecue sauce all over the ribs. Tear off enough aluminium foil to cover the ribs and spray foil with cooking spray. Wrap ribs tightly with the foil pieces and refrigerate for at least 2 hours, or ideally overnight.
- When ready to bake, preheat the oven to 300 degrees F.
- Bake ribs, still wrapped in the foil, for 2½ hours.
- Unwrap the foil, brush ribs with remaining ¾ cup barbecue sauce, and broil for about 5 minutes to caramelize the barbecue sauce.
Notes
- Choose baby back ribs with an even meat layer and no exposed bone areas called "shiners" for best results.
- Avoid enhanced ribs as they contain added water and salt that may affect texture and flavor.
- Leftover ribs should be stored in airtight containers in the refrigerator for up to 3-4 days.
- For freezing, wrap ribs well in plastic and foil to preserve quality for up to 3-4 months.
- To reheat, preheat oven to 250°F, add a coating of barbecue sauce, wrap in foil, and warm for 20-30 minutes until heated through, finishing under the broiler for caramelization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 0.25pound | |
| Calories | 195kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 939mg | 39% |
| Potassium | 239mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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