Ribs
These tender ribs are slow-cooked in the oven after being seasoned with a flavorful spice rub followed by a sweet and smoky barbecue sauce to finish them off.
Servings: 14
Calories: 325kcal
Ingredients
Ribs and Dry Rub
- 2½ to 3 pounds of baby back ribs
- ⅓ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons onion powder
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 2½ teaspoons fresh cracked black pepper
- 2 teaspoons ground mustard
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground nutmeg
Sauce
- ½ cup barbecue sauce, your favorite brand
- 3 tablespoons light brown sugar
Instructions
- Preheat the oven to 300°F.
- Add the sugars, onion powder, kosher salt, paprika, black pepper, ground mustard, cumin, cayenne pepper, and nutmeg to a small mixing bowl and whisk to combine.
- You will need to carefully remove the opaque membrane that covers the underside of the ribs with a small knife. Lift the corner edge of the membrane and carefully slide the knife's edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away.
- Tear a long piece of heavy-duty aluminum foil, long enough to cover the rack of ribs. Lay it over a baking sheet.
- Place the rack of ribs, meaty side down and bone side up, in the middle of the foil.
- Generously spread ⅓ of the dry rub over the bones and rub into the bones. Flip the ribs over and spread the remaining dry rub over the top of the ribs and rub.
- Crimp the seams of the foil together. Roll up the ends of the foil to seal.
- Bake for 2 hours 30 minutes.
- Remove the ribs from the oven. Increase the oven temperature to broil.
- Add ½ cup barbecue sauce and the 3 tablespoons of brown sugar to a small mixing bowl. Whisk to combine.
- Carefully open the foil. Spoon and spread the sauce over the top of the ribs.
- Return the ribs to the oven to broil the sauced ribs for 2 to 3 minutes, just to caramelize the sauce. Remove the ribs from the oven and allow them to rest for 10 minutes before separating the individual ribs.
Video
Notes
- It is very important to remove the membrane from the ribs before baking. The membrane acts as a barrier to the rub and will also lessen the flavor of the ribs.
- You can use a double layer of foil instead of 1 layer of foil and a baking sheet to cook the ribs in the oven.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your ribs as the suggested baking time approaches.
Nutrition
Calories: 325kcal | Carbohydrates: 16g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 61mg | Sodium: 650mg | Potassium: 243mg | Fiber: 1g | Sugar: 13g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg