Oven-Baked Ribs
Follow this easy recipe for fall-off-the-bone Oven-Baked Ribs, and you’ll have perfectly juicy and savory-sweet BBQ pork ribs every time.
Servings: 8 servings
Equipment
Ingredients
For the ribs
- 1 rack baby back ribs 4 pounds
- 1 cup BBQ sauce I used Sweet Baby Rays
For The Rub
- ½ cup brown sugar packed
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 275°F.
- Remove excess moisture from the ribs using paper towels.
- On a cutting board, remove the thin membrane covering the back of the ribs by placing the ribs' meat side down. Run a knife over the back of the ribs lightly. Using your fingers, pull the membrane away and discard it.
- Place the ribs over 2 sheets of aluminum foil, and set aside.
- In a small bowl, mix together the rib rub ingredients.
- Rub the mixed seasoning over both sides of the ribs.
- Fold both sides of the foil over the ribs and crimp the ends up.
- Place on a baking sheet and bake for 2-1/2 to 3 hours until the ribs have an internal temperature of 190°F.
- Raise the oven temperature to 425°F.
- Carefully open the foil from the ribs and remove any juices. Remove the ribs from the foil and place them directly on the baking sheet.
- Using a pastry brush, brush the bbq sauce on the top and bake for an additional 10 mins. Remove from the oven and let cook for 10 minutes before serving.
- Serve with more BBQ sauce if desired.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To reheat the ribs, wrap them in aluminum foil and bake them for 30 minutes at 300°F.
Nutrition
Calories: 279kcal | Carbohydrates: 29g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 1020mg | Potassium: 303mg | Fiber: 1g | Sugar: 25g | Vitamin A: 296IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 1mg
