Description
These fall-off-the-bone baby back ribs are coated in a smoky dry rub and slow-cooked to perfection, then finished with a rich, tangy barbecue glaze. Perfect for summer cookouts or cozy weekend dinners, they deliver bold flavor in every bite.
Ingredients
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3 Tbsp kosher salt
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1/4 cup packed dark brown sugar
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3 Tbsp smoked paprika
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1 Tbsp black pepper
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1 Tbsp garlic powder
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1 Tbsp dry mustard
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4 lbs baby back pork ribs (2 to 3 slabs)
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2 Tbsp olive oil
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2 1/2 cups barbecue sauce, divided
Instructions
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Remove the membrane from the back of the ribs. Pat dry with paper towels.
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In a small bowl, mix together salt, brown sugar, paprika, pepper, garlic powder, and dry mustard.
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Rub the ribs with olive oil, then coat evenly with the spice mixture. Let sit at room temperature for 30 minutes.
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Preheat oven or grill to 250°F (120°C).
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Place ribs on a baking sheet (or grill) meat side up and cook for 2 hours.
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Remove and wrap each slab tightly in foil with 1/2 cup barbecue sauce inside. Return to heat for 1 hour.
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Unwrap the ribs and brush with remaining sauce. Cook uncovered for 45 minutes, or until caramelized and tender.
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Let rest 5 minutes before slicing and serving.
Notes
Optional: Add a pinch of cayenne pepper to the rub for extra heat.
Use your favorite store-bought or homemade barbecue sauce.
Ribs can be finished on a hot grill for added char and flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Baking
- Cuisine: American