Description
These Roasted Baby Back Ribs are slow-cooked until they’re fall-off-the-bone tender, then basted with your favorite barbecue sauce. Made entirely in the oven with a rich homemade dry rub and your favorite barbecue sauce, this recipe guarantees bold flavor and melt-in-your-mouth texture, without firing up the grill.
Ingredients
Units
Scale
- 1 rack baby back ribs (approximately 3 lbs.)
- 1 1/2 tablespoons olive oil
- 8–ounces barbecue sauce (your favorite brand or homemade)
For the BBQ Rub:
- 1/2 cup brown sugar (light or dark)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons Aleppo pepper
Instructions
- Preheat your oven to 300°F (150°C).
- In a small bowl, combine the brown sugar, salt, pepper, garlic powder, chili powder, smoked paprika, onion powder, and Aleppo pepper to make the dry rub.
- Pat the ribs completely dry with paper towels. Remove the thin membrane from the back of the ribs for better texture and flavor absorption.
- Rub the ribs on both sides with the olive oil. Generously pack on the BBQ rub, coating both sides and edges.
- Lay down two sheets of foil and top with two sheets of parchment paper on a large baking sheet.
- Place the seasoned ribs in the center and wrap tightly. Use another piece of foil on top if needed to fully enclose.
- Bake the wrapped ribs for 3 to 3 1/2 hours, or until tender and the meat pulls away easily from the bone.
- Carefully unwrap the ribs. Increase oven temperature to 375°F (190°C).
- Brush the ribs generously with BBQ sauce and return to the oven, uncovered, for 20 minutes until the sauce caramelizes and bubbles.
- Serve with warmed barbecue sauce on the side.
- ENJOY!
Notes
- Remove the membrane: Don’t skip this step—it makes the ribs more tender and allows the seasoning to penetrate.
- Use heavy-duty foil: Helps keep the juices inside and prevents tearing during roasting.
- Layer parchment inside the foil: This protects the ribs from sticking and gives better heat distribution.
- Wrap tightly: Ensure there are no open seams so the ribs steam and stay moist while baking.
- Don’t rush the cook time: Low and slow is key for that fall-off-the-bone texture.
- Let them rest: After basting and roasting uncovered, let the ribs sit for 5-10 minutes before cutting.
- Double for a crowd: The rub is enough to coat two racks of ribs.
- Avoid contaminating the rub: Use a spoon to sprinkle the rub onto the ribs, making sure the spoon does not touch the surface of the meat.
- Store the rub: Store extra rub in an airtight container for up to 6 months.
- Customize the BBQ sauce: Mix in honey, hot sauce, mustard, or apple cider vinegar to adjust the flavor.
- Use a meat thermometer (optional): Internal temp should reach around 190–200°F (88–93°C) for the most tender results.
- Finish on the grill (optional): After baking, toss them on a medium grill to get those crispy, smoky edges.
- Prep Time: 10 minutes
- Cook Time: 3 hours, 50 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American