Description
Tender, saucy oven baked ribs with a simple homemade rub, slow roasted and finished under the broiler. No smoker or grill needed, just your oven and a rack of baby backs.
Ingredients
- 1 (2.5 lb) slab pork baby back ribs
- ¼ cup yellow mustard (binder)
- 2 tbs brown sugar (light or dark)
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp ground mustard
- ¼ tsp cayenne pepper
- ⅓ cup barbecue sauce (your favorite brand)
Instructions
- Preheat the oven to 300°F. Remove the membrane from the underside of the ribs by sliding a butter knife under it and lifting, then grip it with a paper towel and peel it off.
- In a small bowl, combine the brown sugar, kosher salt, pepper, onion powder, garlic powder, paprika, ground mustard, and cayenne. Brush the top and bottom of the ribs with the yellow mustard, then rub the spice mixture all over.
- Wrap the ribs tightly in a double layer of heavy-duty foil, place on a rimmed baking sheet, and bake 2 hours, or until a toothpick slides easily into the meat between the bones (see notes). Remove from the oven.
- Set the oven to broil. Carefully peel back the foil and flatten it against the sheet, then discard any liquid. Brush the ribs with barbecue sauce and broil 2 to 3 minutes, until the sauce caramelizes.
Notes
- Doneness check: a toothpick between the bones should slide in easily. If it drags, cook in 15-minute increments until tender.
- Membrane: remove the thin membrane from the back before seasoning so the rub and heat reach the meat.
- Rib cut: baby back is the default here. Spare or St. Louis-style ribs are thicker, so add 30 to 45 minutes.
- Make ahead: bake and wrap up to a day ahead, then sauce and broil right before serving.
- Storage: refrigerate 3 to 4 days wrapped in foil. Reheat at 250°F with a splash of broth, water, or beer.
- Sauce: use your favorite brand, or adjust the heat to taste.
- Prep Time: 15 min
- Cook Time: 120 min
- Category: Dinner
- Method: Oven
- Cuisine: American