Oven-Baked BBQ Baby Back Ribs
Baby back ribs rubbed with a sweet, smoky spice blend, baked low and slow in foil until tender, then glazed with barbecue sauce under the broiler. No smoker needed.
Chef's note No smoker, no problem. A low oven and tight foil handle the slow part, and the broiler gives you the sticky bark. Got a grill?
Chef's note No smoker, no problem. A low oven and tight foil handle the slow part, and the broiler gives you the sticky bark. Got a grill? Finish them over medium heat instead of broiling for a real kiss of smoke.
Ingredients
- 2 racks baby back ribs about 2 1/2 lb each
- 3 tbsp brown sugar packed
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- ¼ tsp cayenne
- 2 tbsp apple cider vinegar
- 1 cup barbecue sauce
Steps
Heat the oven to 275°F. Flip 2 racks baby back ribs bone side up, slide a butter knife under the thin membrane at one end, grab it with a paper towel and peel it off.
Mix 3 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp kosher salt, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder and ¼ tsp cayenne. Rub it all over both sides of the racks.
Set each rack meat side up on its own large sheet of heavy-duty foil, sprinkle with 2 tbsp apple cider vinegar, and wrap tightly. Put the packets on a sheet pan and bake 2 1/2 hours, until the meat has pulled back from the bones and a toothpick slides in with no resistance.
Carefully open the foil, watching for steam, and pour off the juices. Heat the broiler. Brush the meat side with ⅔ cup barbecue sauce.
Broil 4 to 6 inches from the heat 3 to 5 minutes, until the sauce bubbles and chars in spots. Brush with the rest of the sauce (⅓ cup barbecue sauce), rest 5 minutes, then cut between the bones.
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