Description
Tender, flavorful pork baby back ribs slow-baked to perfection with a smoky, sweet spice rub and finished with a sticky caramelized barbecue sauce glaze.
Ingredients
Scale
Ribs
- 2 racks pork baby back ribs (about 4 pounds)
Spice Rub
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Additional Ingredients
- 2 tablespoons olive oil
- 1 cup barbecue sauce
Instructions
- Preheat oven: Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and set aside to prepare for the ribs.
- Prepare ribs: Remove the thin membrane from the back of each rack of ribs for better seasoning penetration and tenderness. Pat the ribs dry thoroughly with paper towels.
- Apply spice rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Evenly rub this spice blend over both sides of the ribs to ensure full flavor coverage.
- Oil and bake: Place the seasoned ribs on the prepared baking sheet and brush both sides lightly with olive oil. Cover the ribs tightly with foil to retain moisture and bake in the oven for 2 hours until tender.
- Glaze ribs: Remove the ribs from the oven and carefully discard the top layer of foil. Generously brush both sides of the ribs with barbecue sauce to build a rich, sticky coating.
- Caramelize sauce: Return the ribs to the oven uncovered and bake for an additional 10-15 minutes until the barbecue sauce becomes sticky and caramelized, enhancing flavor and texture.
- Serve: Slice the ribs between the bones and serve warm for the best taste experience.
Notes
- Removing the membrane helps the ribs absorb more flavor and become more tender.
- Cooking low and slow at 300°F ensures ribs remain juicy and tender.
- Feel free to adjust the amount of barbecue sauce based on your preferred sweetness and tanginess.
- For extra smoky flavor, consider adding a few drops of liquid smoke to the spice rub.
