Description
These BBQ Ribs bring irresistible flavor and easy preparation together. Enjoy tender, sticky ribs perfect for any occasion, especially Father’s Day!
Ingredients
Scale
- 1 tablespoon smoked paprika
- 1 ½ teaspoons granulated garlic or garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ to ½ teaspoon cayenne pepper, or to taste
- 2 racks pork baby back ribs, 2.5 to 3 pounds total weight
- ½ cup BBQ sauce, or as needed
Instructions
- Preheat your oven to 300°F and place an oven rack in the center. Line a large rimmed baking sheet with foil.
- Rinse the ribs under cool water and dry them with paper towels. If there’s a membrane, peel it off using a paper towel for grip.
- Place the ribs, meaty side down, on a large piece of heavy-duty foil. Rub about one-third of the dry rub seasonings on the bony side and then flip the ribs to coat the meaty side with the remaining seasoning. Wrap the ribs tightly in the foil and place them on the prepared baking sheet. If using two racks, wrap each separately.
- Bake the ribs for 2 hours, or until they are tender when pierced with a fork.
- After baking, set the oven to BROIL. Carefully open the foil packet and transfer the ribs to the lined baking sheet, meaty side down. Baste the bony side with BBQ sauce, then flip the ribs and generously baste the meaty side. Broil for 4 to 6 minutes until the sauce caramelizes.
- Remove from the oven and let the ribs rest for about 5 minutes before cutting into individual ribs.
Notes
For extra tenderness, ensure you remove that membrane from the ribs before seasoning.
Adjust the cayenne pepper to your spice preference for a milder or hotter flavor.
Let the ribs rest post-broiling for optimal flavor before slicing.
Nutrition
- Serving Size: 1 rib
- Calories: 320
- Sugar: 5g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg