Description
Succulent barbecue ribs emerge from your oven with mouthwatering tenderness that rivals any backyard grill master’s creation. Perfectly seasoned and slow-cooked, these ribs deliver a smoky, rich flavor that makes dinner feel like a special celebration.
Ingredients
Scale
Main Ingredients:
- 4 lbs pork baby back ribs
- ½ cup barbecue sauce
Dry Rub Spices:
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
Liquid Ingredients:
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
Instructions
- Combine 2 tbsp brown sugar, 2 tbsp paprika, 1 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a mixing bowl to craft the dry rub seasoning.
- Strip the tough membrane from the back of the ribs by sliding a knife underneath and pulling it off using a paper towel.
- Massage the entire dry rub mixture thoroughly onto both sides of the ribs, pressing the spices deeply into the meat.
- Construct a tight aluminum foil packet around the seasoned ribs, ensuring complete coverage.
- Refrigerate the sealed foil-wrapped ribs for 1 hour, allowing the spices to penetrate and enhance the meat’s flavor.
- Heat your oven precisely to 275°F, preparing for the slow cooking process.
- Position the foil-wrapped ribs on a baking sheet and cook for exactly 2.5 hours without opening the packet.
- Prepare the glaze by whisking ½ cup barbecue sauce, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, and 2 tbsp honey in a small bowl.
- Carefully extract the ribs and open the foil packet, releasing the aromatic steam.
- Apply the prepared sauce mixture generously across the entire surface of the ribs.
- Crank the oven temperature up to 425°F for the final caramelization stage.
- Return the uncovered ribs to the oven and bake for 10-15 minutes, watching for a gorgeous caramelized exterior with slightly crispy edges.
- Remove the ribs from the oven and allow them to rest for 10 minutes, which helps redistribute the internal juices.
- Slice the ribs into individual sections and serve with additional barbecue sauce on the side for extra dipping pleasure.
Notes
- Removing the membrane helps ribs become incredibly tender and allows seasonings to penetrate more deeply into the meat.
- Refrigerating the seasoned ribs for an hour lets the dry rub develop a more intense flavor profile and helps the spices stick better.
- Wrapping ribs tightly in foil creates a steamy environment that breaks down connective tissues, resulting in meat that falls right off the bone.
- For a low-carb version, swap the brown sugar with a sugar substitute and use a keto-friendly barbecue sauce to make this recipe diet-friendly.
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours 40 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 516 kcal
- Sugar: 17 g
- Sodium: 938 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 31 g
- Cholesterol: 115 mg