Homemade Oven-Roasted Baby Back Ribs
- Yield 8
- Prep 20 minutes
- Cook 40 minutes
Homemade Oven-Roasted Baby Back Ribs is a pork recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 racks baby back ribs (about 4–5 pounds total)
- ¼ cup Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 to 1½ cups barbecue sauce
Method
Prep the ribs. Warm the oven to 300°F (150°C). Line a large baking sheet with heavy-duty aluminum foil. Flip the ribs bone-side up. If the thin membrane (silver skin) is still attached, slide a butter knife under it to loosen, then grab it with a paper towel and pull it off. This helps the ribs turn extra tender.
Salt Blot the ribs dry with paper towels. Brush both sides lightly with Dijon mustard (this won’t make them taste mustardy — it just helps the rub adhere and adds depth). In a small bowl, stir together the brown sugar, smoked paprika, sea salt, garlic powder, onion powder, black pepper, and cayenne (if using). Scatter the dry rub evenly over both sides of the ribs, pressing it in gently so it sticks.
Roast low and slow. Set the ribs meat-side up on the prepared baking sheet. Tightly cover with another sheet of foil, sealing the edges well. Roast for 2½ to 3 hours, until the ribs are very tender and the meat pulls back from the bones. (You should be able to insert a knife easily between the bones.)
Sauce and broil. Lift the ribs from the oven and carefully discard the top layer of foil. Increase the oven temperature to broil (high). Brush the tops generously with barbecue sauce. Set the ribs under the broiler for 3–5 minutes, watching closely, until the sauce is bubbling and caramelized with some charred edges. If you'd like them extra saucy, brush with another layer of sauce and broil for 1–2 more minutes.
Rest and serve. Let the ribs rest for 5–10 minutes, then slice between the bones and serve warm with extra barbecue sauce on the side.
