Description
Tender oven-baked ribs are an experience filled with rich flavor, perfect for family gatherings and special occasions. The low-and-slow cooking method ensures fall-off-the-bone tenderness.
Ingredients
- 2 racks of baby back ribs (or St. Louis-style ribs)
- 2 tablespoons olive oil
- Dry Rub:
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Barbecue Sauce:
- 1 cup barbecue sauce (store-bought or homemade)
Instructions
- Preheat the Oven: Set your oven to 275°F (135°C).
- Prepare the Ribs: Carefully remove the membrane from the back of the ribs by sliding a knife under one end and pulling it off with a paper towel. Pat the ribs dry with paper towels.
- Apply the Dry Rub: In a small bowl, mix all dry rub ingredients together. Rub olive oil on both sides of the ribs. Generously sprinkle the dry rub over both sides, pressing it into the meat.
- Wrap the Ribs: Lay each rack of ribs on a large piece of aluminum foil, meat side up. Wrap them tightly to seal completely and place on a baking sheet.
- Bake the Ribs: Bake in the preheated oven for 150-180 minutes, until the meat is tender and pulling away from the bones.
- Apply the Barbecue Sauce: Remove the ribs from the oven and unwrap them carefully. Increase the oven temperature to 450°F (230°C). Brush the ribs generously with barbecue sauce.
- Finish the Ribs: Bake uncovered for an additional 10-15 minutes, until the sauce is caramelized and bubbly. Keep a close eye on them to avoid burning.
- Serve: Let the ribs rest for a few minutes before slicing them. Serve with extra barbecue sauce on the side if desired.
Notes
For a spicier kick, adjust the cayenne pepper in the dry rub. Allowing the ribs to rest before cutting helps retain juiciness.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American