Description
These tender, juicy baby back ribs are rubbed with a bold, smoky spice blend, slow-cooked to perfection, and slathered in rich barbecue sauce. Whether baked or grilled, this foolproof ribs recipe guarantees fall-off-the-bone results every time — perfect for cookouts, holidays, or game day.
Ingredients
-
3 tbsp kosher salt
-
¼ cup packed dark brown sugar
-
3 tbsp smoked paprika
-
1 tbsp black pepper
-
1 tbsp garlic powder
-
1 tbsp dry mustard
-
4 lbs baby back pork ribs (2–3 slabs)
-
2 tbsp olive oil
-
2½ cups bottled barbecue sauce (divided, e.g. Big Bob Gibson’s Championship Red Sauce)
Instructions
-
Preheat Oven:
Preheat your oven to 300°F (150°C). Line a large baking sheet with aluminum foil. -
Make the Dry Rub:
In a small bowl, mix together kosher salt, brown sugar, paprika, black pepper, garlic powder, and dry mustard. -
Prepare the Ribs:
Remove the thin membrane from the back of the ribs if still attached. Pat ribs dry with paper towels. -
Season the Ribs:
Rub both sides of the ribs with olive oil, then coat generously with the dry rub mixture. Press the rub into the meat for full coverage. -
Bake the Ribs:
Wrap each slab of ribs tightly in foil. Place on the baking sheet and bake for 2½ to 3 hours, until ribs are tender and cooked through. -
Glaze & Finish:
Carefully unwrap ribs and discard foil. Brush generously with 1½ cups of barbecue sauce.
Optionally, place ribs under the broiler for 5 minutes or grill over medium-high heat for 5–7 minutes to caramelize the sauce.
-
Serve:
Slice ribs between the bones. Serve with remaining 1 cup of barbecue sauce on the side.
Notes
Removing the membrane helps the rub penetrate and improves tenderness.
For spicier ribs, add 1 tsp cayenne to the rub.
Ribs can also be finished entirely on the grill if preferred.
Store leftovers in foil and reheat in a 300°F oven.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baby back ribs, oven ribs, BBQ ribs, pork ribs, dry rub ribs