Kicked Up Oven Baked Pork Baby Back Ribs
Get ready to elevate your barbecue game with these Kicked Up Oven Baked Pork Baby Back Ribs! Perfectly tender and fall-off-the-bone delicious, these ribs are infused with bold, smoky flavors thanks to a homemade dry rub made with brown sugar, paprika, garlic powder, and a hint of cayenne pepper for optional heat. After a slow bake in the oven, the ribs are finished with a luscious glaze combining your favorite barbecue sauce, honey, and apple cider vinegar, then caramelized to sticky, finger-licking perfection at high heat. With minimal prep time and no need for outdoor grilling, this recipe delivers restaurant-quality results right from your oven. Ideal for family dinners, weekend gatherings, or showcasing your barbecue prowess, these ribs are sure to impress!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 0.25 cup Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 teaspoon Cayenne pepper (optional for heat)
- 2 tablespoons Olive oil
- 1 cup Barbecue sauce (your favorite)
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
Instructions
Preheat the oven to 275°F (135°C).
Remove the membrane from the back of the ribs by carefully sliding a knife under it and peeling it away. This helps make the ribs more tender.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). This is your dry rub.
Drizzle both sides of the rib racks with olive oil and rub it in for moisture, then generously coat them with the prepared dry rub. Ensure the seasoning fully covers the meat for maximum flavor.
Wrap each rack of ribs tightly in aluminum foil, ensuring no steam escapes during cooking.
Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 hours, or until the meat is tender and starts to pull away slightly from the bones.
Once cooked, carefully remove the ribs from the foil and transfer them to a baking sheet lined with parchment or foil for easy cleanup.
In a small bowl, mix together the barbecue sauce, honey, and apple cider vinegar to make the glaze.
Brush the glaze generously over the top of the ribs.
Increase the oven temperature to 425°F (220°C) (or use the broiler if preferred). Place the ribs back in the oven for 10–15 minutes, or until the glaze is bubbling and slightly caramelized.
Remove the ribs from the oven and let them rest for 5–10 minutes before slicing. This helps retain the juices.
Slice the ribs between the bones, serve, and enjoy your kicked-up oven-baked pork baby back ribs!
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 50.0 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1365 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
