Magnificent Ribs
Get ready to sink your teeth into these mouthwatering "Magnificent Ribs," the ultimate crowd-pleaser for barbecue lovers. Featuring tender, fall-off-the-bone baby back ribs that are slow-cooked to perfection, this recipe pairs a smoky, homemade dry rub with a tangy-sweet barbecue glaze for layers of bold flavor in every bite. The secret lies in the low-and-slow oven method, followed by a high-heat finish for a beautifully caramelized crust. With simple pantry spices like smoked paprika, garlic powder, and brown sugar, plus a touch of cayenne for a subtle kick, these ribs are irresistibly flavorful. Perfect for backyard gatherings, game day feasts, or a comfort-food dinner, this recipe delivers BBQ brilliance with minimal effort. Serve these ribs fresh out of the oven with an extra drizzle of sauce for an unforgettable meal that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 3 racks Baby back ribs
- 0.5 cups Brown sugar
- 2 tablespoons Smoked paprika
- 1 tablespoons Garlic powder
- 1 tablespoons Onion powder
- 1 tablespoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Cayenne pepper
- 1 cups Barbecue sauce (store-bought or homemade)
- 0.25 cups Apple cider vinegar
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the ribs for optimal tenderness. Use a knife to loosen it, then grip it with a paper towel and pull it off.
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to make a dry rub.
Rub the ribs generously on both sides with olive oil and then coat them evenly with the dry rub mixture, pressing the spices into the meat.
Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet meat-side up. Bake in the oven for 2.5 hours.
While the ribs are baking, prepare the barbecue glaze. In a medium bowl, mix together the barbecue sauce and apple cider vinegar. Set aside.
After 2.5 hours, remove the ribs from the oven and carefully open the aluminum foil, allowing the steam to escape. Discard the foil.
Increase the oven temperature to 425°F (220°C). Brush a generous layer of the barbecue glaze on both sides of the ribs.
Place the ribs back on the baking sheet, uncovered, and return them to the oven. Bake for an additional 20-30 minutes, brushing more glaze on every 10 minutes for a beautifully caramelized finish.
Remove the ribs from the oven and let them rest for 10 minutes before slicing. Serve warm with extra barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
8539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.7 g | 687% | |
| Saturated Fat | 187.0 g | 935% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1963 mg | 654% | |
| Sodium | 14975 mg | 651% | |
| Total Carbohydrate | 357.1 g | 130% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 295.5 g | ||
| Protein | 547.1 g | 1094% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1408 mg | 108% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 7417 mg | 158% | |
*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.
