Our Baby Back Ribs
Tender, fall-off-the-bone perfection awaits with our Baby Back Ribs recipe—your ultimate guide to restaurant-quality ribs at home. These smoky, savory racks are coated in a rich dry rub featuring brown sugar, smoked paprika, and chili powder, then slow-cooked to achieve unparalleled juiciness. Finished off with a tangy homemade barbecue glaze infused with apple cider vinegar, these ribs boast a perfectly caramelized crust whether grilled or broiled. With just 20 minutes of prep and tantalizing aromas filling your kitchen, these ribs are ideal for everything from casual backyard barbecues to special family dinners. Ready to captivate your taste buds? This foolproof recipe serves 4 and pairs beautifully with classic sides like coleslaw and cornbread.
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 2 tablespoons Brown sugar
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Chili powder
- 2 tablespoons Olive oil
- 1.5 cups Barbecue sauce
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 300°F (150°C).
Prepare the ribs by removing the thin membrane from the back of each rack. Use a sharp knife to loosen the membrane, then grip it with a paper towel and peel it off completely.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and chili powder to create a dry rub.
Pat the ribs dry with paper towels, then rub olive oil over both sides of each rack. Generously coat the ribs with the dry rub, ensuring an even distribution.
Place the ribs on a large baking sheet lined with heavy-duty aluminum foil, bone-side down. Cover tightly with a second piece of foil to create a sealed packet.
Bake the ribs in the preheated oven for 2.5 hours, or until they are tender and the meat begins to pull away from the bone.
While the ribs are baking, prepare the barbecue glaze by combining the barbecue sauce and apple cider vinegar in a small saucepan over low heat. Stir occasionally and let it simmer for 5-8 minutes, then set it aside.
After 2.5 hours, remove the ribs from the oven and carefully open the foil packet (be cautious of steam). Preheat your grill to medium heat or set your oven to broil.
Brush the ribs generously with the barbecue glaze on both sides. If using a grill, place the ribs directly on the grates and cook for 5-10 minutes per side, basting frequently. If broiling, return the ribs to the baking sheet and broil for 3-5 minutes per side, watching closely to prevent burning.
Remove the ribs from the grill or oven and let them rest for 5 minutes. Slice into individual ribs and serve with extra barbecue sauce on the side if desired.
Nutrition Facts
Calories |
6044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.2 g | 472% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 10576 mg | 460% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 234.3 g | ||
| Protein | 365.7 g | 731% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 987 mg | 76% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5515 mg | 117% | |
*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.
