Oven-Baked Baby Back Ribs: Chef John’s Tender BBQ Sensation
Oven-Baked Baby Back Ribs: Easy, Tender, and Flavorful
Ready to dive into the world of fall-off-the-bone baby back ribs? This American classic is baked low and slow, delivering succulent, tender pork in every bite.
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Chef John‘s homemade dry rub and sweet barbecue glaze turn ordinary ribs into a family-favorite dinner that requires no grill.
Ingredients for Perfect Baby Back Ribs
- 3 pounds baby back ribs
- ½ cup ancho chile powder
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
- 1 cup barbecue sauce
Instructions: How to Bake Baby Back Ribs
- Preheat oven to 250°F (120°C). Remove the membrane from the back of the ribs for maximum tenderness.
- In a bowl, combine ancho chile powder, smoked paprika, garlic powder, onion powder, black pepper, salt, and brown sugar to make a flavorful dry rub.
- Generously coat both sides of the ribs with the dry rub. For best results, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
- Wrap the seasoned ribs tightly in aluminum foil. Place on a rimmed baking sheet and bake for 2½ hours.
- Carefully unwrap the ribs and brush both sides with barbecue sauce. Return to the oven, uncovered, and bake for an additional 30 minutes to caramelize the glaze.
- Remove from oven and let the ribs rest for 10 minutes before slicing between the bones.
Tips and Variations
- Make-Ahead Magic: Apply the dry rub the night before to deepen the flavors.
- Extra Heat: Mix in a pinch of cayenne pepper for a spicy kick.
- Smoky Notes: Stir 1 teaspoon of liquid smoke into the barbecue sauce for an authentic grill flavor.
Nutrition per Serving
- Calories: 488 kcal
- Protein: 19 g
- Fat: 23 g
- Carbohydrates: 52 g
- Sugar: 42 g
- Cholesterol: 88 mg
- Sodium: 782 mg
Serve these delectable baby back ribs with creamy coleslaw and warm cornbread for a memorable dinner that everyone will love.
Oven-Baked Baby Back Ribs: Easy, Tender, and Flavorful
Chef John's oven-baked baby back ribs are seasoned with a homemade dry rub, then glazed with barbecue sauce and baked until tender and delicious.
Ingredients
Method
- Preheat oven to 250°F (120°C). Remove the membrane from the back of the ribs for maximum tenderness.
- In a bowl, combine ancho chile powder, smoked paprika, garlic powder, onion powder, black pepper, salt, and brown sugar to make a flavorful dry rub.
- Generously coat both sides of the ribs with the dry rub. For best results, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
- Wrap the seasoned ribs tightly in aluminum foil. Place on a rimmed baking sheet and bake for 2½ hours.
- Carefully unwrap the ribs and brush both sides with barbecue sauce. Return to the oven, uncovered, and bake for an additional 30 minutes to caramelize the glaze.
- Remove from oven and let the ribs rest for 10 minutes before slicing between the bones.
Nutrition
Calories: 488kcalCarbohydrates: 52gProtein: 19gFat: 23gCholesterol: 88mgSodium: 782mgSugar: 42g
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