Oven-Roasted Baby Back Ribs with Barbecue Sauce
Servings 5
Equipment
- Rimmed Baking Sheet
- Wire Cooling Rack **Ovenproof
Ingredients
Dry Rub:
- 2 tbsp sweet paprika
- 1 tbsp chili powder
- 1 tbsp brown sugar
- 1 tbsp salt
- ½ tbsp dried oregano
- ½ tbsp white sugar
- ½ tbsp black pepper
- ½ tbsp white pepper
- ¼ - ½ tsp cayenne pepper, to taste
Baby Back Ribs:
- 1 full rack of baby back ribs, *Avoid super lean ribs for best results
- 1½ cups classic barbecue sauce *Click link up above for the recipe
Instructions
- Prepare the dry rub by combining all seasonings and mixing well.
- Sprinkle the dry rub liberally over both sides of the ribs and let stand at room temperature for 1 hour. For a stronger flavor, wrap the rubbed ribs in a double layer of plastic wrap and refrigerate for up to 24 hours.
- Make the homemade classic barbecue sauce–click here for the recipe. It takes 2½ hours to make, but it's worth it!
- Adjust the oven rack to the middle position and preheat to 300 degrees. Place a wire rack on a large rimmed baking sheet.
- Cook the ribs by placing them meaty-side up on the wire rack that's on the baking sheet, then wrap the pan well with tin foil. Bake in the oven for 1 hour.
- Remove the foil and bake for an hour.
- Brush the meaty side of the ribs liberally with barbecue sauce, about ¾ cup. Cook for another 1-1½ hours, or until the bones have separated from the meat.
- Remove the ribs from the oven and wrap the slab completely in foil.
- Put the foil-wrapped ribs in a large brown paper bag and crimp or fold the top of the bag to seal tightly. Allow them to rest at room temperature for 1 hour.
- Unwrap the ribs, slice them, and serve with the remaining sauce. Enjoy!