Description
These BBQ Ribs feature baby back ribs coated in a zesty dry rub, baked to tender perfection, and topped with BBQ sauce, making them ideal for Father’s Day.
Ingredients
Scale
- 1 tablespoon smoked paprika
- 1 ½ teaspoons granulated garlic or garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ to ½ teaspoon cayenne pepper
- 2 racks pork baby back ribs, 2.5 to 3 pounds total weight
- ½ cup BBQ sauce, or as needed
Instructions
- Preheat the oven to 300°F with the oven rack in the center. Line a large rimmed baking sheet with foil and combine the dry rub ingredients in a small bowl.
- Rinse the ribs under cool water and dry them with paper towels. If needed, remove the membrane from the ribs.
- Place the ribs, meaty side down, on a large piece of heavy-duty foil. Apply about one-third of the seasoning mix on the bony side and rub it in. Flip the ribs and sprinkle the remaining seasoning on the meaty side. Enclose the ribs in the foil and put them on the baking sheet. Separate the two racks if using.
- Bake the ribs for 2 hours until tender when pierced with a fork.
- Remove the ribs and set the oven to BROIL. Open the foil packet and place the ribs, meaty side down, on the baking sheet. Baste the bony side with BBQ sauce and then flip the ribs to baste the meaty side. Broil for 4 to 6 minutes until the sauce caramelizes.
- Let the ribs rest for about 5 minutes, then slice into individual ribs using a serrated knife.
Notes
For best results, ensure to dry the ribs well before seasoning.
Adjust the cayenne pepper to your heat preference.
Use your favorite brand of BBQ sauce for the final basting.
Nutrition
- Serving Size: 1 rib
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg