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Baby Back Ribs Recipe

Get fall-off-the-bone tender baby back ribs with this easy recipe! Perfectly seasoned, slow-cooked, and finished with a sticky, smoky glaze for the ultimate barbecue experience.
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Equipment

  • Baking sheet
  • Aluminum foil
  • Small bowl
  • Pastry brush
  • Oven or grill
  • Tongs

Ingredients
  

  • 2 racks of baby back ribs about 4–5 pounds total
  • 1 tablespoon olive oil
  • 2 cups barbecue sauce store-bought or homemade
  • Dry Rub:
  • 3 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper optional, for heat

Instructions
 

  • Prepare the Ribs:
  • Preheat the oven to 300°F (150°C).
  • Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
  • Pat the ribs dry with paper towels and lightly coat them with olive oil.
  • Season with Dry Rub:
  • In a small bowl, mix all the dry rub ingredients. Generously rub the spice mixture onto both sides of the ribs, ensuring even coverage.
  • Wrap and Cook:
  • Place each rack of ribs on a large piece of aluminum foil, meat-side up. Wrap them tightly in foil to create a sealed packet.
  • Place the packets on a baking sheet and bake in the oven for 2.5–3 hours, or until the ribs are tender and the meat begins to pull away from the bones.
  • Add the Glaze:
  • Preheat the grill to medium-high heat or set the oven to broil.
  • Carefully remove the ribs from the foil and place them on the grill or a baking sheet if broiling.
  • Brush the ribs generously with barbecue sauce on both sides.
  • Finish the Ribs:
  • Grill or broil the ribs for 5–7 minutes per side, brushing with more sauce as needed, until the sauce is caramelized and sticky.
  • Serve:
  • Let the ribs rest for 5 minutes before slicing. Serve with extra barbecue sauce on the side.