These tender, juicy and flavorful baby back ribs are cooked low and slow then broiled to perfection.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons brown sugar
- 1/2 teaspoon cayenne pepper
- 1 rack baby back pork ribs (approximately 3 pounds)
- 2/3 cup prepared barbecue sauce (I used Sweet Baby Ray’s Original)
- Preheat your oven to 250 degrees F. Line a baking sheet with aluminum foil.
- Combine the garlic powder, onion powder, paprika, salt, pepper, brown sugar and cayenne pepper together in a small bowl. Set aside.
- Remove the membrane from the back side of the ribs – Insert a butter knife under the membrane at one end of the ribs and lift. Using a paper towel, grip the membrane and gently pull to completely remove.
- Rub the spice mixture as evenly as possible over the ribs.
- Place ribs on prepared baking sheet (meat side up). Cover and seal with aluminum foil.
- Bake for 3 hours, or until tender.
- Remove ribs from oven and carefully remove aluminum foil. Drain and discard any juices. Brush ribs on both sides evenly with barbecue sauce.
- Turn oven broiler on high and place under broiler for 3-5 minutes, until sauce starts to bubble and caramelize (watching carefully so that ribs do not burn).
- According to the USDA, pork back ribs should be cooked to a minimum internal temperature of 145 degrees F with a 3 minute rest time.
- Category: Main Dish
- Method: Bake
- Cuisine: American
Keywords: oven baked pork ribs, pork ribs in oven