Recipes
January 11, 2026
Fall-off-the-bone tender ribs with a flavorful dry rub, baked low and slow then finished with caramelized BBQ sauce.
dinnerWord Count: 285
| Total time: 4 hours 15 minutes |
|---|
| Prep time: 15 minutes |
| Cook time: 4 hours |
Equipment
| Equipment |
|---|
| Rimmed Baking Sheet |
| Aluminum Foil |
| Small Bowl |
| Pastry Brush |
| Paper Towel |
| Butter Knife (optional) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Back Pork Ribs | 2 racks (~4 lbs) |
| Paprika (sweet) | 4 tsp |
| Garlic Powder | 2 tsp |
| Onion Powder | 1½ tsp |
| Chili Powder | 1 tsp |
| Salt | 1½ tsp |
| Black Pepper | 1 tsp |
| BBQ Sauce | ½ cup |
Steps
- Preheat oven to 275°F. Line a large rimmed baking sheet with foil.
- Remove the thin white membrane from the back of the ribs. Run a butter knife under the membrane to loosen, then use a paper towel to grip and pull it off.
- Place ribs on the foil-lined baking sheet, meaty side up.
- Combine paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub mixture all over the meaty side of the ribs.
- Cover ribs tightly by wrapping a few sheets of foil around the baking sheet. Alternatively, wrap each rack individually.
- Bake for 3 to 3½ hours, until ribs are very tender. Unwrap and pull off a small piece of meat to check doneness.
- Remove from oven. Preheat broiler to low setting. Remove and discard the foil covering. Brush ribs generously with BBQ sauce.
- Broil for 2 to 4 minutes, until BBQ sauce just starts to caramelize. Watch carefully to prevent burning.
- Let rest for 5 minutes before serving.
Notes
- Alternative cuts: Spare ribs, St. Louis-style ribs, or country-style ribs also work with similar cook times.
- Reheating: Place ribs in a baking dish, brush with BBQ sauce, cover with foil, and reheat at 250°F for 15 to 30 minutes until internal temp reaches 145°F.