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BBQ Baby Back Ribs (Baked in Oven)

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.


BBQ Baby Back Ribs (Baked in Oven)
source Chef John
categories main dish, meat
yield Serves 4
prep time 15 mins
total time 3 hrs 20 min

INGREDIENTS
  • [Dry Rub ]
  • ½ cup ancho chile powder
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup salt
  • 2 Tbsp freshly ground black pepper
  • 1 Tbsp ground cumin
  • 1 tsp dry mustard
  • 1 tsp ground cayenne pepper
  • ½ tsp ground dried chipotle pepper
  • [Ribs & Sauce ]
  • 1 rack baby back pork ribs
  • 1 cup barbeque sauce

    • INSTRUCTIONS
  • 1. Preheat oven to 250 °F (120 degrees C).
  • 2. Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  • 3. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  • 4. Generously apply coating of dry rub to all sides of rib rack.
  • 5. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  • 6. Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  • 7. Increase oven temperature to 350 °F .
  • 8. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  • 9. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  • 10. Cut rack into individual rib segments and serve with more barbeque sauce.

    • NOTES

    NUTRITION