BBQ Ribs
Fall-off-the-bone pork ribs with a smoky dry rub, slow-baked until tender, then finished with sticky barbecue sauce under the broiler.
Ingredients
- 2 lbpork baby back ribs(1 full rack, membrane removed)
- 2 tbspbrown sugar
- 1 tbspsmoked paprika
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspground cumin
- ½ tspcayenne pepper
- 1 tspkosher salt
- ½ tspblack pepper
- 1 cupbarbecue sauce(store-bought or homemade)
Method
- 01
Preheat the oven to 300 °F (150 °C). Line a large rimmed baking sheet with two layers of foil, leaving enough overhang to wrap the ribs completely.
- 02
Flip the pork baby back ribs bone-side up. Slide a butter knife under the thin membrane at one end, grip it with a paper towel, and pull it off in one piece.
- 03
Mix the 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, ½ tsp cayenne pepper, 1 tsp kosher salt, and ½ tsp black pepper in a small bowl to form the dry rub.
- 04
Pat the pork baby back ribs dry with paper towels, then coat all surfaces evenly with the dry rub, pressing it in firmly.
- 05
Place the ribs meat-side up on the prepared baking sheet. Fold the foil up and crimp it tightly to create a sealed packet — this traps steam and keeps the ribs moist.
- 06
Bake for 2.5 hours, until the meat has pulled back from the bone tips by about 0.5 inch and feels tender when pressed through the foil.
- 07
Carefully open the foil packet (steam will escape). Drain and discard any accumulated liquid.
- 08
Brush a generous layer of the 1 cup barbecue sauce over the top and sides of the ribs.
- 09
Switch the oven to broil on high. Slide the ribs (uncovered) under the broiler, 6 inches from the element, for 4–5 minutes until the barbecue sauce is caramelized and slightly charred at the edges.
- 10
Rest the ribs for 5 minutes before slicing between the bones and serving.
Adapted from public domain & community sources