# 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.

_Dinner · American_

Prep: 20 min · Cook: 210 min · Total: 230 min · Yields: 4 servings

## Ingredients

- 2 lb pork baby back ribs (1 full rack, membrane removed)
- 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
- ½ tsp black pepper
- 1 cup barbecue sauce (store-bought or homemade)

## Instructions

1. 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.
2. 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.
3. Mix the 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 0.5 tsp cayenne pepper, 1 tsp kosher salt, and 0.5 tsp black pepper in a small bowl to form the dry rub.
4. Pat the pork baby back ribs dry with paper towels, then coat all surfaces evenly with the dry rub, pressing it in firmly.
5. 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.
6. 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.
7. Carefully open the foil packet (steam will escape). Drain and discard any accumulated liquid.
8. Brush a generous layer of the 1 cup barbecue sauce over the top and sides of the ribs.
9. 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.

## Tip

> After pulling the ribs from the oven and before broiling, let the foil packet sit closed for 10 minutes — the carry-over steam finishes any tight spots near the bone without drying out the meat.

Tags: comfort-food, weeknight, slow-cook, one-pan, barbecue

---
Canonical: https://just-recipes.io/recipes/bbq-ribs