Oven-Baked BBQ Baby Back Ribs
ID: aa5b8897...
Learn how to make incredibly tender and delicious baby back ribs right in your oven. This recipe features a sweet and smoky dry rub, a mustard binder, and a homemade spicy-sweet BBQ sauce made from scratch.
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🍳 Cooking Flow
Mix the dry rub spices and prepare the BBQ sauce. → Peel the membrane off the ribs, apply yellow mustard, coat with dry rub, and wrap tightly in foil. → Let the ribs rest until room temperature, then bake wrapped at 275°F for 2 hours. → Baste the ribs with BBQ sauce twice, baking uncovered on the top rack for 15 minutes after each basting. → Rest the ribs for 10 minutes before slicing.
Cooking Steps
Brief Cooking Order
Mix the dry rub spices and prepare the BBQ sauce. → Peel the membrane off the ribs, apply yellow mustard, coat with dry rub, and wrap tightly in foil. → Let the ribs rest until room temperature, then bake wrapped at 275°F for 2 hours. → Baste the ribs with BBQ sauce twice, baking uncovered on the top rack for 15 minutes after each basting. → Rest the ribs for 10 minutes before slicing.
Introduction
Learn how to make incredibly tender and delicious baby back ribs right in your oven. This recipe features a sweet and smoky dry rub, a mustard binder, and a homemade spicy-sweet BBQ sauce made from scratch.
Step 1
Prepare the dry rub by mixing 2 tbsp brown sugar, 2 tbsp white sugar, 1 tbsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp cayenne pepper in a small bowl. Make sure to break down any brown sugar clumps.
Step 2
Pat the baby back ribs dry with paper towels, then peel off the tough membrane from the back of the bone side to ensure the ribs cook up tender.
Step 3
Transfer the ribs onto a large sheet of aluminum foil. Apply yellow mustard over both sides of the ribs to act as a binder for the rub.
Step 4
Generously sprinkle the prepared dry rub over both sides of the ribs, patting it firmly into the meat so it sticks well.
Step 5
Wrap the ribs tightly in the aluminum foil and place on a baking sheet. Let the wrapped ribs sit on the counter until they reach room temperature (about 1 hour).
Ingredients List
Important Notes
Removing the silver membrane from the back of the ribs is crucial for ensuring a tender, fall-off-the-bone texture.
Yellow mustard is used strictly as a binder; it will not leave any mustard flavor on the final ribs.
Adjust the sriracha in the BBQ sauce to make it more or less spicy, and adjust the brown sugar to change the sweetness.
Baking the ribs at a low temperature of 275°F makes them incredibly juicy and prevents them from drying out.
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