Oven-Baked BBQ Pork Ribs

Ingredients

• 2 racks baby back pork ribs (about 2.5 lb each)
• 2 tbsp brown sugar
• 1 tbsp paprika
• 2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1.5 cups barbecue sauce, plus more for serving

Instructions

1. Preheat the oven to 300F. Using a paper towel for grip, peel the thin, papery membrane off the back (bone side) of each rack of ribs; leaving it on will make the ribs chewy and prevent the rub from penetrating.
2. In a small bowl, mix together the brown sugar, paprika, salt, garlic powder, onion powder, black pepper, and cayenne if using. Rub the spice mixture all over both sides of each rack, pressing it into the meat.
3. Place each rack of ribs, meat-side up, on a large sheet of heavy-duty aluminum foil (enough to fully wrap the rack). Fold up the edges and seal into a tight packet, leaving a little room for steam to circulate.
4. Place the wrapped racks on a rimmed baking sheet and bake for 2.5 to 3 hours. Do not open the foil during this time; the trapped steam is what breaks down the connective tissue and makes the ribs tender.
5. Check for doneness by carefully opening one packet and inserting a fork into the thickest part of the meat; it should slide in with almost no resistance, and the meat should have pulled back noticeably from the ends of the bones.
6. Since this is pork, the ribs are safe once they hit 145F, but for the best fall-off-the-bone texture you want to cook them until much more tender, generally in the 195-203F range where the collagen has fully broken down.
7. Carefully remove the racks from the foil (watch for hot steam when opening) and transfer them to a foil-lined baking sheet, meat-side up. Discard the liquid left in the foil packets.
8. Preheat the broiler to high. Brush the ribs generously with the barbecue sauce on both sides.
9. Broil for 3-5 minutes, watching very closely, until the sauce is bubbling and starting to char slightly at the edges; do not walk away, as barbecue sauce can go from caramelized to burnt in under a minute under a broiler.
10. Let the ribs rest for 5 minutes before slicing between the bones. Serve with extra warmed barbecue sauce on the side.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.