Baby Back Ribs
Baby Back Ribs
Ingredients
For the Ribs
- 2 racks baby back ribs
- 2 tablespoons yellow mustard
- 1/4 cup liquid, stock or water
For the Dry Rub
- 1/2 cup brown sugar
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon chili powder, adjust to preference
- 1/2 tablespoon smoked paprika, adjust to preference
- 1/2 tablespoon cumin
For the BBQ Sauce
- 3 tablespoons butter
- 3/4 cup ketchup
- 2 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sriracha, adjust to preference
- 1 tablespoon garlic powder
- 3 tablespoons apple cider vinegar
- 1 tablespoon paprika, adjust to preference
Instructions
- 1
Preheat your oven to 285°F (140°C).
⏱️ 10 min•🌡️ 285
- 2
In a medium bowl, combine all the dry rub ingredients: brown sugar, salt, pepper, garlic powder, onion powder, chili powder, smoked paprika, and cumin. Mix until well combined.
⏱️ 5 min
- 3
For the BBQ sauce, melt the butter in a saucepan over medium heat. Add the ketchup, sugar, honey, mustard, Worcestershire sauce, sriracha, garlic powder, apple cider vinegar, and paprika. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the sauce has slightly thickened, about 10-15 minutes.
⏱️ 15 min
- 4
Prepare the baby back ribs by patting them dry with paper towels. Carefully remove the thin membrane from the bone side of each rack. To do this, slide a knife under the membrane at one end, then grip it with a paper towel and pull it off.
⏱️ 5 min
- 5
Brush both sides of the ribs evenly with yellow mustard. Then, generously coat the ribs with the prepared dry rub, pressing it firmly into the meat to ensure it adheres.
⏱️ 5 min
- 6
Place a baking rack over a large baking tray. Arrange the seasoned ribs on the baking rack. Pour the 1/4 cup of stock or water into the bottom of the baking tray. Tightly cover the entire tray with aluminum foil.
⏱️ 5 min
- 7
Bake the ribs in the preheated oven for 3 hours. The low and slow cooking will make them tender.
⏱️ 180 min•🌡️ 285
- 8
After 3 hours, carefully remove the baking tray from the oven and remove the foil. Increase the oven temperature to broil (or 450°F/230°C if your oven doesn't have a broiler setting).
⏱️ 5 min
- 9
Brush one side of the ribs with half of the prepared BBQ sauce. Return the ribs to the oven and broil for 5-7 minutes, or until the sauce is bubbly and slightly caramelized. Keep a close eye on them to prevent burning.
⏱️ 7 min
- 10
Flip the ribs, brush the other side with the remaining BBQ sauce, and broil for another 5-7 minutes, or until similarly bubbly and caramelized.
⏱️ 7 min
- 11
Remove the ribs from the oven and let them rest for a few minutes before slicing and serving. You can brush with extra BBQ sauce or serve it on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baby Back Ribs
For the Ribs
- 2 racks baby back ribs
- 2 tablespoons yellow mustard
- 1/4 cup liquid, stock or water
For the Dry Rub
- 1/2 cup brown sugar
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon chili powder, adjust to preference
- 1/2 tablespoon smoked paprika, adjust to preference
- 1/2 tablespoon cumin
For the BBQ Sauce
- 3 tablespoons butter
- 3/4 cup ketchup
- 2 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sriracha, adjust to preference
- 1 tablespoon garlic powder
- 3 tablespoons apple cider vinegar
- 1 tablespoon paprika, adjust to preference
Instructions
- 1
Preheat your oven to 285°F (140°C).
⏱️ 10 min•🌡️ 285 - 2
In a medium bowl, combine all the dry rub ingredients: brown sugar, salt, pepper, garlic powder, onion powder, chili powder, smoked paprika, and cumin. Mix until well combined.
⏱️ 5 min - 3
For the BBQ sauce, melt the butter in a saucepan over medium heat. Add the ketchup, sugar, honey, mustard, Worcestershire sauce, sriracha, garlic powder, apple cider vinegar, and paprika. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the sauce has slightly thickened, about 10-15 minutes.
⏱️ 15 min - 4
Prepare the baby back ribs by patting them dry with paper towels. Carefully remove the thin membrane from the bone side of each rack. To do this, slide a knife under the membrane at one end, then grip it with a paper towel and pull it off.
⏱️ 5 min - 5
Brush both sides of the ribs evenly with yellow mustard. Then, generously coat the ribs with the prepared dry rub, pressing it firmly into the meat to ensure it adheres.
⏱️ 5 min - 6
Place a baking rack over a large baking tray. Arrange the seasoned ribs on the baking rack. Pour the 1/4 cup of stock or water into the bottom of the baking tray. Tightly cover the entire tray with aluminum foil.
⏱️ 5 min - 7
Bake the ribs in the preheated oven for 3 hours. The low and slow cooking will make them tender.
⏱️ 180 min•🌡️ 285 - 8
After 3 hours, carefully remove the baking tray from the oven and remove the foil. Increase the oven temperature to broil (or 450°F/230°C if your oven doesn't have a broiler setting).
⏱️ 5 min - 9
Brush one side of the ribs with half of the prepared BBQ sauce. Return the ribs to the oven and broil for 5-7 minutes, or until the sauce is bubbly and slightly caramelized. Keep a close eye on them to prevent burning.
⏱️ 7 min - 10
Flip the ribs, brush the other side with the remaining BBQ sauce, and broil for another 5-7 minutes, or until similarly bubbly and caramelized.
⏱️ 7 min - 11
Remove the ribs from the oven and let them rest for a few minutes before slicing and serving. You can brush with extra BBQ sauce or serve it on the side.
⏱️ 5 min