Yes, “baked barbecued” baby back ribs is an oxymoron, because if you bake ribs, you are certainly NOT barbecuing them. When time and/or weather prevents us from getting to the smoker, though, this oven method for barbecued baby back ribs works great.
- 1/3 cup light brown sugar (packed)
- 3 tablespoons Kosher salt
- 1 teaspoon black pepper
- 1 tablespoon paprika (smoked or regular)
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon dried mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups barbecue sauce
- 2 full racks baby back pork ribs (trimmed of excess fat, patted dry)
Steps to Make It
- Gather the ingredients.
- Preheat the oven to 250 F.
- Combine rub ingredients in a small bowl and mix.
- Place each rack of ribs in the center of its own large piece of heavy-duty aluminum foil and apply the dry rub to each side of the two racks (more so on the meat side).
- Wrap each rack in foil and place the two foil-wrapped racks on a baking sheet and place in oven.
- Bake for 2 hours.
- Remove the ribs from oven, and, using tongs, open the foil. Place racks on one piece of the foil and brush barbecue sauce on both sides.
- Turn up the oven temperature to 350 F.
- Return ribs to the oven. Continue cooking, brushing on more barbecue sauce occasionally, until the ribs are fork tender and well glazed, about 30 to 45 minutes.
- Remove and let rest for 15 minutes before cutting and serving.
- Cut ribs can be tossed in additional sauce if desired.
- Pair with your favorite sides, like potato salad, macaroni salad, mac and cheese, green salad, or corn and enjoy!
- Total:3 hrs
- Prep:15 mins
- Cook:2 hrs 45 mins
- Yield:4 – 6 servings
|Nutritional Guidelines (per serving)|