recipe – oven-baked, fork-tender baby back ribs

recipe – oven-baked, fork-tender baby back ribs

Nice rack.

Why thank you.

I’ve never made ribs before and I’m not sure I even like them, but after having some delicious ones at Misfit in Santa Monica, I decided to give it a whirl.  I didn’t have a lot of time, I needed to cook them in the oven (not on a grill), and… well… I wanted them to taste really good and fall off the bone.  No problem, right?

I scoured the internet for tips and tricks and put together the below recipe, which I think combines the best of flavor, tenderness and ease of preparation.  Later this summer, I want to experiment with these on the BBQ smoked over hickory chips… and maybe some homemade BBQ sauce.  But for now, try this recipe, it’s ridiculously easy and makes some pretty darn good ribs.

Baby Back Ribs


  • 2 racks of pork baby back ribs
  • ¼ cup brown sugar
  • 1 ½ tbsp. Hungarian sweet paprika
  • 1 tbsp. kosher salt
  • 1 tbsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ¼ tsp. cayenne pepper
  • 2 bottles barbecue sauce – I used a different sauce for each one, Stubbs Original and KC Masterpiece Hickory Brown Sugar… people seemed to prefer the sweeter ones

Start making these the day before as they need to marinate overnight.

Make Dry Rub:  Combine sugar, paprika, salt, pepper, garlic powder, onion powder and cayenne pepper, mix until well blended.

Prep Ribs:  Remove the membrane from the back side of the ribs by slitting it with a knife, gripping membrane with a paper towel and pulling off.  This is one of those things like de-veining shrimp… a little gross, but you really have to do it for the sake of your guests!  Once that’s done, massage the dry rub all over both sides of the ribs.  The above recipe has enough dry rub for 2-3 racks of ribs.  Tightly wrap the ribs in heavy duty aluminum foil with the meaty side down and refrigerate for at least 8 hours or overnight.

Bake:  Preheat oven to 300 F.  Carefully open aluminum foil and pour half the bottle of BBQ sauce over the ribs, turning to coat both sides.  Tightly reseal aluminum foil and place foil packets in a large roaster or cookie sheet, meaty side down.  Bake for 2 1/2 hours.  Open aluminum foil and carefully turn ribs meaty side up.  Brush ribs with remaining BBQ sauce.  Broil on the middle oven rack for about 7-12 minutes, depending on your broiler strength and desired degree of done-ness.  Watch carefully – a little charring on top is great, but they can turn black very quickly!  Let cool slightly, then serve.

These ribs are fall-off-the-bone tender and tend to disappear quickly.  If you DO have any leftovers, shred the meat and refrigerate in a airtight container… you can make some awesome pulled pork tacos the next day.

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One Response to recipe – oven-baked, fork-tender baby back ribs

  1. Pingback: super shabbat sunday (oh yeah, and that football thing) | CasaResnick

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