Description
This tender and flavorful ribs recipe features baby back ribs coated with a homemade spice rub, slow-baked until fall-off-the-bone tender, then finished with a tangy barbecue glaze under the broiler for a perfect caramelized crust. Ideal for an easy yet impressive main course, these oven-baked ribs are juicy, smoky, and packed with Southern American barbecue flavor.
Ingredients
Scale
Ribs and Rub
- 2 racks baby back ribs (about 4 pounds total)
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
Barbecue Sauce Glaze
- 1 cup barbecue sauce (plus more for serving)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
Other
- Nonstick cooking spray or foil for lining pan
Instructions
- Preheat and Prep Ribs: Preheat your oven to 300°F (150°C). Remove the thin membrane from the back of each rack of ribs to ensure a tender texture and better seasoning penetration.
- Make the Spice Rub: In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper if using. Mix thoroughly.
- Season the Ribs: Rub the spice mixture evenly over both sides of each rack of ribs, ensuring all surfaces are coated for balanced flavor.
- Bake the Ribs: Line a baking sheet with foil or spray with nonstick cooking spray. Place ribs meat-side up on the sheet, then cover tightly with foil. Bake for 2.5 to 3 hours until the ribs are tender and the meat easily pulls back from the bones.
- Prepare the Glaze: While ribs bake, mix together barbecue sauce, apple cider vinegar, and Worcestershire sauce in a small bowl to create a tangy glaze.
- Apply Glaze and Broil: Remove ribs from the oven, discard the top foil, and brush the ribs generously with the barbecue glaze. Broil on high for 3–5 minutes, watching carefully, until the sauce caramelizes and ribs develop a slight char.
- Rest and Serve: Let the ribs rest for a few minutes after broiling. Slice between the bones into individual ribs and serve with extra sauce if desired.
Notes
- You can finish the ribs on a grill instead of broiling for a smoky flavor.
- For extra fall-off-the-bone tenderness, bake the ribs a bit longer or use a slow cooker before finishing with glaze and broil/grill.
- Removing the membrane is key to tender ribs and better spice adherence.
- Watch the ribs closely during broiling to prevent burning due to the sugar in the sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 rack (about 8 ounces)
- Calories: 540
- Sugar: 18g
- Sodium: 640mg
- Fat: 36g
- Saturated Fat: 13g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
