OnlineCook
April 29, 2025
Now you can have fall-off-the-bone barbecue pork ribs right from your own oven. Make these often enough and you might just get a reputation for being the best "BBQ" in town. The recipe is a Yummly original created by Sara Mellas.
13 Ingredients
From the Cook
1/2
Oven Baked BBQ Baby Back Ribs
Instructions
1
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Preheat the oven to 250°F.
2
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Position a roasting rack inside a large roasting pan. Pour the chicken broth into the pan. Set aside.
3
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Season the pork ribs liberally with salt and black pepper on both sides.
4
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In a small bowl, whisk together the brown sugar, paprika, ground mustard, garlic powder, onion powder, cumin, and cayenne pepper.
5
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Using a spoon and clean hands, pat the sugar and spice rub evenly onto both sides of the pork ribs.
6
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Place the ribs meat side up on the roasting rack. Cover the pan entirely with a large sheet of aluminum foil. Crimp the foil tightly around the edges of the pan so that no steam can escape.
7
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Roast the ribs on middle rack of oven until they reach an internal temperature of about 180°F and are very tender, 2 1/2-3 hours.
8
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Remove the roasting pan from the oven.
9
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Very carefully remove the foil from the pan. Spread the barbecue sauce evenly over the top of the ribs.
10
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Set the oven to broil. Broil the ribs on the top rack of oven until the barbecue sauce starts to caramelize, 4-5 minutes. Keep a close eye on the ribs to ensure they do not burn.
11
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Check to see that ribs are done. Remove from oven or add time as needed.
12
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Allow the ribs to cool for 3-4 minutes on the roasting rack, then transfer to a cutting board. With a sharp knife, cut the ribs into desired portions, and serve immediately. Garnish with fresh rosemary if you like.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tips & Tricks (5)
- Dry Rub Magic 🌶️Pat the ribs completely dry before applying the spice rub to ensure maximum seasoning adherence and better bark formation.
- Low and Slow Technique 🕰️Bake the ribs at a consistent 275°F for 2.5-3 hours to guarantee tender, fall-off-the-bone meat without drying out.
- Membrane Removal Trick 🔪Always remove the tough membrane from the back of the ribs before seasoning to allow better flavor penetration and more tender texture.
- Sauce Layering Pro 🥫Apply barbecue sauce in thin layers during the last 30 minutes of cooking to prevent burning and create a perfect caramelized glaze.
- Aluminum Foil Wrap 🔧Wrap the ribs in aluminum foil during initial cooking to trap moisture and create exceptionally tender meat before final glazing.
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