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Oven Baked BBQ Baby Back Ribs

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Ingredients

Warning0 allergens identified

Oven Baked BBQ Baby Back Ribs

1 ½ cups chicken broth

4 pounds baby back ribs

salt

black pepper

⅔ cup dark brown sugar(packed)

2 teaspoons paprika

1 tsp ground mustard

1 tsp garlic powder

½ tsp onion powder

¼ tsp cumin

¼ tsp cayenne pepper

½ cup barbecue sauce

sprig fresh rosemary(optional, for serving)

Instructions

Preheat the oven to 250°F.

Position a roasting rack inside a large roasting pan. Pour the chicken broth into the pan. Set aside.

Season the pork ribs liberally with salt and black pepper on both sides.

In a small bowl, whisk together the brown sugar, paprika, ground mustard, garlic powder, onion powder, cumin, and cayenne pepper.

Using a spoon and clean hands, pat the sugar and spice rub evenly onto both sides of the pork ribs.

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.

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.

Remove the roasting pan from the oven.

Very carefully remove the foil from the pan. Spread the barbecue sauce evenly over the top of the ribs.

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.

Check to see that ribs are done. Remove from oven or add time as needed.

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.

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Nutrition

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Tips & Tricks (5)

Dry Rub Preparation 🧂
Apply your spice rub (cayenne, cumin, garlic powder, paprika, etc.) at least 2-4 hours ahead or overnight to allow the seasonings to penetrate the meat and create a flavorful crust.
The Braising Liquid Secret 💧
Use chicken broth mixed with a touch of apple cider vinegar in the braising pan to keep ribs moist while cooking low and slow—this creates steam that tenderizes the meat without drying it out.
Membrane Removal Technique 🔪
Remove the thin silver membrane from the bone side of the ribs using a butter knife or paper towel for grip—this allows seasonings to penetrate all sides and ensures tender, melt-in-mouth results.
BBQ Sauce Application Timing 🍯
Wait until the final 30 minutes of cooking to apply barbecue sauce to prevent burning; the sugars in the sauce caramelize beautifully without charring when added late in the process.
The Bend Test for Doneness 🎯
Check for fall-off-the-bone tenderness by lifting the ribs with tongs—they should bend and nearly break apart without pulling from the bone when fully cooked.