Imagine sinking your teeth into fall-off-the-bone tender ribs with a perfectly caramelized, sticky BBQ glaze that'll have your guests begging for your secret recipe. These baby back ribs aren't just a meal - they're a flavor experience that transforms an ordinary dinner into a culinary celebration. Whether you're a grilling novice or a seasoned pitmaster, this foolproof recipe will elevate your cooking game and make you the star of any backyard gathering.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1 cup BBQ sauce
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Remove the ribs from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Preheat the oven to 275°F (135°C).
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and pulling it off completely using a paper towel for grip.
- In a small bowl, mix brown sugar, paprika, garlic powder, salt, and pepper to create a dry rub.
- Pat the ribs dry with paper towels and generously coat both sides of the ribs with the dry rub, massaging the seasoning into the meat.
- Line a large baking sheet with aluminum foil and place a wire rack on top for elevated cooking.
- Arrange the ribs on the wire rack, bone-side down, ensuring they are not overlapping.
- Cover the baking sheet tightly with another layer of aluminum foil to create a sealed environment.
- Bake in the preheated oven for 2 hours, allowing the ribs to become tender and cook slowly.
- Remove the foil and brush the ribs generously with BBQ sauce.
- Increase oven temperature to 425°F (218°C) and return ribs to the oven uncovered.
- Bake for an additional 10-15 minutes, allowing the BBQ sauce to caramelize and create a sticky glaze.
- Remove from oven and let rest for 10 minutes before cutting between the bones.
- Slice the ribs and serve hot with extra BBQ sauce on the side.
Tips
- Room Temperature Magic: Always let your ribs sit out for 30 minutes before cooking to ensure even heat distribution.
- Membrane Removal is Crucial: Taking off the tough back membrane guarantees more tender, flavorful meat that literally melts in your mouth.
- Dry Rub Technique: Don't just sprinkle the seasoning - massage it into the meat to maximize flavor penetration.
- Low and Slow is the Secret: The 275°F temperature ensures your ribs become incredibly tender without drying out.
- Foil Sealing Trick: Covering the ribs tightly creates a steamy environment that helps break down connective tissues.
- Sauce Application Timing: Apply BBQ sauce only in the last 10-15 minutes to prevent burning and achieve that perfect sticky glaze.
- Resting Period Matters: Let the ribs rest for 10 minutes after cooking to allow juices to redistribute, ensuring maximum moisture and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
