I absolutely love this rib recipe because it delivers melt-in-your-mouth, fall-off-the-bone tenderness with the perfect balance of smoky, sweet, and spicy flavors. The slow-baked goodness combined with a caramelized barbecue coating makes every bite feel like a comforting hug for my taste buds, especially after a long day.
Creating the ideal flavor combination for my slowly baked baby back ribs is a labor of love. I use a base of olive oil, a sweet touch of brown sugar, and vibrant smoked paprika to bring the savory, rib-like goodness of these ribs front and center.
My spice mix is a blend of garlic and onion powders, cumin, and a hint of cayenne, which, when combined, make for the ultimate baby back feast.
Ingredients
Brown Sugar:
Adds sweetness and caramelization, enhances flavor depth, making it taste like it came from a kitchen instead of a factory.
Smoked Paprika:
Imparts a deep, abundant flavor with brilliant color.
Garlic Powder:
Gives delicious, mouthwatering depth; accommodates the flavor profile.
Cayenne Pepper:
Spiciness is kicked up, adding heat and complexity.
Barbecue Sauce:
Provides a zesty, sweet icing; can be tailored with a choice of flavorings.
Ingredient Quantities
- 2 racks of baby back ribs (about 4-5 pounds total)
- 1 tablespoon olive oil
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 cup barbecue sauce (your choice of flavor)
Instructions
1. Set your oven to slow bake at 275°F (135°C).
2. To ensure tender ribs, remove the membrane from the back of the rib racks.
3. In a small bowl, blend the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cumin, and cayenne pepper to make a dry rub.
4. All sides of the ribs need to be brushed with olive oil.
5. Apply the dry rub generously to both sides of the ribs, pressing it into the meat.
6. Seal the edges of the aluminum foil tightly around each rack of ribs.
7. Set the baking sheet containing the wrapped ribs in the oven and bake for
2.5 to 3 hours. With the temperature set at 250°F, the ribs will reach the stage of tenderness where the meat easily pulls away from the bone.
8. Take the ribs out of the oven and open the foil.
9. Raise the oven temperature to 350°F (175°C). Coat the ribs with barbecue sauce on both sides.
10. Uncovered, place the ribs back in the oven and continue baking them for another 20-30 minutes. Your goal is to achieve a caramelized sauce that clings to the ribs. Once you’ve reached that target, take the ribs out and allow them a few moments to come down in temperature. After the momentary rest, slice and serve.
Equipment Needed
1. Oven
2. Small bowl
3. Baking sheet
4. Aluminum foil
5. Basting brush
6. Knife (for slicing ribs)
FAQ
- What is the best way to prepare the ribs before applying the rub?For more tender meat and better flavor absorption, remove the membrane from the back of the ribs.
- Can I use a different spice in the rub instead of cumin or cayenne pepper?Certainly! You can make the rub to suit your flavor preferences. For a new flavor, try using chili powder.
- How long should I bake the ribs for optimal tenderness?For tender and fall-off-the-bone results, bake the ribs at 275°F (135°C) for about 2.5 to 3 hours.
- Is there a way to make the ribs more flavorful?Overnight in the refrigerator, let the ribs soak up the rub for a more intense flavor.
- Can I use a different type of ribs instead of baby back ribs? Yes, you can use spare ribs, but adjust the cooking time as they may need a bit longer to become tender.
- How do I finish the ribs after baking?After slow baking, use barbecue sauce to brush your meat and then broil or grill it for a few minutes to obtain a nice, caramelized glaze.
- Can I make the ribs ahead of time?Of course, they can be made ahead and reheated in sauce just before serving. That way, they stay moist and tasty.
Substitutions and Variations
Olive oil: Replacement with vegetable oil or avocado oil for a similar texture and flavor.
Brown sugar: Substitute with coconut sugar or honey for a different sweetness profile.
For the same level of smoky flavor, take regular paprika and add a little liquid smoke to create a substitute for smoked paprika.
Cayenne pepper: Use chili powder or red pepper flakes if you want a different kind of heat.
Barbecue sauce: Consider making a homemade substitute using equal parts ketchup, molasses, and vinegar.
Pro Tips
1. Membrane Removal Tip: To easily remove the membrane from the back of the ribs, use a butter knife to gently lift it at one end, then grab it with a paper towel for a better grip and pull it off in one piece. This step is crucial for tender ribs and better flavor absorption.
2. Rub Application: After applying the dry rub, let the ribs sit in the fridge for at least an hour, or even overnight if possible. This resting time allows the flavors to penetrate the meat more deeply, resulting in more flavorful ribs.
3. Foil Wrapping Technique: To avoid any leakage, double wrap the ribs in aluminum foil. This creates a tight seal that traps moisture, ensuring the ribs stay juicy and tender during baking.
4. Barbecue Sauce Caramelization: For even better caramelization of the barbecue sauce, finish the ribs under the broiler for a few minutes instead of just baking at 350°F. Keep a close eye on them to prevent burning, and remove them as soon as the sauce starts bubbling and caramelizing.
5. Let the Ribs Rest: After the final baking step, let the ribs rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute, making for juicier bites when you serve the ribs.
Slow Baked Baby Back Ribs Recipe
My favorite Slow Baked Baby Back Ribs Recipe
Equipment Needed:
1. Oven
2. Small bowl
3. Baking sheet
4. Aluminum foil
5. Basting brush
6. Knife (for slicing ribs)
Ingredients:
- 2 racks of baby back ribs (about 4-5 pounds total)
- 1 tablespoon olive oil
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 cup barbecue sauce (your choice of flavor)
Instructions:
1. Set your oven to slow bake at 275°F (135°C).
2. To ensure tender ribs, remove the membrane from the back of the rib racks.
3. In a small bowl, blend the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cumin, and cayenne pepper to make a dry rub.
4. All sides of the ribs need to be brushed with olive oil.
5. Apply the dry rub generously to both sides of the ribs, pressing it into the meat.
6. Seal the edges of the aluminum foil tightly around each rack of ribs.
7. Set the baking sheet containing the wrapped ribs in the oven and bake for
2.5 to 3 hours. With the temperature set at 250°F, the ribs will reach the stage of tenderness where the meat easily pulls away from the bone.
8. Take the ribs out of the oven and open the foil.
9. Raise the oven temperature to 350°F (175°C). Coat the ribs with barbecue sauce on both sides.
10. Uncovered, place the ribs back in the oven and continue baking them for another 20-30 minutes. Your goal is to achieve a caramelized sauce that clings to the ribs. Once you’ve reached that target, take the ribs out and allow them a few moments to come down in temperature. After the momentary rest, slice and serve.
