Baby back ribs are two racks coated in a homemade spice rub of smoked paprika, cumin, oregano and cayenne, baked at 300F for 2 hours under foil, then brushed with BBQ sauce and broiled until caramelized. Serves 4.
Applying the rub in two stages is the step that gets the seasoning into the meat instead of sitting on top. Half the rub goes on first, then the ribs sit for 15 minutes so the salt draws moisture to the surface, which pulls the spices in. The second coat goes on over that damp layer and bonds to it. One heavy coat applied all at once just falls off.
Removing the membrane on the underside before anything else touches the rack is not optional. That thin white film blocks seasoning and smoke from reaching the meat, and it turns tough and chewy during cooking. Slip a butter knife under the edge at one end, grab it with a paper towel for grip, and peel it off in one piece.
Baby Back Ribs
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes2
hours1289
kcalTwo racks of baby back ribs coated in a nine-spice homemade rub, baked low and slow under foil until tender, then brushed with BBQ sauce and finished under the broiler or on the grill. Works with a smoker, an oven, or both.
Ingredients
- For the spice rub:
3 tablespoons sugar
2 teaspoons salt
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground mustard
1/2 teaspoon cayenne pepper
- For the ribs:
2 racks baby back ribs, membrane removed
About 6 tablespoons BBQ sauce, plus more for serving
Directions
- Make the rub:Whisk the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard and cayenne together in a bowl.
- Season in two stages:Coat the ribs on both sides with about half the rub. Let them sit for 15 minutes so the rub sweats into the meat. Coat with the remaining rub. Use it all.
- Oven method:Preheat to 300F. Place the ribs on a foil-lined baking sheet, cover tightly with more foil, and bake for about 2 hours until tender.
- Finish with sauce:Remove the foil, brush each rack with about 3 tablespoons of BBQ sauce. Broil for 2 to 4 minutes until the sauce bubbles and caramelizes. Watch closely, since the sugar in the rub and sauce will go from caramelized to burnt fast.
- Rest and serve:Let the ribs cool for about 10 minutes, then slice and serve with extra sauce on the side.
FAQs
What is the difference between the smoker and oven method?
The smoker runs at 225F for about 4 and a half hours total: 2 hours unwrapped, 1 and a half wrapped in foil, then another hour with sauce. The oven runs at 300F for 2 hours under foil, then a few minutes under the broiler. The smoker gives deeper smoke flavour. The oven is faster and the smoked paprika in the rub compensates for the missing wood smoke.
How do you know when the ribs are done?
Lift a rack from the centre with tongs. If it bends easily and the meat cracks on the surface, they are ready. The meat should also have pulled back from the ends of the bones by about a quarter inch. A thermometer in the thickest part should read between 195F and 205F for fall-off-the-bone tender.
Can you finish oven ribs on the grill instead of under the broiler?
Yes, and the author gives specific instructions. Preheat the grill to medium, place the baked racks directly on the grates, and grill for 10 to 15 minutes, brushing with sauce as you go. This gives you char marks and a smokier finish than the broiler does.
How do you reheat leftover ribs?
Brush with another layer of sauce, cover tightly in foil on a baking sheet, and warm at 250F for 30 to 35 minutes. Then remove the foil and cook uncovered for 10 to 15 minutes to let the sauce set and the bark crisp back up. Fridge for 3 to 4 days, freezer for up to 3 months.
Can you use spare ribs instead of baby back?
Yes, but they are a different cut. Spare ribs come from lower on the rib cage, are larger, fattier and meatier than baby backs. They need longer cooking time, roughly an extra 30 to 45 minutes in the oven or an extra hour in the smoker, to reach the same tenderness.
