I slow-cooked Oven Baked Pork Back Ribs with a flavorful dry rub and a sticky BBQ sauce, and I used one unexpected finishing step that you will want to try.

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I’ve been obsessed with turning baby back ribs into something dangerously tender, so I slow cook them low and long. My take on Oven Baked Pork Back Ribs uses dark brown sugar in the dry rub to build a deep caramel crust, then finishes with a sticky, sweet, smoky glaze that pulls at the meat when you bite.

It’s not fussy but there are little tricks I use so the meat stays juicy and doesn’t dry out, tips you’ll wish you’d known sooner. If you like ribs that almost fall off the bone, this one will make you a believer.

Why I Like this Recipe

– I love that it’s forgiving, I can mess up the timing and it still turns out tender.
– My house smells amazing while it’s cooking, and everyone gets hungry fast.
– It’s a crowd pleaser, people always ask for seconds and I get all the compliments.
– Leftovers are even better, they reheat well and taste great the next day.

Ingredients

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Baby back ribs: Rich in protein, collagen gives tenderness when cooked low and slow.
Dark brown sugar: Adds deep molasses sweetness, mostly carbs, helps form sticky caramelized crust.
Smoked paprika: Gives smoky warmth and color, low calories, mostly flavor not nutrition.
Yellow mustard or olive oil: Mustard helps rub stick, adds tang; oil helps barrier and browning.
Ketchup: Base for sauce, sweet and tangy, mostly sugar and tomato carbs.
Molasses: Concentrated sweetness and depth, adds minerals, mostly carbs not protein.
Apple cider vinegar: Brightens sauce with acid, adds tang, tiny calories, aids balance.
Honey or maple syrup: Natural sweeteners, add gloss and flavor, mostly sugars so use sparingly.
Worcestershire sauce: Umami boost, has anchovy tang and savory depth, small sodium hit.
Unsalted butter: Finishes sauce silky, adds fat and richness, gives glossy sheen.

Ingredient Quantities

2 racks baby back ribs, about 3 to 4 pounds total

1 tablespoon yellow mustard (or 1 tablespoon olive oil), optional

1/3 cup packed dark brown sugar

1 tablespoon smoked paprika

1 tablespoon sweet paprika

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper, optional

1 teaspoon dry mustard powder

1 cup ketchup

1/3 cup light brown sugar

2 tablespoons molasses

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon honey or maple syrup

1 teaspoon smoked paprika (for sauce)

1/2 teaspoon garlic powder (for sauce)

1/2 teaspoon onion powder (for sauce)

1/2 teaspoon kosher salt (for sauce)

1/4 teaspoon black pepper (for sauce)

1 tablespoon unsalted butter, optional

2 to 3 tablespoons water or apple juice, optional

How to Make this

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1. Preheat oven to 275°F. Remove the membrane from the back of the racks, trim any big bits of fat, and pat the ribs dry. Rub 1 tablespoon yellow mustard or olive oil all over each rack to help the rub stick.

2. Make the dry rub by mixing 1/3 cup packed dark brown sugar, 1 tablespoon smoked paprika, 1 tablespoon sweet paprika, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper if you want heat, and 1 teaspoon dry mustard powder. Press the rub all over both racks so theyre evenly coated.

3. Lay each rack bone-side down on a large piece of foil. If you like extra richness put 1 tablespoon unsalted butter on top of each rack and add 2 to 3 tablespoons water or apple juice into the foil packet to keep them moist. Wrap the foil tightly so no steam escapes and place the packets on a rimmed baking sheet.

4. Slow cook in the oven for about 2 1/2 to 3 hours for baby back ribs, maybe a little less if theyre small. Youre looking for the meat to pull back from the bone about 1/2 inch and be tender enough that a toothpick slides in with little resistance. Internal temp usually hits 190 to 203°F when tender.

5. While ribs cook make the BBQ sauce: combine 1 cup ketchup, 1/3 cup light brown sugar, 2 tablespoons molasses, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon honey or maple syrup, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small saucepan. Bring to a simmer and cook 6 to 10 minutes until slightly thickened.

6. Stir 1 tablespoon unsalted butter into the sauce at the end if you used it and want a silkier finish. Taste and adjust sweetness or acidity with a splash more vinegar or honey if needed.

7. When ribs are tender carefully open the foil and drain any accumulated juices into a bowl (save to baste or thin the sauce). Brush the racks liberally with the BBQ sauce, then return them to the unwrapped baking sheet.

8. Turn the oven up to 425°F or switch to the broiler on medium-high. Roast the glazed ribs 10 to 15 minutes until the sauce is sticky and caramelized, or broil 3 to 5 minutes watching closely so it doesnt burn. You can baste once more halfway through for extra stickiness.

9. Let the ribs rest 10 minutes, then slice between the bones and serve with extra sauce on the side. Tip: add a few drops of liquid smoke to the sauce or use apple juice in the foil for more flavor, and dont overcook them into mush you want tender not falling-apart paste.

Equipment Needed

1. Large rimmed baking sheet, to hold the foil packets and catch drips
2. Heavy duty aluminum foil, big pieces to wrap each rack tightly
3. Sharp chef’s knife, for trimming fat and slicing between the bones
4. Sturdy cutting board, so you dont wreck the counter when you trim
5. Measuring cups and spoons, for the rub and the sauce, be kinda accurate
6. Small saucepan, to simmer and thicken the BBQ sauce
7. Pastry brush or silicone basting brush, to glaze the ribs nicely
8. Instant read thermometer, to check for that 190 to 203 F doneness
9. Long tongs or heatproof gloves, for safely moving hot racks and foil packets

FAQ

Q: How long and what temperature do I bake these baby back ribs?
A: Bake low and slow at 275°F (135°C) for about 2 1/2 to 3 hours for 2 racks (3 to 4 lb). If you like them super tender aim for an internal temp near 195 to 203°F (90 to 95°C) or when the meat pulls back from the bones about 1/4 inch. Wrap in foil with 2 to 3 tbsp apple juice or water for extra tenderness, then brush sauce and broil or finish on the grill a few minutes to caramelize.

Q: Do I need to remove the membrane on the bone side?
A: Yes, remove the silver skin membrane. Slide a small knife under it, grab with a paper towel and pull it off. If you skip it the ribs can be chewy and the rub wont stick as well.

Q: Should I use mustard or oil before the dry rub?
A: Use either, its just a binder so the rub sticks better. Yellow mustard melts away while cooking so you wont taste mustard, olive oil works too and gives a nicer crust.

Q: How do I get a sticky, glossy sauce that doesnt burn?
A: Simmer the sauce until slightly thickened, stir in the butter at the end for shine. Brush on in the last 10 to 15 minutes of cooking, then broil 2 to 4 minutes to caramelize but watch closely so it doesnt burn. Molasses and brown sugar make it sticky, apple cider vinegar balances the sweet.

Q: Can I use spare ribs or adjust for more heat or less sugar?
A: Spare ribs work, but they need 30 to 45 minutes longer and may need trimming. For more heat add cayenne or extra chili powder, for less sugar cut the brown sugar in the sauce and boost vinegar and smoked paprika for flavor. Sugar substitutes can work but may change texture.

Q: Can I make these ahead and how do I store and reheat them?
A: Yes. Cook completely, cool and refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat covered in a 300°F oven until warmed, then uncover and brush with sauce to freshen. You can also reheat slices in a skillet or on the grill for a minute or two to revive the crust.

How To Make Tender Oven Recipe Substitutions and Variations

Yellow mustard (or olive oil): swap yellow mustard for Dijon or whole grain mustard for the same tang and help the rub stick, or if you were using olive oil any neutral oil like canola or avocado works fine, mayo can also help the rub cling.
Dark brown sugar (1/3 cup): use equal light brown sugar plus 1 tbsp molasses, or white granulated sugar plus 2 tbsp molasses if you dont have brown; you can also use maple syrup or honey but cut other liquids a bit.
Ketchup (1 cup): replace with 1 cup BBQ sauce for a smokier sweeter finish, or make a quick sub with 3/4 cup tomato paste + 1/4 cup water + 2 tbsp sugar + 1 tbsp vinegar + pinch salt.
Apple cider vinegar (2 tbsp): use white wine vinegar or rice vinegar in the same amount, or swap for about 1 1/2 tbsp fresh lemon juice for a brighter note.

Pro Tips

1) Dry-brine the ribs overnight if you can. Put the rub on, leave them uncovered in the fridge 8 to 16 hours so the surface dries a bit and the flavors sink in. It makes a better bark and you wont need as much sauce to get great flavor.

2) Use a probe thermometer and pull them a little earlier than you think. When the probe slides in like softened butter you can take them out, tent them loosely and rest 15 to 30 minutes so the collagen firms back up and they stay juicy. That little carryover heat really helps texture.

3) Layer your glaze instead of slathering once. Brush thin coats, bake or broil briefly between coats, then do one last quick hit under high heat or with a kitchen torch to get sticky, shiny caramelization. Thin the saved pan juices with a splash of vinegar or apple juice to loosen the glaze for easy brushing.

4) Don’t over-slice and serve warm. Let the ribs rest, then cut straight down between bones with a sharp knife so they look tidy. Warm any leftover sauce and toss the sliced ribs in it for a minute if you want them extra glossy and saucy before serving.