No smoker? No problem.
These ribs bake low and slow in the oven until they’re practically falling apart. Then you slather them with BBQ sauce and blast ’em under the broiler for that sticky, caramelized finish. Fork-tender. Finger-licking. Foolproof.
Ingredients
Serves 4.
- 2 racks baby back ribs (about 2 lbs each)
- 2 tbsp yellow mustard (binder)
- ¼ cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 cup BBQ sauce (your favorite)
Step-by-Step Instructions
Step 1: Prep Ribs
- Preheat oven to 275°F (135°C). Line a baking sheet with foil.
- Remove membrane from back of ribs (grab with paper towel and pull).
- Brush ribs lightly with mustard.
Step 2: Season
- Mix brown sugar, paprika, garlic powder, onion powder, pepper, and salt.
- Rub generously all over ribs.
Step 3: Bake Low & Slow
- Wrap ribs tightly in foil. Place on baking sheet.
- Bake for 2.5 to 3 hours until meat is very tender.
Step 4: Sauce and Sear
- Unwrap ribs. Brush both sides with BBQ sauce.
- Set oven to broil. Broil 2-3 minutes per side until sticky and charred.
Step 5: Serve
- Rest 10 minutes. Slice between bones. Serve with extra sauce.
Summary
Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: ~3.5 hours
Yield: 4 servings
Difficulty: Easy (needs patience)
Storage Notes
Refrigerate:
Store ribs in an airtight container for up to 4 days. Reheat in oven at 300°F for 15 minutes, covered with foil.
Freeze:
Wrap tightly in foil and bag. Freeze for up to 3 months. Thaw overnight. Reheat at 300°F.
Pro Tip:
Don’t skip the membrane—it gets chewy. And don’t boil ribs (washes away flavor). Low oven only.
