Oven-Baked Baby Back Ribs
The Spice & Tea Exchange
2 full racks
These ribs are coated in a bold spice rub, then baked low and slow until tender and deeply flavorful. Once sauced, a final uncovered broil creates a caramelized crust and beautifully seasoned bark, delivering juicy, fall-apart bites perfect for barbecue platters or casual gatherings.
Ingredients
2 racks baby back ribs, membrane removed
2 Tbsp packed brown sugar (light or dark)
2 Tbsp Hot Honey Garlic Seasoning
2 Tbsp Carolina BBQ Rub
1 Tbsp Dark Chili Powder
1 Tbsp kosher salt
2 tsp Vinegar Powder
4 Tbsp mustard (or olive oil)
barbecue sauce of choice
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Oven-Baked Baby Back Ribs (Kit)
Directions
Prepare Dry Rub Blend. To a small bowl, add all ingredients; stir well to combine, pressing out any clumps, as needed. Set aside.
Rub and Wrap Ribs. Tear two large sheets of aluminum foil, each slightly longer than the length of each rib rack. Place one rack, meatiest side down, on a foil sheet. Using a pastry brush, spread 1 tablespoon of mustard on the rack. Sprinkle ¼ of the dry rub (roughly 2 heaping tablespoons) evenly on the rack. Flip the rack over and repeat mustard and dry rub steps. Wrap the ribs tightly with foil until fully sealed, ensuring no holes or tears in the foil. Repeat these steps with the other rack.
Place wrapped ribs in the refrigerator, meat side up, for a minimum of 2 hours, up to overnight.
Cook Ribs. Preheat oven to 275ºF. Place the wrapped ribs, meatiest side down, in a foil-lined roasting pan or baking sheet. Bake for 2½ to 3½ hours. The ribs are ready when there is little to no resistance when pierced with a sharp knife.
Sauce Ribs. Remove cooked ribs from oven; unwrap and discard aluminum foil. Generously brush both sides with barbecue sauce. Turn oven setting to broil; broil ribs until the sauce begins to caramelize, approximately 4 to 5 minutes. Monitor time under broiler to ensure the sauce does not burn.