Ingredients
2 to 3 pounds baby back pork ribs
1 tablespoon olive oil
1/4 cup finely diced onion (optional)
1/2 teaspoon ground cumin (optional)
1/2 cup ketchup
1 to 2 tablespoons hot chili sauce (such as Sriracha, optional)
2 to 3 tablespoons light or packed brown sugar
1 tablespoon apple cider vinegar
Salt and ground black pepper to taste
Additional dry spices for rub (optional): paprika, garlic powder, onion powder, black pepper, ground mustard, cayenne pepper
Instructions
1. Preheat oven to 275°F to 300°F depending on desired tenderness.
2. Remove the membrane from the back of the ribs using a knife and paper towel.
3. Season ribs generously on both sides with salt, pepper, and any dry rub spices.
4. Place ribs on a rimmed baking sheet or roasting pan; layer with onions and garlic if desired.
5. Wrap ribs tightly in aluminum foil, sealing edges to trap steam.
6. Bake for 2 to 3 ½ hours, checking for tenderness.
7. Prepare barbecue sauce by sautéing onions in olive oil, adding spices and other ingredients. Cook and set aside.
8. Remove ribs from the oven, discard excess juices. Brush with barbecue sauce.
9. Broil ribs on high for 3 to 10 minutes until sauce caramelizes, or grill for similar effects.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Removing the membrane from ribs improves texture and flavor absorption.
🥩 Wrapping ribs in foil keeps them moist and helps tenderize the meat.
🍽️ Serve with side dishes like corn, coleslaw, or baked beans to complement the rich flavor.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 ½ hours
- Cook Time: 2 to 3 ½ hours
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: Half rack
- Calories: 430-450
- Sugar: 2-11 g
- Sodium: 145-700 mg
- Fat: 26-30 g
- Saturated Fat: 5-10 g
- Unsaturated Fat: Varies
- Trans Fat: 0 g
- Carbohydrates: 4-13 g
- Fiber: Varies
- Protein: 26-44 g
- Cholesterol: 107-167 mg