Ingredients

Scale

2 to 3 pounds baby back pork ribs (2 slabs)
1 tablespoon olive oil
¼ to ½ cup finely diced or sliced onion
4 cloves garlic, sliced (optional)
½ teaspoon ground cumin (optional)
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
¾ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
¼ to 1 ½ cups ketchup
2 tablespoons to 1 cup brown sugar
1 tablespoon apple cider vinegar
1 tablespoon hot chili sauce or Worcestershire sauce (optional)
Additional seasonings: molasses, mustard powder, cayenne, garlic or onion powder

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Instructions

1. Preheat the oven to 275°F to 300°F.
2. Remove the silverskin membrane from the back of the ribs for better texture.
3. If using a spice rub, mix ingredients and coat both sides of the ribs. Alternatively, season with salt and pepper.
4. Place ribs bone-side down on a foil-lined baking sheet. Add sliced onions and garlic if desired.
5. Wrap ribs tightly with foil to steam during cooking.
6. Bake for 2 to 3½ hours until tender. Check after 2 hours for doneness.
7. Prepare BBQ sauce by heating oil in a saucepan. Cook onions and spices, then add ketchup, brown sugar, vinegar, and optional sauces. Simmer until thickened.
8. Remove ribs from oven, unwrap, and coat with BBQ sauce.
9. Broil or grill for 3 to 10 minutes for caramelization if desired.

Last Step:

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Notes

👨‍🍳 Baby back ribs are ideal for tenderness, but other cuts can be used with time adjustments.
🔪 Removing the membrane is crucial for perfect texture.
🍽️ Wrap and space racks individually when cooking multiple for consistent results.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 2 to 3½ hours
Cook Time: 2 hours 15 minutes to 3 hours 45 minutes
Category: Main Course
Method: Oven-Baked
Cuisine: American BBQ
Diet: Gluten-Free Option

Nutrition

Serving Size: ½ rack
Calories: 430-450
Sugar: 2-11g
Sodium: 145-700mg
Fat: 26-30g
Saturated Fat: 5-10g
Unsaturated Fat: 18-25g
Trans Fat: 0g
Carbohydrates: 4-13g
Fiber: 1g
Protein: 26-44g
Cholesterol: 100-170mg