At last! La pièce de résistance: oven-roasted baby back ribs. Apartment dwellers, rejoice. You don’t need a grill to get that smoky glaze. I was surprised by how easy these were, too. I was inspired by Chew Out Loud‘s recipe which basically just involves a dry rub, a few hours in the oven, and a LOT of sauce. Combine these bad boys with my Classic Coleslaw and Cornbread Muffins and you’ve got yourself a crowd-pleasing, stress-free Sunday night dinner.
Sunday Night Dinner Part 3: Oven-Roasted Baby Back Ribs
2 racks uncooked baby back ribs
– 1/2 cup brown sugar
– 1 1/2 tsp paprika
– 1 tbsp kosher salt
– 1 1/2 tbsp garlic pepper
– 1/2 tsp cayenne
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
your favorite BBQ sauce (we used Stubbs Smokey Mesquite)
2 tbsp liquid smoke
plenty of tin foil
Dry the ribs off with paper towels. If there is a thin membrane over the ribs, make a slit down the middle and remove. Some store-bought ribs will already have that removed for you.
Combine all the dry rub ingredients in a bowl and stir to combine. Carefully spread the rub over both racks of ribs and press firmly to set. Tightly wrap each rack of ribs in tinfoil individually and place on a large baking sheet and refrigerate until you’re ready to cook. (Ideally, you want these flavors to sit for at least a few hours, if not overnight.)
Preheat oven to 300˚. Bake ribs for 2-3 hours, until they practically fall apart when you touch them. Remove the baking tray from the oven and let cool for a few minutes. Slowly (and carefully!) unwrap the ribs. Drain all juices, discard the tinfoil, and set ribs down on the baking sheet.
Brush ribs with as much sauce as you can manage. No, really — get in there and sauce it up! Top with a little liquid smoke. Broil for 5 minutes until the tops start to brown. Remove from the broiler, cool for a few minutes, and you’re ready to go.