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Oven-Baked Sticky BBQ Pork Ribs

Anne Kjellgren @ Food Wine and Flavor
Tender oven-baked pork ribs with a smoky dry rub and a sticky homemade barbecue glaze. No smoker needed. Step-by-step method and the wines that pair best.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
For the rub (overnight is best) 1 hour
Total Time 4 hours 5 minutes
Course Main Course
Cuisine American
Servings 4 to 6

Ingredients
  

For the Dry Rub

  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper

For the Ribs

  • 2 racks baby back pork ribs about 5 lb total

For the Sticky BBQ Sauce

  • 1 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons molasses or honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper to taste

Instructions
 

  • Prepare the ribs. Pat the ribs dry. On the bone side, slide a butter knife under the thin membrane at one end, grip it with a paper towel, and pull it off.
  • Rub. Mix the rub ingredients and press them all over both sides of the ribs. Wrap and refrigerate at least 1 hour, or overnight.
    BBQ Ribs - rubbed raw ribs on board
  • Bake low and slow. Heat the oven to 300°F. Wrap each rack tightly in heavy-duty foil, meat side up, and place on a rimmed sheet pan. Bake 2 hours 30 minutes, until the meat is very tender and pulling back from the bones.
    BBQ Ribs - ribs wrapped in foil
  • Make the sauce. While the ribs bake, simmer all sauce ingredients in a small saucepan over medium-low heat, stirring, for 10 to 15 minutes, until slightly thickened. Set aside.
  • Glaze. Increase the oven to 425°F. Carefully open the foil, pour off the juices, and move the ribs, meat side up, to a foil-lined sheet pan. Brush generously with sauce. Bake 10 minutes, brush again, and bake 5 to 10 minutes more, until sticky and caramelized. For extra char, broil 1 to 2 minutes, watching closely.
  • Rest and serve. Rest the ribs 10 minutes, then cut between the bones. Brush with a final thin coat of sauce and serve with extra sauce on the side.
    BBQ Ribs - baked ribs on rack bone side

Notes

Notes

  • Baby backs vs spare ribs. Spare ribs work too, but they are larger and fattier; add 30 to 45 minutes to the low-and-slow stage.
  • Remove the membrane. It is tough and blocks the rub. If it tears, pull off what you can.
  • Watch the glaze. Sugary sauce can burn quickly at high heat. Keep an eye on it during the final minutes.
  • Make ahead. Bake the wrapped ribs a day ahead and refrigerate. Glaze and finish at 425°F just before serving, adding a few extra minutes.
  • Sauce. Store leftover sauce in the refrigerator for up to a week.
  • Spice level. Increase the cayenne for heat, but if serving a big red wine, keep it moderate; alcohol amplifies chili heat.
Keyword baby back ribs in the oven, BBQ ribs recipe, easy pork ribs, fall off the bone ribs, homemade BBQ sauce, oven baked ribs, ribs without a smoker, sticky ribs, what wine with BBQ ribs
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