Baked BBQ Baby Back Ribs Recipe

Baby back ribs: These are the star of the dish, providing the tender, juicy meat that will soak up all the flavors.

BBQ sauce: This adds a rich, smoky flavor to the ribs, giving them that classic barbecue taste.

Brown sugar: Adds sweetness and helps to create a caramelized crust on the ribs.

Paprika: Provides a mild, smoky flavor and a beautiful color to the rub.

Garlic powder: Adds a savory depth of flavor to the spice rub.

Onion powder: Enhances the overall flavor profile with a subtle onion taste.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a bit of heat and balances the sweetness of the brown sugar.

When removing the thin membrane from the back of the ribs, use a paper towel to get a better grip. This will make it easier to peel off the membrane in one piece, ensuring that your spice rub penetrates the meat more effectively and results in more tender ribs.

• baby back ribs - Substitute with pork spare ribs: Pork spare ribs are meatier and have more fat, which can make them more flavorful and tender when cooked properly.

• bbq sauce - Substitute with homemade bbq sauce: You can make your own bbq sauce using ketchup, vinegar, brown sugar, and spices to control the flavor and ingredients.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can add a unique flavor profile to the ribs.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the bbq taste.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with grated onion: Grated onion can provide a fresher and more intense onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the ribs.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• Allow the ribs to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.
• Wrap the ribs tightly in aluminum foil or plastic wrap to maintain their moisture and flavor.
• Place the wrapped ribs in an airtight container or a resealable plastic bag to prevent any air from getting in.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer.
• To freeze, label the container or bag with the date so you can keep track of how long they’ve been stored.
• When ready to reheat, thaw the ribs in the refrigerator overnight if they were frozen.
• Preheat your oven to 250°F (120°C) for reheating. This low temperature helps to warm the ribs without drying them out.
• Place the ribs on a baking sheet and cover them with aluminum foil to retain moisture.
• Heat the ribs in the oven for about 20-30 minutes, or until they are thoroughly warmed.
• For a crispy finish, you can brush additional bbq sauce on the ribs and broil them for a few minutes, keeping a close eye to prevent burning.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the ribs on a baking sheet and cover them with aluminum foil to retain moisture.
  3. Heat for 20-30 minutes, or until the ribs are warmed through.
  4. For a bit of extra bbq sauce flavor, brush on an additional layer of bbq sauce before reheating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the ribs in aluminum foil to prevent them from drying out.
  3. Place the ribs on the grill and heat for about 10-15 minutes, turning occasionally.
  4. Unwrap the ribs and brush with more bbq sauce, then grill for an additional 5 minutes to caramelize the sauce.

• Microwave Method:

  1. Place the ribs in a microwave-safe dish.
  2. Cover the ribs with a damp paper towel to keep them moist.
  3. Heat on medium power for 3-5 minutes, checking halfway through to ensure even heating.
  4. Add a bit more bbq sauce if desired before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the ribs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for 45 minutes to 1 hour.
  4. Remove from the bag, brush with bbq sauce, and give them a quick sear on a hot grill or under the broiler for a few minutes to finish.

• Oven: Used to bake the ribs at a consistent temperature to ensure they become tender and flavorful.

• Aluminum foil: Wraps the ribs to lock in moisture and prevent them from drying out during the initial baking process.

• Baking sheet: Provides a stable surface for the wrapped ribs to bake on, catching any drippings.

• Small bowl: Used to mix the spice rub ingredients together evenly.

• Measuring spoons: Ensures accurate measurement of spices and seasonings for the rub.

• Basting brush: Used to apply the BBQ sauce evenly over the ribs.

• Tongs: Helps in handling the hot ribs safely when removing them from the oven and unwrapping them.

• Knife: Assists in removing the thin membrane from the back of the ribs.

• Cutting board: Provides a safe surface to prepare the ribs and remove the membrane.

• Oven mitts: Protects your hands from the heat when handling the baking sheet and ribs.

• Serving platter: A nice presentation piece to serve the finished ribs.

Pre-mix the rub: Combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper in advance and store in an airtight container.

Use a slow cooker: Cook the ribs in a slow cooker on low for 6-8 hours instead of baking. Finish with bbq sauce in the oven for 15 minutes.

Double the recipe: Make extra ribs and freeze them. Reheat with bbq sauce when needed.

Line the baking sheet: Use aluminum foil or parchment paper to line the baking sheet for easy cleanup.

Preheat the oven: Start preheating the oven while you prepare the ribs to save time.