Print
Buy Now →
BBQ Ribs
They’re finger-licking good!
Super tender baby back ribs smothered in barbecue sauce. These juicy, melt-in-your-mouth ribs are so easy to make! After being sprinkled with a flavourful dry-rub, they’re wrapped up tight and baked in the oven until fall-off-the-bone tender. Then comes the barbecue sauce glaze – sticky, sweet deliciousness.
- Prep Time: 10 minutes
- Total Time: 3 hours
- Yield: 4 1x
- Category: Meat
Ingredients
Scale
For the dry rub:
- 2½ tbsps light brown sugar
- 2 tsps sea salt
- 2 tsps mustard powder
- 2 tsps smoked paprika
- 1 tsp onion granules
- 1 tsp garlic granules
- ½ tsp freshly-ground black pepper
- ⅛ tsp cayenne pepper, optional
For the ribs:
- 1850 g rack pork loin ribs (baby back ribs)
- 250 ml bbq sauce, or more to taste
Instructions
- Heat oven to 150℃/fan 130℃. Combine the dry-rub ingredients in a small bowl. Arrange the rib racks in a single layer on a large chopping board or clean kitchen counter.
- Season with the dry-rub on both sides, patting it down into all the nooks and crannies. Double wrap the racks individually, first in greaseproof paper then with foil; seal into a tight parcel. Arrange the rib parcels in a single layer on one (or two) baking sheets and bake until the ribs are very tender but not quite falling apart, 2 ½ hours.
- Turn the oven up to 220℃. Line a large baking sheet with foil. Carefully unwrap the ribs. Using tongs, carefully transfer the rib racks to the foil-lined baking sheet, leaving the juices behind.
- Baste the ribs on both sides with half of the barbecue sauce. Roast uncovered for 10 minutes, turning once halfway through.
- Baste the ribs with the remaining barbecue sauce and roast uncovered for 6 to 8 minutes, turning once halfway through, until lacquered and starting to crisp. Transfer to a platter and serve.
Equipment
Buy Now → Notes
The equipment section above contains affiliate links to products we use and love!
