I love crafting dishes that marry the sweetness of brown sugar and honey with the tang of apple cider vinegar. The aroma of garlic powder blends perfectly with the spice of paprika as I prepare my baby back ribs using my approach on how to cook baby back ribs in the oven, creating a truly tender delight.

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I recently discovered a killer way to cook ribs in the oven that I can’t wait to share with you. I’ve always been a fan of baby back ribs and this recipe takes it up a notch.

I start with a single rack of baby back ribs, around 2 to 3 lbs, and season them with a mix of salt, black pepper, garlic powder, onion powder, paprika and just a pinch of cayenne pepper if you’re in the mood for a little kick. Then, I mix up a sauce using 2 tbsp brown sugar, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tbsp Worcestershire sauce and 1 tsp yellow mustard.

The ribs slow cook in the oven until they’re tender enough to fall right off the bone. This method is hands down one of the best ways to slow cook ribs in the oven.

Stick around and you might just find your new favorite ribs recipe.

Why I Like this Recipe

I love this recipe for several reasons. First, I really dig how the spice rub and sweet sauce blend together for that perfect mix of flavor. Second, the ribs come out so tender that they literally fall off the bone, which is something I always look for when I cook meat. Third, the whole process is simple enough for me to follow even on a busy day, and I like that I can still feel like a grill master when they’re done.

These baby back ribs are mouthwaterin and cooked so right. I start by patting the rack dry and removing the silver membrane so the meat gets extra tender later on. I mix brown sugar, salt, pepper, garlic powder, onion powder, paprika and hey, if you’re into a spicy kick, a pinch of cayenne pepper. I rub this mix all over the ribs and then bake them covered at 300°F for about 2 to 2.5 hours until they’re just perfect.

While the ribs are in the oven, I mix ketchup, apple cider vinegar, honey, Worcestershire sauce and yellow mustard in another bowl to make a killer sauce. Once the ribs are tender, I brush on the sauce, turn the oven up to 400°F, and let them bake uncovered for an extra 10-15 minutes, just until the sauce caramelizes a bit. I always watch them closely cause I don’t really want them to burn. After a few minutes of resting, it’s time to dig in and enjoy my fall-off-the-bone delicious creation.

Ingredients

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Baby back ribs: protein rich and collagen filled to make the dish hearty and satisfying.
Brown sugar: acts as a carbohydrate source and gives a sweet, glossy finish to the ribs.
Garlic powder: brings a strong, pungent flavor while offering some natural health perks.
Apple cider vinegar: adds tang and helps with digestion while brightening up the flavors.
Honey: a natural sweetener that creates a sticky sauce balancing out the spices.
Paprika: a mildly smoky spice that enriches the flavor and adds a yummy color.
Worcestershire sauce: a savory mix that deepens umami flavor for a rich, balanced taste.
Ketchup: provides tangy sweetness and acts as the base for this mouthwatering sauce.
Salt: enhances overall flavor, making the dish savory and super satisfying.

Ingredient Quantities

1 rack baby back ribs (about 2 to 3 lbs)

2 tbsp brown sugar

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/4 tsp cayenne pepper (optional if you like a bit of heat)

1/2 cup ketchup

1/4 cup apple cider vinegar

2 tbsp honey

1 tbsp Worcestershire sauce

1 tsp yellow mustard

How to Make this

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1. Preheat your oven to 300°F and make sure your rack of baby back ribs is patted dry.

2. Remove the little silver membrane on the bone side if it’s still there so the ribs will be extra tender.

3. In a small bowl, mix up the brown sugar, salt, black pepper, garlic powder, onion powder, paprika and cayenne pepper.

4. Rub the spice mix evenly over both sides of the ribs, making sure theyre well-coated.

5. Place the ribs in your baking dish, cover it tightly with foil and bake for about 2-
2.5 hours until the meat is nice and tender.

6. While the ribs are in the oven, whisk together the ketchup, apple cider vinegar, honey, Worcestershire sauce and yellow mustard in another bowl.

7. Once the ribs are tender, take them out and brush them generously with the sauce on both sides.

8. Turn up the oven to 400°F, then return the ribs uncovered for another 10-15 minutes to let the sauce caramelize.

9. Keep an eye on them so they don’t burn.

10. Let the ribs rest for a few minutes before serving and enjoy your fall-off-the-bone delicious creation!

Equipment Needed

1. Oven – you’ll need it to preheat and finish the ribs at the needed temperatures
2. Baking dish – to hold the ribs while they bake
3. Aluminum foil – used to cover the dish during the slow cook
4. Two bowls – one for mixing the dry spice rub and another for the wet sauce
5. Knife – handy for removing the silver membrane from the ribs
6. Whisk – to blend the sauce ingredients well
7. Basting brush – to evenly coat the ribs with the sauce
8. Paper towels – essential for patting the ribs dry before seasoning

FAQ

Q: How long should I cook the ribs?

A: You should cook them at 300°F for about 2.5 to 3 hours. This will make sure they become really tender.

Q: Can i use a grill instead of the oven?

A: Yeah, you can definitely grill them. Just keep an eye on the heat and cook them slower to avoid drying out the meat.

Q: What does the rub do for my ribs?

A: The rub with brown sugar and spices not only adds flavor but helps create a yummy crust on the outside when its cooked.

Q: Can i adjust the spices like the cayenne pepper?

A: Sure, feel free to change up the cayenne pepper or even add more if you like a bit of extra heat.

Q: How do i store leftovers?

A: Just put any leftovers in an airtight container in the fridge and they should be good for 3 to 4 days.

Ribs Recipe Substitutions and Variations

If you dont have brown sugar, try using white sugar with a little bit of molasses added in
Instead of apple cider vinegar, you can use white vinegar or even a couple tablespoons of lemon juice
If you’re out of honey, agave nectar or maple syrup works just fine
For Worcestershire sauce, a mix of a bit of soy sauce with a pinch of extra sugar can do in a pinch

Pro Tips

1. Make sure you really get rid of that silver membrane before you start rubbing the spices on it; it makes a huge difference in how tender the meat turns out.
2. If you have time, let the ribs chill with the dry rub for about 30 minutes before baking so the flavors can actually sink in.
3. When you start caramelizing the sauce, keep a close eye on it. The sugars can burn fast if you’re not careful, and burnt sauce just ruins the flavor.
4. After you pull the ribs out, let them rest for a few minutes so the juices have time to reabsorb into the meat – it’s a small step that really helps the ribs stay juicy.