Oven Baked Ribs

By Rachel Cooks

Ingredients

¼ cup dark brown sugar
1 tablespoon kosher salt
2 teaspoons coarse ground black pepper ((1 teaspoon if using a finer grind))
2 teaspoons chili powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 ½ teaspoons onion powder
¼ teaspoon cayenne pepper
2 racks baby back pork ribs ((4 to 6 pounds total, see note))
¼ cup yellow mustard
¾ to 1 cup BBQ sauce ((use your favorite brand or make your own))

Prep Time15mins
Cook Time180mins
Servings6

Instructions

In a small bowl, mix together all ingredients for the BBQ dry rub (see note).

Preheat oven to 300°F. Line a large rimmed baking sheet with foil (if desired, for easy clean up).

Remove the silver skin (thin membrane) from the back of the ribs if it hasn’t already been removed. Pat the ribs dry with paper towels.

Rub mustard over both sides of the ribs, then evenly coat the ribs with the dry rub mixture, pressing it into the meat.

Wrap each rack of ribs tightly in foil (you can do them individually or together) and place them on the baking sheet, bone side down.

Bake on the middle rack of the oven for 3 to 3 ½ hours, or until the ribs are very tender when pierced with a fork.

Carefully unwrap the ribs and discard the foil. Drain any excess liquid from the pan.

Brush the ribs generously with BBQ sauce. Broil for 3 to 5 minutes on high, or until the sauce is bubbly and beginning to caramelize. Watch closely so they don’t burn.

Let the meat rest for 5 minutes before slicing it between the bones and serving warm.