Tender, fall-off-the-bone, Oven-Baked Ribs, covered in a spiced dry rub and drenched in barbecue sauce are weekend ready. These ribs are simple to prepare and perfect for gatherings at home or tailgating for games.
Servings: 4 Servings
- 4 lbs Baby Back Ribs 2 racks
- 1/4 cup Liquid Smoke
- 1 cup Barbecue Sauce
- ½ cup Brown Sugar
- 2 tablespoons Chili Powder
- 2 tablespoons Paprika
- 1 tablespoons Salt
- 2 teaspoons Ground Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Mustard Powder
- 1/2 teaspoon Allspice
- 1/4 teaspoon Cumin
- 1/4 teaspoon Cayenne
Rinse the ribs in cold water and pat dry. Place them bone-side-up on a cutting board or clean surface. Trim away in excess fat, but not too much as you'll want most to stay put for intense flavor.
Remove the silver skin that runs alongside the bones. Using a knife, start at the wide end of the meat and pry the skin up. Pull away with your fingers or use a paper towel if the skin is too slippery.
Brush the liquid smoke on both sides of the ribs.
In a small bowl combine the dry rub ingredients and generously sprinkle onto both sides of the meat. Use your fingers to gently press some of the seasonings in.
Tightly wrap the ribs, meat-side down, into heavy-duty aluminum foil. You can use two pieces of foil and roll all the edges tightly together to form a packet.
Place the ribs on a rimmed baking sheet and cook at 275℉ for 2 hours to 2 1/2 hours. Remove from the oven and let sit for 15 minutes before opening the foil.
Set the oven to BROIL and brush the ribs with barbecue sauce. Let cook for 2 to 4 minutes, or until the sauce begins to bubble.
Serving: 0.5lb | Calories: 897kcal | Carbohydrates: 61g | Protein: 56g | Fat: 48g | Saturated Fat: 17g | Cholesterol: 197mg | Sodium: 2837mg | Potassium: 1079mg | Fiber: 4g | Sugar: 51g | Vitamin A: 3185IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 4mg