Pork & Seafood · Easy
Fall-Off-the-Bone Baby Back Ribs
These baby back ribs are baked low and slow until fall-off-the-bone tender, then finished with a sticky barbecue glaze, ready in about 3 hours.
What you'll need
- 2 racks (about 4 lbs)baby back pork ribs
- 2 tablespoonsbrown sugar
- 1 tablespoonchili powder
- 1 teaspoon eachgarlic powder and onion powder
- to taste salt and black pepper
- 1.5 cupsbarbecue sauce
Let's cook
- 1Preheat the oven to 275°F (135°C) and line a baking sheet with foil.
- 2Remove the thin membrane from the back of the ribs.
- 3Mix the brown sugar, chili powder, garlic powder, onion powder, salt, and pepper, then rub all over the ribs.
- 4Wrap the ribs tightly in foil and bake for 2.5-3 hours, until extremely tender and the meat pulls back from the bones.
- 5Unwrap, brush with barbecue sauce, and broil for 4-5 minutes until caramelized.
- 6Slice between the bones and serve with extra sauce.
Make it yours
- Finish the ribs on a hot grill instead of under the broiler for a smoky char.
- Use a dry rub only for a Kansas City style without added sauce.
- Add a splash of apple cider vinegar to the rub for tang.
Good with
- Coleslaw
- Cornbread
- Baked beans
Frequently asked questions
Good questions, answered.
How long should I cook baby back ribs to make them fall off the bone?
Low and slow at 275°F for about 2.5-3 hours wrapped in foil gives very tender, fall-off-the-bone ribs.
Can I cook these on the grill instead?
Yes, use indirect heat around 275°F, wrap in foil partway through, and finish over direct heat with sauce.
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