Description
This recipe for Tender Oven-Baked Ribs offers a flavorful and succulent way to prepare pork ribs with a sweet and smoky dry rub, finished with a tangy barbecue sauce. Slow-baked at a low temperature, the ribs come out incredibly tender and perfect for a hearty meal.
Ingredients
Scale
Ribs
- 2 lbs pork ribs (baby back or spare)
Dry Rub
- 1/2 cup brown sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Sauce
- 1 cup barbecue sauce (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure a low and slow cooking process for tender ribs.
- Prepare Ribs: Pat the pork ribs dry with paper towels to help the dry rub adhere better, then place them on a foil-lined baking sheet.
- Make Dry Rub: In a bowl, combine the brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a balanced and flavorful seasoning mix.
- Apply Rub: Generously coat both sides of the ribs with the dry rub, massaging it in to maximize flavor penetration.
- Wrap and Bake: Wrap the ribs tightly in foil to lock in moisture, then bake in the preheated oven for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
- Add Barbecue Sauce: Carefully remove the foil, brush the ribs evenly with barbecue sauce, and return to the oven uncovered for an additional 30 minutes to caramelize the sauce and build a sticky glaze.
Notes
- You can use either baby back or spare ribs; adjust baking time slightly if using larger spare ribs.
- For even more flavor, marinate the ribs with the dry rub overnight in the refrigerator before baking.
- Use heavy-duty aluminum foil to prevent leaks during baking.
- Let the ribs rest for 5-10 minutes after baking for juices to redistribute.
- Serve with extra barbecue sauce on the side for dipping.
