These juicy and tender baby back ribs can be made easily right in the oven.
Using the oven simplifies cooking baby back ribs.
Brush slabs evenly with oil; sprinkle with spice mixture, gently patting to adhere.
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Wrap each slab with heavy-duty aluminum foil; place on prepared wire rack.
Bake in preheated oven until tender, 2 1/2 to 3 hours.
Place ribs directly on wire rack; brush 1/2 cup barbecue sauce on top of each slab.
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Increase oven temperature to broil, and return ribs to middle rack.
Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes.
Remove from oven; let rest 5 minutes.
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That’s our Test Kitchen’s pro tip for when you want good barbecue flavor sans smoke.
This recipe calls for baby back pork ribs.
Baby back ribs arepork ribsthat are typically shorter than other cuts, thus the diminutive name.
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One rack feeds one to two adults per rack (depending on how hungry they are).
Each slab typically feeds three to four adults.
Since they’re larger, spare ribs also take longer to cook.
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Alternatively, it’s possible for you to wrap them in plastic wrap and aluminum foil.
Store the ribs in the fridge for 3 to 4 days.
When you’re ready toreheat the ribs, don’t go to the microwave.
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Instead,place the ribs in an oven-safe pan, cover with aluminum foil, then bake at 250F.
Uncover the ribs at the end to ensure a nicely caramelized exterior.
If left uncovered during cooking, the ribs will likely dry out and become difficult to chew.
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Baby back ribs are pork ribs.
They’re often smaller and leaner than spare ribs.
Beef ribs tend to be a bit larger, too.
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The internal temperature for baby back ribs should be between 190F and 200F.
Credit:Fred Hardy II, Food Stylist: Emily Nabors Hall, Props Stylist: Christina Brockman
