Spicy Baby Back Ribs Recipe (Oven-Baked, Fall-Off-the-Bone)
Don't have an idea what's for dinner? Why not try this Spicy baby back ribs recipe that your whole family would surely love. See the recipe now!
Equipment
- Large rimmed sheet pan (18x13 inch / 46x33cm)
- Aluminium foil
- Small mixing bowl
- Basting brush
- Sharp paring knife or butter knife (for membrane removal)
- Instant-read thermometer
Ingredients
- 6 pounds baby back ribs
- ¼ cup hot/smoked paprika
- 1 tablespoon kosher salt adjust to taste
- ½ cup brown sugar
- ¼ cup chili powder
- 6 cloves garlic minced
- 2 tablespoons ground cumin
- 1 tablespoon dry mustard
- 1 teaspoon cayenne pepper
- 1½ cups barbecue sauce plus extra for serving
Instructions
- Using your fingers, pull and remove those thin papery skins on each baby back ribs.
- In a medium bowl, combine the chili powder, minced garlic, paprika, salt, cayenne, dry mustard, brown sugar, and cumin. Mix until evenly blended.
- Rub the spice mixture generously over both sides of each rack of ribs. Place the rubbed racks on a sheet pan, cover tightly with plastic wrap or aluminium foil, and refrigerate for at least 8 hours or overnight.
- After that, preheat the oven to 250°F / 120°C (130°C fan-forced).
- Line a large rimmed sheet pan with aluminium foil for easy cleanup. Place the ribs meat side up in a single layer on the prepared pan.
- Bake for 3½ to 4 hours, or until the internal temperature reaches 195-203°F / 90-95°C and the meat pulls back from the bone ends by about ½ inch (1cm).
- When the ribs are nearly tender (after about 3 to 3½ hours), remove the pan from the oven. Brush the tops of the ribs generously with barbecue sauce. Return to the oven and bake for a final 20-30 minutes until the sauce is sticky and caramelised. Let the ribs rest for 10 minutes, then slice between the bones and serve with extra barbecue sauce on the side.
Notes
- Storage: Refrigerate leftover ribs in an airtight container for up to 4 days. Freeze wrapped tightly in foil and then in a freezer bag for up to 3 months.
- Make-ahead: Apply the dry rub up to 24 hours in advance and refrigerate uncovered — the longer the rub sits, the deeper the flavour penetrates.
- Substitution: Swap cayenne for smoked chipotle powder for a smokier, less sharp heat. Use maple syrup in place of brown sugar for a slightly different caramel note.
- Reheating: Wrap ribs in foil with a splash of apple juice and reheat at 275°F / 135°C for 20-25 minutes until warmed through.
- Pro tip: For extra-tender ribs, wrap the racks tightly in foil after the first 2 hours of baking. This steams the meat and accelerates collagen breakdown, then unwrap for the final hour to let the bark set.
- For a gluten-free version, use certified gluten-free barbecue sauce.
- Dairy-Free.
- Gluten-Free when prepared with certified gluten-free barbecue sauce.
Nutrition
Serving: 1servingCalories: 1338kcalCarbohydrates: 85gProtein: 87gFat: 75gSaturated Fat: 25gPolyunsaturated Fat: 14gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 296mgSodium: 3483mgPotassium: 1881mgFiber: 9gSugar: 64gVitamin A: 8291IUVitamin C: 3mgCalcium: 298mgIron: 10mg
We'd love to know if you enjoyed this recipeRate this Recipe !
