Baby Back Ribs · Oven-Baked
Oven-Baked Barbecue Baby Back Ribs
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Before you start
Gather your ingredients
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for garlic powder
Instead of garlic
- Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
- Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.
Swaps for chili powder
Instead of chili powder
- Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
- Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.
Swaps for apple cider vinegar
Instead of vinegar
- White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.
Step 1 of 12
Heat the oven to 275°F with a rack in the middle.
275°F
Step 2 of 12
Set a rack bone side up. Slide a butter knife under the thin, shiny membrane on one end bone, grip it with a paper towel and peel it off.
Step 3 of 12
Repeat with the second rack.
Step 4 of 12
Stir the rub ingredients together in a small bowl and rub them all over both racks.
Step 5 of 12
Lay each rack meat side up on a large sheet of heavy-duty foil. Fold the foil over and the edges to seal tightly.
crimp (how to crimp)
Crimp Press the edge of a pie crust or pastry into a pattern that seals it and looks finished. 1. Trim the dough to about a 1 inch overhang and fold it under so it sits on the rim.2. For a fork crimp, press the tines into the edge all the way around.3. For a fluted edge, push the dough between the thumb and finger of one hand with a finger of the other.4. Chill the crust for 20 minutes so the edge holds its shape in the oven. Done when: The edge is sealed all the way around and stands up a little above the rim. How to crimp a pie crust: mistakes to avoidStep 6 of 12
Set the foil packets on a rimmed sheet pan.
Step 7 of 12
Bake until the meat is tender and has pulled back from the bone ends by about 1/2 inch.
275°F
Step 8 of 12
Carefully open the foil (hot steam will escape). The ribs are at least 145°F (63°C) by now and need to be very tender before you go on.
Step 9 of 12
Stir the barbecue sauce and vinegar together and brush a thick layer over the meat side of the ribs.
Step 10 of 12
Fold the foil open so it forms a tray under the ribs. Move an oven rack about 6 inches below the broiler and turn the broiler to high.
Step 11 of 12
Broil (how to broil)
Broil Cook or brown food with strong heat from the top of the oven, like an upside-down grill. 1. Move an oven rack so the food will sit 3 to 6 inches from the heat.2. Turn the broiler on and give it a few minutes to heat.3. Use a metal pan (never glass that isn't broiler-safe) and put the food in.4. Stay at the oven and check every minute; things go from brown to burnt fast.5. Turn the food if the recipe says to. Done when: The top is browned and bubbly or charred in spots, usually in 1 to 5 minutes. Safety: Don't use parchment or wax paper under the broiler; it can catch fire. Use foil or a bare pan.How to broil: mistakes to avoidcaramelizes (how to caramelize)
Caramelize Cook food until its natural sugars brown into deep, sweet, nutty flavor. 1. For onions: slice them evenly and cook in butter or oil over medium-low heat with a pinch of salt.2. Stir every few minutes, scraping up the browned layer from the pan.3. If the bottom starts to scorch, add a splash of water and scrape.4. Keep going until they are soft and amber, 35 to 50 minutes.5. For sugar, heat it in a heavy pan, swirling rather than stirring, until amber. Done when: Onions are jammy and deep golden brown; sugar is the color of a copper penny and smells like toffee. Safety: Melted sugar is far hotter than boiling water and sticks to skin. Don't taste it, and add liquids to caramel slowly; it bubbles up hard.How to caramelize onions and sugar: mistakes to avoidStep 12 of 12
Let the ribs , then cut between the bones and serve with more sauce.
rest (how to rest)
Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoidAll done
Enjoy!
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