Easy BBQ Oven Baked Ribs

Instructions

1. Preheat and Prep: Preheat your oven to 275°F (135°C). In a small bowl, combine all the dry rub ingredients—brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, cayenne, and salt. Mix well until no lumps of sugar remain.

2. Prepare the Ribs: Rinse the ribs under cold water and pat them completely dry with paper towels. Place them on a clean work surface. Turn them bone-side up and use a knife to lift a corner of the thin, papery membrane covering the bones. Grab it with a paper towel for grip and pull it off completely. This step is crucial for tender ribs!

3. Apply the Rub: Generously season both sides of the ribs with the dry rub, pressing it into the meat to ensure it adheres.

4. Wrap and Bake: Place each rack of ribs, meat-side up, on a large piece of heavy-duty aluminum foil. Wrap the ribs tightly, sealing the foil completely to create a packet. Place the foil packets on a large baking sheet.

   • Bake for 2 hours for baby back ribs.

   • Bake for 3 hours for larger spare ribs.
     The ribs are done when the meat is extremely tender and easily pulls apart with a fork.

5. Drain and Sauce: Carefully open the foil packets (be mindful of the hot steam). Using tongs, lift the ribs and pour off the accumulated liquid and fat from the foil.

6. Glaze and Broil: Brush a generous layer of barbecue sauce all over the top of the ribs. Move your oven rack to the upper-middle position and set the broiler to HIGH. Broil the ribs for 3-5 minutes, watching closely, until the sauce is caramelized and bubbly.

7. Rest and Serve: Remove the ribs from the oven and let them rest for 5-10 minutes. This allows the juices to redistribute. Slice between the bones, serve with extra barbecue sauce on the side, and enjoy!

Chef’s Notes:

• Foil Packet Tip: For even more tender ribs, add a few tablespoons of apple juice, cider vinegar, or water to the foil packet before sealing.

• Don’t Skip the Membrane: Removing the membrane on the bone side is the #1 secret to fall-off-the-bone ribs. It allows the rub to penetrate and makes the ribs much more tender.

• Broiling is Key: The quick broil at the end isn’t just for looks—it adds a wonderful caramelized flavor to the sauce.