This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
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- 1 rack of baby back ribs
- kosher salt
- freshly cracked black pepper
- smoked paprika (if you can find it) or parika
- 1 cup brown sugar
- Heavy duty foil, if you have it
- Preheat the oven to 275ºF.
- Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
- Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
- Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
- When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
- Serve immediately with cornbread and a simple salad for a yummy yummy meal.
- Category: Dinner
- Method: Oven
- Cuisine: American/BBQ
Keywords: ribs, baby back, oven-baked