Oven-Baked Baby Back Ribs

Ingredients

• 2 racks (about 4-5 pounds total) baby back pork ribs
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1 teaspoon black pepper
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon ground mustard
• 1.5 cups barbecue sauce
• 2 tablespoons apple cider vinegar

Instructions

1. Preheat the oven to 275 F and line two large rimmed baking sheets with foil.
2. Using a paper towel for grip, peel the thin papery membrane off the bone side of each rack of ribs and discard.
3. In a small bowl, mix together the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, cayenne, and ground mustard.
4. Rub the spice mixture generously all over both sides of each rack, pressing it into the meat.
5. Place each rack meat-side up on a large sheet of heavy-duty foil, wrap tightly to seal completely, and set on the lined baking sheets.
6. Bake for 2.5 to 3 hours, until the meat has pulled back from the bone ends by about 0.5 inch and is fork-tender but not falling apart; the internal temperature should read at least 195 F for that tender, sliceable texture.
7. Carefully open the foil packets (hot steam will escape) and drain off the accumulated juices.
8. Whisk the apple cider vinegar into the barbecue sauce, then brush a generous layer over both sides of each rack.
9. Increase the oven to broil (or preheat a grill to medium-high) and cook the ribs, bone-side down, uncovered for 5 to 7 minutes, watching closely, until the sauce is bubbly and starting to char in spots.
10. Brush with a second coat of barbecue sauce, then broil for 2 to 3 more minutes until glossy and caramelized.
11. Let the ribs rest for 5 minutes before slicing between the bones and serving with extra sauce on the side.

Nutrition

Calories	590
Protein	38 g
Fat	38 g
Carbs	24 g
Fiber	1 g
Sodium	980 mg

Estimated per serving