Baked Baby Back Ribs
Juicy, tender, and flavorful baked baby back ribs, slow-cooked to perfection and baked to caramelized, smoky-sweet goodness. A rib lover's dream.
Servings: 6
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Ingredients
- 1 slap baby back ribs
- ½ cup yellow mustard
- 2 tsp season salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp white pepper
- 1 cup Brown sugar
- 6 tbsp unsalted butter
- 2 tbsp honey
- 1/2 cup BBQ sauce optional
Instructions
- 1. Clean ribs and remove the thin membrane on the back of the ribs. They should be smooth in the back.
- 2. Pat the ribs dry with paper towel.
- 3. Coat both sides of the rack of ribs in mustard to help tenderize the meat. Don't worry, it won't taste like mustard once cooked.
- 4. Add garlic powder, onion powder, both peppers, and paprika. Don't rub it in.
- 5. Next, top with season salt. Again, don’t rub it in.
- 6. Season both sides of the ribs.
- 7. Wrap ribs tightly in tin foil and cook for 2 hours.
- 8. After two hours, remove the ribs from the oven and carefully open the foil.
- 9. Add the brown sugar, honey, and butter.
- 10. Tent the foil so that it is not touching the meat.
- 11. Return to the oven for an additional hour.
- 12. If you want to add BBQ sauce, add it now. Turn up the oven temperature to 425F and cook for an additional 10 mins, until the sauce is nice and sticky.
- 13. Bring the meat to room temperature before baking.
Notes
- Don't prep your meat sooner than 2 hours in advance of baking.
- Bring the meat to room temperature before baking.
- Do not rub in the seasonings. The salt will dry out the meat.
Nutrition
Serving: 1g | Calories: 316kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 1272mg | Fiber: 2g | Sugar: 44g