Fall off the Bone: Baby Back Ribs in the Oven

Fall off the Bone: Baby Back Ribs in the Oven

These are the ultimate Fall Off The Bone, eat me any time, spicy, tangy, dry rub and sauce, finger lickin, sauce in the corner of your mouth, whole roll of paper towel using, it is great to be American Baby Back Ribs!

Course Dinner, Main Dish

Cuisine American Classic

Prep Time 15

Cook Time 2

Broil 10

Total Time 2 25

Servings People

Calories 398kcal

Author Diana Reis

Equipment

Heavy Duty Foil
Sheet Pan

Ingredients

1 Rack Baby Back Pork Ribs
½ Cup Barbecue Sauce
1 Tablespoon Granulated Garlic
1 Tablespoon Granulated Onion
1 Teaspoon Red Chili Powder
1 Teaspoon Paprika
½ Teaspoon Cayenne Pepper
½ Teaspoon Cumin
2 Teaspoon Salt
1 Teaspoon Pepper

Instructions

Pre-Heat your oven to 325° and cover a sheet pan large enough to hold your rack of ribs in foil. Lay down an extra large loose sheet of foil to wrap your ribs in.
Then, mix together salt, pepper, granulated garlic, granulated onion, red chili powder, paprika, cayenne pepper, and cumin to make the dry rub.
Pat the rack of baby back ribs dry with a paper towel to remove excess moisture.
Season the meat with the dry rub and use your hands to work it into the meat and spread it evenly across the whole rack.
Wrap your ribs right side up in foil. Make sure they are completely covered and that the foil makes a nice sealed packet to keep the juices in.
Place in the oven and let cook at 325° for 2 hours.
After two hours have passed, remove ribs from the oven, and let red for 10 minutes.
Carefully open the foil packet to expose the ribs. Brush the cooked ribs with barbecue sauce and place uncovered under a low broiler for 5 minutes.
After 5 minutes, brush on more barbecue sauce and place ribs back under the broiler for approximately 5 more minute or until the ribs are well browned and the sauce is sticky.
Be sure to watch it carefully as every oven is different. Be sure to leave at least 6 inches between the rack of ribs and the broiler coil in the oven.

Notes

Why wrap baked ribs in foil?

Using the foil packet method, nothing escapes and nothing burns. As you cook these ribs on a low temperature in the oven, the juices come out and act as a natural baste. Once the ribs get hot, the juices steam up and create moisture all around the meat and keeps it from drying out. The fat melts into the meat instead of losing it to the pan or the grill.

What temperature are ribs considered done?

Technically pork can be eaten at 140°, however, ribs should be cooked until they reach around 190°. That is the point that the connective tissues and fat really break down giving you the desired fall-off-the-bone texture.

What temperature should foil baked ribs be cooked?

Low and slow is key to tender rib meat. 325 for two hours will give you tender juicy meat every time. When you bake ribs in a foil packet the foil prevents the meat from getting too hot too fast and allows the fat to render while the natural juices steam up and baste the meat while it cooks.

Tips for Success

Mix the spices in a small bowl before handling the meat when your hands and counters are clean. This way you can prevent cross contamination with your dry goods.
The curve of the baby backs can make cutting them a bit tricky. Take a good look at the direction the ribs curve, then place your knife between two ribs angled towards the curve for nice even pieces.

Nutrition