Description
Tender, sticky ribs made in the oven with a flavorful dry rub. Perfect for a cozy night in without outdoor cooking hassles.
Ingredients
For the Ribs
- 2 racks racks of ribs (baby back or St. Louis style)
- as needed tablespoons yellow mustard or neutral oil (for sticking the rub)
- 1/4 cup brown sugar
- 1 tablespoon paprika (smoked if you have it) (for color and flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder (optional, for warmth)
- 1/4 teaspoon cayenne (optional, for heat)
- as needed cup BBQ sauce (optional for finishing)
- 1 sheet foil
- 1 sheet pan sheet pan
Instructions
Preparation
- Heat your oven to 275 F.
- Line a sheet pan with foil. Add another layer of foil you can fold over the ribs.
- Pat the ribs dry and remove the membrane on the back using a butter knife and paper towel.
- Trim any large flaps of fat from the ribs.
- Coat both sides of the ribs lightly with yellow mustard or oil, then apply the dry rub generously.
- Let the ribs marinate for at least 20 minutes, or up to overnight in the refrigerator.
Cooking
- Place the ribs meat side up on the prepared pan and cover tightly with foil.
- Bake for about 2 hours 30 minutes for baby backs, or closer to 3 hours for St. Louis ribs.
- Watch for hot steam when you carefully open the foil.
Finishing
- For added flavor, brush with BBQ sauce and broil for 2 to 5 minutes or grill for a few minutes per side.
Notes
Make sure to seal the foil tightly to keep the steam in. Rest the ribs for about 10 minutes before slicing for the juiciest results.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: dinner, Main Course
- Cuisine: American, BBQ