Oven-Baked BBQ Baby Back Ribs With Homemade Sauce Recipe :- Many people who enjoy barbecue consider baby back ribs to be their all-time favorite dish. Using this oven-baked approach, you can get tender ribs that are so soft that they slip off the bone without using a grill. If you serve these ribs with a homemade barbecue sauce, they are sure to be a favorite at whatever celebration you attend.
Oven-Baked BBQ Baby Back Ribs With Homemade Sauce Recipe
Baby back ribs are considered by a significant number of those who adore barbecue to be their all-time favorite food. The use of an oven-baked method allows for the preparation of tender ribs that are so tender that they may be easily removed off the bone without the need for a grill. You can be sure that these ribs will be a hit at any event that you attend if you serve them with a barbecue sauce that you have created yourself.
Ingredients
For the Ribs:
- 2 racks of baby back ribs
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon ground cumin
For the Homemade BBQ Sauce:
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions:
The oven should be preheated to 275 degrees Fahrenheit (135 degrees Celsius). Ribs are guaranteed to be tender when cooked using this low and slow approach. Taking the membrane off of the back of the ribs is the first step. One method for accomplishing this is to slide a knife under the membrane that is located at one end of the rack, and then use a paper towel to take it off.
Dry the ribs with paper towels after rinsing them under cold water and patting them dry. Brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, cumin, and cayenne pepper (if using) should be combined in a small bowl and then stirred together. Apply this mixture to both sides of the ribs and rub it as thoroughly as possible.
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Take a large piece of aluminum foil and place each rack of ribs on it with the meat side facing down. Ensure that the foil is thoroughly sealed around the ribs by wrapping it tightly around them. This will help to keep the moisture within. After placing the wrapped ribs on a baking sheet, roast them in an oven that has been warmed for two and a half to three hours.
or until the ribs are cooked and the meat begins to pull away from the bones respectively. The ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if needed) should be mixed together in a pot of medium size.
Over medium heat, bring the mixture to a simmer but no longer boil.
As soon as the sauce has reached the desired consistency, reduce the heat to a low setting and allow it to simmer for around twenty minutes, stirring it occasionally.
The broiler in your oven should be preheated once the ribs have finished baking. You can raise the temperature of the oven to 450 degrees Fahrenheit (230 degrees Celsius) if you do not have a broiler. ter carefully removing the ribs from the foil, lay them with the meat side facing up on a baking sheet that has been prepared with another sheet of new aluminum foil or parchment paper.
Applying a generous amount of the homemade barbecue sauce to the surface of the ribs is your next step. The Ribs Should Be Broiled The ribs should be placed in the broiler for five to seven minutes, or until the sauce is frothy and has a moderate amount of caramelization. Always keep a tight eye on them to avoid their getting burned.
After removing the ribs from the oven, allow them to rest for approximately ten minutes before attempting to cut them. Because of this, the liquids are able to disperse themselves throughout the meat.
Nutrition Information (per serving):
- Calories: 450 kcal
- Protein: 25 g
- Fat: 30 g
- Saturated Fat: 12 g
- Cholesterol: 110 mg
- Carbohydrates: 20 g
- Fiber: 1 g
- Sugar: 16 g
- Sodium: 900 mg
