Oven-Roasted Baby Back Ribs with Barbecue Sauce

I found this recipe for oven-roasted baby back ribs with barbecue sauce in my The New Best Recipe – From the Editors of Cook’s Illustrated cookbook that looked like it would be fun & interesting to make. You first make a dry rub to sprinkle all over the ribs for at least an hour up to 24 hours before roasting. The ribs go in the oven covered for an hour, uncovered for an hour then slathered in homemade barbecue sauce and cooked for another hour. The interesting part of this recipe comes at the end when you remove the ribs from the oven and then wrap them in foil before placing them in a brown paper bag with the ends folded for another hour. It seems like a silly step but it really did make our ribs extra tender and juicy. The rub was sweet and spicy and it paired perfectly with the pork ribs and the tangy, spicy, sweet & smoky barbecue sauce. These oven-roasted baby back ribs were delicious and we nearly devoured them in one sitting. My daughter finished them off for lunch the next day and said they were delicious.

How to Make Oven-Roasted Baby Back Ribs with Barbecue Sauce

Make the dry rub by combining all seasonings together; mix well.

Sprinkle the dry rub liberally over both sides of the ribs and let stand at room temperature for 1 hour. For a stronger flavor, wrap the rubbed ribs in a double layer of plastic wrap and refrigerator for up to 24 hours.

Make the homemade classic barbecue sauce – click here for the recipe. It takes 2 1/2 hours to make but it’s worth it!

Adjust the oven rack to the middle position and preheat to 300 degrees. Place a wire rack on a large rimmed baking sheet.

Place the ribs meaty-side up on the wire rack that’s on the baking sheet, then wrap the pan well with tin foil. Roast in the oven for 1 hour.

Remove the foil and roast for another hour.

Brush the meaty side of the ribs liberally with some of the barbecue sauce, about 3/4 cup. Cook for another 1 – 1 1/2 hours, or until the bones have separated from the meat.

Remove the ribs from the oven and wrap the slap completely in foil. Put the foil-wrapped ribs in a big brown paper bag and crimp or fold the top of the bag to seal tightly. Allow them to rest at room temperature for 1 hour.

Unwrap ribs, cut, and serve with remaining sauce. Enjoy!