No need to wait for grilling season to enjoy fall-off-the-bone baby back pork ribs. Spice rubbed and slathered in barbecue sauce, these ribs are cooked low and slow in the oven.
Makes 2.5-3 pounds of ribs, 6-8 servings
Ingredients
1 1/2 cups chicken broth
2.5-3 lbs. baby back ribs
Salt & black pepper
1/2 cup dark brown sugar, packed
1 1/2 tsp. paprika
3/4 tsp. ground mustard
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cumin
Dash of cayenne pepper
1/2 cup barbecue sauce
Instructions
- Preheat the oven to 250° F. Position roasting rack inside a large roasting pan. Pour the chicken broth into the pan.
- Season the pork ribs liberally with salt and black pepper on both sides.
- In a small bowl, whisk together the brown sugar and spices. Using a spoon and clean hands, pat the sugar and spice rub evenly onto both sides of the pork ribs.
- Place the pork ribs meat side up onto the roasting rack. Cover the pan entirely with a large sheet of aluminum foil. Crimp the foil tightly around the edges of the pan so that no steam can escape. Transfer the roasting pan to the middle rack of the preheated oven.
- Roast the pork ribs for 2.5-3.25 hours, until they are very tender. Remove the roasting pan from the oven. Turn the oven to broil.
- Very carefully remove the foil from the pan. Spread the barbecue sauce evenly over the top of the pork ribs. Transfer the pan to the top rack of the oven, 4-5” from the heat.
- Broil the pork ribs for 4-5 minutes, until the barbecue sauce starts to caramelize. Keep a close eye on the ribs to ensure they do not burn.
- Carefully remove the roasting pan from the oven. Allow the ribs to cool for 3-4 minutes on the roasting rack.
- Transfer the pork ribs to a cutting board. With a sharp knife, cut the ribs into desired portions, and serve immediately.
