These flavorful ribs will be the best part of your week! A little sweet, a little spicy and totally delicious.
The secret to a delicious rack of ribs is time. Giving it time to slowly cook while soaking up flavor will give you the most tender and delicious of ribs. This time we rubbed two racks of ribs with a flavorful dry rub and gave it time to slowly braise in the oven. After it was done in the oven, we slathered it with barbecue sauce (the best part!) and seared it on the grill. These ribs are sure to please even your most picky eater!
Sweet baby back ribs recipe
Yields 2 pounds ribs
- 2 tablespoons packed dark brown sugar
- 1-1/2 teaspoons kosher salt
- 2 tablespoons paprika (use hot paprika if you want an extra kick!)
- 1-1/2 teaspoons chipotle chili powder
- 1-1/2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon fresh cracked black pepper
- 2 pounds baby back ribs
- Barbecue sauce
- Mix together dark brown sugar, kosher salt, paprika, chipotle chili powder, cumin, allspice and black pepper.
- Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil. Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2-1/2 hours.
- Bring ribs to room temperature, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350 degrees F. Cover pan tightly with foil and bake for 1 hour and 25 minutes. Remove foil and take ribs out of the oven. Do not throw away pan juices.
- Using a gas or charcoal grill, heat to medium. You want to cook your ribs indirectly, so do not put the meat over the flame.
- Add the ribs to the indirect heat and baste with pan juices and barbecue sauce. Flip the ribs every ten minutes until the ribs are perfectly cooked and sauce has been cooked into the meat, about 35 minutes.
- Let meat rest for a few moments before carving.
More rib recipes
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Short rib recipes
Cantonese short ribs