Ingredients
2 racks of baby back ribs or St. Louis-style ribs
2 tablespoons olive oil
Dry Rub:
1/4 cup brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper optional, for heat
Barbecue Sauce:
1 cup barbecue sauce store-bought or homemade
Instructions
Preheat the Oven:
Preheat your oven to 275°F (135°C).
Prepare the Ribs:
Remove the membrane from the back of the ribs. Slide a knife under the membrane at one end of the ribs and use a paper towel to grip and pull it off.
Pat the ribs dry with paper towels.
Apply the Dry Rub:
In a small bowl, mix together all the ingredients for the dry rub.
Rub the olive oil over both sides of the ribs.
Generously sprinkle the dry rub over both sides of the ribs, pressing it into the meat with your fingers.
Wrap the Ribs:
Place each rack of ribs on a large piece of aluminum foil, meat side up. Wrap the ribs tightly in the foil, ensuring they are completely sealed.
Place the wrapped ribs on a baking sheet.
Bake the Ribs:
Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bones.
Apply the Barbecue Sauce:
Remove the ribs from the oven and carefully unwrap them.
Increase the oven temperature to 450°F (230°C).
Brush the ribs generously with barbecue sauce on both sides.
Place the ribs back on the baking sheet, uncovered.
Finish the Ribs:
Return the ribs to the oven and bake for an additional 10-15 minutes, or until the barbecue sauce is caramelized and bubbly. Watch closely to prevent burning.
Serve:
Remove the ribs from the oven and let them rest for a few minutes before cutting into individual ribs.
Serve with additional barbecue sauce on the side, if desired.