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These Baked Baby Back Pork Ribs are perfect for when you have a hankering for ribs, but you don’t feel like getting out the grill. They are easy to make. And so delicious.
The rub is savory and spicy, with just a little bit of sweetness. Really perfect. You don’t even need barbecue sauce, unless you want it. If so, we like Sweet Baby Rays Honey Barbecue.
Ingredients to Make Baked Baby Back Pork Ribs
- baby back pork ribs (2 large racks)
- beef stock
Spice Mix
- kosher salt
- ground cumin
- smoked paprika
- garlic powder
- onion powder
- chili powder
- dark brown sugar
- ground red pepper
- freshly ground black pepper
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Make the Dry Rub
In a small bowl, combine the kosher salt, ground cumin, smoked paprika, garlic powder, onion powder, chili powder, dark brown sugar, ground red pepper and freshly ground black pepper. Mix well.
I really like the addition of smoked paprika for this recipe. Smoked paprika is rather new to me, but I simply adore it in the right recipe. I encourage you to give it a try. If it’s not in your pantry, you may substitute regular paprika.
Dark brown sugar adds to the rubs deep, rich flavor. If you don’t have this in your cupboard, you may use light brown sugar.
Use in recipe below, and store unused rub in airtight container.
Prepare the Baby Back Ribs
Place a piece of heavy-duty aluminum foil, shiny side down on a baking sheet. Place one slab of ribs on the foil and generously sprinkle each side with the prepared dry rub. Pat the dry rub into the meat to season it.
Fold the foil over the slab of ribs to seal. Repeat this process with the second rib. Refrigerate for 3-5 hours.
When ready to bake, open foil and pour 1/2 cup of the beef stock in each packet. Reseal and bake for 4-5 hours in a 250 degree oven, until ribs are tender.
When planning to bake an item for a long time (over an hour) if is generally not necessary to preheat your oven. For this recipe, you want a low and slow bake for fall off the ribs meat. So yummy!
Transfer the ribs to a broiler pan and brush ribs with the baking liquid. Place under broiler for 3-5 minutes until glaze caramelizes. Slice each slab into 2 rib portions.
If desired, slather with your favorite barbecue sauce, homemade or store bought. We love Sweet Baby Rays Honey Barbecue Sauce.
This recipe will serve 6-8 people.
Serve Baked Baby Back Pork Ribs with Yummy Baked Beans, Cabbage Bacon Salad, and Ranch Loaves.
See more Main Dishes Here. Browse Barbecue Recipe Here.
Baked Baby Back Pork Ribs
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 6 pounds baby back pork ribs (2 large racks)
- 1 cup beef stock
Dry Rub:
- 2 tablespoons kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon dark brown sugar
- 1 teaspoon ground red pepper
- 1 teaspoon freshly ground black pepper
Instructions
Make the Dry Rub
- In a small bowl, combine kosher salt, ground cumin, smoked paprika, garlic powder, onion powder, chili powder, dark brown sugar, ground red pepper and freshly ground black pepper. Mix well. Use in recipe below, and store unused rub in airtight container.
Prepare the Ribs
- Place a piece of heavy-duty aluminum foil, shiny side down on a baking sheet. Place one slab of ribs on the foil and generously sprinkle each side with the prepared dry rub. Pat the dry rub into the meat to season it. Fold the foil over the slab of ribs to seal. Repeat this process with the second rib. Refrigerate for 3-5 hours.
- When ready to bake, open foil and pour 1/2 cup of the beef stock in each packet. Reseal and bake for 4-5 hours in a 250 degree oven, until ribs are tender.
- Transfer the ribs to a broiler pan and brush ribs with the baking liquid. Place under broiler for 3-5 minutes until glaze caramelizes. Slice each slab into 2 rib portions. Serves 6-8.
