RecipesDinner
Dinner
Oven-Baked Baby Back Ribs
Baby back ribs baked low under cover, then brushed with a ketchup glaze and finished uncovered until sticky, sliced between the bones with extra glaze on the side. No smoker needed.
- Serves
- 4
- Prep
- 15min
- Cook
- 150min
- Total
- 165min
Programs: Muscle Gain, Maintenance, Blood Sugar
Per serving
- Calories
- 353kcal
- Protein
- 27.2g
- Carbs
- 9.2g
- Fat
- 23.2g
- Fibre
- 0.1g
Ingredients
For 4 servings · MetricUS
- 900gpork baby back ribs1 rack
- 1 tbspbrown sugar
- 1½ tspsmoked paprika
- ½ tspgarlic powder
- ½ tsponion powder
- ¾ tspsaltto taste
- ¼ tspblack pepper
- pinch of cayenne pepperoptional
- 60gtomato ketchupabout 1/4 cup
- 1 tbspcider vinegar
- 1½ tspbrown sugar
- 1½ tspWorcestershire sauce
- ¼ tspgarlic powder
- pinch of smoked paprika
- 2 lbpork baby back ribs1 rack
- 1 tbspbrown sugar
- 1½ tspsmoked paprika
- ½ tspgarlic powder
- ½ tsponion powder
- ¾ tspsaltto taste
- ¼ tspblack pepper
- pinch of cayenne pepperoptional
- ¼ cupketchup
- 1 tbspapple cider vinegar
- 1½ tspbrown sugar
- 1½ tspWorcestershire sauce
- ¼ tspgarlic powder
- pinch of smoked paprika
Method
Season the ribs.
Peel the thin membrane off the back of the rack if still attached, lifting a corner with a knife tip and pulling it free with a paper towel. This lets the rub and heat reach the meat side properly.
Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper and cayenne in a small bowl. Rub over both sides of the rack, pressing it in.
Low and slow bake.
Preheat the oven to 150C fan (170C conventional, 325F). Lay the rack meat side up on a lined tray, wrap tightly in foil, and bake for 2 hours, until the meat has pulled back from the bone ends and is tender when pierced.
Make the glaze.
While the ribs bake, whisk the ketchup, cider vinegar, brown sugar, Worcestershire sauce, garlic powder and smoked paprika together in a small saucepan. Simmer for 5 minutes until it thickens slightly.
Glaze and finish.
Unwrap the ribs and turn the oven up to 200C fan (220C conventional, 425F). Brush both sides generously with the glaze and return uncovered for 20 to 25 minutes, brushing once more halfway through, until sticky and starting to catch at the edges.
Rest and serve.
Rest for 5 minutes before slicing between the bones. Serve a quarter rack per person with any remaining glaze on the side and a Carolina Vinegar Slaw.