Oven-Baked BBQ Baby Back Ribs

Ingredients

• 1 rack baby back pork ribs, about 2.5-3 lb, membrane removed
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1.5 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 0.5 teaspoon cayenne pepper (optional)
• 0.5 teaspoon ground cumin
• 1.5 cups barbecue sauce, divided

Nutrition (estimated per serving)

Method

1. Preheat the oven to 300 F. Place the rack of ribs meat-side down on a large cutting board. Using a paper towel for grip, find the thin, papery membrane on the bone side and use a butter knife to loosen one corner, then peel the whole membrane off in one piece. Removing this membrane is essential; if left on, it turns tough and rubbery and blocks seasoning and smoke flavor from penetrating the meat.
2. In a small bowl, mix the 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1.5 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 0.5 teaspoon cayenne if using, and 0.5 teaspoon cumin to make the dry rub.
3. Pat the ribs dry with paper towels, then rub the spice mixture all over both sides of the rack, pressing it into the meat with your hands so it sticks evenly.
4. Tear off a large sheet of heavy-duty aluminum foil, big enough to wrap the whole rack. Place the ribs meat-side up in the center and fold the foil up tightly over the ribs, sealing all edges well so steam cannot escape; this trapped steam is what gently tenderizes the meat over the long bake.
5. Place the foil-wrapped ribs on a rimmed baking sheet (to catch any leaks) and bake in the preheated 300 F oven for 2.5 to 3 hours.
6. Check for doneness by carefully opening the foil (watch for hot steam escaping) and looking at the meat: it should have pulled back from the ends of the bones by about 0.25 to 0.5 inch, and the meat should be very tender when pressed, with an internal temperature of at least 195-203 F on an instant-read thermometer inserted into the thickest part; this is well above the 145 F minimum safe temperature for pork, since ribs need the extra time and heat to break down connective tissue into tenderness. If the meat still feels tough or does not pull back from the bone, reseal and bake another 20-30 minutes.
7. Carefully remove the ribs from the foil (the liquid inside will be very hot) and transfer to a foil-lined baking sheet, meat-side up. Discard the liquid in the foil packet.
8. Turn the oven to broil on high, and position the oven rack about 6 inches from the heat source. Brush 0.75 cup of the barbecue sauce generously over the top of the ribs.
9. Broil for 3-5 minutes, watching constantly through the oven door (barbecue sauce sugar can burn quickly under a broiler), until the sauce is bubbling and beginning to char slightly at the edges in spots.
10. Remove from the oven, brush with the remaining 0.75 cup barbecue sauce, and let rest for 5 minutes; this allows the sauce to set slightly so it does not simply run off when sliced.
11. Slice between the bones into individual ribs with a sharp knife and serve warm, with extra barbecue sauce on the side if desired.

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