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–+ servings

Sweet and Spicy Oven Baked Ribs

Servings 4 servings
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Ingredients 

  • 2 slabs pork ribs, baby back, spare, or St Louis cut

Spice Rub

  • ½ cup brown sugar
  • 1 ½ tbsp kosher salt
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ¼ tsp to ½ tsp cayenne pepper
  • ½ tsp black pepper

BBQ Sauce

  • 1 cup ketchup
  • ¼ cup brown sugar
  • 3 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 ½ tsp kosher salt
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp to ½ tsp cayenne pepper
  • ¼ tsp black pepper

Instructions 

  • Preheat the oven to 275°F. In a small bowl, combine the brown sugar, spices, kosher salt, and pepper. Pat the ribs dry with paper towel. Tear two long strips of tin foil per each rack of ribs. Layer two pieces of foil together and spray with non-stick spray. Rub each rack all over with the dry rub. Place each rack on the prepared foil with the bones down.
  • Bring the sides of the foil up and roll them down together tightly. Roll the ends up tightly. Don't tuck the ends under the ribs or the juices could leak out and burn on the baking sheet.
  • Transfer the wrapped ribs onto a baking sheet. Bake for 2 1/2 to 3 hours until the meat is very tender. Check the ribs at the 2 1/2 hour mark and keep checking every 15 minutes until done. The ribs are done when the meat is very tender and pulls away easily from the bones.
  • While the ribs are baking, make the BBQ sauce. In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, spices, kosher salt, and pepper. Whisk together and cook over medium low heat for 3 to 4 minutes, stirring regularly.
  • When the ribs are done, remove and switch the oven to broil. Unwrap the ribs and carefully transfer to a parchment lined baking sheet. Flip the ribs so that the bones are facing up. Use a brush to liberally spread the sauce over the back of the ribs.
  • Broil the ribs, bones up, for 2 to 4 minutes until the sauce begins to caramelize. Flip the racks over and brush the tops liberally with more sauce. Broil for another 2 to 4 minutes. Keep a close eye on the ribs to make sure they don't burn under the broiler. 
  • To serve, use a sharp knife to split between the bones into either large portions or single bone pieces. Serve with the remaining BBQ sauce and enjoy!

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