These tender, fall-off-the-bone, slow-cooked ribs are full of bold, peppery flavor and coated in a rich, tangy barbecue sauce for a comforting cold-weather meal.
When the weather turns cold, these slow-baked baby back ribs are one of our favorite meals to make. Baking the ribs at a low temperature for several hours helps them become wonderfully tender, with the meat pulling away from the bones.
The ribs are seasoned with a flavorful blend of coarse black pepper, sea salt, garlic powder, onion powder, and brown sugar. The generous amount of black pepper gives them a noticeable spicy kick that pairs beautifully with the sweet and tangy homemade barbecue sauce.
The sauce is made with ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and a few simple seasonings. After the ribs have finished their slow bake, they're brushed generously with the sauce and returned to the oven to let the glaze set.
This recipe takes time, but most of that time is hands-off while the oven does the work. Serve these tender ribs with your favorite comfort-food sides for a hearty meal the whole family can enjoy.
Ingredients:
For the ribs and dry rub
2 to 3 racks of baby back pork ribs
2 Tbs. coarse black pepper
1 Tbs. sea salt
1 Tbs. garlic powder
1 Tbs. onion powder
1/2 c. brown sugar
For the homemade BBQ sauce
1 c. ketchup
1/2 c. brown sugar (packed)
1/4 c. apple cider vinegar
2 Tbs. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coarse black pepper
1/2 tsp. sea salt
Directions:
Preheat your oven to 200°F.
Remove the thin membrane from the bone side of the ribs, if it is still attached. Slide a butter knife under the membrane to loosen it, then grip it with a paper towel and pull it away.
In a small bowl, combine the coarse black pepper, sea salt, garlic powder, onion powder, and brown sugar.
Sprinkle the seasoning mixture evenly over both sides of the ribs. Use your hands to rub the mixture into the meat so the ribs are well coated.
Place the seasoned ribs in a roasting pan. Cover the pan tightly with its lid or aluminum foil to help retain moisture.
Bake for approximately 5 to 6 hours, or until the meat is very tender and beginning to pull away from the bones. The exact time will depend on the size and thickness of the racks.
About 30 minutes before the ribs are expected to finish baking, prepare the sauce.
In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, black pepper, and sea salt.
Place the saucepan over medium-low heat and stir until the ingredients are well combined. Bring the mixture to a gentle simmer, stirring frequently to prevent the sugar from sticking or burning.
Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly. Remove it from the heat.
Carefully remove the roasting pan from the oven. Check that the ribs are tender, then uncover the pan.
Brush a generous layer of homemade barbecue sauce over the top of the ribs. Turn and coat the other side as desired, handling the ribs carefully because they may be very tender.
Return the uncovered ribs to the oven and bake for another 10 to 15 minutes, until the sauce is hot and lightly set.
For a more caramelized finish, you can briefly place the ribs under the broiler, watching them closely so the sugary sauce does not burn.
Remove the ribs from the oven and let them rest for a few minutes before serving. Serve with extra barbecue sauce on the side, if desired.
Tips for Best Success:
Remove the membrane. This helps make the ribs easier to eat and allows the seasoning to reach the meat more effectively.
Keep the oven temperature low. Slow baking helps the ribs become tender without rushing the cooking process.
Cover the roasting pan tightly. A tight cover helps keep moisture inside during the long baking time.
Don't rush the cooking. Check for tenderness rather than relying on time alone. The meat should pull away from the bones easily.
Stir the sauce frequently. Brown sugar can scorch on the bottom of the saucepan, especially as the sauce thickens.
Save some sauce for serving. Set aside a clean portion before brushing sauce onto the ribs so you have extra for the table.
Watch the final glaze. The brown sugar in the sauce can burn quickly under high heat, so keep a close eye on the ribs if broiling.
Variations and Substitutions:
Milder pepper flavor: Reduce the black pepper in the dry rub to 1 tablespoon for a less intense kick.
More heat: Add a pinch of cayenne pepper or a little crushed red pepper to the rub.
Smoky barbecue flavor: Add 1/2 to 1 teaspoon smoked paprika to the dry rub.
Less-sweet sauce: Reduce the brown sugar in the sauce to 1/3 cup and taste before adding more.
A tangier sauce: Add an extra teaspoon or two of apple cider vinegar to taste.
Use spare ribs: Pork spare ribs can be substituted, but they may need additional cooking time because they're often larger and meatier than baby back ribs.
Use your favorite bottled sauce: If you're short on time, use your preferred barbecue sauce instead of making the homemade version.
Serving Suggestions:
These ribs pair especially well with classic comfort-food sides.
Mashed potatoes
Creamy coleslaw
Baked beans
Cornbread
Other good choices include roasted potatoes, corn on the cob, macaroni and cheese, green beans, or a simple garden salad.
How to Store Leftovers:
Refrigerator: Allow leftover ribs to cool slightly, then place them in an airtight container and refrigerate within two hours of cooking. Store for 3 to 4 days.
Freezer: For longer storage, wrap the ribs tightly or place them in a freezer-safe container. Freeze for about 2 to 3 months for best quality.
Reheating: Place the ribs in an oven-safe dish with a spoonful of water or extra barbecue sauce. Cover with foil and reheat at 300°F until heated through to 165°F. Uncover for the last few minutes if you'd like to refresh the glaze.
Frequently Asked Questions
Why are my baby back ribs still tough?
They may need more cooking time. Rib thickness and individual ovens vary, so continue baking until the meat is very tender and pulls away from the bones easily.
Can I prepare the barbecue sauce ahead of time?
Yes. Make the sauce ahead and refrigerate it in a clean, airtight container for up to one week. Reheat it gently before brushing it onto the ribs.
Can I bake the ribs the day before serving?
Yes. Bake them until tender, cool, and refrigerate them promptly, then brush with barbecue sauce and finish in the oven the next day. Reheat until the center reaches 165°F.
Can I use this recipe with spare ribs?
Yes. Spare ribs work well, but their size and thickness may require a longer baking time. Check tenderness before adding the sauce.
Are these ribs spicy?
They have a noticeable peppery kick because the dry rub uses 2 tablespoons of coarse black pepper. For a milder flavor, reduce the pepper to suit your taste.
Why is the sauce simmered before being brushed onto the ribs?
Simmering helps the ingredients blend and allows the sauce to thicken. The final baking step then helps the sauce cling to the ribs and develop a glossy glaze.
Can I make these ribs without removing the membrane?
You can, but removing it is recommended. The membrane can become tough and chewy during cooking.
How do I know when the ribs are done?
The meat should be very tender and pull away from the ends of the bones. For food safety, pork ribs should reach at least 145°F, followed by a three-minute rest, though ribs cooked until tender generally reach a higher temperature. A thermometer and tenderness check are both useful.
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