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Oven-Barbecued Baby Back Ribs

Geoffrey Zakarian

Chef notes

You don't need to go outdoors to enjoy tender, smoky, fall-off-the bone barbecued ribs. This easy oven method lets you enjoy a cookout favorite in the comfort of your own home.


  • 1/4 cup kosher salt
  • 1/4 cup dark brown sugar
  • tablespoons smoked paprika
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon mustard powder
  • 2 racks baby back ribs, back of membrane removed
  • cups ketchup
  • 1/4 cup apple cider vinegar
  • 3 tablespoons Worcestershire
  • 1/3 cup dark brown sugar
  • teaspoons garlic powder
  • teaspoons onion powder
  • 1/8 teaspoon cinnamon
  • 1 teaspoon paprika
  • 2 pinches cayenne pepper
  • 2 tablespoons molasses
  • 1 tablespoon yellow mustard
  • 1 teaspoon sriracha


For the ribs:


In a small bowl, combine the salt, sugar, paprika, pepper, garlic powder, onion powder and mustard powder.


Rub the ribs with a liberal amount of the rub, being sure to massage the mixture into the meat for 1 minute and marinate overnight (leftover rub can be saved for poultry or other cuts of pork).


Preheat the oven to 300°F.


Wrap the ribs tightly in tin foil and place on a half sheet pan with a rack. Cook the ribs for 3 hours, or until tender.

For the sauce:

While the ribs are cooking, combine the ingredients for the sauce in a medium sized pan over medium-low heat. Let simmer, stirring occasionally, until reduced by a third, or until thick.

To assemble:

Turn on the broiler to high heat.

Brush the ribs with barbecue sauce on a rack, and begin to broil, brushing often to form a crust, repeating the process until dark and caramelized.