Baby back ribs are the most popular rack in American barbecue — meatier than spare ribs, faster to cook, and naturally tender. The 3-2-1 oven method produces fall-off-the-bone results without a smoker.
Serves 4 peoplePrep 20 minCook 6 hr
What to ask for
This recipe calls for Baby back ribs. Can't get it where you are?
Ingredients & method
Ingredients
2 racks baby back ribs (about 1.5 kg total)
2 tbsp smoked paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne
120 ml apple cider vinegar
300 ml barbecue sauce
Method
1Remove the silver membrane from the bone side of each rack by pulling it with a paper towel. Combine all dry spices and rub all over both sides of the ribs.
2Preheat oven to 135 °C. Place ribs meat-side down on a wire rack in a foil-lined roasting tin. Cook uncovered for 3 hours.
3Splash apple cider vinegar over the ribs. Wrap tightly in foil and return to the oven for 2 more hours.
4Unwrap, brush generously with barbecue sauce, and return to the oven for 1 final hour uncovered — the sauce will caramelise.
5Rest 10 minutes. The ribs should be tender enough to pull apart between the bones. Cut into individual ribs and serve.
Cook this well
$109.99 · Ships free in the US · Grill Masters Club
