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
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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.
Chef's tip
The membrane on the bone side must be removed — it turns chewy when cooked and prevents the rub from penetrating.