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Meal Instructions
Specimen #0204·OVEN·Easy

Oven Baby Back Ribs (Low and Slow)

A dry-rubbed rack tented in foil at 275°F for 2.5 hours, unwrapped and glazed for 30 minutes — the fall-off-the-bone finish without owning a smoker.

Cook temp
275°F → 400°F
Total time
3.5h
REST
10m
Serves
4
PULL AT
145°F
Ingredients
2 racks Baby Back Pork Ribs — about 2.5 lbs each, membrane removed
3 tbsp Brown Sugar
2 tbsp Smoked Paprika
1 tbsp Kosher Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Mustard Powder
1 cup BBQ Sauce — thick-style like Sweet Baby Ray's
Equipment
Half Sheet Pan
Heavy Duty Aluminum Foil
Basting Brush
Butter Knife (for membrane)
DirectionsGet to the point
1Peel membrane off bone side of 2 racks; rub with 6 tbsp paprika-brown sugar rub.
2Wrap each rack tightly in foil, meat-side up on sheet pan; bake 275°F for 2.5 hours.
3Unwrap, brush with BBQ sauce, crank oven to 400°F and glaze 30 minutes.
4Rest 10 minutes; cut between bones and serve extra sauce on the side.
Dad pro tip

The bend test beats the toothpick test. Lift a rack in the middle with tongs and if it droops to almost 90 degrees without cracking, it is exactly right. If it stays rigid, more time.

Kid adjustment

Pull cooked meat off the bones in shreds and toss with 2 tbsp BBQ sauce and 1 tbsp honey. Rib bones are a choking hazard for young kids — shredded is safer and less messy.

Reheat

Wrap in foil with 1 tbsp water sprinkled inside and warm at 300°F for 20 minutes. The steam re-tenderizes the meat and re-lacquers the glaze without drying anything out.

BASIS: Tested on 2 racks baby back pork ribs (about 2.5 lbs each) with a paprika-brown sugar rub, wrapped in foil at 275°F for 2.5 hours, unwrapped and BBQ-glazed for 30 minutes.495 kcal · 30g protein · 22g carbs · 32g fat
USDA FoodData Central #167899 (pork spareribs, cooked)
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