Prep Time
20 min
Cook Time
2 hrs 40 min
Servings
4
Difficulty
Medium
These Southern-style baby back ribs are slow-baked in the oven until fall-off-the-bone tender, then finished under the broiler (or on the grill) with a rich, sweet, and smoky homemade barbecue glaze. No smoker needed — just patience and good seasoning.
🧂 Ingredients
- 2 racks baby back pork ribs (about 1.2kg each)
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp dry mustard
- 240ml (1 cup) ketchup
- 60ml apple cider vinegar
- 3 tbsp brown sugar (sauce)
- 2 tbsp Worcestershire sauce
- 1 tbsp molasses
- 1 tsp liquid smoke
- ½ tsp hot sauce
👨🍳 Instructions
1
Preheat oven to 150°C (300°F). Remove the silver membrane from the bone side of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip.
2
Mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, pepper, and dry mustard. Rub the mixture all over both sides of the ribs generously.
3
Wrap each rack tightly in two layers of aluminium foil. Place on a rimmed baking sheet. Bake for 2 hours 30 minutes until very tender.
4
Meanwhile make the BBQ sauce: combine ketchup, apple cider vinegar, brown sugar, Worcestershire, molasses, liquid smoke, and hot sauce in a saucepan. Simmer over medium-low heat for 20 minutes, stirring occasionally, until thickened.
5
Carefully unwrap the ribs — watch for steam. Brush both sides generously with BBQ sauce. Switch oven to broil (or fire up a grill to medium-high).
6
Broil ribs bone-side down for 4–5 minutes until the sauce caramelises and chars slightly at the edges. Brush with another layer of sauce, broil 3 more minutes. Rest 10 minutes before slicing between bones.