Baby Back Ribs are all about low heat and slow cooking, that’s the secret to getting that irresistible, fall‑off‑the‑bone tenderness every single time. The method couldn’t be simpler: season the ribs generously with salt and garlic powder, let the oven do the work, and then baste them with my BBQ Sauce for Ribs during the final 40 minutes. That last step is where the magic happens, giving the ribs a glossy, caramelized finish that’s packed with flavor.
I love serving these ribs with a side of Spanish Rice for a hearty, satisfying meal. The combination of smoky, saucy ribs and savory rice is hard to beat. And if you’re lucky enough to have leftovers, don’t let them go to waste, turn that tender rib meat into pulled pork sliders the next day. They’re incredibly easy and just as delicious.
This is one of those recipes that proves great ribs don’t need to be complicated. A few simple ingredients, a little patience, and you’ve got a dish that feels like a backyard barbecue classic any time of year.
Ingredients
- 1 rack baby back ribs or pork loin ribs
- 1 tbsp kosher salt or enough salt on each side of the rack so that you can see the salt
- 1 tbsp garlic powder
- 1 whole banana pepper (optional)
- 1 whole plum tomato quartered (optional)
- 3 tbsp BBQ Sauce
Instructions
- Gather all ingredients before starting recipe.
- Pre heat oven to 325°F
- Season both sides of the rack with 1 tbsp kosher salt and 1 tbsp garlic powder. Season so you can see the salt and garlic powder after adding.
- Place seasoned rack on a non-stick aluminum foil lined cookie sheet or roasting pan, rib side up. Add 1 whole banana pepper (optional) and 1 whole plum tomato quartered (optional).
- Add 1/4 water to the pan, cover tightly with aluminum foil and set your timer to 2 and one half hours.
- When the ribs are soft, remove the foil, turn the ribs bone side down and baste with 3 tbsp BBQ Sauce BBQ sauce. After 20 minutes, baste again and bake for another 20 minutes.
