Baby Back Ribs Dry Rub (Printable Version)
Savory baby back ribs layered with a smoky dry rub and glazed with barbecue sauce for a tender finish.
# What You'll Need:
→ Ribs and Dry Rub
01 -
2½ to 3 pounds baby back ribs
02 -
⅓ cup packed light brown sugar
03 -
2 tablespoons granulated sugar
04 -
2 tablespoons onion powder
05 -
1 tablespoon kosher salt
06 -
1 tablespoon smoked paprika
07 -
2½ teaspoons freshly cracked black pepper
08 -
2 teaspoons ground mustard
09 -
1 teaspoon ground cumin
10 -
½ teaspoon cayenne pepper
11 -
½ teaspoon ground nutmeg
→ Sauce
12 -
½ cup barbecue sauce, preferred brand
13 -
3 tablespoons light brown sugar
# Step-by-Step Guide:
01 -
Set the oven temperature to 300°F (149°C).
02 -
Whisk together light brown sugar, granulated sugar, onion powder, kosher salt, smoked paprika, black pepper, ground mustard, cumin, cayenne pepper, and ground nutmeg in a small bowl until fully combined.
03 -
Using a small knife, carefully lift and loosen the opaque membrane on the underside of the ribs by sliding the knife's edge underneath. Pull the membrane away with your fingers once loosened.
04 -
Tear a long sheet of heavy-duty aluminum foil sufficient to wrap the ribs. Place it over a baking sheet. Position the ribs bone side up in the center of the foil.
05 -
Spread one-third of the dry rub over the bones and rub into the surface. Flip ribs meat side up and rub the remaining dry mixture evenly over the meat.
06 -
Fold the foil edges to tightly seal the ribs, crimping all seams and rolling the ends to lock in moisture.
07 -
Cook ribs in the preheated oven for 2 hours and 30 minutes.
08 -
Combine barbecue sauce and light brown sugar in a small bowl, whisking until smooth.
09 -
Carefully open the foil to expose ribs. Spoon and evenly spread the prepared sauce over the top surface of the ribs.
10 -
Return ribs to the oven and broil for 2 to 3 minutes to caramelize the sauce. Remove and let rest for 10 minutes before cutting into individual portions.
# Additional Notes:
01 -
Removing the membrane enhances tenderness and allows better absorption of spices.