Ingredients
2–3 lbs pork ribs (baby back or St. Louis-style)
2–3 tbsp yellow mustard (helps seasoning stick)
1 cup BBQ sauce (use your favorite or homemade) 🧂 Dry
Rub:2 tbsp brown sugar
1 tbsp smoked paprika (or regular) 1 tsp garlic powder
1 tsp onion powder
1 tsp salt ½ tsp black pepper ½ tsp chili powder (optional, for heat) ½ tsp ground cumin (optional, for depth) 🔥 Oven Instructions
1. Prep the RibsRemove the silver skin (the thin membrane on the back of the ribs). Pat dry and rub ribs all over with yellow mustard
.
2. SeasonMix the dry rub ingredients and coat ribs generously on both sides. Let sit for 30 minutes (or refrigerate up to overnight).
3. Wrap & BakePreheat oven to 300°F (150°C).
Place ribs meat-side up on a large foil sheet. Wrap tightly in foil and place on a baking sheet. Bake for 2.5 to 3 hours, until fork-tender.
4. Sauce & CaramelizeRemove ribs from oven and discard foil.
Brush ribs generously with BBQ sauce. Return to oven uncovered at 400°F for 10–15 minutes, or Broil on HIGH for
3–5 minutes until sauce is bubbly and caramelized. 🔄 Grilling Option (After Baking)After baking, finish on a hot grill for
5–7 minutes, brushing with BBQ sauce and flipping once for nice char marks. 🧊 StorageFridge: Store leftovers up to 4 days Freezer: Freeze cooked ribs tightly wrapped for up to 3 months 🍯 Optional Homemade BBQ SauceMix together:
1 cup ketchup 2 tbsp brown sugar 1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp smoked paprika Salt, pepper, and hot sauce to tasteSimmer
10–15 min until thick. Would you like a slow cooker version, a boneless rib version, or a sticky Asian BBQ twist next?