Cooking a full rack of pork ribs in the oven has never been easier. These sticky ribs are covered in a sweet and smokey dry rub and topped with your favorite BBQ sauce.
- 1 rack of baby back pork ribs, roughly 3-4 lbs
- BBQ sauce of your choice ( I like Sweet Baby Ray’s)
- Salt and pepper, to taste
- Aluminum foil for wrapping
Rib Dry Rub (optional)
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- Preheat oven to 350°F.
- For the dry rub, combine all spices in a small bowl and mix. Set aside.
- Remove ribs from packaging and rinse with cool water. Pat dry with a paper towel and remove the silverskin from the back of the rack if it’s still intact. See note below. Place rack on two interlocked sheets of aluminum foil so you have twice the width of a standard sheet. Be sure foil sheets extend 8 inches longer than the rack length. See note/video below on foil prep.
- Place the rib rack in the center of the foil. If using a dry rub, rub the entire rack (top and bottom) until completely coated. Optionally baste all over with BBQ sauce. Fold over the short sides first followed by the longer sides. Seal tightly and wrap with one more sheet of foil, covering the top seam. Place on a baking sheet and bake for 2 hours.
- To finish ribs on the grill (which is my preferred method), preheat the grill with the cover down for about 10 minutes. Bring to medium-high heat and clean the grates well. Remove ribs from the foil and cover with an additional coating of BBQ sauce. Sear for 1-2 minutes per side, or until the exterior is grilled to your liking.
- To finish ribs with the oven’s broiler, uncover the ribs from the foil and either discard or flatten. Coat ribs fully (both sides) with additional BBQ sauce. Turn the broiler on high and ensure the ribs are 5-6 inches from the heat source. Broil for 1-3 minutes per side or until ribs reach desired seared exterior. Note, the broiler will cook very fast so be sure to monitor very closely.
- Brush ribs with additional BBQ sauce before serving if desired. Serve cut into individual ribs or 3-4 rib sections.
Removing the silverskin
To remove the silverskin from the ribs, use the back of a knife and slide it under a section of the silverskin. Lift a sizable portion of the skin from the meat and then use a paper towel to grip the skin and pull it off the rack. Here is a really helpful video.
Foil Prep Tips
1. Stack two identical sheets of foil (8 inches longer than a rack of ribs) on top of each other on the counter. Take the left edges of the long side of each foil sheet and fold over together in a 1/2 inch wide strip. Flatten/crease tightly and fold over one more time, pressing down firmly on the folds.
2. Open the top sheet of foil like a book and press down on the new middle seam to lock in and flatten. You now have a double-wide sheet of aluminum foil. Here’s a video of what I mean.
- Serving Size: 1/4 rack
- Calories: 708
- Sugar: 35.9g
- Sodium: 1417mg
- Fat: 41.5g
- Saturated Fat: 15g
- Carbohydrates: 55.2g
- Fiber: 4.4g
- Protein: 29.3g
- Cholesterol: 137mg
Keywords: pork ribs in oven, rib dry rub, bbq ribs, pork ribs