Best-Ever Bbq Ribs
Submitted by SeTH
Oven-baked baby back ribs rubbed with brown sugar and celery seed, then glazed with a tangy homemade BBQ sauce. Fall-off-the-bone tender in about two hours, no grill or smoker required.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
2 hrsNo grill? No smoker? No problem.
These baby back ribs get rubbed down with a brown sugar and celery seed crust, then bake low and slow in the oven until the meat practically slides off the bone.
An hour in, you pour off the drippings and slather on a homemade BBQ sauce built from ketchup, red wine vinegar, Worcestershire, minced onion, and a kick of cayenne.
Twenty more minutes under that glaze and you’ve got ribs with sticky, caramelized edges and meat so tender it barely needs chewing.
Two hours from raw rack to finished plate, and every bit of it happens inside your kitchen.
Chef Tips
- Line the pan with foil before you start. Rib drippings baked onto a sheet pan are a nightmare to clean.
- Press the brown sugar rub firmly into the meat on both sides. You want it to form a crust, not just sit on the surface.
- Pour off the drippings before saucing. Excess grease dilutes the sauce and prevents it from caramelizing.
- For extra-sticky ribs, broil for 2 to 3 minutes after the final bake. Watch them like a hawk since the sugar in the sauce burns fast.
Ingredients
Directions
Place ribs in aluminum foil-lined large baking pan.
In small bowl, combine brown sugar, celery seed and salt; press firmly onto both sides of ribs.
Bake, uncovered, at 325?F for 1 hour.
Meanwhile, in small saucepan, combine sauce ingredients; bring to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally.
Set aside.
Remove ribs from oven; pour off drippings.
Spoon sauce over ribs, spreading to coat evenly.
Continue baking 20 to 25 minutes or until ribs are tender.
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