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
- Prep the Ribs
Remove the silver skin (the thin membrane on the back of the ribs).
Pat dry and rub ribs all over with yellow mustard.
- Season
Mix the dry rub ingredients and coat ribs generously on both sides.
Let sit for 30 minutes (or refrigerate up to overnight).
- Wrap & Bake
Preheat 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.
- Sauce & Caramelize
Remove 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.
🧊 Storage
Fridge: Store leftovers up to 4 days
Freezer: Freeze cooked ribs tightly wrapped for up to 3 months
🍯 Optional Homemade BBQ Sauce
Mix 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 taste
Simmer 10–15 min until thick.
Would you like a slow cooker version, a boneless rib version, or a sticky Asian BBQ twist next?