Spice-Rubbed Baby Back Ribs
Smaller and leaner, baby back ribs are definitely the prime cut of ribs. I like to cut the ribs into smaller sections for easy serving, and then coat with a dry rub of great flavors before topping with barbecue sauce. Just be sure to serve with plenty of napkins! -Tara
- 1 rack baby back ribs, 4-5 pounds
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup barbecue sauce
- Preheat oven to 325 degrees. Cut ribs into 2-rib sections. (This is easiest to do by cutting in between the ribs from the larger end of the rib toward the smaller end.)
- In a mixing bowl, combine chili powder, paprika, cumin, oregano, salt and pepper, and rub over all sections of the ribs.
- Arrange rib sections in a 3-quart or larger temp-tations® baking dish. Cover with aluminum foil and bake 3 hours, or until the meat is fork tender and the ribs are well-browned.
- Raise oven temperature to 400 degrees. Drain any grease from the baking dish. Cover all ribs in the barbecue sauce, tossing to ensure that they are evenly coated.
- Bake 30 more minutes, or until the barbecue sauce has turned into a nice glaze. Serve hot, topped with additional barbecue sauce, if desired.