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 Ribs
Remove the silver skin (the thin membrane on the back of the ribs).
Pat dry and rub ribs all over with yellow mustard.
2. Season
Mix the dry rub ingredients and coat ribs generously on both sides.
Let sit for 30 minutes (or refrigerate up to overnight).
3. 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.
4. 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?