Dry-rubbed Baby Back Ribs

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recipe by Jessica Entzel

  • Time icon
    Total Time
    3hrs 10mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1024
based on 2 ratings

This recipe is for one rack of ribs. It's wonderful to make ahead and bring to a summer party! Cut them up into individual bones to enjoy as an appetizer, or keep them together and serve as a half rack of ribs as a main dish. You can make your own sweet, smoky barbecue sauce while the ribs cook, or use a bottled sauce.

recipe updated Oct 8, 2019

Ingredients

  • Orange zest icon
    Orange zest
    about ½ teaspoon (2g)
  • Garlic granules icon
    Garlic granules
    about ½ teaspoon (2g)
  • Onion granules icon
    Onion granules
    about ½ teaspoon (2g)
  • Dry mustard icon
    Dry mustard
    about ½ teaspoon (3g)
  • Ground cumin icon
    Ground cumin
    about ½ teaspoon (1g)
  • Black pepper icon
    Black pepper
    about ½ teaspoon (1g)
  • Smoked paprika icon
    Smoked paprika
    about ½ teaspoon (1g)
  • Ancho chili powder icon
    Ancho chili powder
    1 tsp (3g)
  • Kosher salt icon
    Kosher salt
    2 tsp (6g)
  • Dark brown sugar icon
    Dark brown sugar
    2 tsp (8g)
  • Baby back rib rack icon
    Baby back rib rack
    1 (900g)
  • Barbecue sauce icon
    Barbecue sauce
    ½ cup (about 120ml)

Tools

  • kCook icon Work surface
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 150°C
  2. Add orange zest, garlic granules, onion granules, dry mustard, ground cumin, black pepper, smoked paprika, ancho chili powder, kosher salt and dark brown sugar to a clean small bowl
  3. Mix until combined
  4. Line a clean work surface with foil
  5. Add baby back rib rack to the work surface
  6. Rub half of spices onto meat
  7. Flip
  8. Rub the rest of spices onto meat
  9. Cover with foil
  10. Transfer meat to baking sheet
  11. Bake until tender - 2 hr 45 min, 150°C
  12. Increase - 220°C
  13. Brush with barbecue sauce generously
  14. Bake until bubbles form - approx 10 min, 220°C
  15. Serve
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