Dry-rubbed Baby Back Ribs
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recipe by Jessica Entzel
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- Total Time
- 3hrs 10mins
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- Serves
- 2
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- Calories
- 1024
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 Feb 23, 2022
Ingredients
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- Orange zest
- ½ teaspoon
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- Garlic granules
- ½ teaspoon
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- Onion granules
- ½ teaspoon
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- Dry mustard
- ½ teaspoon
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- Ground cumin
- ½ teaspoon
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- Black pepper
- ½ teaspoon
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- Smoked paprika
- ½ teaspoon
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- Ancho chili powder
- 1 teaspoon
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- Kosher salt
- 2 teaspoons
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- Dark brown sugar
- 2 teaspoons
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- Barbecue sauce
- 120 ml
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- Baby back rib rack
- 1
Tools
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Oven
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Work surface
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Small bowl
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Baking sheet - 18 x 13"
Step preview
- Pre-heat oven - 150°C
- 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
- Mix until combined
- Line a clean work surface with foil and add baby back rib on top
- Rub mixture in generously to one side of the rack of ribs
- Flip and rub the rest of spices onto meat until coated
- Fold the foil up around the ribs so they are completely covered
- Transfer to a baking sheet. Line with foil for easier cleanup
- Bake until tender - 2 hr 45 min, 150°C
- Take the ribs out and increase the temperature to 220°C
- Brush ribs with barbecue sauce generously
- Bake until bubbles form - approx 10 min, 220°C
- Cut into 2-3 racks or individual bones and enjoy!