Oven Baked Baby Back Ribs
Fall‑off‑the‑bone ribs, spice‑rubbed, slow‑roasted, and glazed with Bourbon Brown Sugar BBQ sauce.
"Fall-off-the-bone tender and caramelized to perfection — these bourbon brown sugar ribs are the ultimate crowd-pleaser!" - Alexia
Ingredients
- 2 racks pork baby back ribs (about 2 1/2 lbs each)
- 1 (19 oz) bottle Guy Fieri’s Bourbon Brown Sugar BBQ Sauce
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon garlic salt
- 1 tablespoon cracked black pepper
- 1 tablespoon cumin
- 1 tablespoon sea salt
- 1 teaspoon hot Mexican chili powder
- Aluminum foil (for wrapping)
- Cookie sheet (for baking)
Instructions
Prepare the Ribs
Wash the ribs and pat them completely dry. Place each rack on a double layer of foil on a cookie sheet, using enough foil to wrap them completely later. Remove the silver skin from the back of each rack by making a small slit under the membrane and pulling it off with a paper towel for grip.
Season and Marinate
Combine paprika, garlic powder, garlic salt, black pepper, cumin, sea salt, and chili powder in a bowl. Mix well and rub the spice blend evenly on both sides of the ribs. Wrap the ribs tightly in foil and refrigerate for 4 hours to marinate.
Bake Low and Slow
Preheat the oven to 225°F. Place the wrapped ribs on a cookie sheet and bake for 2 1/2 hours. This slow cooking method keeps them tender and juicy.
Add the BBQ Sauce
Remove the ribs from the oven and carefully open the foil — watch for escaping steam. Generously smother the ribs with Guy Fieri’s Bourbon Brown Sugar BBQ Sauce. Reseal the foil and return to the oven for 45 minutes.
Caramelize the Sauce
After 45 minutes, remove the ribs again, open the foil, brush on more BBQ sauce, and broil uncovered for 3–5 minutes until the sauce is slightly charred and caramelized.
Rest and Serve
Take the ribs out of the oven and let them rest for about 15 minutes before serving. Slice and enjoy these tender, flavorful ribs!