Best Baby Back Ribs: Vande Rose Farms

The best baby back rib recipe is the one that is cooked low and slow. Do you love them falling off the bone? You don’t need to be a certified grand pit master (most pit masters hate fall off the bone ribs) to make these perfectly tender and falling off the bone baby back ribs. The secret? Great ingredients and time in the oven.

Course Main Course

Cuisine American

Keyword barbecue, fall off the bone, oven baked

Prep Time 15

Cook Time 2 45

Total Time 3 10

Servings people

Calories 951kcal

Equipment

Oven
Roast Pan or Sheet pan

Ingredients

4 pounds Baby Back Ribs Vande Rose Farms
2 tbsp Kosher Salt
2 tbsp Black Pepper
1 cup Ketchup
1/2 cup Honey
1/2 cup Brown Sugar
1/2 cup Apple Cider Vinegar
1 tsp Chili Powder
1 tsp Paprika smoked

Instructions

Start by preheating the oven to 275 degrees F.
Remove the ribs from the packaging and pat them dry with paper towels. Remove the membrane from the underside of the ribs, and then rub the ribs with the grapeseed oil (2 tbsp). Then season the rib racks all over with the Kosher salt (2 tbsp) and the black pepper (2 tbsp)
Place the ribs in a roasting pan, bone side down. Cover the pan with aluminum foil. Put the pan in the oven for 2 hours and 30 minutes
While the ribs are baking, make the quick stove top barbecue sauce. In a small sauce pot combine the Ketchup (1 cup), Honey (½ cup), Brown Sugar (½ cup), Apple Cider Vinegar (½ cup), Chili Powder (1 tsp) and Paprika (1 tsp). Whisk the ingredients together and then bring the sauce to a simmer. Simmer for 5 minutes.
Remove the ribs from the oven and carefully remove the foil from the pan. Brush the tops and bottoms of the ribs with the barbecue sauce, cover the pan again with the foil, and put them back in the oven for 30 minutes.
Remove the ribs from the oven and discard the foil. Turn the oven broiler on. Spoon more barbecue sauce over the tops of the ribs and broil the racks for 5 minutes.

Nutrition