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Smoky Oven-Baked Baby Back Ribs Recipe

July 16, 2018

Grab the napkins! This is one dish that’s worth getting your hands dirty for. After slathering on a spicy dry rub, the ribs are baked low and slow in the oven until they’re nice and tender. One of the secrets to making the ribs taste amazing is coating the meat in barbecue sauce along the way. Make your own (try this Paleo-friendly recipe) or pick up a flavorful bottle that’s ready to go. For the perfect summer meal, just add a few classic sides like coleslaw, potato salad, and cornbread!

Smoky Oven-Baked Baby Back Ribs

Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 3 hours

Ingredients

For the dry rub:
¼ cup packed Thrive Market Organic Light Brown Sugar
¼ cup Thrive Market Organic Chili Powder
2 tablespoons Thrive Market Organic Paprika
1 tablespoon Thrive Market Organic Garlic Powder
1 tablespoon sea salt
1 teaspoon Thrive Market Organic Black Pepper
½ teaspoon Thrive Market Organic Cayenne Pepper

For the pork ribs:
2 pounds Thrive Market Baby Back Ribs
2 cups barbecue sauce

Instructions

Make the dry rub:
Stir all ingredients in a small bowl.

Make the ribs:
Preheat oven to 325°F and line a large rimmed baking sheet with foil. Set rib racks on the baking sheet. Now it’s time to get your hands dirty—rub the spice mix onto both sides of ribs, massaging it into the meat. Let sit at room temperature for 1 hour.

Cover the baking sheet tightly with foil and bake ribs for 1 ½ hours. While the ribs bake, prepare your barbecue sauce (if making yourself) or warm a premade sauce on the stove. Remove foil and turn racks over, then use a silicone brush to baste the ribs with pan juices and slather them with sauce. Bake uncovered for 30 more minutes. Turn racks over again, then brush generously with more sauce. Continue baking until ribs are tender when pierced with a paring knife, between 30 to 45 minutes. Serve with remaining barbecue sauce alongside.

Recipe credit: Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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