Slow-Baked Barbecue Baby Back Ribs

American · Summer · 300 min · Serves 4 · By The Lesapor Kitchen

These slow-baked barbecue baby back ribs are perfect for a summer weekend. The meat becomes tender and falls off the bone after hours in the oven. A little patience results in a big payoff with this mouthwatering dish.

Ingredients

• 2 racks baby back ribs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cups barbecue sauce
• 1/4 cup apple cider vinegar

Method

1. Preheat your oven to 275°F (135°C).
2. Remove the membrane from the back of the ribs for more tender meat.
3. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, and salt.
4. Rub the olive oil over the ribs, then apply the spice mix evenly on both sides.
5. Wrap each rack tightly in aluminum foil and place them on a baking sheet.
6. Bake in the preheated oven for 2 1/2 to 3 hours, until the meat is tender and pulling away from the bones.
7. Carefully remove the ribs from the oven and unwrap them.
8. Increase the oven temperature to 425°F (220°C).
9. Mix the barbecue sauce with the apple cider vinegar and brush it generously over the ribs.
10. Place the ribs back on the baking sheet and return them to the oven, uncovered, for another 30 minutes until the sauce is caramelized and sticky.
11. Remove from the oven, let rest for 10 minutes, then slice and serve.