Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They’re satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You’ll be busy enjoying these ribs — who has time for dishes?
| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 slabs baby back ribs, about 1 pound each (see Cook’s Note)
- 1/4 cup light brown sugar
- 1 tablespoon chipotle chile powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seafood seasoning, such as Old Bay
- 1/2 teaspoon freshly ground black pepper
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
Instructions
- In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
- Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook’s Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
- In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
- Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
- Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
- While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
- Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 603 |
| Total Fat | 37 g |
| Saturated Fat | 13 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 44 g |
| Cholesterol | 156 mg |
| Sodium | 744 mg |
Reviews
These were likely the best oven ribs I have made. Amazing flavor. After two hours in the oven, the ribs were not falling off the bone but were so tender. My braising liquid was never going to reduce to a syrup, so I basted with bbq sauce. This will be my new go to baked ribs recipe.
I followed the instructions every step of the way but the juice was not thick enough to make a thick syrupy glaze. Unfortunate
I made these and the recipe worked perfectly. They were sticky, a bit spicy and not too sweet. I was going to take a picture but my husband ate them all.
I should have known, after making ribs for years, that it takes more than two hours at 300 degrees for baby back ribs to be fully cooked, let along falling off of the bone tender. Please double your baking time to prevent your ribs from s being raw.
Have not completed yet although looks like it could be quite good if I figured out the directions correctly (directions were poor, perhaps you consider copywriter that could make directions clear). Looks to me as though sprinkle dry rub should be end of direction 1. Direction 2–combine apple cider, apple cider vinegar,syrup,worcesterhire,minced garlic. Step 3-combine steps 1 & 2 onto slab of ribs on aluminum foil that can be folded over. crimp edges & transfer to baking sheet & bake for approximately 2 hours at 300 degrees. After that, easy to figure out
Best rib recipe!! The ribs fall off the bone. Delicious.
Tender and delicious. Meat fell off the bone.
These were *very* spicy. I should have halved the chipotle chile powder. While the ribs were cooking I made a new batch of the sauce, because I didn’t want to use the sauce the ribs were cooked, because of the rendered pork fat. The ribs were quite good, but I couldn’t detect any apple flavor in the sauce…just sweetness.
These were fantastic! Slightly spicy for my kids so switch to standard chili powder if you need a milder version. Husband and I loved the little bit of heat. Fall off the bone and so tender! Even better on day two!
Best ribs ever!! Only added sweet baby Ray’s bbq sauce at the end for glazing. I like thick sauce on the ribs. My absolute go to!!