| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 25 min |
| Yield: | 4 racks |
| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 25 min |
| Yield: | 4 racks |
Ingredients
- 2 tablespoons cumin
- 2 tablespoons dry mustard, such as Coleman’s
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 3 tablespoons kosher salt
- 1 tablespoons ground black pepper
- 1 tablespoon cayenne pepper
- 4 racks baby back ribs
- 4 whole dried bay leaves
- 4 cups BBQ sauce
- Serving suggestions: fresh cut French fries and coleslaw
Instructions
- Preheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees.
- Combine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well.
- To prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.
- Remove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes.
- Remove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.
Nutrition Facts
| Serving Size | 1 of 34 servings |
| Calories | 358 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 25 g |
| Cholesterol | 87 mg |
| Sodium | 481 mg |
| Serving Size | 1 of 34 servings |
| Calories | 358 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 25 g |
| Cholesterol | 87 mg |
| Sodium | 481 mg |
Reviews
We’ve made these ribs many times and they are so delicious. It’s also so nice not to have to clean the grill. However, I will add that we do foil over the plastic wrap, mainly because I don’t trust my oven temperature. Thank you, Chef Irvine for your wonderful recipe.
I live in a third-floor condo and I am only allowed to have an electric grill so this method is absolutely perfect for me. I’ve tried it with both baby back pork ribs and beef ribs (I gave the beef ribs about an extra 30 minutes) with different variations on the spice rub and they always come out great.
I made these for the first time while visiting my daughter. The plastic wrap ended up melting however I pulled it away easily and finished in oven on baking sheet and they were delicious!!! Oven was 225° and they were wrapped tightly, any reason why this happened? Have another rack to do.
Once you’ve made ribs this way, it’s hard to go back. I’m an avid griller/smoker, and I love this recipe/technique.
Beautiful, tender, melt in your mouth delicious
Beautiful, tender, melt in your mouth delicious
This is my go to recipe when I don’t feel like pulling out the smoker. I use olive oil for binder then my rub. I finish on the grill and always top shelf
This is my go to for baby backs. I usually do only 2 racks, so I scale down by 50%.
I have made these several times. In love with this simple easy recipe. Delicious and perfect every time.