Tender and Moist Oven Roasted Baby Back Ribs
The perfect ribs every time! Enjoy them dry rub style or grill for add sauce and grill for a few minutes after roasting.
Equipment
- 1 6 quart Dutch oven with lid or roasting pan
Ingredients
- 2 (2-2.5lbs each) racks baby back pork ribs or pork St. Louis spare ribs
- 2- 2 ½ tablespoons dijon mustard gf
- 1 recipe Spice Rub
Spice Rub
- 2 teaspoons garlic powder gf
- ¼ teaspoon smoked paprika gf
- 2 teaspoons paprika gf
- 1 tablespoon brown sugar
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 275 degrees F.
- Mix the spice rub dry ingredients together in a small bowl. Dry the ribs well. Rub the dijon mustard over evenly. Coat in the dry rub mixture, sprinkling and pressing on with your hands.
- Cut each rack into 4 pieces. Make a tower with the rib pieces in the Dutch oven, leaving space so they aren’t packed together. Cover with the Dutch oven lid. Bake 2-2.5 hours or until tender.
- Remove from the oven. Heat a barbeque grill to high heat. Add the rib pieces and grill until they have a few char marks, basting with bbq sauce several times during grilling.
Notes
I found when I am roasting 2 very large racks of ribs, about 5- 5 1/2 pounds total, I need to make 1 1/2 times the rub. Then also because the Dutch oven is pretty packed I think roasting for 3-3 1/4 hours in the oven was better.
You can always test for doneness by taking a fork and pulling off a bit of the meat from one of the ribs. The meat should be very tender when the ribs are done.