Oven baby back ribs cooked low in foil, then lacquered with a honey, ketchup and smoked paprika glaze.
Serves: 4 | Total Time: ~3 hours
Ingredients
- 2 racks baby back ribs, about 5 lb total
Rub
- 1 Tbsp kosher salt
- 1 Tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/4 tsp cayenne
Honey glaze
- 1/2 cup honey
- 1/3 cup ketchup
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp soy sauce
- 1 tsp smoked paprika
- 2 cloves garlic, grated
- 2 scallions, thinly sliced, for garnish
Instructions
Low and slow
- Heat oven to 275°F. Pull the membrane off the bone side.
- Coat both sides with the rub.
- Wrap each rack tightly in heavy foil, bone side down on a sheet pan. Bake until a toothpick slides between the bones, about 2 1/2 hours.
Glaze
- Simmer the glaze ingredients 5 minutes.
- Raise oven to 450°F. Unwrap and pour off the juices.
- Brush with glaze, roast 10 minutes. Brush again, roast 5 minutes more.
- Rest 5 minutes, slice, top with scallions.
Tips
Grill finish: after the foil stage, glaze and grill over medium-high 3 to 4 minutes per side.
Make ahead: foil stage the day before, glaze the next day; add 10 minutes at 450°F.
Inspired by Hero's Feast