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Flavorful Brown Sugar Hickory Smoked Baby Back Ribs Oven Recipe Easy Perfect Tender

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Slow-baked baby back ribs with a sweet and smoky brown sugar rub, cooked low and slow in the oven for tender, melt-off-the-bone results. This easy recipe mimics smoker flavors using hickory smoked paprika and apple cider vinegar wrapped in foil.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds), trimmed of excess fat and silver skin removed
  • 1/2 cup brown sugar (light or dark, packed)
  • 2 tablespoons hickory smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 cup barbecue sauce (optional, for glazing)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs if not already done. Pat ribs dry with paper towels.
  3. In a mixing bowl, combine brown sugar, hickory smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper if using. Mix well.
  4. Drizzle olive oil over the ribs, then generously coat both sides with the brown sugar rub. Press the rub into the meat. Let ribs sit at room temperature for 15-20 minutes.
  5. Lay a large sheet of heavy-duty foil on a baking sheet. Place ribs meat side up, pour apple cider vinegar around (not over) the meat, and wrap tightly to seal in moisture.
  6. Bake wrapped ribs on the middle rack for 2.5 to 3 hours until tender and meat starts pulling from the bone.
  7. Carefully unwrap ribs, brush barbecue sauce over them generously, and return to oven uncovered at 400°F (205°C) for 15 minutes to set glaze and caramelize sugars.
  8. Let ribs rest for 10 minutes before slicing between the bones to redistribute juices.

Notes

Remove silver skin for tenderness. Wrap ribs tightly in foil with apple cider vinegar to trap moisture and mimic smoker conditions. Bake low and slow at 275°F for best results. Glaze at high heat at the end for caramelization. Let ribs rest before slicing. If ribs are not tender after 3 hours, bake longer in 15-30 minute increments. Avoid microwave reheating to prevent drying out.

Nutrition

Keywords: baby back ribs, brown sugar ribs, hickory smoked ribs, oven baked ribs, easy ribs recipe, tender ribs, barbecue ribs, smoked paprika ribs

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