Baby Back Ribs v2
Chef: Andy Richmond
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  • Dry rub
  • 1/4 cup brown sugar
  • 2 teaspoons Kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • Jalapeno Jelly glaze
  • 1 Jar Jalapeno Jelly
  • 2 squirts lime juice
Preheat oven to 250.

Place ribs meat-side down on aluminum foil.

Generously apply coating of dry rub to all sides of rib rack.

With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.

Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Increase oven temperature to 325.

Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.

Place rack meat-side up and return to oven, leaving foil open (if using the Jalapeno glaze then close or re-cover the ribs to kkep them from drying). Bake for 20 minutes, remove from oven, and brush another layer of barbeque sauce (or glaze) on meat-side only. Repeat baking and brushing with sauce 4 more times.
Serves Not Specified
Preparation Time: Not Specified
Cook Time: Not Specified
Category: Main Courses
Ethnicity: Barbeque
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