Skillet Bangin' Oven Baked Baby Back Ribs
- Yield 6 servings
- Prep 10 minutes
- Cook 3 hours 20 minutes
- Total 5 hours 30 minutes
Skillet Bangin' Oven Baked Baby Back Ribs sits in the Pork section of Regbie. The card serves 6 servings. Plan on 5 hours 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1½ tablespoons Diamond Crystal kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 racks pork baby back ribs (2½ pounds per rack), or St. Louis-style pork ribs
- ½ cup apricot jam, 100% fruit juice sweetened
- ¼ cup Whole30 Sriracha, you can use 1 tablespoon if you don't want it as spicy
- 2 tablespoons coconut aminos
- 2 tablespoons tomato paste
- 1 teaspoon fresh minced ginger, or ¼ teaspoon ground ginger
Method
In a small bowl, combine the dry rub ingredients and mix well.
Blot the racks of ribs dry with a paper towel. If your butcher didn’t remove the silverskin on the bone side of the racks, pull this thin membrane off with your hands or with a paper towel.
Scatter the dry rub all over both sides of the rib racks. Rub it in with your hands.
Set the seasoned racks on a rimmed baking sheet and cover them loosely with plastic wrap. Refrigerate the ribs for at least 2 hours and up to 3 days.
When you’re ready to cook the ribs, heat the oven to 300°F with the rack placed in the middle position.
Take the ribs out of the fridge, remove them from the plastic wrap, and pat them dry with paper towels. Wrap each rack in aluminum foil or parchment paper and place the foil-wrapped ribs on a wire rack set in a rimmed baking sheet.
Roast the ribs for 1½ hours.
Then, take the baking sheet out of the oven and remove the foil from the ribs. Set the ribs meat-side up on the wire rack. Roast for 1 more hour or until the meat is easily pierced with a knife. (It may take up to 2 hours if your ribs are very meaty.)
While the ribs are cooking, combine the sauce ingredients in a small saucepan. Whisk the sauce over a medium burner until simmering. Set it aside until the ribs are done roasting.
When the ribs are done, take them out of the oven and turn on the broiler. Coat half the sauce over the racks, covering the tops and sides.
Broil the baby back ribs for 5 to 8 minutes or until well-browned. Watch them closely—the sweet sauce can easily burn!
Move the ribs to a cutting board. When the ribs are no longer super hot, slice the ribs by standing them on edge and cutting down cleanly between the bones. Coat the ribs with the remaining barbecue sauce and serve!
Kitchen notes
- Make ahead tips: You can season the ribs with dry rub up to 3 days in advance and store ’em in the refrigerator until you’re ready to cook.
- The homemade barbecue sauce can be prepared up to 4 days in advance and stored in a sealed container in the fridge.
- Once the ribs are cooked, you can refrigerate them for up to 4 days.
