Perfectly spiced, juicy, fall-of-the-bone pork meat is what makes these baby back ribs so special. Get all that delicious flavor of the barbecue but in an easy oven-baked method. Simple to prepare, and paired with a store-bought BBQ sauce, these are sure to become a family-friendly favorite!
Preheat the oven to 350 °F. To make the spice mixture, in a small bowl mix together the smoked paprika, salt, garlic powder, granulated onion, black pepper, and cayenne pepper. Set aside.
Rinse the rack of ribs and pat dry with a paper towel.
From the underside of the rib rack, remove the membrane by slowly peeling it back using a pairing knife (or other small knife).
Sprinkle the spice mixture over the tops and bottom of the rack, rubbing it into the meat to make sure all surfaces are covered
Line an 11 x 17-inch baking sheet with a piece of heavy-duty tin foil that is one and a half times the length of the rack of ribs.
Place the rib rack in the center of the foil and fold over the four edges to form a seal. Make sure there are no exposed areas of meat (you don’t want your ribs to dry out while baking)
Place the baking sheet on the center rack in the oven and bake for 2 hours or until an internal temperature reading shows 190° to 200° F.
Remove the baking sheet from the oven, open up the tin foil packet, and liberally brush barbecue sauce over the tops of the ribs.
Place the ribs back into the oven (uncovered) and bake for an additional 5 minutes until nicely browned.
Transfer the rib rack to a cutting board and cut into single-size rib portions.
Slather ribs with additional BBQ sauce if desired.
Notes
My pork rib rack weighed 2.75 pounds and totaled 13 ribs.