Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Baby Back Ribs
Tender, fall-off-the-bone pork ribs slow-cooked to perfection and glazed with a smoky, tangy barbecue sauce. The dry rub infusion of paprika and garlic provides a deep crust, while the slow roasting ensures a juicy interior. These ribs are a quintessentially American backyard classic that pairs perfectly with corn on the cob.
Tender, fall-off-the-bone pork ribs slow-cooked to perfection and glazed with a smoky, tangy barbecue sauce. The dry rub infusion of paprika and garlic provides a deep crust, while the slow roasting ensures a juicy interior. These ribs are a quintessentially American backyard classic that pairs perfectly with corn on the cob.
Ingredients
- 0.5 oz Pork Baby Back Rib
- 2 tbsp Barbecue Sauce
Instructions
- Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Storage and Meal Prep Tips
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