Bangin' Baby Back Ribs (Oven Baked, Whole30)
Bangin' Baby Back Ribs are oven-baked to perfection, then slathered with a Whole30 Asian-inspired spicy and sweet BBQ sauce.
Servings: 6
Ingredients
Dry Rub
- 1½ tablespoons Diamond Crystal kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
Ribs
- 2 racks pork baby back ribs (2½ pounds per rack) or St. Louis-style pork ribs
Barbecue Sauce
- 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
Instructions
- In a small bowl, combine the dry rub ingredients and mix well.
- Pat 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.
- Sprinkle the dry rub all over both sides of the rib racks. Rub it in with your hands.
- Place 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.
- Bake the ribs for 1½ hours.
- Then, take the baking sheet out of the oven and remove the foil from the ribs. Place the ribs meat-side up on the wire rack. Bake 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. Stir the sauce over medium heat 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. Brush 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!
- Transfer 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. Brush the ribs with the remaining barbecue sauce and serve!
Video
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. Reheat the leftover ribs in a 300°F oven for about 20 minutes or until heated through. Then, brush on additional sauce and broil for a few minutes or until bubbly.
Nutrition
Calories: 485kcal | Carbohydrates: 16g | Protein: 37g | Fat: 31g | Fiber: 0.5g | Sugar: 9g