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Baby Back Ribs
Baby Back Ribs
Photo coming soon
The Dry Rub
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Brown sugar is the star here — it caramelizes during the cook and creates that sweet, sticky bark.
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Add smoked paprika, onion powder, garlic powder, salt, pepper, and a little cayenne if you want heat.
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Mix it all together and apply it generously to both sides of the rack.
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Use more than you think you need — ribs have a lot of surface area and the rub is doing all the heavy lifting for flavor.
The Foil Wrap
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This is the key technique.
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Wrap the rubbed ribs tightly in foil — go two or three layers to make sure there are no leaks.
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Before you close the last fold, pour a little apple cider vinegar into the packet.
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The vinegar creates steam, keeps the meat moist, and adds a subtle tanginess that balances the sweetness of the rub.
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The foil packet is basically a mini braising environment.
The Cook
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Into the oven at around 300°F for about 2.5 hours in the foil.
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When you open the packet (carefully — steam burns), the meat should be very tender.
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Handle it gently — it will want to fall apart, which is exactly what you want.
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Transfer the rack to a sheet pan.
The BBQ Sauce Finish
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Paint the ribs all over with BBQ sauce — homemade from the sauces section is ideal, but any good sauce works.
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Back in the oven at 350°F for another 20 minutes to set the sauce.
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Then the final move: broil for 2-3 minutes to caramelize the top.
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Watch it closely — the sugar in the sauce goes from caramelized to burnt quickly.
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When the edges are bubbling and darkened, pull them out.
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Let them rest, cut between the bones, and serve.
Quick Tips
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Brown sugar in the rub is non-negotiable — it makes the bark
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Two to three layers of foil — you cannot have any leaks or the steam escapes
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A splash of apple cider vinegar in the foil keeps everything moist and adds flavor
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The final broil to caramelize the BBQ sauce is the pro move — don't skip it, but watch it closely
Featured In The Playbook
Classic BBQ Rub
Homemade BBQ Sauce
Foil-Pack Potatoes & Onions
Roasted Potato Chunks
Simple Green Salad
Simple Lime Rice
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