Baby Back Ribs

We have found a new grocery store and it is AMAZING. While exploring it one Saturday afternoon, we grabbed some baby back ribs and decided to have them for dinner that night.

I had never cooked baby back ribs and was a little nervous. We don’t have a grill and I was a little hesitant to cook them in the oven…but they turned out great.

C.J. was pleased and we will be having them again  in the future.





  • 3 tablespoons salt
  • 2 tablespoons chili powder
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons ground mustard
  • 1 teaspoon freshly ground black pepper
  • 2 full racks baby back pork ribs (about 5 to 6 pounds)

Barbecue Sauce:

  • 1 1/2 cups ketchup
  • 1/2 cup water
  • 1/3 cup packed dark brown sugar
  • 1/4 cup light or dark molasses (not blackstrap)
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika



  1. Heat oven to 325 degrees.
  2. Mix ingredients together and pat down ribs with rub.
  3. Place foil on a baking sheet then place racks of ribs on the foil.
  4. Cover ribs with a generous layer of sauce.
  5. Cover with foil.
  6. Baste every 30 minutes with sauce until the ribs are cooked through. It took our ribs about 90 minutes.

Barbecue Sauce 

  1. Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally.
  2. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes.
  3. Remove from the heat and set aside.



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