Oven Baked BBQ Ribs

• 2 racks St. Louis style or Baby Back ribs

• 1/4 cup Brown sugar

• 1 tbsp Smoked paprika

• 1 tbsp Garlic powder

• 1 tsp Onion powder

• 1 tsp Salt

• 1 tsp Black pepper

• 1/2 tsp Cayenne pepper (optional)

• 1 cup Your favorite BBQ sauce

Instructions

1. Prep: Preheat oven to 275°F. Remove the silver skin (membrane) from the back of the ribs by prying it up with a dull knife and pulling it off with a paper towel.

2. Rub: Combine brown sugar and all spices in a small bowl. Pat the ribs dry and coat both sides generously with the dry rub, pressing it into the meat.

3. Wrap: Lay out two large sheets of heavy-duty aluminum foil. Wrap each rack of ribs tightly in the foil, ensuring the seams are facing up to prevent juice from leaking. Place the packets on a large baking sheet.

4. Slow Bake: Bake in the oven for 2.5 to 3 hours for Baby Back ribs, or 3.5 to 4 hours for St. Louis style. The meat should be tender and starting to pull away from the bone.

5. Sauce: Remove ribs from the oven and carefully open the foil packets. Increase oven temperature to 425°F (or set to Broil).

6. Glaze: Brush a thick layer of BBQ sauce over the top of the ribs.

7. Char: Place the ribs back in the oven, uncovered, for 5–10 minutes until the sauce is bubbling and slightly charred.

8. Rest: Let the meat rest for 10 minutes before slicing between the bones.