Step by step

Method

4 steps

1. 1

   Heat oven to 300°F. Pat 2–3 pounds baby back or spare ribs dry; peel off the thin membrane on the bone side if it's still on (grab with a paper towel and pull). Mix the rub: 2 tablespoons smoked paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon chili powder or cayenne, optional ½ teaspoon mustard powder.

2. 2

   Coat both sides of the ribs generously with the rub. Set on a foil-lined rimmed sheet (or in a roasting pan), meaty side up. Add a splash of water or apple juice to the pan bottom. Cover tightly with foil.

3. 3

   Bake 2½–3 hours (spare ribs may need closer to 3–3½) until the meat is tender and pulls back from the bones — a fork should twist easily. Uncover, brush with BBQ sauce if you like (or leave dry-rub style), raise oven to 425°F, and roast 10–15 minutes until the edges caramelize and get sticky. Rest 10 minutes.

4. 4

   Slice between bones and serve with slaw, pickles, and extra sauce. You want fall-off-tender oven ribs with smoky paprika bark — not tough chewy ribs or burnt sugar on raw meat.