Red Eye Rubbed Baby Back Ribs
- Perfectly Seasoned
- 3 days ago
- 3 min read
Who doesn’t love some fall-off-the-bone ribs? With our coffee-packed Red Eye Rub blend, you can make a rack of ribs easily in the oven with little effort and incredible flavor, no smoker or grill necessary! This recipe uses just five ingredients, most of which you probably already have in your pantry; just pick up a rack of ribs and our Red Eye Rub and you’re ready to go.
From start to finish, this recipe takes about four and a half hours, but the actual prep time is minimal, and most of the time is spent kicking back and letting it do its oven thing while you relax and take in the heady aromas emanating from your kitchen, or prepare some sides like potato salad, mac and cheese, or collard greens.
This recipe was developed with baby back ribs in mind, but you can use St. Louis or spare ribs if those are more to your liking. The ribs are finished with a brown sugar glaze that make these guys stick-to-your-ribs good.
Ingredients
2 – 2½ lb baby back ribs
4 – 5 tbsp Perfectly Seasoned Red Eye Rub
3 tbsp dark brown sugar, packed
¼ tsp table salt
½ tsp apple cider vinegar
Directions
Lay out a sheet of foil a few inches longer than the ribs. Place ribs on top and pat dry. If the ribs come with the membrane still attached to the back, peel up a small corner of it, then grip it with a dry paper towel. Pull gently but firmly to remove. Discard membrane.
Season ribs generously with the Red Eye Rub. Spread evenly across the surface, pressing it in as necessary. Flip over and repeat with the other side. With meaty side up, place another large sheet of foil on top and create a pouch by folding up the sides of the foil and creasing the edges 2–3 times. The foil should form an airtight, leak-proof seal. Refrigerate at least 1 hour or overnight.
When ready to cook, position a rack in the center of the oven and preheat to 325°. Line a rimmed baking sheet with foil to catch any drippings and place a baking rack on top of the foil. Transfer the ribs from the refrigerator to the rack, and bake at 325° for 1½ hours.
At the end of cooking time, remove the ribs from the oven. Carefully open one corner of the pouch. Pour off juices into a small saucepan and set aside. Remove the foil completely and discard. Place the ribs directly on the rack and return to the oven for another 1½ hours.
Meanwhile, add 3 tbsp brown sugar and ¼ tsp salt to the saucepan with the juices. Bring to a boil on the stove, then bring heat to medium-low. Reduce to a thick syrupy consistency, 7–10 minutes; you should have about ¼ cup of glaze. Remove from heat and stir in ½ tsp apple cider vinegar.
With remaining cooking time, brush the top surface of the ribs with ⅓ glaze; return to the oven for 15 minutes. Flip the ribs over, brush the surface with another ⅓ glaze; return to the oven another 15 minutes. Flip the ribs one last time and brush with the remaining glaze. Return to the oven until the second 1½ hours are through, then increase heat to 400° and bake a final 20-30 minutes until the glaze has caramelized. Remove from the oven and rest 15 minutes before cutting and serving.
Buy the spices you need to make this recipe!
