Spicy-Sweet Slow Baked Baby Back Ribs

Spicy-Sweet Slow Baked Baby Back Ribs

This recipe! I almost messed it up because I was having a busy day and just quickly skimmed the recipe I was making from Foodie Crush. For some reason, I read apple cider vinegar instead of apple cider juice. Thankfully I caught my mistake just before I put these in the oven to bake. I ran to the store and grabbed some apple cider and proceeded to bake the ribs using the juice. In the original recipe, they grilled the ribs after slow baking and slathered them with barbecue sauce. I really wanted to taste the flavor of the dry rub so I skipped the barbecue sauce. I also broiled the ribs in my oven to caramelize them instead of grilling just for convenience. I am so glad I skipped the sauce so we could really enjoy the flavor of the rub which was spicy, smoky, sweet, and salty – perfect for ribs! The slow baking method ensured the ribs were tender and so juicy. I served these spicy-sweet slow-baked baby back ribs with buttermilk mashed potatoes and some roasted broccoli with parmesan for a delicious and comforting dinner that my entire family enjoyed.

Spicy-Sweet Slow Baked Baby Back Ribs

How to Make Spicy-Sweet Slow Baked Baby Back Ribs

Prepare the dry rub – click this link for the recipe.

Remove the silverskin membrane from the back of the ribs. See how to do it here.

Place the ribs on a rimmed baking sheet then season both sides of the ribs well with the dry rub mixture. Place into the refrigerator for 4 hours or overnight.

Spicy-Sweet Slow Baked Baby Back Ribs

Remove the ribs from the refrigerator an hour before baking so they can come to room temperature.

Preheat the oven to 250 degrees. Place the ribs on wire cooling racks in the same rimmed baking sheet you marinated the meat in. Pour 1 cup of apple cider into the bottom of the baking sheet. Place the ribs into the oven and bake for 1 1/2 hours. Rotate the baking sheet and add another 1 cup of apple cider to the bottom of the baking sheet. Continue to bake for another 1 1/2 hours, or until the meat pulls apart from the bones.

Heat the oven to broil to caramelized the ribs. Watch the meat carefully as it caramelizes so it doesn’t burn! Remove and serve. Enjoy.

Spicy-Sweet Slow Baked Baby Back Ribs

Spicy-Sweet Slow Baked Baby Back Ribs

Smoky-Sweet Slow Baked Baby Back Ribs

Prep Time: 1 day
Cook Time: 3 hours 5 minutes
Total Time: 1 day 3 hours 5 minutes
Servings: 4
Author: Pam Nelson

Ingredients

  • Dry rub for ribs to taste (click link up above for the recipe)
  • 1 rack of baby back pork ribs
  • 2 cups apple cider juice

Instructions

  • Prepare the dry rub - click link up above for the recipe.
  • Remove the silverskin membrane from the back of the ribs. Click the link up above for instructions..
  • Place the ribs on a rimmed baking sheet then season both sides of the ribs well with the dry rub mixture.
  • Place into the refrigerator for 4 hours or overnight.
  • Remove the ribs from the refrigerator an hour before baking so they can come to room temperature.
  • Preheat the oven to 250 degrees.
  • Place the ribs on wire cooling racks in the same rimmed baking sheet you marinated the meat in.
  • Pour 1 cup of apple cider into the bottom of the baking sheet.
  • Place the ribs into the oven and bake for 1 1/2 hours.
  • Rotate the baking sheet and add another 1 cup of apple cider to the bottom of the baking sheet.
  • Continue to bake for another 1 1/2 hours, or until the meat pulls apart from the bones.
  • Heat the oven to broil to caramelized the ribs.
  • Watch the meat carefully as it caramelizes so it doesn't burn! Remove and serve. Enjoy.
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7 Comments

  1. Mmm, this makes my mouth water, yum yum Happy weekend Diane

  2. I am going to make ribs this weekend and I am going to use your rub from the other day. Stay tuned.

  3. Looks delicious Pam – I need to cook some ribs

  4. Growing up in Texas, ribs were always cooked with a dry rub and sauces we served on the side. I like your version, it sounds great without additional sauces.

  5. mouth-watering! apple cider and pork are magical together. 🙂