Baby Back Ribs recipe is something we don’t cook too often in our home. However, when I’m in the mood or it’s a special occasion this is my go to recipe. The cooking time might take forever but it’s totally worth the wait.
Just like tonight, my sister is visiting us with my new born niece, I’m a certified tito now. She misses my pork ribs barbecue since I usually cooked it on weekend and she usually visits us on Wednesday and Friday night. She’s leaving near us though, just one trike away.
When you cook this in the oven, be prepared with the deliciously agonizing aroma coming from your oven. Your whole kitchen will smell like barbecue.
The process involves two step, marinating the meat and slowly cooking the meat in the oven. The oven temperature is set to 150 degrees Celsius to ensure moist and tender meat. Some would wrap their meat with aluminum foil but I simply place a baking pan with hot water beneath the meat. Hopefully this will do the trick since I’m too lazy to wrap it in foil.
If you are more of the traditional method just wrap the meat in aluminum foil and cook it in the oven. Just make sure that it is completely sealed to maintain the moisture inside.
For the barbecue sauce, I go with the sweeter version and uses Coca Cola to add flavor to it. Give it a dash of Cayenne Pepper for extra kick. You can also add some cumin but my mom hates it. She compares its smell with an armpit, lol.
For the best flavor, I highly suggest to marinate it overnight. I marinate mine for a little an hour so I knew the flavor is not that pronounced. Always marinate your meat for several hours.
For this Baby Back Ribs recipe I used two slabs of ribs which is about 1.6 kilos. This is already good for 5 to 6 persons.
For more barbecue dishes check out my Barbecue Recipe Page.
|2 slabs||Baby Back Ribs|
|1/4 cup||Spanish Paprika|
|1 Tablespoon||Garlic Powder|
|1/2 teaspoon||Celery Powder|
|2 Tablespoons||Rock Salt|
|1/2 teaspoon||Ground Black Pepper|
|1/4 teaspoon||Cayenne Pepper|
|1/2 cup||Tomato Sauce|
|2 Tablespoons||Oyster Sauce|
|1/4 teaspoon||Ground Black Pepper|
|1 piece||Bouillon Cube|
|1/2 teaspoon||Spanish Paprika|
|1 dash||Cayenne Pepper|
Preheat oven to 180 degrees Celsius. Pour 1 cup of hot water in a baking tray and place it in the oven beneath the pork ribs. Pour another cup if needed.
Pat dry the pork ribs. Remove the thin film on the side of the ribs.
Combine dry rub ingredients. Evenly coat the pork ribs with the dry rub and marinate for at least an hour or overnight.
Bake in the preheated oven for 2 to 2 1/2 hours.
Combine all ingredients in a sauce pan. Simmer and reduce sauce until thick.
Brush the pork ribs with the barbecue sauce and bake for 15 to 20 minutes or until the sauce caramelized at 250 degrees Celsius.
Serve with the remaining barbecue sauce.
Baby Back Ribs Barbecue
- 2 slabs Baby Back Ribs
- 1/4 cup Spanish Paprika
- 1 Tablespoon Garlic Powder
- 1/2 teaspoon Celery Powder
- 2 Tablespoons Rock Salt
- 1/2 teaspoon Ground Black Pepper
- 1/4 teaspoon Cayenne Pepper
- 300 mL Coke
- 1/2 cup Tomato Sauce
- 2 Tablespoons Oyster Sauce
- 1/4 teaspoon Ground Black Pepper
- 2 Tablespoons Sugar
- 1 piece Beef Bouillon Cube
- 1/2 teaspoon Spanish Paprika
- 1 dash Cayenne Pepper
- Preheat oven to 180 degrees Celsius. Pour 1 cup of hot water in a baking tray and place it in the oven beneath the pork ribs. Pour another cup if needed.
- Pat dry the pork ribs. Remove the thin film on the side of the ribs.
- Combine dry rub ingredients. Evenly coat the pork ribs with the dry rub and marinate for at least an hour or overnight.
- Bake in the preheated oven for 2 to 2 1/2 hours.
- Combine all ingredients in a sauce pan. Simmer and reduce sauce until thick.
- Brush the pork ribs with the barbecue sauce and bake for 15 to 20 minutes or until the sauce caramelized at 250 degrees Celsius.
- Serve with the remaining barbecue sauce.