Slow Baked Baby Back Ribs with Sweet Chili Glaze
Tender baby back ribs get the low-and-slow treatment in the oven before hitting the grill for a caramelized finish. The sweet and spicy dry rub creates a flavorful crust, while the brown sugar glaze adds sticky richness with hints of vinegar tang and chili heat. This two-step method ensures fall-off-the-bone meat with perfect char marks, making it ideal for weekend barbecues or special dinners when you want restaurant-quality ribs at home.
Ingredients
- 5 pounds baby back pork ribs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- ¾ cup light brown sugar, packed
- ¼ cup ketchup
- 2 tablespoons cider vinegar
- 1 tablespoon soy sauce
- ½ teaspoon red chili flakes
Instructions
- 1
Remove membrane from ribs
- 2
Combine garlic powder, onion powder, chili powder, and cayenne pepper in a small bowl
- 3
Thoroughly season ribs all over with spice mixture
- 4
Preheat oven to 300 F
- 5
Transfer ribs to aluminum foil and wrap tightly, using another sheet on top if needed
- 6
Bake until completely tender, about three and a half hours
- 7
Meanwhile, make the glaze by combining brown sugar, ketchup, vinegar, soy sauce, and chili flakes in a small saucepan
- 8
Bring glaze to a simmer and cook until sugar is dissolved, then set aside
- 9
Light gas or charcoal grill to medium high heat
- 10
Place ribs on grill and cook until slightly charred, brushing with glaze until well coated
- 11
Flip and repeat on opposite side
- 12
Remove from grill and let cool slightly
- 13
Slice between bones
Tips
Remove the silver membrane from the back of ribs before seasoning for better flavor penetration and tenderness.
Wrap ribs tightly in foil to create a steam pocket that breaks down tough connective tissue during the slow bake.
Let ribs rest briefly after grilling before slicing to allow juices to redistribute and prevent them from drying out.
Good to Know
refrigerate cooked ribs up to 3 days wrapped in foil
ribs can be baked up to 1 day ahead and grilled when ready to serve
serve immediately while hot with extra glaze on the side
Common Mistakes
wrap ribs tightly in foil to avoid drying out during long bake
don't skip membrane removal or ribs will be tough and chewy
brush glaze only during final grilling to prevent burning
Substitutions
increase cooking time by 30-60 minutes
FAQ
Can I make these ribs without a grill?
Yes, after baking you can broil ribs in the oven for 3-5 minutes per side, brushing with glaze until caramelized and slightly charred.
How do I know when the ribs are done baking?
Ribs are ready when meat pulls back from the bones and you can easily pierce with a fork. Internal temperature should reach 190-205 F.
Can I freeze cooked ribs?
Yes, wrap cooled ribs tightly in foil and freeze up to 3 months. Thaw overnight in refrigerator and reheat in 300 F oven.