Oven Baked Ribs For One

• servings: 1 serving
• active time: 10 minutes
• total time: 4 hours 50 minutes

Ingredients

2 teaspoons paprika

½ teaspoon chili powder

½ teaspoon salt

½ teaspoon sugar

½ teaspoon coarsely ground black pepper

½ teaspoon garlic powder

½ rack baby back ribs (6 to 7 ribs)

¾ cup barbecue sauce

Directions

Make the Dry Rub: Mix paprika, chili powder, salt, sugar, pepper, and garlic powder in a small bowl. Set aside.

Preheat the Oven: Set the oven to 225°F (107°C).

Prepare the Ribs: Place the ribs bone side up on a large cutting board. Slide a knife under the thin membrane and pull it away with your fingers. If it's slippery, use a kitchen towel to grip it. Tip: The membrane is the white tissue on the underside of the ribs. Removing it makes the meat fall off the bone easier. Some butchers may have already removed it. It's optional, though; leave it on if you prefer chewier ribs.

Trim the Fat: Flip the ribs meat side up. Remove any excess fat with a sharp knife.

Season the Ribs: Generously apply the dry rub to both sides of the ribs.

Prepare for Baking: Cover a rimmed baking sheet with aluminum foil. Place the ribs on the sheet, meat side up. Bake for 3.5 hours.

Add BBQ Sauce: Remove the ribs from the oven and generously brush both sides with barbecue sauce. Tip: If you prefer ribs without BBQ sauce, skip this step. The seasoned rub alone is delicious. Just cover with foil and proceed to the next step.

Using both the bottom sheet of foil and the top, fold the two layers of foil together around the edges to form a sealed pouch with the ribs inside.

Seal and Continue Baking: Using the foil from the baking sheet, wrap the ribs tightly to form a sealed pouch. Bake for another hour. Tip: Use an instant-read thermometer to check if the ribs are done. They should be between 198°F and 202°F. Insert the probe into the thickest part of the meat, avoiding fat and bones, and check in multiple places.

Rest the Ribs: Remove the ribs from the oven and let them rest, covered, for 10 minutes.

Cut the Ribs: Uncover the ribs and use a sharp knife to cut them apart.

Optional Broiling: For less saucy ribs, broil them for 3 to 4 minutes until the barbecue sauce caramelizes. Watch closely to avoid burning.

Nutrition

• Calories: 654 kcal
• Total Fat: 47 g
• Saturated Fat: 16 g
• Unsaturated Fat: 28 g
• Trans Fat: 0.4 g
• Cholesterol: 196 mg
• Sodium: 1397 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 55 g