5-Ingredient Baby Back Ribs

Thanks to Pinterest, I stumbled upon a food blog that I have spent hours reading. I have pinned many, many recipes from this woman’s blog and I’m still not finished yet. She and I sharing a first name is merely a nice coincidence: Alexandra Cooks.

One recipe stood out to me because of how simple it was and how it timed perfectly with my usual day— the 5-ingredient baby back ribs.

I prepped the ribs and they baked while my son was napping. Then I popped them under the broiler for a few minutes just before serving. The timing was very convenient.

I served them with a cabbage salad that we love and a loaf of very easy-to-make Peasant Bread that is also from Alexandra’s blog. It was quite a delicious dinner. My husband has requested it a few times now and since he’s a much better cook than me, it always makes me happy to get his requests.

Ingredients:

  • 1 rack of baby back ribs or St. Louis ribs (my husband prefers the meatier, firmer texture of St. Louis ribs)
  • kosher salt
  • freshly cracked black pepper
  • smoked paprika (or regular paprika is fine!)
  • about 1 cup dark brown sugar

Directions:

  • Preheat oven to 275 degrees F.
  • Rinse off the ribs and pat them dry with paper towels. Liberally sprinkle salt and pepper onto both sides of the ribs.

  • Do the same with the smoked paprika. If you don’t have smoked paprika, regular paprika will work fine. I have made these with both kinds and I think I prefer the smoked paprika— I think it’s worth it to buy some just to make these ribs.

  • Sprinkle the brown sugar on the meaty side of the ribs and then gently spread it around with your hand. I’m pretty sure I ended up using more than one cup here.

  • Wrap the whole thing with heavy duty aluminum foil and then wrap it with one more layer of foil.
    I personally prefer to not have my food cooked directly against aluminum foil, so my ribs are wrapped in parchment paper first and then wrapped with a couple of layers of foil. If you don’t have heavy duty foil, it’s okay— just wrap the ribs a couple of extra times with regular aluminum foil.

  • Place the ribs, meaty side down, onto a sheet pan and into your 275 degree oven for two and a half hours. Then pull the sheet out and let it rest for one hour. Do not open it yet!
  • After an hour has passed, open up your foil packet and spoon some of the liquid back onto the ribs.

  • When you’re ready to serve them, you can reheat them in the oven at 350 degrees F for about 10 to 15 minutes if they have cooled. Or, you can place them under the broiler for about five minutes— I usually do the broiler. To keep my parchment paper from scorching, I tuck as much of it under the aluminum foil as I can.

Tonight we ate our ribs with some shells n’ cheese and a ramen cabbage salad. It also goes great with a tossed salad and some crusty bread to soak up the juices left on your plate.

When I do these with baby back ribs instead of St Louis ribs, the meat is more of that “fall off the bone” variety.

TJ loves them as well, which makes them a winner for us.


Bon appetit!

5-Ingredient Baby Back Ribs

5 Ingredient Baby Back Ribs
Yields 1
Delicious and easy baby back ribs!

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Prep Time
30 min

Cook Time
3 hr

Prep Time
30 min

Cook Time
3 hr

Ingredients
1 Rack of Baby Back Ribs or St. Louis Ribs
Kosher Salt
Freshly Cracked Pepper
Smoked Paprika
about 1 cup dark brown sugar

Instructions
Preheat oven to 275 degrees F.
Rinse off the ribs and pat them dry with paper towels. Liberally sprinkle salt and pepper onto both sides of the ribs
Do the same with the smoked paprika.
Sprinkle the brown sugar on the meaty side of the ribs and then gently spread it around with your hand. I’m pretty sure I ended up using more than one cup here.
Wrap the whole thing with heavy duty aluminum foil and then wrap it with one more layer of foil.
Place the ribs, meaty side down, onto a sheet pan and into your 275 degree oven for two and a half hours. Then pull the sheet out and let it rest for one hour. Do not open it yet!
After an hour has passed, open up your foil packet and spoon some of the liquid back onto the ribs.
When you’re ready to serve them, you can reheat them in the oven at 350 degrees F for about 10 to 15 minutes if they have cooled. Or, you can place them under the broiler for about five minutes— I usually do the broiler.

Notes
If you don’t have smoked paprika, regular paprika will work fine. I have made these with both kinds and I think I prefer the smoked paprika— I think it’s worth it to buy some just to make these ribs.
I personally prefer to not have my food cooked directly against aluminum foil, so my ribs are wrapped in parchment paper first and then wrapped with a couple of layers of foil. If you don’t have heavy duty foil, it’s okay— just wrap the ribs a couple of extra times with regular aluminum foil.
To keep my parchment paper from scorching, I tuck as much of it under the aluminum foil as I can.
Serve ribs with some shells n’ cheese and a ramen cabbage salad. It also goes great with a tossed salad and some crusty bread to soak up the juices left on your plate.
When I do these with baby back ribs instead of St Louis ribs, the meat is more of that “fall off the bone” variety.

Mama Say What?! http://www.mamasaywhat.com/

By Alex T.

Alex is a native of the San Francisco Bay Area currently living in Utah with her hubby where she's a work-at-home-mom to her rambunctious son TJ (born Oct 09). She loves to travel, loves art and art history, soccer, photography, and is a little bit of a foodie. When she's not chasing after her son or working for Mama Say What?!, she's running her graphic design and illustration business. Check out her website (alextebow.com) and her Etsy shop (alextebowdesigns.etsy.com) to see the most recent projects she's done.

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One Response to 5-Ingredient Baby Back Ribs

  1. Yum! I so want to make these.

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