Fall-off-the-bone ribs with a sticky, caramelized finish—no grill needed.
🛒 Ingredients (Serves 3–4)
- 1–1.5 kg (2–3 lb) pork ribs (baby back or spare ribs)
Dry Rub
- 1 tablespoon brown sugar
- 1 teaspoon paprika (smoked if you have it)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon chili powder (optional)
Sauce
- 1 cup BBQ sauce (your favorite)
👩🍳 Instructions
- Preheat oven
Set to 150°C (300°F). - Prepare ribs
- Remove the thin membrane from the back (for tenderness)
- Pat dry
- Season
- Mix dry rub ingredients
- Rub evenly all over the ribs
- Wrap & bake (low and slow)
- Place ribs on foil-lined tray
- Cover tightly with foil
- Bake for 2½–3 hours
- Add sauce & finish
- Remove foil and brush BBQ sauce over ribs
- Increase oven to 220°C (425°F)
- Bake uncovered for 10–15 minutes until caramelized
- Rest & serve
- Let rest 5–10 minutes
- Slice between bones and serve
🍽️ Serving Ideas
- Serve with coleslaw or potato salad
- Pair with corn on the cob
- Add fries or baked beans
🧮 WW Points Estimate
- ~7–10 points per serving (depends on cut & sauce)
🔄 Ways to Lighten It Up
- Use less BBQ sauce or a low-sugar version
- Trim excess fat before cooking
- Serve with lighter sides
❓ FAQs
Why remove the membrane?
- It makes ribs more tender and helps seasoning penetrate
Can I cook at a higher temp faster?
- Not recommended
👉 Low & slow = tender ribs
Can I make them ahead?
- Yes, bake first, then sauce and finish before serving
Can I use beef ribs?
- Yes, but increase cooking time slightly
💡 Tips
- Wrap tightly in foil to keep moisture in
- Add a splash of apple juice inside foil for extra tenderness
- Broil for 2–3 minutes at the end for extra char