Ingredients

  • 3 tablespoons kosher salt
  • 2 tablespoons chili powder
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons ground mustard
  • 1 teaspoon freshly ground black pepper
  • 2 full racks baby back pork ribs (about 5 to 6 pounds)

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.
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Step 2

  • Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.
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Step 3

  • Pat the ribs dry with paper towels.
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Step 4

  • Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it. Repeat with the second rack.
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Step 5

  • Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
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Step 6

  • Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets. 
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Step 7

  • Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
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  • Length: 1440 minutes

Step 8

  • Heat the oven to 325°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
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  • Length: 20 minutes

Step 9

  • Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
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  • Length: 120 minutes