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Oven BBQ Baby Back Ribs

Tender baby back ribs with a smoky brown sugar rub, glazed in sticky honey barbecue sauce until caramelized.

By Wanda Oyola 3 h 10 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A rack of baby back ribs glazed with sticky reddish brown barbecue sauce with charred edges, partly sliced on a wooden board, with a bowl of baked beans.

Baby back ribs come from the top of the pork loin, so they are leaner and more tender than spareribs and cook faster. Rubbed with brown sugar and smoky spices, baked low until the meat pulls back from the bones, then lacquered with barbecue sauce until sticky and charred at the edges, they are pure backyard barbecue.

You don't need a grill. The Thermomix® TM7™ mixes the dry rub and cooks a sweet and tangy barbecue sauce with honey, the oven slow-bakes the ribs wrapped in foil, and a few minutes in a very hot oven at the end caramelize the glaze. Serve them with baked beans and plenty of napkins.

Made in the Thermomix® TM7™

Oven BBQ Baby Back Ribs

Makes: 2 racks of ribs, 4 servings

  • Prep20 min
  • Cook2 h 45 min
  • Total3 h 10 min
  • Serves4

Ingredients

Ribs and rub

Honey barbecue sauce

To serve

Instructions

  1. Preheat the oven to 160°C (325°F). On the bone side of each rack, slide a butter knife under the thin membrane, grab it with a paper towel and pull it off. Pat the ribs dry.
  2. Place the brown sugar and all the spices for the rub in the clean, dry mixing bowl and mix 10 sec/speed 5. Rub it over both sides of the ribs.
  3. Wrap each rack tightly in heavy-duty aluminum foil and set them meat side up on a rimmed baking sheet. Bake in the oven 2 to 2 1/2 hours, until the meat is very tender and has pulled back from the ends of the bones.
  4. Meanwhile, place the onion and garlic for the sauce in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add the oil and sauté 3 min/120°C (250°F)/speed 1.
  5. Add the rest of the sauce ingredients, place the simmering basket on the lid instead of the measuring cup and cook 15 min/100°C (212°F)/speed 2. Put the measuring cup back in place and blend 20 sec/speed 5-8, increasing speed gradually, until smooth.
  6. Take the ribs out and raise the oven to 220°C (425°F). Open the foil carefully, as hot steam will escape, pour off the juices and fold the foil back to make a tray under each rack. Brush the ribs generously with sauce.
  7. Bake uncovered for 10 minutes, brush with more sauce and bake 5 to 10 minutes more, until sticky, glossy and charred at the edges.
  8. Let the ribs rest 5 minutes, then slice between the bones. Serve with the rest of the sauce and baked beans.

Tips

  • Removing the membrane makes the ribs more tender and lets the rub reach the meat. If it tears, just pull it off in pieces.
  • Make them ahead: bake the wrapped ribs the day before and refrigerate. The next day, glaze them and finish in the oven at 220°C (425°F) for 15 to 20 minutes, until hot.
  • Have a grill? Finish the ribs over medium heat for 5 to 10 minutes, brushing with sauce and turning, instead of step 7.
  • The barbecue sauce keeps 2 weeks in a jar in the fridge.

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