Sheet Pan Charred Back Ribs with Smoky Paprika Rub
Tender back ribs slow-cooked on a sheet pan with a smoky paprika and garlic rub, finished under the broiler for a caramelized crust. This pork recipe, ready in about 175 minutes, pairs pork back ribs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pounds pork back ribs
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 2 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 300°F. In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp brown sugar, 1 tsp ground black pepper, and 1 tsp kosher salt to create the rub.
- Step 2: Pat dry 2 pounds of pork back ribs with paper towels and rub evenly with 2 tbsp olive oil. Generously coat the ribs with the prepared spice rub, pressing to adhere.
- Step 3: Place the ribs meat-side up on a foil-lined sheet pan. Cover tightly with aluminum foil and bake for 2.5 hours until the meat is tender and pulling away from the bone.
- Step 4: Remove the foil and switch oven to broil on high. Broil the ribs for 3-5 minutes, watching closely, until the edges crisp and the rub caramelizes. Remove and let rest 10 minutes before slicing between bones and serving.
Frequently asked questions
How long does Sheet Pan Charred Back Ribs with Smoky Paprika Rub take to make?
Total time is about 175 minutes (15 min prep + 160 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Charred Back Ribs with Smoky Paprika Rub?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork back ribs from drying out.
Can I substitute ingredients in Sheet Pan Charred Back Ribs with Smoky Paprika Rub?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Charred Back Ribs with Smoky Paprika Rub for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Charred Back Ribs with Smoky Paprika Rub?
BBQ & Smoked pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
