Slow-Roasted Baby Back Ribs with Sweet and Spicy Glaze
Tender baby back ribs slow-roasted and finished with a sweet and spicy BBQ glaze inspired by Henderson’s local smokehouses. This bbq & smoked ready in about 245 minutes pairs racks (about 4 lbs) baby back ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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 racks (about 4 lbs) baby back ribs
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/3 cup ketchup
- 1 tbsp hot sauce
- 1 tsp smoked paprika
Instructions
- Step 1: Preheat oven to 275°F. Remove the silver skin from the back of 2 racks of baby back ribs. In a bowl, mix 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp chili powder. Rub this dry spice mix evenly all over both racks of ribs.
- Step 2: Wrap each rack tightly in aluminum foil and place on a baking sheet. Roast in the oven for 3 hours until the ribs are tender and the meat pulls back from the bones.
- Step 3: While ribs roast, combine 1/2 cup apple cider vinegar, 1/4 cup honey, 1/3 cup ketchup, 1 tbsp hot sauce, and 1 tsp smoked paprika in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Step 4: After 3 hours, carefully unwrap the ribs and brush both sides generously with the prepared glaze. Increase oven temperature to 400°F and roast the ribs uncovered for an additional 15 minutes until the glaze caramelizes and is sticky.
- Step 5: Remove ribs from oven, let rest for 10 minutes, then slice between the bones and serve with extra glaze on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Baby Back Ribs with Sweet and Spicy Glaze take to make?
Total time is about 245 minutes (20 min prep + 225 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 Slow-Roasted Baby Back Ribs with Sweet and Spicy Glaze?
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 kosher salt from drying out.
Can I substitute ingredients in Slow-Roasted Baby Back Ribs with Sweet and Spicy Glaze?
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 Slow-Roasted Baby Back Ribs with Sweet and Spicy Glaze for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Roasted Baby Back Ribs with Sweet and Spicy Glaze?
BBQ & Smoked bbq & smoked 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.
