Step 1

Make the dry rub seasoning by mixing together the paprika, chili powder, salt, sugar, pepper, and garlic powder in a small bowl. Set it aside.

Step 2

Preheat the oven to 225° F (107° C).

Step 3

Place the ribs with the rib bones facing up on a large cutting board. Remove the thin membrane by gently sliding a knife under the membrane and then using your fingers, pull the membrane away from the bones. If it is slippery or hard to grasp, use a kitchen towel to hold it and pull it off.Pro Tip: The membrane is the white piece of tissue attached to the underside of the ribs. It can be a little tough when cooked, and since we want the meat to fall off the bones, we suggest you remove it. You may find that the butcher has already removed it for you. Keep in mind that removing the membrane is optional. Some people prefer ribs that are a bit more chewy, if so feel free to leave the membrane on.

Step 4

Flip the ribs over with the meat side up. With a sharp knife remove any fat from the ribs if there is any that needs to be removed.

Step 5

Generously season both sides of the ribs with the dry rub seasoning.

Step 6

Cover a rimmed baking sheet with aluminum foil and place the ribs in the middle, meat side up. Bake the ribs for 3.5 hours.

Step 7

Remove the ribs from the oven. Generously brush both sides of the ribs with barbecue sauce.Pro Tip: If you aren't a fan of barbecue sauce you can leave it off. The ribs are delicious as they are with the seasoned rub. Just cover with foil as shown in the next step and continue baking.

Step 8

Using both the bottom sheet of foil and the top, fold the two layers of foil together around the edges to form a sealed pouch with the ribs inside.

Step 9

Put the ribs back in the oven to bake for an hour longer.

Step 10

Pro Tip: Baby back ribs should be cooked to an internal temperature between 198 and 202 degrees F. A quality instant-read thermometer will let you know if your ribs are done. Insert the probe into the thickest part of the meat, between the bones. Make sure your probe is not in a piece of fat or touching bones or you will not get an accurate read. I recommend taking the temperature in a couple of places across the ribs. Having multiple readings will give you a better indication as to whether or not your ribs are done.

Step 11

Remove the ribs from the oven and let them rest for 10 minutes before uncovering.

Step 12

Using a sharp knife, cut the ribs apart.

Step 13

Optional: For less saucy ribs, place the ribs under the broiler and broil the ribs for 3 to 4 minutes, just until the barbecue sauce begins to caramelize. Keep a close eye on the ribs to make sure the sauce does not burn.