sinfully saucy Baked Ribs

Making a bold statement here – I like these baked ribs better than off the BBQ.
They are firm but juicy and consistently saucy with no dried up ends.

restaurant-style but better

Two things make these ribs awesome:
1. the prep
2. the layering

In order to make these ribs as I’ve done you will also need a dry rub and a bbq sauce – I guess store bought be fine but why?
You probably have all the ingredients for them so let’s have some fun and get to it.

The Dry Rub
make once, use again & again.
Store in a jar in a cool dry place.

1/4 cup kosher salt
1 tbsp black pepper, ground
1/2 cup brown sugar
2 tbsp paprika
2 tbsp smoke paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp mustard powder
1 tsp cayenne pepper

The following bbq sauce is specifically geared to creating that layered glaze on the ribs.
Store bought might work but I recognize all these ingredients and its easy, you just mix everything together.

The BBQ Sauce

Creates that beautiful glaze.

1/2 cup of ketchup
2 tbsp brown sugar
2 tbsp worcestire
1 tbsp apple cider vinegar
hot sauce to preference
1 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp salt
Mix it all up and set aside. Feel free to adjust.

Original recipe here.

stuff you need to do this

baking sheet
brush for the sauce
extra memory space on your phone cause you are going to want to share this on your facegramsnaptok


1 rack back ribs, back pork loin, baby back are basically the same
dry rub (see above)
bbq sauce (see above)
2 continuous hours to bake followed by 20 min of finishing

this is how we do it:

PREHEAT oven to 200 degrees F

PREP the racks by flipping upside down and putting 3 or 4 slits in the membrane between the bones.
Keeping the membrane keeps the riblets together and on the bone otherwise you end up with rib meat piles.
Tasty meat piles but meat piles just the same.

MASSAGE that beautiful rub all over the rack, both sides.
I keep my rub in a repurposed jar because I like to recycle jars – this one fits my rub recipe perfectly.

WRAP the rack in foil so bottom is facing up, you will have a boat shape.
Keep in mind you are wrapping to keep the juices in so make the foil wrap non leaky.

BAKE for 2 hours at 200. No turning no nothing, walk away.
Bring your timer if you walk away.

AFTER the 2 hours drain the juices out of the foil.
I’m a little teapot kind of lift and tilt action with the whole package works great.

COOL for 15 min.
You can cool however long you want to but if we’re going for a continuous cook to dinner cool for 15 min.

INCREASE oven temp to 350 degrees.

SAUCE the bottom before flipping over.
FLIP. Top side up now. Sauce it up.

PLACE uncovered in 350 degree oven for 10 min.

REMOVE from oven.
SAUCE again. This layering is what makes them so saucy at the end.

REPEAT if necessary til ribs are dark and glazy (you decide).
I was satisfied after the 2nd round of glazing.

REMOVE from oven. Glaze again if desired (I did).
CUT into riblets for serving.

Original recipe here.

What a treat these are.
When you post your finals on your social I’d love to see them!
Tag @flipthebeetle or #flipthebeetle.


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