Oven Baked Ribs For One
Discover our single serving, oven-baked ribs! Enjoy tender, juicy, fall-off-the-bone ribs, perfect for a delicious meal for one.
Servings: 1 serving
Equipment
Ingredients
- 2 teaspoons paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon garlic powder
- ½ rack baby back ribs (6 to 7 ribs)
- ¾ cup barbecue sauce (optional) Consider using our homemade small batch BBQ sauce recipe.
Instructions
- Make the Dry Rub: Mix paprika, chili powder, salt, sugar, pepper, and garlic powder in a small bowl. Set aside.
- Preheat the Oven: Set the oven to 225°F (107°C).
- Prepare the Ribs: Place the ribs bone side up on a large cutting board. Slide a knife under the thin membrane and pull it away with your fingers. If it's slippery, use a kitchen towel to grip it. Tip: The membrane is the white tissue on the underside of the ribs. Removing it makes the meat fall off the bone easier. Some butchers may have already removed it. It's optional, though; leave it on if you prefer chewier ribs.
- Trim the Fat: Flip the ribs meat side up. Remove any excess fat with a sharp knife.
- Season the Ribs: Generously apply the dry rub to both sides of the ribs.
- Prepare for Baking: Cover a rimmed baking sheet with aluminum foil. Place the ribs on the sheet, meat side up. Bake for 3.5 hours.
- Add BBQ Sauce: Remove the ribs from the oven and generously brush both sides with barbecue sauce. Tip: If you prefer ribs without BBQ sauce, skip this step. The seasoned rub alone is delicious. Just cover with foil and proceed to the next step.
- 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.
- Seal and Continue Baking: Using the foil from the baking sheet, wrap the ribs tightly to form a sealed pouch. Bake for another hour. Tip: Use an instant-read thermometer to check if the ribs are done. They should be between 198°F and 202°F. Insert the probe into the thickest part of the meat, avoiding fat and bones, and check in multiple places.
- Rest the Ribs: Remove the ribs from the oven and let them rest, covered, for 10 minutes.
- Cut the Ribs: Uncover the ribs and use a sharp knife to cut them apart.
- Optional Broiling: For less saucy ribs, broil them for 3 to 4 minutes until the barbecue sauce caramelizes. Watch closely to avoid burning.
Notes
Note: Nutrition information does not include bbq sauce.
- Read the Recipe: Before you start, read through the entire recipe, including the Ingredient Notes section and the process photos. This will help you understand how the recipe comes together and ensure your ribs turn out perfectly.
- Select Quality Ribs: Choose ribs with a good amount of meat on the bones and some marbling for extra flavor. Avoid ribs with too much fat.
- Remove the Membrane: The membrane on the back of the ribs can be tough and chewy. Use a knife to lift a corner of the membrane, then grasp it with a paper towel and gently pull it away. This helps the seasoning and flavors penetrate the meat better.
- Check for Doneness: Baby back ribs should be cooked to an internal temperature between 198 and 202 degrees F. Use an instant-read thermometer to check. Insert the probe into the thickest part of the meat, between the bones. Avoid placing the probe in fat or touching bones for an accurate reading. Check the temperature in a couple of places to ensure your ribs are done.
Nutrition
Serving: 1serving | Calories: 654kcal | Carbohydrates: 4g | Protein: 55g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 1397mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2033IU | Vitamin C: 0.04mg | Calcium: 98mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
