Oven-Baked Baby Back Ribs

Using the oven simplifies cooking baby back ribs. You don't have to fuss with cleaning an outdoor cooker, and the weather won't interrupt your craving for ribs. After a little bit of brushing and baking, watching the sauce start to bubble during broiling will be your cue that it's time to poor a cold beer and grab the coleslaw.

Ingredients

• 3 Tbsp. kosher salt

• 1/4 cup packed dark brown sugar

• 3 Tbsp. smoked paprika

• 1 Tbsp. black pepper

• 1 Tbsp. garlic powder

• 1 Tbsp. dry mustard

• 4 lbs. baby back pork ribs (2 to 3 slabs)

• 2 Tbsp.d olive oil

• 2 1/2 cups bottled barbecue sauce (such as Big Bob Gibson's Championship Red Sauce), divided

Directions

Preheat oven to 275°F with rack in middle position. Stir together salt, brown sugar, smoked paprika, pepper, garlic powder, and dry mustard in a bowl. Remove thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush slabs evenly with oil; sprinkle with spice mixture, gently patting to adhere.