Sweet and Smoky Dry-Rubbed Baby Back Ribs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet and Smoky Dry-Rubbed Baby Back Ribs

YOUR SOLIN GENERATED RECIPE

Sweet and Smoky Dry-Rubbed Baby Back Ribs

Savor tender baby back ribs with a delightful balance of sweet and smoky spices. This recipe features a simple dry rub that caramelizes beautifully during cooking, resulting in a dish with a deep, layered flavor profile that's both comforting and irresistibly delicious.

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NUTRITION

372kcal
Protein
33.5g
Fat
20.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Baby Back Ribs (170g)

1 teaspoon Brown Sugar

1/2 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

Pinch of Sea Salt

Pinch of Black Pepper

1/4 teaspoon Chili Powder

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Pat the baby back ribs dry with paper towels. Using a sharp knife, gently score the fat side to help the rub penetrate the meat.

  • 3

    In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, a pinch of sea salt, and black pepper.

  • 4

    Evenly coat both sides of the ribs with the dry rub mixture, pressing gently so the spices adhere well.

  • 5

    Wrap the ribs tightly in aluminum foil, placing them on a baking sheet.

  • 6

    Slow roast in the preheated oven for 2.5 to 3 hours until the meat is tender and begins to pull away from the bone.

  • 7

    Remove the foil and, if desired, broil for 3-5 minutes to develop a slightly caramelized exterior. Keep an eye on them to prevent burning.

  • 8

    Let the ribs rest for a few minutes before slicing and serving.

Sweet and Smoky Dry-Rubbed Baby Back Ribs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet and Smoky Dry-Rubbed Baby Back Ribs

YOUR SOLIN GENERATED RECIPE

Sweet and Smoky Dry-Rubbed Baby Back Ribs

Savor tender baby back ribs with a delightful balance of sweet and smoky spices. This recipe features a simple dry rub that caramelizes beautifully during cooking, resulting in a dish with a deep, layered flavor profile that's both comforting and irresistibly delicious.

NUTRITION

372kcal
Protein
33.5g
Fat
20.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Baby Back Ribs (170g)

1 teaspoon Brown Sugar

1/2 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

Pinch of Sea Salt

Pinch of Black Pepper

1/4 teaspoon Chili Powder

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Pat the baby back ribs dry with paper towels. Using a sharp knife, gently score the fat side to help the rub penetrate the meat.

  • 3

    In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, a pinch of sea salt, and black pepper.

  • 4

    Evenly coat both sides of the ribs with the dry rub mixture, pressing gently so the spices adhere well.

  • 5

    Wrap the ribs tightly in aluminum foil, placing them on a baking sheet.

  • 6

    Slow roast in the preheated oven for 2.5 to 3 hours until the meat is tender and begins to pull away from the bone.

  • 7

    Remove the foil and, if desired, broil for 3-5 minutes to develop a slightly caramelized exterior. Keep an eye on them to prevent burning.

  • 8

    Let the ribs rest for a few minutes before slicing and serving.