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 the delightful balance of sweetness and smokiness in these dry-rubbed baby back ribs. The aromatic blend of brown sugar and spices creates a beautifully caramelized exterior while sealing in the juicy tenderness of the pork. Perfectly suited for a hearty dinner that satisfies both your taste buds and nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
32.2g
Fat
23.7g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Baby Back Ribs

1 tsp Brown Sugar

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/4 tsp Chili Powder

1/4 tsp Salt

1/4 tsp Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 275°F (135°C).

  • 2

    Pat the baby back ribs dry with paper towels. Trim any excess fat if needed.

  • 3

    In a small bowl, combine brown sugar, smoked paprika, garlic powder, chili powder, salt, and black pepper to create the dry rub.

  • 4

    Evenly coat the ribs on all sides with the dry rub, pressing the spices into the meat.

  • 5

    Wrap the seasoned ribs tightly in aluminum foil and place them on a baking sheet.

  • 6

    Bake in the preheated oven for 2.5 to 3 hours until the ribs are tender and the meat is pulling away from the bone.

  • 7

    Unwrap the ribs carefully and place them under a broiler for 3-5 minutes to add extra caramelization and a smoky finish. Keep a close eye to avoid burning.

  • 8

    Remove from the oven, let rest for a few minutes, then slice and serve.

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 the delightful balance of sweetness and smokiness in these dry-rubbed baby back ribs. The aromatic blend of brown sugar and spices creates a beautifully caramelized exterior while sealing in the juicy tenderness of the pork. Perfectly suited for a hearty dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

380kcal
Protein
32.2g
Fat
23.7g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Baby Back Ribs

1 tsp Brown Sugar

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/4 tsp Chili Powder

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 275°F (135°C).

  • 2

    Pat the baby back ribs dry with paper towels. Trim any excess fat if needed.

  • 3

    In a small bowl, combine brown sugar, smoked paprika, garlic powder, chili powder, salt, and black pepper to create the dry rub.

  • 4

    Evenly coat the ribs on all sides with the dry rub, pressing the spices into the meat.

  • 5

    Wrap the seasoned ribs tightly in aluminum foil and place them on a baking sheet.

  • 6

    Bake in the preheated oven for 2.5 to 3 hours until the ribs are tender and the meat is pulling away from the bone.

  • 7

    Unwrap the ribs carefully and place them under a broiler for 3-5 minutes to add extra caramelization and a smoky finish. Keep a close eye to avoid burning.

  • 8

    Remove from the oven, let rest for a few minutes, then slice and serve.