Sheet Pan

Baby Back Ribs With Magic Spice Blend

by:
July  1, 2018
Photo by Julia Gartland
Author Notes

These ribs aren't going to look and taste like the sticky, saucy, lacquered ribs of Southern yore—they're a bit cleaner in taste. As you've basically steamed them in their own juices, they'll be fall-off-the-bone succulent, and in this you may find a new appreciation for the flavor of pork as it should be: not drowned in a saccharine BBQ sauce, but rather powdered with a smoky-sweet, savory invisibility cloak that lets the meat be meat. —Eric Kim

Test Kitchen Notes

Featured in: My Lip-Smacking BBQ Ribs & the Secret Spice Blend That Makes Them Sing. —The Editors

  • Prep time 5 minutes
  • Cook time 3 hours
  • Serves 3 to 4
Ingredients
  • 2 pounds pork baby back ribs
  • 4 tablespoons Magic Spice Blend, recipe follows
  • Magic Spice Blend
  • 1/3 cup dark brown sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons smoked paprika (you can use regular sweet paprika if you don't like the taste of smoked)
  • 1 tablespoon garlic powder
  • 1 tablespoon freshly cracked black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon celery seed, crushed in the palm of your hand
In This Recipe
Directions
  1. Preheat the oven to 250° F. Season the ribs on both sides, generously, with the Magic Spice Blend.
  2. Wrap the ribs tightly in aluminum foil (I always use heavy-duty), place on a sheet pan flesh-side down, and bake for 3 hours. I like to eat this with white rice.
  1. Magic Spice Blend
  2. Spoon all of the ingredients into a Mason jar and shake.

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Review
Eric Kim is a Senior Editor at Food52, where his weekly solo dining column, Table for One, runs every Friday morning. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.