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Yield: Makes 6 (1/2 rack) servings

Ingredients
Ingredients

1/4 cup sweet paprika Or half sweet and half smoked paprika

1 1/2 tablespoons firmly packed dark brown sugar

1 tablespoon powdered chili pepper; or a blend of Ancho and chipotle chilies

1 1/2 teaspoons celery salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons dry mustard

1 1/2 teaspoons cumin

1 1/2 teaspoons cinnamon

3 racks baby back ribs

1/4 cup apple cider vinegar

3 tablespoon salt

2 tablespoons freshly ground black pepper

3/4 cup barbecue sauce

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Preparation Method

The Day Before Cooking:
Combine paprika, brown sugar, chili pepper, celery salt, garlic powder, mustard, cumin and cinnamon in a small bowl.  Set aside. Rinse ribs with cold water and pat dry with paper towels. Using a brush, lightly coat both sides of the ribs with vinegar. Lightly sprinkle ribs with salt and pepper on both sides. Well coat both sides of the ribs with paprika mixture. Wrap in plastic wrap and place in foil lined broiler pan in Sub-Zero refrigerator overnight.

To Make Ribs:
Position oven rack to rack position 3. Preheat Wolf electric oven in CONVECTION at 350°F. Uncover ribs and place in broiler pan without grill, meaty side up. Place pan in oven.  After 30 minutes, tightly cover ribs with aluminum foil. Reduce oven temperature to 225°F. Bake for three hours. Meat should begin to shrink and expose the tips of the bones.  If bones are not exposed, return the ribs, covered, to the oven for 15 to 30 minutes and check again.
 
Position oven rack to rack position 5. Touch or turn oven to BROIL 2. Brush each rack of ribs with 1/4 cup barbecue sauce.  Place in oven about 5 minutes or until the sauce has caramelized.

To Make Ahead:
After ribs cool completely, wrap in several layers of plastic wrap. Ribs can be frozen in Sub-Zero freezer. Bake as above.