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Kosher Baby Back Beef Ribs

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 hours 12 minutes
Servings 2 servings


  • 2 racks Kosher beef baby back beef ribs
  • 1/4 cup Kosher salt
  • 1/4 cup brown sugar
  • 1/4 cup fresh ground black pepper
  • 1/4 cup paprika
  • 1 tbsp. garlic powder
  • 1 cup your favorite Kosher barbecue sauce
  • 1 tbsp. onion powder


  1. In a small bowl, combine the salt, brown sugar, pepper, paprika, garlic and onion powder. Reserve 1/3 of the rub and set this amount aside for later when then ribs come out of the oven.
  2. Take each rack of ribs and turn over to the bony side to remove thin white fat membrane that runs across the back of each rack. I find it easy to pick the end up with a knife and then use a paper towel to pull off the entire membrane. Discard the membrane.
  3. Take 2/3 of the dry rub and rub it onto both rack of ribs, using your hands to massage it deeply into the meat on both sides of the racks. Wrap each rack separately in plastic wrap and refrigerate for at least 2 hours but preferably for 6-8 hours. (I typically do this at 9 am if I am serving the ribs at 6:30 or so).
  4. Take the ribs out 30 minutes before you want to cook them and let them come to room temperature. Line two sheet pans with foil. Place a rack on each pan (you might need to place them on an angle to get more room for your rack!).
  5. Bake at 300 for 2 hours. Remove ribs and brush with barbecue sauce. Bake for 15-20 more minutes. Let ribs rest for 10 minutes before cutting. If you like a more zesty/spicy rib, sprinkle with remaining dry rub (OPTIONAL). If not, discard the remaining dry rub.
  6. Serve with additional barbecue sauce on the side (I warm mine up in the microwave). Happy eating!