BBQ Baby Back Ribs

BBQ Baby Back Ribs
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These BBQ baby back ribs are slow-cooked until meltingly tender, then finished on the grill (or under the broiler) for a smoky, caramelized crust. Slathered in tangy homemade barbecue sauce, they’re the kind of messy, mouthwatering meal that brings people running. Whether you go classic Southern, spicy, or smoky-sweet, they’re always finger-lickin’ good.

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Yields4 Servings
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
For the Ribs
 2 racks baby back pork ribs (about 3–4 lbs total)
 2 tbsp yellow mustard (as a binder)
 ¼ cup brown sugar
 1 tbsp smoked paprika
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp ground cumin
 1 tsp salt
 ½ tsp black pepper
 ¼ tsp cayenne pepper (optional, for heat)
For the BBQ Sauce (or use your favorite store-bought sauce)
 1 cup ketchup
 ¼ cup apple cider vinegar
 ¼ cup brown sugar
 2 tbsp molasses or honey
 1 tbsp Worcestershire sauce
 1 tsp mustard
 1 tsp smoked paprika
 ½ tsp garlic powder
 Salt and pepper, to taste
Prep the Ribs
1

  • Remove the silver skin from the back of the ribs (slide a knife under the membrane and pull it off).

  • Rub ribs with mustard, then generously apply the dry rub mix on both sides.

  • Cover and marinate in the fridge for at least 2 hours, preferably overnight.

Bake Low and Slow
2

  • Preheat oven to 275°F (135°C).

  • Wrap ribs in foil (or place in a covered baking dish) and bake for 2.5 hours until tender but not falling apart.

Make the BBQ Sauce
3

  • While ribs are baking, combine all BBQ sauce ingredients in a saucepan.

  • Simmer over low heat for 10–15 minutes, stirring occasionally, until slightly thickened.

Grill or Broil
4

  • Preheat grill to medium-high or turn on your broiler.

  • Unwrap ribs and brush generously with BBQ sauce.

  • Grill or broil for 5–10 minutes, flipping and basting occasionally until the sauce is sticky and caramelized.

Slice and Serve
5

  • Let ribs rest for a few minutes.

  • Slice between the bones and serve with extra BBQ sauce on the side.

Suggested Sides
6

  • Coleslaw or corn on the cob

  • Mac and cheese or baked beans

  • Pickles, cornbread, or crispy potato wedges

Ingredients

For the Ribs
 2 racks baby back pork ribs (about 3–4 lbs total)
 2 tbsp yellow mustard (as a binder)
 ¼ cup brown sugar
 1 tbsp smoked paprika
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp ground cumin
 1 tsp salt
 ½ tsp black pepper
 ¼ tsp cayenne pepper (optional, for heat)
For the BBQ Sauce (or use your favorite store-bought sauce)
 1 cup ketchup
 ¼ cup apple cider vinegar
 ¼ cup brown sugar
 2 tbsp molasses or honey
 1 tbsp Worcestershire sauce
 1 tsp mustard
 1 tsp smoked paprika
 ½ tsp garlic powder
 Salt and pepper, to taste

Directions

Prep the Ribs
1

  • Remove the silver skin from the back of the ribs (slide a knife under the membrane and pull it off).

  • Rub ribs with mustard, then generously apply the dry rub mix on both sides.

  • Cover and marinate in the fridge for at least 2 hours, preferably overnight.

Bake Low and Slow
2

  • Preheat oven to 275°F (135°C).

  • Wrap ribs in foil (or place in a covered baking dish) and bake for 2.5 hours until tender but not falling apart.

Make the BBQ Sauce
3

  • While ribs are baking, combine all BBQ sauce ingredients in a saucepan.

  • Simmer over low heat for 10–15 minutes, stirring occasionally, until slightly thickened.

Grill or Broil
4

  • Preheat grill to medium-high or turn on your broiler.

  • Unwrap ribs and brush generously with BBQ sauce.

  • Grill or broil for 5–10 minutes, flipping and basting occasionally until the sauce is sticky and caramelized.

Slice and Serve
5

  • Let ribs rest for a few minutes.

  • Slice between the bones and serve with extra BBQ sauce on the side.

Suggested Sides
6

  • Coleslaw or corn on the cob

  • Mac and cheese or baked beans

  • Pickles, cornbread, or crispy potato wedges

Notes

BBQ Baby Back Ribs
IngredientsDirections
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