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.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
For the Ribs
2racks baby back pork ribs (about 3–4 lbs total)
2tbspyellow mustard (as a binder)
¼cupbrown sugar
1tbspsmoked paprika
1tspgarlic powder
1tsponion powder
1tspground cumin
1tspsalt
½tspblack pepper
¼tspcayenne pepper (optional, for heat)
For the BBQ Sauce (or use your favorite store-bought sauce)
1cupketchup
¼cupapple cider vinegar
¼cup brown sugar
2tbspmolasses or honey
1tbspWorcestershire sauce
1tspmustard
1tspsmoked paprika
½tspgarlic 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
2racks baby back pork ribs (about 3–4 lbs total)
2tbspyellow mustard (as a binder)
¼cupbrown sugar
1tbspsmoked paprika
1tspgarlic powder
1tsponion powder
1tspground cumin
1tspsalt
½tspblack pepper
¼tspcayenne pepper (optional, for heat)
For the BBQ Sauce (or use your favorite store-bought sauce)
1cupketchup
¼cupapple cider vinegar
¼cup brown sugar
2tbspmolasses or honey
1tbspWorcestershire sauce
1tspmustard
1tspsmoked paprika
½tspgarlic 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.