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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 3 hrsTotal Time 3 hrs 15 minsFor 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
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
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
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
Suggested Sides
6
Coleslaw or corn on the cob
Mac and cheese or baked beans
Pickles, cornbread, or crispy potato wedges
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