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.
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.
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.
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.
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.
Let ribs rest for a few minutes.
Slice between the bones and serve with extra BBQ sauce on the side.
Coleslaw or corn on the cob
Mac and cheese or baked beans
Pickles, cornbread, or crispy potato wedges
4 servings