» Main Dishes » Pork » BBQ Baby Back Ribs
I love my bbq baby back ribs recipe something fierce. First, I give folks two ways to make them: on the grill or in the oven. Next I add a bomb homemade spice dry rub that really gets in the meat making it super flavor. And finally, I cook those babies until they are straight up fall-off-the-bone ready. They end up smoky, tender and straight up delish boos. Serve them along with some baked beans , potato salad , fried corn and a glass of fresh lemonade and get your whole life.
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Table of Contents
How to make Baby Back Ribs
To Prep the Ribs
- Rinse your ribs and pat dry. Flip bone side up and remove the thin membrane with a small knife.
- In a large bag, combine brown sugar, onion powder, garlic powder, Cajun seasoning, black pepper, smoked paprika, salt, cumin, chili powder, mustard powder, and cayenne. Shake to mix it together.
- Line a baking sheet with non-stick foil. Spray ribs with oil, coat with the dry rub, then wrap tightly in foil. Refrigerate at least 6 hours or overnight.
To Grill
- Oil the grill grates. Place the ribs bone side down over indirect heat, cover, and cook 1½ hours. Flip and cook another 1½ hours until super tender (internal temp 145°F).
- Move to direct heat, brush with BBQ sauce, and grill uncovered 5–10 minutes.
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To Bake
- Preheat the oven to 300°F. Bake ribs for 2½ hours, drain excess fat, brush with BBQ sauce, and broil until the sauce caramelizes.
BBQ Baby Back Ribs Recipe
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Ingredients
- ▢ 8-10 lbs pork baby back ribs (you can also cut the recipe in half if you are cooking for a smaller group)
For the Dry Rub
- ▢ 2/3 cup brown sugar packed
- ▢ 2 1/2 tbsp onion powder
- ▢ 2 1/2 tbsp garlic powder
- ▢ 2 tbsp cajun seasoning
- ▢ 4 tsp black pepper
- ▢ 4 tsp smoked paprika
- ▢ 2 tsp kosher salt
- ▢ 1 tsp cumin
- ▢ 1/2 tsp chili powder
- ▢ 1/2 tsp mustard powder
- ▢ 1/2 tsp cayenne pepper
- ▢ Oil cooking spray
For Final Basting
- ▢ BBQ sauce (use your fave or homemade)
Instructions
- Properly rinse ribs and pat dry with paper towels.
- Turn the rack of ribs bone side up. Using a sharp small knife, slip it between the membrane and the bone then remove the membrane. It should pull right off after you get some momentum.
- In a plastic bag, shake together brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, mustard powder and cayenne pepper until combined.
- Line a large baking sheet with non-stick foil and lay one of the racks of rib on top. Make sure the foil is longer than the rack.
- Spray the outside of the rack of ribs with oil spray then massage dry rub into each side of the ribs.
- Cover the ribs with the foil and wrap tightly then store in the refrigerator for at least 6 hours or overnight.
To Grill Ribs
- Make sure to properly oil the grates of the grill so the meat won’t stick.
- Once the grill is ready and hot, place the ribs bone side down on the grill over indirect heat. Grill covered for an 1 ½ hours then turn them over and grill for an additional 1 ½ hours still over indirect heat.
- Make sure you are checking every now and again on the ribs to make sure they don’t stick or burn if they get close to direct heat. After 3 hours or so, the ribs should be super tender. If not, continue for an additional 30 minutes. The ribs should have an internal temperature of 145°F.
- Transfer the ribs to direct heat and brush with bbq sauce on both sides. Grill uncovered for 5-10 minutes then remove.
To Bake Ribs
- Preheat the oven to 300 degrees F.
- Bake ribs for 2 ½ hours. Check to see if they are incredibly tender. If not, leave covered and allow to bake an additional 30-45 minutes. The ribs should have an internal temperature of 145°F.
- Drain the excess fat from the ribs then apply bbq sauce to both sides.
- Turn your oven on to broil and allow the sauce to stick to the ribs then remove.
Notes
Nutrition
Recipe Tips
- Get the right meat: Baby back ribs are smaller and more tender, making them ideal for this recipe.
- Remove the membrane: The thin membrane on the bone side blocks the rub from penetrating the meat.
- If grilling, use medium-heat coals: Indirect heat ensures the ribs cook slowly and evenly without burning.
- Watch those ribs: Check them regularly to make sure they don’t stick or burn near direct heat.
- Give it a rest: Let the ribs sit for a few minutes after cooking so the juices redistribute.
More Grilled Recipes
- Marinated Grilled Chicken
- Lemon Pepper Wings
- Tequila Lime Chicken
- Carne Asada
- Grilled Pineapple Donut Sundaes
- Rib Tips
- Smoked Beef Ribs
- Marinated Skirt Steak
BBQ Baby Back Ribs Recipe
Spiced with a smoky-sweet dry rub and finished with BBQ sauce, these are the Ultimate BBQ Baby Back Ribs! You can slowly bake or grill these over hot coals!
- Prep Time: 45 mins
- Cook Time: 210 mins
- Total Time: 255 mins
- Yield: 12, 12 servings 1x
- Method: Main Course
- Cuisine: American
Ingredients
Scale
- 8–10 lbs pork baby back ribs ((you can also cut the recipe in half if you are cooking for a smaller group))
- 2/3 cup brown sugar (packed)
- 2 1/2 tbsp onion powder
- 2 1/2 tbsp garlic powder
- 2 tbsp cajun seasoning
- 4 tsp black pepper
- 4 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp mustard powder
- 1/2 tsp cayenne pepper
- Oil cooking spray
- BBQ sauce (use your fave or homemade)
Instructions
- Properly rinse ribs and pat dry with paper towels.
- Turn the rack of ribs bone side up. Using a sharp small knife, slip it between the membrane and the bone then remove the membrane. It should pull right off after you get some momentum.
- In a plastic bag, shake together brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, mustard powder and cayenne pepper until combined.
- Line a large baking sheet with non-stick foil and lay one of the racks of rib on top. Make sure the foil is longer than the rack.
- Spray the outside of the rack of ribs with oil spray then massage dry rub into each side of the ribs.
- Cover the ribs with the foil and wrap tightly then store in the refrigerator for at least 6 hours or overnight.
- Make sure to properly oil the grates of the grill so the meat won’t stick.
- Once the grill is ready and hot, place the ribs bone side down on the grill over indirect heat. Grill covered for an 1 ½ hours then turn them over and grill for an additional 1 ½ hours still over indirect heat.
- Make sure you are checking every now and again on the ribs to make sure they don’t stick or burn if they get close to direct heat. After 3 hours or so, the ribs should be super tender. If not, continue for an additional 30 minutes. The ribs should have an internal temperature of 145°F.
- Transfer the ribs to direct heat and brush with bbq sauce on both sides. Grill uncovered for 5-10 minutes then remove.
- Preheat the oven to 300 degrees F.
- Bake ribs for 2 ½ hours. Check to see if they are incredibly tender. If not, leave covered and allow to bake an additional 30-45 minutes. The ribs should have an internal temperature of 145°F.
- Drain the excess fat from the ribs then apply bbq sauce to both sides.
- Turn your oven on to broil and allow the sauce to stick to the ribs then remove.
Nutrition
- Calories: 554 kcal
- Sugar: 20 g
- Sodium: 808 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 131 mg
