Barbecued baby back ribs are a quintessential dish for any summer cookout or special occasion. These tender, juicy ribs are coated in a smoky, sweet, and
tangy barbecue sauce that caramelizes beautifully as they slow-cook on the grill or in the oven. The key to perfect baby back ribs lies in low and slow
cooking, which allows the meat to become incredibly tender while absorbing the rich flavors of the seasoning and sauce. Whether you’re a seasoned grill
master or new to making ribs, this recipe is sure to impress your guests and satisfy your taste buds. Paired with your favorite sides, Barbecued Baby Back
Ribs are the ultimate comfort food, offering a mouthwatering combination of smoky, sweet, and savory flavors.
INGREDIENTS:
FOR THE RIBS:
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? 2 racks of baby back ribs (about 4 pounds)
? 2 tablespoons olive oil
? Salt and black pepper, to taste
? 1 tablespoon paprika
? 1 tablespoon brown sugar
? 1 teaspoon garlic powder
? 1 teaspoon onion powder
? 1/2 teaspoon ground cumin
? 1/2 teaspoon chili powder
? 1/4 teaspoon cayenne pepper (optional for heat)
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FOR THE BARBECUE SAUCE:
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? 1 1/2 cups ketchup
? 1/4 cup apple cider vinegar
? 2 tablespoons brown sugar
? 2 tablespoons honey
? 1 tablespoon Worcestershire sauce
? 1 tablespoon Dijon mustard
? 1 teaspoon smoked paprika
? 1/2 teaspoon garlic powder
? 1/2 teaspoon onion powder
? Salt and pepper, to taste
Worcestershire sauce
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INSTRUCTIONS:
PREPARE THE RIBS:
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1. Remove the Membrane: Start by removing the silver skin (membrane) from the back of the ribs. This can be done by gently sliding a knife under the membrane
and pulling it off. This will help the ribs cook more evenly and allow the seasoning to penetrate better.
2. Season the Ribs: Rub the ribs with olive oil to help the seasoning stick. Then, combine salt, black pepper, paprika, brown sugar, garlic powder, onion
powder, cumin, chili powder, and cayenne pepper in a small bowl. Generously season both sides of the ribs with the spice mixture, pressing it into the
meat.
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MAKE THE BARBECUE SAUCE:
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3. Prepare the Sauce: In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika,
garlic powder, onion powder, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally. Let the sauce cook for about 15-20 minutes, or
until it thickens slightly. Taste and adjust seasoning if necessary, adding more sweetness, salt, or vinegar to balance the flavor.
Worcestershire sauce
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COOKING THE RIBS:
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4. Grilling Method (preferred): Preheat your grill to medium-low heat (about 275°F). Place the ribs on the grill over indirect heat (not directly above
the flame) and close the lid. Grill the ribs for about 2 1/2 to 3 hours, flipping every 30 minutes and basting with the barbecue sauce during the last
30 minutes of cooking. The ribs should be tender, and the meat should pull away from the bone easily.Oven Method (alternative): Preheat your oven to 300°F.
Place the ribs on a baking sheet lined with foil, and cover them with another piece of foil to trap moisture. Bake for 2 1/2 to 3 hours, then remove the
top layer of foil and brush the ribs with barbecue sauce. Bake for an additional 15-20 minutes to allow the sauce to set and become sticky.
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SERVE:
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5. Rest and Slice: Once the ribs are cooked and tender, remove them from the grill or oven and let them rest for about 10 minutes before slicing into individual
ribs. Serve with extra barbecue sauce on the side and your favorite sides, like coleslaw, corn on the cob, or baked beans.
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