Bbq Baby Back Ribs Recipe

I love this recipe because there’s just something magical about the smoky-sweet barbecue sauce caramelizing perfectly on those tender ribs, making every bite a mouthwatering experience. Plus, the combination of spices in the rub gives such a flavor bomb that it’s worth every ounce of effort, turning any weekend into a finger-licking feast to remember!

There’s something special about sinking your teeth into just-off-the-grill BBQ baby back ribs. It’s hard to improve on the salty-sweet way pork ribs taste when they have been rubbed with my mixture of smoked paprika, garlic powder, onion powder, and ground black pepper.

A little cayenne gives my ribs heat, and adding some apple cider vinegar to the sauce blends tanginess and sweetness. These ribs truly are to die for.

Ingredients

Paprika:
Antioxidant-rich and gives a smoky, sweet taste.

Garlic Powder:
Chock-full of vitamins, packed with a robust, unique flavor.

Brown Sugar:
Offers sweetness and aids in the caramelizing of the ribs.

Apple Cider Vinegar:
Imparts a sharp flavor, balances sugary and smoky tastes.

Barbecue Sauce:
The flavor is sweet and tangy, with a rich umami profile.

Ingredient Quantities

• 2 racks baby back ribs
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 cup barbecue sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon liquid smoke (optional)

Instructions

1. Set your oven to an initial temperature of 300 degrees Fahrenheit, which is equivalent to 150 degrees Celsius.

2. Combine the paprika, garlic powder, onion powder, black pepper, kosher salt, cayenne pepper, and dried thyme in a small bowl to mix and make the dry rub.

3. Slide a knife under the membrane on the back of the ribs and pull it off to remove the membrane from the back of the ribs.

4. Apply the dry rub liberally to both sides of the rib racks, pressing it into the meat.

5. Put the ribs on a baking sheet and wrap them tightly in aluminum foil.

6. Preheat the oven to 250°F. Bake in the preheated oven for
2.5 to 3 hours, or until the ribs are tender.

7. In a small saucepan, stir together the barbecue sauce, apple cider vinegar, brown sugar, and liquid smoke (if using). Place the saucepan over low heat and warm the sauce until the sugar dissolves.

8. Set your grill to medium-high heat. Take the ribs out of their foil and set them on the grill.

9. Coat the ribs with the barbecue sauce mixture. Grill each side for about 5 to 7 minutes, basting frequently and watching that they don’t flare up, until nicely caramelized and slightly charred.

10. Take the ribs off the grill, allow them to rest for a few minutes, and then cut and serve them. You may wish to have extra sauce available on the side for those who like it saucy.

Equipment Needed

1. Oven
2. Small bowl
3. Knife
4. Baking sheet
5. Aluminum foil
6. Small saucepan
7. Grill
8. Tongs
9. Basting brush
10. Cutting board
11. Knife for cutting ribs

FAQ

• How long should I cook the ribs?Ribs usually take approximately 2.5 to 3 hours to become tender at 275°F.
• Can I use a different type of ribs?Certainly! This recipe is effective with St. Louis-style ribs, but you may need to modify the cooking time somewhat.
• What if I don’t have liquid smoke?If you cannot find liquid smoke, it’s okay to leave it out. It is not so essential that the recipe will fail without it. It just adds a nice smoky depth of flavor to the beans.
• Can I make the ribs in advance?Certainly, feel free to make the ribs and let them sit overnight in the dry rub for a more pronounced taste.
• Is the barbecue sauce necessary?The moisture and flavor come from the sauce, but the dry rib rub makes the ribs lip-smacking good too.
• How can I make the ribs spicier?Augment the quantity of cayenne pepper or incorporate a spicy barbecue sauce.
• What sides pair well with these ribs?Coleslaw, cornbread, and baked beans make for marvelous accompaniments.

Substitutions and Variations

Paprika can be replaced with smoked paprika for a smoked flavor.
You can use granulated garlic in place of garlic powder.
Onion powder can be substituted with onion flakes; use a bit more to equate to the same flavor.
Kosher salt can be well substituted by sea salt.
If you like it less spicy, you can substitute chili powder for cayenne pepper.

Pro Tips

1. Marinate Overnight For deeper flavor, apply the dry rub to the ribs, cover them, and let them rest in the refrigerator overnight. This allows the spices to penetrate the meat more thoroughly.

2. Remove Silver Skin Cleanly Use a paper towel to grip the membrane (silver skin) on the back of the ribs while removing it. This provides better traction and ensures that the spices and heat penetrate the meat evenly.

3. Double Foil Wrapping When wrapping the ribs in aluminum foil for baking, consider double-wrapping them to prevent any juices from leaking out. This helps keep the ribs moist and tender.

4. Use a Water Pan in the Oven Place a small pan of water in the oven while you bake the ribs. The steam will help maintain moisture and prevent the ribs from drying out.

5. Finish with a Broiler (Optional) If you don’t have a grill, you can use the oven broiler to finish the ribs. After baking, apply the barbecue sauce and broil the ribs for a few minutes on each side to achieve that caramelized and slightly charred surface. Keep a close eye to avoid burning.