BBQ Baby Back Ribs: The Ultimate Family Favorite
BBQ Baby Back Ribs: The Ultimate Family Favorite is a practical, flavor-forward bbq baby back ribs recipe with clear ingredients and step-by-step instructions. - Serving Size: Serves a group (8-10 lbs); can be halved for smaller groups.
Equipment
- baking sheet
- knife
Ingredients
- 8 10 lbs pork baby back ribs recipe can be halved for smaller groups
- 2 /3 cup brown sugar, packed
- 2 ½ tbsp onion powder
- 2 ½ 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 for basting
Instructions
- Rinse ribs and pat dry with paper towels. Turn rack bone side up and remove the thin membrane from the underside using a sharp knife.
- Combine all dry rub ingredients in a large plastic bag and shake to mix.
- Line a baking sheet with non-stick foil. Spray ribs with oil, coat thoroughly with the dry rub, wrap tightly in foil, and refrigerate for at least 6 hours or overnight.
- **Grill Method:** Oil the grill grates. Place ribs bone side down over indirect heat. Cover and cook for 1 ½ hours. Flip ribs and cook another 1 ½ hours over indirect heat until internal temperature reaches 145°F. Move to direct heat, brush with BBQ sauce, and grill uncovered for 5–10 minutes.
- **Oven Method:** Preheat oven to 300°F. Bake covered for 2 ½ hours. If not tender, bake additional 30–45 minutes until internal temperature reaches 145°F. Drain excess fat, brush with BBQ sauce, and broil briefly to set the sauce.
Notes
- Select ribs with even meat distribution and a bright reddish-pink color.
- The silver membrane on the underside should be removed for best texture.
- Use low to medium heat when grilling to ensure tender, smoky meat.
- Do not add BBQ sauce until the last 30 minutes of cooking to prevent sugar burning.
- Allow cooked ribs to rest for at least 15 minutes before serving to retain juices.
- Check tenderness during grilling; if not tender after 3 hours, continue cooking for 30 minutes.
- The silver membrane on the underside should be removed for best texture.
- Use low to medium heat when grilling to ensure tender, smoky meat.
- Do not add BBQ sauce until the last 30 minutes of cooking to prevent sugar burning.
- Allow cooked ribs to rest for at least 15 minutes before serving to retain juices.
- Check tenderness during grilling; if not tender after 3 hours, continue cooking for 30 minutes.