Description
Succulent BBQ baby back ribs elevate backyard grilling with mouthwatering Southern-style comfort. Perfectly seasoned, slow-cooked ribs invite you to savor a classic barbecue experience that celebrates summer’s sizzling spirit.
Ingredients
Scale
Main Proteins:
- 2 racks (about 4 pounds / 1.8 kilograms) baby back ribs
Dry Rub Spices:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon mustard powder
- 1 tablespoon olive oil
Sauce and Finishing Ingredients:
- 1 cup BBQ sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Carefully remove the tough membrane from the back of the ribs by gently loosening a corner with a knife and peeling it off using a paper towel, ensuring maximum tenderness.
- Massage olive oil across the entire surface of the ribs, creating a smooth base for the dry rub mixture to adhere evenly and enhance flavor penetration.
- Meticulously coat the ribs with the prepared dry rub, pressing the seasoning into the meat to create a robust flavor profile that will infuse during cooking.
- Encase the seasoned ribs completely in aluminum foil, creating a tight seal that will lock in moisture and promote even cooking in the oven.
- Position the wrapped ribs on a sturdy baking sheet and slide into a precisely preheated oven, allowing the low and slow cooking method to transform the meat into a succulent delicacy.
- After the initial slow-cooking phase, carefully remove the ribs from the foil, revealing the tender meat that has been gently preparing for its final transformation.
- Generously brush the ribs with BBQ sauce, ensuring complete coverage to maximize the caramelization process and create a glossy, appetizing exterior.
- Transfer the sauced ribs to a preheated grill or broiler, watching carefully as the sauce begins to bubble and create a beautiful, sticky glaze that will tantalize the taste buds.
- Rotate and baste the ribs periodically, allowing each side to develop a rich, caramelized crust that provides a perfect balance of crispy exterior and juicy interior.
- Allow the finished ribs to rest briefly, which helps redistribute the internal juices and ensures maximum flavor and tenderness when slicing.
- Skillfully slice the ribs between the bones, creating individual portions that showcase the perfectly cooked meat and glossy sauce.
- Present the ribs with additional BBQ sauce on the side, accompanied by classic sides like creamy coleslaw, warm cornbread, or savory baked beans for a complete barbecue experience.
Notes
- Choose high-quality baby back ribs with good marbling for maximum flavor and tenderness.
- Remove the tough membrane carefully to ensure meat absorbs seasoning and becomes more succulent.
- Use a homemade dry rub with brown sugar, paprika, garlic powder, and black pepper for deeper taste complexity.
- Low and slow cooking method guarantees incredibly tender ribs that practically melt in your mouth.
- Pat ribs dry before applying oil and rub to help seasonings adhere perfectly and create a delicious crust.
- Experiment with different BBQ sauce styles like Kansas City sweet, Carolina mustard, or Texas spicy for unique flavor profiles.
- Gluten-free option: Replace traditional BBQ sauce with homemade gluten-free sauce using tamari or coconut aminos.
- Wrap ribs in parchment paper instead of aluminum foil for a more natural cooking method that preserves moisture.
- Vegetarian alternative: Try jackfruit or seitan ribs using similar seasoning and cooking techniques for plant-based lovers.
- Allow ribs to rest after cooking to redistribute juices, ensuring each bite remains incredibly juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg