BBQ & Grill Free recipe

Baby Back Ribs

If you have never made Baby Back Ribs at home, this is the version to start with: fall-off-the-bone pork ribs with a sweet, sticky glaze. A hot, well-oiled grate is the key to getting real color without sticking.

Prep: 60 min Cook: 170 min Additional: 10 min Total: 240 min

240Minutes

4Servings

4.6Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

2 racks baby back ribs
1/4 cup brown sugar
2 tbsp paprika
1 tbsp garlic powder
1 tbsp salt
1 tsp black pepper
1 tsp cayenne
1 cup barbecue sauce

Estimated Nutrition (per serving)

80Calories

0gFat

13gCarbs

0gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oven to 275 degrees F. Peel the thin membrane off the back of the ribs (grab it with a paper towel and pull).
Step 2
Mix the brown sugar, paprika, garlic powder, salt, pepper, and cayenne, then rub it all over the ribs.
Step 3
Wrap each rack tightly in foil and set on a baking sheet.
Step 4
Bake 2.5 to 3 hours until the meat is very tender and pulls back from the bones.
Step 5
Open the foil, brush the ribs generously with barbecue sauce.
Step 6
Turn the oven to 425 degrees F (or use a grill) and cook 10 to 15 minutes until the glaze is sticky and caramelized.
Step 7
Rest 10 minutes, then cut between the bones and serve.

Cook's tips

Let the meat rest a few minutes off the heat before cutting so the juices redistribute instead of running out onto the board.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking