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BBQ Baby Back Ribs

Featured in Food for the Family.

These BBQ baby back ribs are everything you want in a hearty, smoky main dish. They’re coated in a rich blend of spices including paprika, brown sugar, garlic, and Cajun seasoning, then slowly grilled or oven-baked until they’re fall-off-the-bone tender. A final brush of BBQ sauce brings it all together with a sweet and tangy finish. Whether you cook them low and slow over the grill or in the oven, they’re perfect for weekend cookouts, holidays, or feeding a hungry crowd. Let them rest before slicing for the juiciest results, and don’t forget extra sauce on the side.
Soo Ben
Updated on Tue, 01 Apr 2025 02:38:35 GMT
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If there’s one dish that signals summer has truly arrived, it’s a rack of BBQ baby back ribs. Whether cooked low and slow on the grill or roasted in the oven, these ribs come out meltingly tender, perfectly seasoned, and dripping in sticky-sweet barbecue sauce. With a smoky homemade dry rub and your favorite sauce brushed on just before finishing, this is the kind of recipe that turns a casual cookout into a full-on celebration.

I first made these ribs for a Fourth of July party and ended up with a line at the grill. Since then, they’ve become a family tradition—my secret is letting the rub soak in overnight and broiling just long enough to caramelize that sauce to sticky perfection.

Essential Ingredients for the Best BBQ Ribs

  • Brown Sugar (¼ cup): Sweetens and balances the spice, helping create that caramelized bark
  • Onion + Garlic Powder (1 tbsp each): Brings depth and classic BBQ flavor
  • Smoked Paprika (1 tbsp): Adds a subtle smoky richness
  • Kosher Salt (1 tbsp): Essential for bringing out the natural flavor of the meat
  • Black Pepper, Cumin, Cajun Seasoning, Chili Powder, Mustard Powder (1 tsp each): These spices layer complexity and warmth
  • Cayenne Pepper (½ tsp): Optional heat, adjust to your spice tolerance
  • 2–3 Racks Baby Back Ribs: Choose evenly meaty racks with no bones poking through. Be sure to remove the silver skin for better texture and flavor absorption.
  • BBQ Sauce: Sweet Baby Ray’s is a favorite, but homemade or spicy blends work beautifully

Step-by-Step Instructions for Fall-Off-The-Bone BBQ Ribs

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Step 1: Prep the Ribs
Use a paper towel to pat the ribs dry. Flip each rack and gently slide a butter knife under the silver membrane (on the back) to loosen it, then peel it off. This makes a huge difference in tenderness. Generously rub each side of the ribs with the spice mixture, pressing to help it stick. Let sit for 30 minutes or refrigerate overnight for maximum flavor.
Step 2: Grill Method
Preheat your grill to medium heat (around 275–300°F). Set it up for indirect heat by pushing the coals to one side or turning off one burner. Place ribs bone-side down on the cool side of the grill. Cover and cook slowly for 2½ to 3 hours, flipping every 45 minutes. In the final 30 minutes, brush with BBQ sauce and let them finish cooking uncovered for a glossy, caramelized glaze.
Step 3: Oven Method
Preheat oven to 300°F. Wrap each rack tightly in foil and place on a baking sheet. Bake for 2½ hours, or until ribs are fork-tender. Carefully unwrap (watch the steam!), brush with sauce, and place under the broiler for 5–7 minutes until the top is bubbly and caramelized.
Step 4: Rest and Serve
Remove from heat and rest for 15 minutes before slicing. This lets the juices redistribute so every bite stays juicy. Slice between bones and serve with extra sauce on the side.

Every time I serve these, I get asked, “What’s your secret?” And honestly, it’s all about patience and that homemade rub. Give it time to soak into the ribs, and you’ll taste the difference.

Flavor Variations and Add-Ins

  • Gourmet Twist: Try mango-habanero or chipotle-honey BBQ sauce for a sweet-spicy kick
  • Smoked Cherry Glaze: Mix cherry preserves with a splash of apple cider vinegar and brush on in the last 10 minutes
  • Dry-Rub Only: Skip the sauce and just let the rub shine for a more rustic rib
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What to Serve with BBQ Baby Back Ribs

  • Cornbread: Sweet, buttery, and perfect for soaking up sauce
  • Potato Salad: Creamy and cool for balance
  • Coleslaw: A crisp, tangy counter to the richness of the ribs
  • Baked Beans: Smoky and hearty, a BBQ essential
  • Grilled Corn on the Cob: Sweet and charred with a pat of butter
  • Mac and Cheese: Because you need something cheesy with your ribs
  • Drinks: Iced sweet tea, lemonade, or a cold beer round it all out

Whether you’re firing up the grill for game day or baking these ribs for a Sunday dinner, this recipe delivers every time. Juicy, tender, and boldly flavored, these BBQ Baby Back Ribs are a guaranteed crowd-pleaser that will have everyone licking their fingers and asking for seconds.

Frequently Asked Questions

  • How do I know when the ribs are done? When you can insert a fork between the bones easily or the meat begins pulling away from the ends of the bones.
  • Can I cook ribs ahead of time? Yes! Cook, refrigerate, then reheat and glaze with BBQ sauce before serving.
  • What if I don’t have a grill? Use the oven method and finish under the broiler for a smoky effect.
  • Can I use a different type of ribs? Yes, spare ribs work too—just adjust cooking time slightly as they’re bigger and meatier.

BBQ Baby Back Ribs

Smoky, tender ribs with BBQ sauce.

Prep Time
45 Minutes
Cook Time
210 Minutes
Total Time
255 Minutes
By: Sou

Category: Family Dinners

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 8–10 lbs pork baby back ribs (can be halved for smaller servings)
02 Oil cooking spray
03 BBQ sauce, store-bought or homemade (for basting)

→ Dry Rub

04 ⅔ cup packed brown sugar
05 2½ tbsp onion powder
06 2½ tbsp garlic powder
07 2 tbsp Cajun seasoning
08 4 tsp black pepper
09 4 tsp smoked paprika
10 2 tsp kosher salt
11 1 tsp cumin
12 ½ tsp chili powder
13 ½ tsp mustard powder
14 ½ tsp cayenne pepper

Instructions

Step 01

Rinse the ribs and pat them dry. Flip the rack bone side up and use a knife to remove the membrane—once loosened, it should peel right off.

Step 02

In a large plastic bag, shake together all the dry rub ingredients until well combined.

Step 03

Line a baking sheet with nonstick foil. Lay a rack of ribs on top, spray lightly with cooking spray, and rub both sides generously with the dry rub. Wrap tightly in foil and refrigerate for at least 6 hours or overnight.

Step 04

Oil grill grates and preheat. Place ribs bone side down over indirect heat. Grill covered for 1½ hours, flip, and grill another 1½ hours. If needed, continue another 30 minutes until tender and internal temp reaches 145°F. Move to direct heat, brush with BBQ sauce, and grill uncovered for 5–10 minutes to finish.

Step 05

Preheat oven to 300°F. Bake ribs covered for 2½ hours, then check tenderness. If needed, bake 30–45 minutes more. Remove foil, drain fat, brush with BBQ sauce, and broil until the sauce caramelizes.

Step 06

Let ribs rest at least 15 minutes before slicing. Serve with extra BBQ sauce on the side.

Notes

  1. Low and slow cooking ensures juicy, tender ribs—don’t rush it!
  2. Only baste with BBQ sauce near the end of cooking to avoid burning the sugars.
  3. Letting ribs rest keeps the juices locked in.

Tools You'll Need

  • Baking sheet
  • Plastic bag for rub
  • Sharp knife
  • Tongs
  • Grill or oven

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 554
  • Total Fat: 34 g
  • Total Carbohydrate: 26 g
  • Protein: 37 g