BBQ Baby Back Ribs (Print Version)
# 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:
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.
02 -
In a large plastic bag, shake together all the dry rub ingredients until well combined.
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.
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.
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.
06 -
Let ribs rest at least 15 minutes before slicing. Serve with extra BBQ sauce on the side.
# Notes:
01 -
Low and slow cooking ensures juicy, tender ribs—don’t rush it!
02 -
Only baste with BBQ sauce near the end of cooking to avoid burning the sugars.
03 -
Letting ribs rest keeps the juices locked in.