Description
Smoky BBQ baby back ribs promise a mouthwatering journey through southern American grilling traditions. Tender meat glazed with tangy sauce delivers pure comfort and satisfaction for hungry diners.
Ingredients
Scale
- 2 racks baby back ribs (about 4 lbs / 1.8 kg)
- 2 tbsps brown sugar
- 1 tbsp paprika
- 1 tbsp olive oil
- 1 cup BBQ sauce
- 2 tbsps honey or maple syrup
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp apple cider vinegar
- 1 tsp Worcestershire sauce
- ½ tsp cayenne pepper
- ½ tsp mustard powder
Instructions
- Membrane Removal: Gently strip away the tough back membrane using a knife and paper towel to ensure maximum meat tenderness and improved flavor absorption.
- Seasoning Preparation: Thoroughly massage olive oil across the ribs, creating an optimal surface for the dry rub to adhere and penetrate deeply into the meat.
- Flavor Coating: Generously apply dry rub, pressing the seasonings firmly into every surface to develop a rich, complex flavor profile that will permeate the meat during cooking.
- Foil Encasement: Wrap the seasoned ribs completely in aluminum foil, creating a sealed environment that locks in moisture and promotes uniform heat distribution.
- Slow Roasting: Place the foil-wrapped ribs on a baking sheet in a preheated oven, allowing low-temperature cooking to transform the meat into a meltingly tender delicacy.
- Sauce and Caramelization: Unwrap the ribs, then liberally brush with BBQ sauce, returning to the heat source to develop a glossy, caramelized exterior that intensifies the overall flavor.
- Final Grilling: Transfer the sauced ribs to a preheated grill or broiler, rotating and basting periodically to create a perfectly charred, sticky glaze that provides textural contrast.
- Resting and Serving: Let the ribs rest briefly to redistribute internal juices, then slice between the bones and plate with additional BBQ sauce and classic accompaniments like coleslaw, cornbread, or baked beans.
Notes
- Membrane Removal Technique: Use a clean paper towel for better grip and easier removal of the tough membrane, ensuring maximum meat tenderness and better seasoning absorption.
- Oil Massage Method: Apply olive oil evenly to create a perfect adhesive layer for dry rub, helping spices stick and penetrate deeply into the meat for enhanced flavor profile.
- Temperature Control Crucial: Maintain low and consistent oven temperature around 275-300°F to break down connective tissues slowly, resulting in fall-off-the-bone texture without drying out the meat.
- Sauce Glazing Strategy: Apply BBQ sauce during the final cooking stage to prevent burning and achieve a beautiful caramelized exterior, rotating ribs frequently for uniform browning and preventing charring.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 660
- Sugar: 24 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 110 mg