Baby Back Ribs Recipe
Smoky, juicy, tender, and bad-to-the-bone baby back ribs packed with a boatload of flavor fall off the bone and straight into your mouth. The spice rub gives it an incredible taste, and the homemade BBQ sauce doubles the fun. Just plain finger-licking good!
In our family, we take barbecuing seriously! One of the perks of living in the South is that barbecues are part of the culture. Weekend grilling is a thing in our household even if the weather is less than ideal.
This week, I am sharing these babies here, which are finger-licking delicious with every bite. So it’s a good thing ribs are considered finger food.
Why They’re Called Baby Back Ribs
In case you’re wondering, these baby back ribs do not come from young, tender baby pigs! They’re called as such since they are shorter than other bigger ones like spare and St. Louis-style ribs.
It goes with names like pork loin back ribs, back ribs, or loin ribs. Back ribs are a cut from where the rib meets the spine after you remove the loin. The upper ribs are then called baby back ribs as they are shorter than regular ribs.
Each rack averages 10-13 curved ribs that are between 3-6 inches long. They’re tender and so good to eat with your fingers.
How to Make Baby Back Ribs
- Season and dry brine the ribs.
- Bake, wrapped in foil, until tender. Finish them on the grill.
Recipe Notes
- Not everyone has the time or ingredients to make everything homemade. No worries! If you prefer store-bought, go for it. I won’t tell.
- My family worships BBQ sauce, so I always make plenty. However, there are no carved-in-stone rules on how much you need to use or that you need to use it at all.
- When buying baby back ribs, go for the meaty rack with lots of patches of streaky white fat.
- Don’t let a rainy day stop you from enjoying this recipe. Stick them under the broiler instead of putting them on the grill to sear.
- Rib meat is thin enough that you don’t need to let ribs rest before serving.
What to Serve With Baby Back Ribs
We love pairing any grilled meat with roasted potatoes and Caribbean coleslaw or black bean and corn salad. But if you don’t mind the heavy stuff, you can go all out with macaroni or pasta salad.
Happy grilling!
More Awesome Grilling Recipes to Enjoy
- Spicy Grilled New York Steak: Beef is one of my favorite meats. Spice it up with garlic and rosemary, throw it on the grill, and I’m in heaven.
- Grilled Lobster Tail: We all need a special recipe for anniversaries and special celebrations. Honestly, this is a whole lot cheaper than getting a lobster dinner at a fine restaurant.
- Hawaiian Grilled Chicken Thighs: OK, here’s a dinner you can afford to slap on the grill. And with sweet pineapple, some ginger, the heat of sriracha, and garlic, it’s a spicy sweet dish that’s perfect even for special occasions.
- Caribbean Grilled Whole Red Snapper: I know Americans like fish fillets. But the flavor is so much better when you grill the whole fish. Add Caribbean spices (ginger, garlic, lemon, and thyme), and you’ll have a finger-licking good time.
This blog post was originally published in September 2021 and has been updated with additional tips and beautiful photos.
Baby Back Ribs
Ingredients
- 1 slab baby back ribs (about 2½ pounds)
- salt and black pepper to taste (¾-1 teaspoon each per pound)
- 2-3 tablespoons (30-45g) steak seasoning
- ½-1 cup (125-250g) BBQ sauce
Instructions
- There's no need to remove the membrane on baby back ribs because it's so fine that it almost disappears when you cook them. You can score it for better flavor absorption.
- Rub both sides of the ribs with salt, pepper, and steak seasoning. Place the ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap them tightly.
- You may let them rest in the fridge for a couple of hours or overnight, or continue with the next steps.
- Preheat oven to 325℉ (160℃).
- Place the baking sheet into the oven and bake until the ribs are tender, but you do not want them falling apart – about an hour.
- Carefully unwrap the ribs, pour off the juices, and reserve the drippings to mix with BBQ sauce. Let the ribs cool completely before grilling.
- Preheat the grill to medium-high heat, and grill the ribs for 5-10 minutes on each side, basting occasionally with the BBQ sauce. You'll want a nice char without burning them.
- Transfer to a cutting board; cut between rib bones to separate. For appetizers, 2-3 ribs per section; for a main dish, 4-5 ribs per section is a serving. Transfer them to a serving platter and serve with more BBQ sauce and sides.
Tips & Notes:
- One slab of baby back ribs typically serves 2 when it’s the main dish, but it will serve 4-6 as an appetizer.
- Calculate a tablespoon of steak seasoning for every pound, but feel free to add more. We like wrapping it tightly to dry brine in the fridge overnight.
- When buying baby back ribs, go for the meaty rack with lots of patches of streaky white fat.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Two things I like about this recipe that really turns the corner for me. Doing the rub the night before and wrapping in plastic wrap to draw the juices close to the surface. 2nd not suggesting to let the ribs set for a period of time before cutting. You see that all the time and if you do it, all that you get are colder ribs. Meat that is 3/4″ thick or less never needs resting time. There is just no room for distribution on those cuts.