Baby Back Ribs Recipe – smokey, juicy, tender and bad to the bones baby back ribs packed with boatload of flavors. Just plain finger-licking good!
In our family, we take barbecuing seriously! One of the perks of being in the sunny LA is that we can do barbecues anytime we want. We don’t necessarily have to wait for summer to fire up the grill. Weekend grilling is a thing in our backyard. 😉
For this week, I am sharing to you these babies here which are outrageously delicious in every bite. You’ll be eating it by hand – that’s how irresistible it is!
Why do they call it baby back ribs?
In case you’re wondering, these baby back ribs do not come from young, tender, baby pigs! They are called as such since they are shorter in comparison to other bigger ribs like that of St. Louis-style spareribs.
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 a shorter cut compared to the bigger ribs. (More of that comparison HERE.)
Each baby back rib rack would average about 10-13 curved ribs (those sliced ribs you see below) that are between 3-6 inches long. They are very tender and lean and so good to eat by the hand. 😉
There are two ways to enjoy baby back ribs. You can enjoy the dry rub flavors (I use my homemade steak seasoning HERE) as it is OR after and during the last 10 -10 minutes of grilling baste it with your your favorite barbecue sauce (also check out my Homemade BBQ Sauce HERE) like you see in the photos above and below.
Either way, you’ll whole-heartedly nibble down each ribs and lick your finger clean to get the most out of it!
When using the steak seasoning or dry rub, the rule of thumb would be 1 tablespoon for every pound. But feel free to add more. Then wrap it in a foil paper or aluminum paper and refrigerate for at least 2 hours or preferably overnight to allow the flavors to sink in. And you can grill it then to your heart’s desire.
See those photos below?? Feel free to drool over. 😉
And that smile says how I love being in charge with the grilling! I don’t know what, but the smokey meaty flavor really turns me on.
This baby back ribs recipe here is best paired with this Caribbean Coleslaw or this Black Bean and Corn Salad. But if you don’t mind with the heavy stuff (which I gladly won’t), you can go all out with either of these two Macaroni Salad or Easy Pasta Salad.
Tips and Notes:
- You can equally grill ribs without cooking in the oven. lightly oil the grill .Then place ribs bone-side down. Cover and cook, rotating the rib racks every now and then until the meat is tender and pulls away from the bones, this will take about 1 1/2 hours hours or more , depending on the size of the pork,
- When buying baby back ribs, go for the meaty rack with lots of patches of streaky white fat.
- You can leave the thin slick membrane on, however, it won’t let the dry rub sink into the meat very well. More on that HERE.
- When using the steak seasoning or dry rub, the rule of thumb would be 1 tablespoon for every pound. But feel free to add more.
Baby Back Ribs Recipe
- 1 packaged Baby Back ribs slab (2 1/2 pounds or more)
- freshly ground black pepper to taste
- 2-3 tablespoons homemade steak seasoning
- ½ – 1 cup barbecue sauce
- Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off.
- Now rub the ribs with the Steak Seasoning on both sides. Place ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap tightly.
- You may let it rest in the fridge for a couple of hours or overnight or continue with the next steps.
- Preheat oven to 325 degrees.
- 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 ribs; pour any juices from foil and reserve juice to mix with barbecue sauce. Let ribs cool completely before grilling.
- Preheat grill to medium high. Grill ribs for 5-10 minutes each side, basting with barbecue sauce , if desired, while grilling until charred. Be careful not to burn it.
- Transfer to a cutting board. Cut between ribs to separate. Transfer to a serving plate and serve with more barbecue sauce and sides.
Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off.
Now rub the ribs with the Steak Seasoning on both sides. Place ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap tightly.
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.
Preheat grill to medium high. Grill ribs for 5-10 minutes each side, basting with barbecue sauce , if desired, while grilling until charred. Be careful not to burn it.