Baby Back Ribs Recipe

Smokey, juicy, tender, and bad-to-the-bone Baby Back Ribs packed with a boatload of flavors fall off the bone and straight in your mouth. The delicious spice rub gives it an incredible flavor, and then the homemade BBQ sauce doubles the fun. Just plain finger-licking good!

Course Main

Cuisine American

Prep Time 1 10

Cook Time 1

Total Time 1 1 10

Servings people

Calories 541kcal

Author Imma

Ingredients

1 packaged Baby Back ribs slab (2 1/2 pounds or more)
freshly ground black pepper to taste
2-3 tablespoons (15- 23 g) homemade steak seasoning
½ – 1 cup (115 - 230) barbecue sauce

Instructions

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 the ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap them 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 F.
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 the ribs cool completely before grilling.
Preheat grill to medium-high. Grill ribs for 5-10 minutes on each side, basting with the 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.

Notes

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 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.
You can also grill ribs without cooking them in the oven. Lightly oil the grill, then place ribs bone-side down on it. Cover and cook, rotating the rib racks every now and then until the meat is tender and pulls away from the bones. This may take 1 ½ hour or more, depending on the size of the pig.
My family worships BBQ sauce, so I always use 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.
You can leave the thin slick membrane on. However, it won’t let the dry rub sink into the meat very well.
If you prefer your sauce a little on the tangy side, up the vinegar. Or, if you want to sweeten it, add more brown sugar or honey. If you’re like me and love it spicy, add more heat. See? I told you this recipe is easy.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition