Baby Back Ribs

Smoky, juicy, and fall-off-the-bone tender, these ribs are packed with bold flavor in every bite! The spice rub creates the perfect flavor-packed crust, while homemade BBQ sauce adds a sweet, tangy finish that takes them over the top.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 20

Dry Brining Time 1

Total Time 2 35

Servings

Calories 499kcal

Author Imma

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.

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.

Nutrition