How to Make Baby Back Ribs

These aren’t Chili’s Baby Back Ribs. Nope, this here is your go to Baby Back Ribs Master Recipe. I’ll be giving you easy step by step instructions on How to Make Baby Back Ribs that are tender, fall off the bone good whether grilled, baked, smoked or even from the Instant Pot!

What are Baby Back Ribs?

Did you know that the two most commonly sold types of ribs are Baby Back Ribs and St. Louis Style Spareribs. Baby Back Ribs also go by the names pork loin back ribs, back ribs, or loin ribs.

Why do they call it baby back ribs?

The upper ribs are called baby back ribs, but not because they come from a baby pig, but because they are shorter in relation to the bigger spareribs.

St. Louis Style Spareribs are meaty and cut from the belly. They are usually trimmed down by cutting away the breastbone so the slab is more rectangular in shape.

Are baby back ribs from pork or beef?

They are from the pig, so they are pork.

How long does it take to grill BBQ ribs?

• This recipe is for 6 pounds, or 2 racks, of baby back pork ribs. Preheat gas grill or smoker to 225°F and grill for 4 1/2 to 5 hours total. See recipe below for details.

How do I make Baby Back Ribs?

While I have several rib recipes already here on the site, I figured it best to start at the beginning and show you How to Make Baby Back Ribs. The key things to remember are start with a dry rub (brown sugar, salt and pepper and other spices), baste with a mop sauce while cooking and glaze with barbecue sauce until sticky and tender.

Summer isn’t the only time for barbecued ribs, so here is an easy, delicious BBQ Rib recipe. Although who needs a season to BBQ on a gas grill, right?

How to remove the membrane from baby back ribs?

Remove the thin, papery membrane from the back of each rack by inserting a knife under it. The best place to start is on one of the middle bones. Using a paper towel, gloves or pliers to secure a grip, and peel off and discard the membrane.

Can you make Baby Back Ribs in the oven?

As for the oven baked rib method if weather isn’t permitting, I do the same exact thing. Oven is set to 325°F, the ribs get placed bone side down on top of a wire rack set in an aluminum foil lined baking tray and get the same cooking instructions. Cooking time vary depending on thickness of ribs. You want the ribs to have an internal temperature of 145°F.

Can you make ribs in a smoker?

Now if the grill isn’t an option, you can use a smoker, too.

1. Set up and light the smoker according to the manufacturer’s instructions and preheat it to low (225°F). Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours. Brush the ribs with the mop sauce after an hour, then mop the ribs again once every hour until cooked tender. Cooking time vary depending on thickness of ribs. You want the ribs to have an internal temperature of 145°F.
2. Brush with your favorite BBQ sauce, or not, and smoke the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.
3. Remove from the smoker and let the ribs rest for a few minutes, then cut the ribs.

If you don’t have a smoker you can improvise using your grill and using or improvising a smoker box. You can read about Smoker Boxes and Wood Chips for Smoking in a post I wrote to make your own!

My favorite woods are Alder, Cherry, Walnut and Hickory. The container that holds the soaked wood chips or pellets needs to restrict the air flow so the chips don’t catch fire and burn up, hold the ash when burned and allow you to move the chips so that they don’t burn too quickly if need be. Hopefully this will help in making some choices.

Steps to make the Best BBQ Ribs

First, start with removing the thin, papery membrane from the back of each rack by inserting a knife under it. The best place to start is on one of the middle bones. Using a paper towel, or pliers to secure a grip and peel off the membrane. Most times your butcher has already done, this , but it’s good practice to make sure!

Then dry rub your ribs with spices for at least 2 hours, but overnight is best. As they grill, brush with the mop sauce and perfection awaits. Brush again after they’re tender and cooked through with your favorite BBQ sauce, or not, and grill the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.

Remove from the grill and let the ribs rest for a few minutes, then cut the ribs. It’s that easy.

Baby Back Ribs on the Grill Tips and Tricks

• skin the ribs (remove that membrane on the back)
• put a rub on the meat
• use a mop sauce
• glaze with a barbecue sauce
• cook low and slow

I prefer to let that dry rub soak in overnight, but at least let it rest for 2 hours minimum. Whether you use the grill or in a smoker, or in the oven, this is an amazing recipe I know you’ll love.

What to do with any leftovers?

If there are any leftover ribs, I typically make my BBQ Pork with Cheesy Grits. Leftover pork ribs get shredded and simmered in your favorite BBQ sauce and top creamy, cheesy grits for a Southern inspired dinner that’s sure to satisfy.

Serve these bad boys along side my Oven Fried Chicken, Classic Potato Salad, Bacon Mac and Cheese Casserole, or this Cold Tarragon Broccoli Salad. Enjoy!

This first appeared on Kevin Is Cooking on Jan 2014 and has been updated with new photos, video and Instant Pot method.

How to Make Baby Back Ribs

Step by step instructions on How to Make Baby Back Ribs that are tender, fall off the bone good whether on the grill, in the smoker or in the oven. The key things to remember are start with a dry rub, baste with a mop sauce while cooking and glaze with BBQ sauce until sticky and tender. Recipe video included.

4.27 from 61 votes

Print Pin Rate

Course: Dinner, Lunch, Main

Cuisine: American, Southern

Keyword: baby back ribs, BBQ food, picnic food

Prep Time: 8 hours

Cook Time: 4 hours 30 minutes

Total Time: 12 hours 30 minutes

Servings: 6

Calories: 820kcal

Author: Kevin Is Cooking

Ingredients

• 6 lbs baby back pork ribs (2 racks minimum)

Mop Sauce

• 3 tbsp butter
• 1 cup apple cider (or apple juice)
• 3 tbsp soy sauce
• 1 tsp hot sauce (I use Tabasco)

Dry Rub

• 4 tbsp brown sugar
• 2 tbsp black pepper
• 1 tbsp salt
• 2 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp dry mustard
• 1 tsp ground celery salt
• 1 tsp red chili flakes (half for less kick)

Instructions

• To make the rub: mix the brown sugar, salt, pepper, paprika, onion and garlic powders, dry mustard, celery salt and red pepper flakes in a small bowl and mix with a small whisk or your gloved fingers to break up any lumps.
• Remove the thin, papery membrane from the back of each rack by inserting a knife under it. The best place to start is on one of the middle bones. Using a paper towel, or pliers to secure a grip and peel off and discard the membrane.
• Wear latex gloves (optional) and sprinkle dry rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them for 2 hours minimum or best overnight.
• For the mop sauce melt the butter in a small saucepan over medium heat. Stir in the cider, soy sauce and hot sauce. Keep warm until ready to use.

For the Grill:

• For Low and Slow: Preheat gas grill or smoker to 225°F. Add smoker chips per manufacturer's instructions if using. Set up the grill for indirect grilling (See Note 1).

  Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 30 minutes.

  Brush both sides with mop sauce. Re-cover the grill and continue cooking the ribs for about 4 to 4 1/2 hours brushing with mop sauce every 15 minutes. Cooking time varies depending on thickness of ribs. You want the ribs to have an internal temperature of 145°F.

  In last 30 minutes brush with your favorite BBQ sauce several times, or not, and grill the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.

  Remove from the grill and let the ribs rest for 5-10 minutes, then cut the ribs.
• If short on time: Preheat gas grill or smoker to 325°F. Add smoker chips per manufacturer's instructions if using. 

  Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 45 minutes.

  Lift from grill and place on aluminum foil (enough to wrap). Brush both sides with mop sauce and seal foil. Place back on grill, re-cover the grill and continue cooking the ribs 1 hour and 45 minutes to 2 hours longer until tender. At this point they should be tender enough to pull apart with your fingers. Cooking time varies depending on thickness of ribs. You want the ribs to have an internal temperature of 145°F.

  In last 30 minutes, open foil and brush with your favorite BBQ sauce several times, or not, and grill the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.

  Remove from the grill and let the ribs rest for 5-10 minutes, then cut the ribs.

For the Smoker:

• Set up and light the smoker according to the manufacturer’s instructions and preheat it to low (225°F). 

  Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours. Brush the ribs with the mop sauce after an hour, then mop the ribs again once every hour until cooked tender. Cooking time varies depending on thickness of ribs. You want the ribs to have an internal temperature of 145°F.

  In last 30 minutes brush with your favorite BBQ sauce several times, or not, and smoke the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.

  Remove from the smoker and let the ribs rest for 5-10 minutes, then cut the ribs.

For the Oven:

• Preheat oven to 325°F.

  Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray. Cook the ribs for 45 minutes.

  Lift from tray and place on aluminum foil (enough to wrap). Brush both sides with mop sauce and seal foil. Place back in oven and continue cooking the ribs 1 hour and 45 minutes to 2 hours until well browned and tender (feel free to mop every 15 minutes).

  Turn and mop again. Continue cooking, bone side down, another 30 minutes. 2 1/2 to 3 hours total cook time. Cooking time varies depending on thickness of ribs. You want the ribs to have an internal temperature of 145°F.

  In last 30 minutes, open foil and brush with your favorite BBQ sauce several times, or not, and cook the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.

  Remove from the oven and let the ribs rest for a 5-10 minutes, then cut the ribs.

For the Instant Pot:

• Place trivet in bottom of pot and add 1 cup of water (or apple/pineapple juice, optional).

  Set ribs upright on the trivet so they are not stacked on top of one another.

  Close lid and vent. Select Manual Pressure and set timer for 24 minutes (25-28 minutes depending if they’re extra meaty). 

  Once done, allow the Instant Pot to go through natural release.

  Remove from Instant Pot and place on wire rack in lined baking tray.

  Brush with marinade or barbecue sauce (or olive oil/seasoning for dry ribs) and broil or grill until slightly sticky and slightly charred.

Video

Notes

1. Grill using indirect heat: For gas grill do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 820kcal | Carbohydrates: 12g | Protein: 74g | Fat: 51g | Saturated Fat: 12g | Cholesterol: 294mg | Sodium: 1292mg | Potassium: 1354mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1465IU | Vitamin C: 0.3mg | Calcium: 111mg | Iron: 4.4mg

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