Baby Back Ribs

BBQ baby back ribs are loved all year long! This your go-to guide for cooking baby back ribs on grill, in an oven, or in an Instant Pot!

Whether cooked tender and juicy, with the meat falling off the bone or slathered with sticky sauce, Americans are in love with ribs!

BBQ baby back ribs

The two most commonly sold types of ribs in the United States are both pork; baby back ribs and St. Louis style spare ribs (also known as country ribs).

Video: How to cook baby back ribs on grill

To see the entire process of grilling ribs from start to finish, be sure to watch the video in the recipe card at the bottom of this post!

While I have several rib recipes already here on the site, I figured it best to start at the beginning. Whether you plan to cook baby back ribs on grill, in an oven, smoker, slow cooker, or Instant Pot, it’s important to prepare the meat.

Instructions

I always start by marinating the pork with a dry rub marinade. Dry rubs are a blend of spices that are rubbed into the meat to help tenderize it. I recommend using my pork rib rub for your dry marinade.

During cooking, I baste with a mopping sauce, and end the cooking process by brushing on barbecue sauce until the ribs are sticky and tender.

1. Remove the membrane.

How to remove the membrane from baby back ribs:

To remove the thin, papery membrane (called silverskin) from the back of each rack, insert the tip of a knife under the membrane. The best place to start is on one of the middle bones.

Use a paper towel or pliers to secure a grip, then peel off the membrane. Many times, a butcher has already done, this , but not always, so be sure to look.

2. Apply dry rub and marinate overnight.

Time to rub the baby back ribs! I like to wear kitchen gloves to keep my hands clean. Really get in there with the dry rub and don’t be shy; apply it liberally with spices on BOTH sides of the rack.

Transfer the ribs onto a baking sheet and refrigerate for at least 2 hours, but overnight is even better.

3. Bring meat to room temp, then bbq baby back ribs on the grill.

As they cook on the grill, occasionally brush the meat with mopping sauce. Brush again with bbq sauce after they’re tender and cooked through if you’d like. Then, continue grilling the ribs until the BBQ sauce is browned and bubbling; it takes a couple minutes per side.

4. Rest the meat, then slice and serve!

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

Cooking ribs in oven

When the weather isn’t cooperating, oven baked ribs are the perfect solution!

1. Set the oven to 325°F, and place the meat bone side down on top of a wire rack set in an aluminum foil lined baking tray.

2. Use the same cooking instructions as shown above. Cooking time varies depending on the thickness of the baby back ribs. You want the pork to cook to an internal temperature of 145°F, but for super tender meat that falls off the bone, bake until the internal temperature reaches 195-200°F.

Cooking them to 195° F will still give you a little chew and resistance. 200° F and above will give you fall off the bone goodness.

Smoked bbq baby back ribs

If grilling ribs isn’t an option, you can use a smoker.

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.
   
2. 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. (See cooking times in the notes, below)
   
3. Brush with your favorite BBQ sauce if you’d like, then continue smoking baby back ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.
   
4. Remove bbq baby back ribs from the smoker and let the meat rest for a few minutes, then slice and serve.

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 for smoking are Alder, Cherry, Walnut and Hickory. The container that holds the soaked wood chips or pellets needs to restrict the airflow. This ensures that the chips don’t catch fire and burn up.

Also, the container box holds the burned ashes 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.

Instant Pot pork ribs

1. Place trivet in bottom of pot and add 1 cup of water (or apple/pineapple juice, optional).
2. Set ribs upright on the trivet so they are not stacked on top of one another.
3. Close lid and set the Instant Pot to vent. Select Manual Pressure and set timer for 24 minutes (25-28 minutes depending if they’re extra meaty).
4. Once done, allow the Instant Pot to perform a natural release of pressure.
5. Remove bbq baby back ribs from Instant Pot and place on wire rack set in a foil lined baking tray.
6. Brush with barbecue sauce (or olive oil/seasoning for dry ribs) and broil in oven until slightly sticky and slightly charred.

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 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 served over creamy, cheesy grits for a Southern inspired dinner that’s sure to satisfy!

For something a bit simpler, serve the meat with cornbread muffins.

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

This post, first published on Kevin Is Cooking on Jan. 12, 2014, was last updated with new content on Oct. 23, 2021.

BBQ Baby Back Ribs + Video

BBQ baby back ribs are loved all year long! This your go-to guide for cooking baby back ribs on grill, in an oven, or in an Instant Pot!

4.91 from 20 votes

Print Pin Rate

Course: Dinners

Cuisine: American

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, but for super tender keep them on until 195-200°F. 195° F will still give you a little chew and resistance, 200° F and above will give you fall off the bone goodness.

  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, but for super tender keep them on until 195-200°F. 195° F will still give you a little chew and resistance, 200° F and above will give you fall off the bone goodness.

  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, but for super tender keep them on until 195-200°F. 195° F will still give you a little chew and resistance, 200° F and above will give you fall off the bone goodness.

  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, but for super tender keep them on until 195-200°F. 195° F will still give you a little chew and resistance, 200° F and above will give you fall off the bone goodness.

  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.

Notes

1. Grilling with 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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