How to Make Baby Back Ribs

January 29, 2018 By Kevin Is Cooking 40 Comments

So today’s post is the first in my new series for 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 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.

Back in December I mentioned I would be starting a few Series here on Kevin Is Cooking and one of those would be on a favorite of mine Ribs!

“Starting next year I’m going to be initiating a once a month post series on some of my favorite foods.
I’m going to be doing a series on ribs, meatballs and a few others that I have up my sleeve. This way you’ll have a go-to source for the ultimate, and what I’m thinking are the tastiest on classic recipes, originals and twists to well-known recipes as well.”

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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, baste with a mop sauce while cooking and glaze with BBQ sauce until sticky and tender.

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

A few simple things to remember are: skin the ribs (remove that membrane on the back), put a rub on the meat, use a mop sauce, glaze with a barbecue sauce, and 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.

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. 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.

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.

As for the oven method if weather isn’t permitting, I do the same exact thing. Oven is set to 300°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.

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

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.

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.

Remove from the smoker and let the ribs rest for a few minutes, then cut the ribs.

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 and a video.

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.

Review

4.12 from 25 votes

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.

Prep Time8 hrs

Cook Time1 hr 30 mins

Total Time9 hrs 30 mins

Course: Dinner, Lunch, Main

Cuisine: American, Southern, Southwest, Western

Keyword: baby back ribs, BBQ food, picnic food

Servings:

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
3 tbsp soy sauce
1 tsp hot sauce (I use Tabasco)

Dry Rub

2 tbsp kosher salt
2 tbsp brown sugar
2 tbsp black pepper
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

Instructions

To make the rub: mix the salt, brown sugar, 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 3 1/2 to 4 1/2 hours brushing with mop sauce every 15 minutes. 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.
Brush both sides with mop sauce. Re-cover the grill and continue cooking the ribs 45 minutes to 1 hour longer until well browned and tender (feel free to mop every 15 minutes). At this point they should be tender enough to pull apart with your fingers after 1 1/2 hours total cook time. 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.

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. 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.
Brush with mop sauce, turn and brush again. Continue cooking the ribs 45 minutes to 1 hour until well browned and tender (feel free to mop every 15 minutes).
Turn and mop again. Continue cooking, bone side down, another 30 minutes. 1 1/2 to 2 hours total cook time. 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 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.

Notes

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.

Nutrition Facts

How to Make Baby Back Ribs

Amount Per Serving

Calories 820 Calories from Fat 459

% Daily Value*

Total Fat 51g 78%

Saturated Fat 12g 60%

Cholesterol 294mg 98%

Sodium 1292mg 54%

Potassium 1354mg 39%

Total Carbohydrates 12g 4%

Dietary Fiber 1g 4%