Baby Back Ribs
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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).
The upper ribs of a hog are called baby back ribs, not because they come from a baby pig, but because they are shorter in relation to the larger spareribs.
St. Louis style spareribs are meaty and cut from the belly of the hog They are usually trimmed down by cutting away the breastbone so the slab is more rectangular in shape.
On a gas grill preheated to 225°F., it takes approximately 4 1/2 to 5 hours to cook six pounds (2 full racks) of pork 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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 195°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.
- 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. (See cooking times in the notes, below)
- 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.
- 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
- 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 set the Instant Pot to 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 perform a natural release of pressure.
- Remove bbq baby back ribs from Instant Pot and place on wire rack set in a foil lined baking tray.
- 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!
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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
Ingredients
- 6 lbs baby back pork ribs (2 racks minimum)
Mop Sauce
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 195°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 195°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 195°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 195°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
- 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.
- For pork, the accepted finished temperature is 145°F. However, the collagen inside your ribs hasn’t had time to become gelatin for that perfect bite, which happens when the internal temperatures reach 165°F. It’s recommended to continue cooking ribs until they reach an internal temperature of 195°F to 200°F for that fall off the bone goodness.
Nutrition
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.
Kevin, can apple cider vinegar be used rather than apple cider?
I would use apple juice instead Greg.
Really good!! I had never made ribs before. These were delicious! Although a little too spicy (hot) for me, but I might just use a tad less hot sauce and pepper flakes next time. Grilled them for the ‘short time’, (an hour and a half) and it worked out perfectly. I was always a bit nervous about making ribs, thought it would be an all day thing, slow cooking in the oven then to the grill…it really was simpler than I imagined. Thanks for sharing this recipe. I will use it again for sure.
o happy I could assist you on your rib journey Kathy! Appreciate you taking the time to come back here and let me know, too. 🙂
When you cook the ribs on a PK, how much charcoal do you use and how do you set your intake and exhaust vents to get the correct cooking temp?
Sorry I have never grilled on a PK myself Billy. 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.
Hi Kevin,
I made St. Luis Ribs last month using your recipe. I picked up baby back ribs for tomorrow. Should I use the same dry rub (still have some leftover) or make the one in this recipe. It doesnt have quite as many ingredients and didnt know if the style of ribs made a difference.
Thanks!
Hi Kathleen. The St. Louis dry rub has herbs and more warm spices in it. I would try this one and see what you think. I have so many different spice blends and rubs and you can find them here via Spice Blends in the top menu. Thanks for stopping by and letting me know! 🙂
I cooked these exactly as said and after 2 hours in the oven, mopping every 15 minutes and bbq sauce toward the end, they seem tough and not cooked enough. Just returned to oven and covered with foil and trying another 1/2 hour. Hoping for the best.
Not quite sure Susie, did you purchase the babyback ribs or spareribs?
Hi Kevin, When I first came across this website with excitement and learning to cook my very first ribs. I was first concerned about the oven method as it is the only way I can cook the ribs. My concerned is opening the oven every 15 mins to mopping.My thoughts r loosing the oven heat.
Yes, you will lose heat, but it’s worth the little extra time you might add to the total time. Just continue until the ribs have an internal temperature of 145°F.
How much more time to add?
I also notice one says 300* degree, and another say 325* degrees. Which is better?
Just made these yesterday for a BBQ. My first time cooking ribs on a Weber. It was delicious, so good that my friends called me this morning to get the recipe. They are making it for guests for tonight because they liked it so much. I don’t have a thermometer, but I’m pretty sure that I cooked them at about 275. I put cold coals in on both sides of the pot and lit coals on top of them. The bottom vents were closed just a little over 1/2, and the top vents were about 1/2 closed. I had to add coals on both sides after abou 2 1/2 hours of cooking.
I followed the directions exactly as described in your recipe with two changes: 1) I used liquid amino’s instead of soy sauce which is a personal preference. I use them in any recipe that calls for soy sauce; 2) For the hot sauce I used the Chipotle version of Tobasco. I figured that since I was using smoked paprika the smoky flavor of Chipotle would go well with it. Since I like spicy I added a second teaspoon.
I followed your recommendation and put the rub on 24 hours before I cooked. As you suggested I also mopped generously every 15 minutes, and put BBQ sauce on twice during the last 1/2 hour. (I used Sweet Baby Rays). I made one cooking change. When they were done, I took them off the grill and popped them under the broiler for three minutes. Then I let them rest for about 10 minutes.
I served them with fresh corn picked that morning at a local farm and fresh peaches purchased at a local farmer’s market, both of which I grilled while the ribs were cooling. Minimalist but awesomely delicious. Thanks so much for the great recipe. I will use this year around, just cook it in the oven during the winter.
That’s fantastic Mac. Love reading comments like this. I was lucky enough to attend an event on Avery Island and stayed there for 5 days touring the Tabasco plant and taste test all the different varieties of flavors Tabasco has. Chipotle was fantastic as was the Habanero blend.
I have an entire RIBS section here on the site, so take a look around and I hope you find more you like. Cheers!
Ribs were excellent! 5 stars from me! I also found a rub called Rib Rack which contains most of the dry rub! Also, cooked the ribs in the oven. Moist and delicious!
Thanks for coming back to let me know Kathy! So glad you enjoyed these. 🙂
Hi Kevin,
I am considering trying to make these on Saturday. Sounds delicious. But under item #1 for the grill, you state to “see Note 3” regarding setting the grill up for indirect grilling. I don’t see a note 3 anywhere, but will be cooking these on our gas grill….how do I set it up for indirect grilling, please?
Not quite sure why that was the way it was, but I’ve updated to reflect. Thanks and enjoy Robin!
Perfect! That is kind of what I thought but it is nice to make sure! Thanks!
No problem, enjoy! 🙂
WE loved them!! My friends were so impressed and they turned out great!!! Thank-you!!
Thanks for stopping back to let me know Robin! So happy you enjoyed these. 🙂
I made these last night – these are the best! I followed the directions exactly and the taste was better then any I’ve had in a restaurant. There is hot, and tang, and smokey – everything you would want when eating ribs. thank you for the very clear directions.
Always enjoy it when readers come back to let me know how much they enjoyed it. Thanks for making my day Ellen! Cheers. 🙂
I made these today in the oven. Excellent recipe! Thanks for such well written directions.
Thanks for stopping back to let me know Alice. So glad you enjoyed these!