Best 18 Baby Back Bbq Ribs Recipes

BAKED BBQ BABY BACK RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
• Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
• Generously apply coating of dry rub to all sides of rib rack.
• With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
• Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
• Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.

NO FAIL BBQ BABY BACK RIBS (GRILL)

Steps:

• Remove silver skin from bone side of ribs. Never used to do this, but now understand why the pros do. Using the tine of a dinner fork helps get things started, then it just peels off.
• Put a large sheet of foil on the counter and place the ribs meat side down. You want enough foil to VERY lightly wrap (or tent) the ribs for grilling.
• All the spice measurements above are estimates. We like things a bit on the zippy side, but not burning hot -- just a little bite. With that said, we season the bone side of the ribs heavy with garlic powder, medium heavy with cayenne, medium heavy with pepper, and light with salt. Really hard to over do it, as after 4+ hours on the grill, the spices seem to mellow.
• Flip the ribs and repeat the seasoning. Again, may look heavy, but the flavors kinda vanish during cooking. Why you need to try it once and adjust to taste the 2nd time. I never taste the garlic no matter how much I put on, but the cayenne does adjust the spiciness. Even when we go pretty heavy with the cayenne, it is not over-powering.
• Lightly wrap the ribs. You want to create a tent on top so the foil does not touch the meat. Pull up the ends lightly and seal. You do want to seal things so moisture does not escape. You can put these in the fridge all day, or put on the grill immediately.
• I have a Weber Genesis gas grill that has a front, center and rear burner. Don't have to pre-heat, but I only turn on the front burner to low-medium -- grill will heat to about 250 degrees. Place the ribs towards the rear of the grill (away from the burner). Leave them there for 2 hours. Nothing you need to do except make sure the temp stays around 250. 200 is fine, 300 is fine -- but lower seems to produce better results.
• After 2 hours, open the foil and coat with BBQ sauce. Should be a lot of juice in the foil at this point. If not, add some water, beer, or something. Re-seal the foil and let them go another 2 hours.
• Now the tricky part. Pull the ribs towards the front the grill. Get a couple wide spatulas, open the foil, and carefully lift the rack of ribs from the foil and place directly on the center of the grill. At this point, the ribs will be pretty much done. Remove the foil from the grill. Turn on all the burners and coat the ribs with sauce. Close the lid. Things should start smoking from the sauce dripping and burning. If things are not smoking, turn up the heat. Keep an eye on things at this point. You do want a nice char, but you don't want to overdo it. Maybe 10-20 minutes for this step.
• Get the 2 spatulas and remove to a cookie sheet or platter. Enjoy.
• If you like Sweet Baby Ray's Original, you will like these. Fall off the bone every single time, and they require very little effort or attention. You can adjust the base seasoning to your liking. I have made these with the same general recipe and process from anywhere between 3 hours and 6 hours with very little loss in outcome. Hence the reason I call it "no fail".

AIR FRYER BBQ BABY BACK RIBS

Steps:

• Preheat the air fryer to 350 degrees F (175 degrees C).
• Strip the membrane from the back of the ribs, cut the ribs into 4 equal portions.
• Combine brown sugar, white sugar, sweet paprika, smoked paprika, granulated garlic, pepper, cumin, onion, and Greek seasoning in a small bowl. Rub spice mixture all over the ribs and place in the air fryer basket.
• Cook ribs in the air fryer for 30 minutes, turning after 15 minutes. Brush with barbeque sauce and air fry for 5 more minutes.

BOURBON-BBQ GLAZED BABY BACK RIBS

Steps:

• Combine all the ingredients for the dry rub in a small bowl and mix together well.
• Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
• Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
• Place the wrapped ribs in the fridge to marinate for 2 hours.
• Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
• Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
• Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
• Cut the ribs into individual pieces and serve with extra sauce.

ONE-PAN BBQ BABY BACK RIBS RECIPE BY TASTY

Steps:

• Preheat oven to 275˚F (140˚C).
• Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.
• Place the ribs on a baking sheet lined with foil. Cover the ribs with foil.
• Bake for 2 hours.
• Increase the oven temperature to 500˚F (260˚C).
• Carefully uncover the ribs. Spread BBQ sauce evenly on top of the ribs.
• Place green beans on the sides of the pan. Season the green beans with salt.
• Bake for 10 minutes.
• Transfer the ribs to a cutting board.
• Cut between the bones to separate into individual ribs. Serve with green beans.
• Enjoy!

APPLE AND BBQ SAUCE BABY BACK RIBS

Steps:

• Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
• Preheat grill for high heat.
• Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.

BEER BRINED BABY BACK RIBS WITH HONEY BBQ SAUCE

Steps:

• Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
• You may cut your ribs into sections before brining, if desired.
• Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
• Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
• Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
• Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
• Prior to cooking, remove ribs from brine and pat dry; discard used brine.
• Using a drip pan, prepare a grill for indirect cooking.
• Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
• Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
• Add additional coals during cooking if needed.
• Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
• To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
• Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
• Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
• Use sauce on ribs as a baste; sauce can be prepared ahead.

BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE

Steps:

• For the ribs: Preheat the oven to 300 degrees F.
• In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes.
• For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like.
• Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.

ORANGE BBQ BABY BACK RIBS

Steps:

• Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 325° for 2 to 2-1/2 hours or until tender; drain., In a small bowl, combine the barbecue sauce, orange juice and zest; set aside 1 cup for serving. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Place ribs over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 15-20 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.

BBQ BABY BACK RIBS - PRESSURE COOKER

Steps:

• Place the metal rack in your cooker and add 1/2 cup of water (I used 1 cup as the manufacturer of my electric cooker recommends).
• If your cooker is large enough you can bend the racks around in a circle. Otherwise cut into sections and stand them upright in the cooker.
• Lock the lid in place.
• Bring to 15psi (high pressure in electric cooker) and cook for 12 minutes.
• Remove from heat and use quick release method to depressurize.
• When pressure drops, carefully open lid and use long tongs to remove ribs.
• Cover with sauce by dipping in sauce in a shallow pan, or basting well as you broil or BBQ the ribs to complete.

BABY BACK RIBS WITH TROPICAL BBQ SAUCE

Steps:

• For the Tropical Rub:
• Whisk all ingredients together.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.
• Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.
• In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.

BBQ BABY BACK RIBS EASY AND TENDER

Steps:

• Take ribs out of package and rinse off with cold water and pat dry with paper towels. Take a fork and remove the thin membrane off of the back of the ribs. (Sometimes this is not easy to do and its okay to leave it on).
• Take each rack of ribs and cut them into thirds or fourths sections. Place ribs on shallow sided pan or a cookie sheet with sides. ( I foil line the pan for easy clean up ) Season with the pepper and garlic powder to taste and let ribs sit at room temperature for about 1/2 hour or so.
• Pre heat oven to 350. Take about 3 or 4 tablespoons of apple cider vineger and pour it into the pan of ribs (NOT ON THE RIBS THEMSELVES). Cover the ribs with foil and place in the oven. Cook ribs for about 1 hour or until the meat is just starting to pull away from the bone.
• Pull ribs from oven, remove from pan and brush on BBQ sauce. (I use Cattlemens Classic Brand) Place ribs on pre heated BBQ grill and grill on medium heat turning often and brushing with BBQ sauce after each time you turn them. Grill them until ribs are fully done.

KEAWE GRILLED BABY BACK RIBS WITH KONA COFFEE BBQ GRILLING AND DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Grind the Paniolo spice together with the coffee and salt (or the coffee with paprika, cumin, salt and pepper). Rub spice mixture over all the ribs. Place ribs in a heavy roasting pan and cook uncovered for 12 minutes, drain off excess fat.
• Lower the oven temperature to 375 degrees F.
• Mix together water and Worcestershire sauce and pour around ribs. Cover pan tightly with foil and bake until tender, about 1 hour 45 minutes. Ribs may be prepared to this point a few days in advance.
• To prepare barbecue, light the Keawe wood and allow it to burn until coals are medium hot and spread out. Cook ribs 3 minutes on each side and dip or brush ribs in the sauce and cook slowly for another 5 to 6 minutes. Be careful not to burn the ribs.
• Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides.

HICKORY SMOKED/BBQ BABY BACK RIBS

Steps:

• Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
• Place ribs in brine and refrigerate for one hour.
• Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Remove ribs from the brine (after the hour) and pat dry with paper towels.
• Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
• Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
• Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees and over every 30 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke ribs for a total of 4 hours.
• Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
• It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
• For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
• Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.

SIMPLE, SUCCULENT BBQ BABY BACK RIBS

Steps:

• 1. Cut the sides of ribs into 'racks' of 4-5 ribs each.
• 2. Boil water in a large pot.
• 3. Add racks of ribs and boil for 45 minutes.
• 4. While waiting for the ribs to boil, mix the BBQ sauce, liquid smoke, cider vinegar, chili flakes and about 1 tsp of the steak spice.
• 5. Preheat BBQ.
• 6. Remove ribs from water and sprinkle both sides liberally with the steak spice and garlic powder.
• 7. Add ribs to BBQ and brush top side with sauce immediately.
• 8. Flip ribs over and sauce the other side.
• 9. Cook ribs on BBQ turning 1/4 turn at 2 min mark and flip again at 4 min mark. About 8 mins total for both sides. NOTE - my times are approximate here - You are only doing this to caramelize the sauce and put some BBQ char marks on the ribs - so use your eyes to decide when they look good - and feel free to baste with more sauce before serving so they have that 'wet and shiny' look!
• 10. Remove from BBQ and enjoy!

BABY BACK RIBS WITH ESPRESSO BBQ SAUCE

Steps:

• Cut each rack of ribs in half; season with salt and pepper; place ribs on foil-lined baking sheet in two piles of three pieces; bake 2 1/2 hours or until tender; rotate ribs every 30 minutes; remove from oven and wrap with foil to prevent drying out.
• Mix honey, soy sauce, vinegar, ketchup and espresso in saucepan; place oil and garlic in small skillet and heat for 1 minute until garlic becomes golden; add to honey mixture; simmer sauce 15 minutes.
• Preheat oven to 425° or heat up grill; brush both sides of ribs with sauce; cook in single layer, basting often; ribs are finished when glazed and carmelized, about 15 minutes.

BBQ BABY BACK RIBS

Steps:

• With a rack bone side up, and starting at one end, slip a knife tip under the translucent membrane, loosening it from the bone. Once you have lifted enough to get a good grip, grasp the membrane with a paper towel and peel it off the rack (or ask your butcher to do this). Repeat with the remaining rack(s). Cut the rack(s) in half crosswise.
• Stack the ribs in the Instant Pot. Pour in the apple juice and vinegar. Secure the lid and move the Pressure Release to Sealing. Select the Meat/Stew setting and set the cooking time for 20 minutes at high pressure. (For meat-falling-off-the-bone ribs, set the cooking time for 25 minutes.)
• Let the pressure release naturally for 15 minutes. While the pressure is releasing, preheat the oven to 400° F and line a sheet pan with aluminum foil or a silicone baking mat.
• When 15 minutes have passed, move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a pair of tongs, transfer the ribs to the prepared sheet pan. Discard the cooking liquid.
• Brush the ribs on both sides with the barbecue sauce, then bake for about 10 minutes, until the sauce is a caramelized and browned. Remove from the oven, cut the ribs apart, and serve.

BABY BACK BBQ RIBS

Steps:

• Preheat grill to medium. Place ribs on Reynolds Wrap with non-stick (dull) side up. Rub ribs with seasoning rub. Add 4 ice cubes to each rib packet. Bring up foil sides. Double fold top and ends to seal packets, leaving room for heat circulation. Grill for 1 hour. Remove ribs from foil packets. Make drainage holes in a sheet of foil. Place foil sheet on grill grate with non-stick (dull) side facing up. Add ribs. Brush ribs with sauce. Grill 10-15 minutes, brushing with sauce and turning every 5 minutes.