Best 13 Barbecued Baby Back Ribs Recipes

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Barbecued baby back ribs are a classic dish that can be enjoyed by people of all ages. If you're looking for the best recipe to cook barbecued baby back ribs, then you're in the right place. This article will provide you with everything you need to know to make delicious and tender ribs that will impress your family and friends. You'll learn how to choose the right ribs, how to prepare them, and how to cook them to perfection. So grab your apron and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

OVEN-BARBECUED BABY BACK RIBS



Oven-Barbecued Baby Back Ribs image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 17

2 cups ketchup
1/2 cup brown sugar
2 tablespoons white vinegar
2 tablespoons minced onion
2 teaspoons minced garlic
Cilantro Potato Salad (recipe follows)
2 teaspoons dry mustard
2 teaspoons cayenne
Salt and black pepper
1 4-pound slab baby back ribs
1 cup mayonnaise
3/4 cup cilantro leaves
1 tablespoon minced garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds small new potatoes, cooked and halved (unpeeled)
1/3 cup finely minced onions

Steps:

  • Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.
  • In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

SLOW-COOKER BARBECUED BABY BACK RIBS



Slow-Cooker Barbecued Baby Back Ribs image

Comfort food from the slow cooker! Pork ribs in a tangy barbecue sauce make an easy, irresistible family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups ketchup
3/4 cup chili sauce
2/3 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon liquid smoke
4 lb pork baby back ribs, cut into 3-rib sections
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In medium bowl, mix all sauce ingredients; set aside.
  • Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper. Place pork in slow cooker. Spoon about 1 1/2 cups sauce evenly over sections. Reserve remaining sauce; refrigerate.
  • Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes) or until almost tender.
  • Remove pork from slow cooker; drain and discard cooking liquid. Return pork to slow cooker; spoon reserved sauce evenly over each section. If cooking on High heat setting, reduce to Low. Cover; cook 1 hour longer.

Nutrition Facts : Calories 580, Carbohydrate 35 g, Cholesterol 140 mg, Fat 1, Fiber 2 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 30 g, TransFat 1 g

BARBECUED BABY BACK RIBS



Barbecued Baby Back Ribs image

This recipe came about by accident when I was making ribs for company and discovered I didn't have enough sauce. I combined the ingredients on hand and came up with this special sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 8

4 pounds pork baby back ribs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons liquid smoke, divided, optional
3/4 cup barbecue sauce
1/3 cup honey-Dijon barbecue sauce
1/3 cup ketchup
1/4 cup honey

Steps:

  • Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook. , Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed.

Nutrition Facts : Calories 619 calories, Fat 42g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 910mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.

CHINESE BARBECUED BABY BACK RIBS



Chinese Barbecued Baby Back Ribs image

Provided by Lillian Chou

Categories     Blender     Garlic     Ginger     Pork     Bake     Broil     Quick & Easy     Fall     Winter     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons chopped peeled ginger
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 pounds baby back ribs (2 to 4 racks)

Steps:

  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

FALL OFF THE BONE BARBECUED BABY BACK RIBS



Fall off the Bone Barbecued Baby Back Ribs image

The ribs come clean off the bone after cooking in the oven over low heat, then a quick brush with your favorite barbecue sauce and grilled for five to six minutes. These are finger licking good and get rave reviews everytime I make them! Easy!

Provided by topchefddb

Categories     Pork

Time 3h40m

Yield 1/2 Rack per person, 6 serving(s)

Number Of Ingredients 7

3 racks pork baby back ribs
1 cup brown sugar
1 tablespoon salt
1/2 tablespoon black pepper
3 cups hot water
1 teaspoon garlic powder
1 cup barbecue sauce

Steps:

  • Mix Brown sugar with spices and set aside. Pre-heat oven to 275 degrees. Use a 2 piece broiler pan, the lower half filled with very hot water, then layer racks of rib on the top. Ribs can be left whole in racks and layered, I have done 6 at a time, they still come out great. Rub the brown sugar mixture liberally over each rack. Then using heavy duty tin foil, cover the pan so that no heat escapes. I usually double wrap the ribs. Set in oven for 3 hours and can be up to 5 hours. Remove foil carefully and cut ribs into a manageable length to grill them. If you try to grill the rack without making it smaller, some of the ribs will fall apart and the meat will literally fall off the bones! Brush with your favorite barbecue sauce, I like homemade or Sweet Baby Ray's brand. Grill over a very hot gas or charcoal rill for 2 to 3 minutes per side. Serve with plenty of napkins. These ribs are amazing!

CHINESE BARBECUED BABY BACK RIBS



Chinese Barbecued Baby Back Ribs image

Make and share this Chinese Barbecued Baby Back Ribs recipe from Food.com.

Provided by cookiedog

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons chopped peeled gingerroot
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 lbs baby back ribs (2 to 4 racks)

Steps:

  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

TRAVELING OVEN-BARBECUED BABY BACK RIBS



Traveling Oven-Barbecued Baby Back Ribs image

I fixed these ribs for the 4th of July. My son-in-law did not have to brave the heat to barbecue (which he greatly appreciated), and my kitchen was cooled off by the time I returned home after our celebration. Putting the ribs in the already heated slow cooker kept them nice and warm on my 20-minute drive.

Provided by New Orleans Gal

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 10h

Yield 8

Number Of Ingredients 6

2 (2 pound) slabs baby back pork ribs
2 teaspoons steak seasoning, or to taste
1 cup ketchup
3 tablespoons Worcestershire sauce
1 cup honey barbecue sauce
2 onions, cut into 1/2-inch slices

Steps:

  • Cut the racks of ribs into serving sizes of 2 to 3 ribs. Sprinkle with steak seasoning, and place into a resealable plastic bag; refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the ketchup, Worcestershire sauce, and honey barbecue sauce in a bowl, and stir to combine. Place the ribs, bone sides down, in a single layer in a large roasting pan. Place slices of onion on the ribs; cover the pan with foil.
  • Bake in the preheated oven until ribs are cooked through, about 1 hour. Drain off excess fat.
  • Pick the onion slices from the ribs, and place them into the bottom of a slow cooker. Top the ribs in the roasting pan with the barbecue sauce mixture, reserving 1/2 cup. Pour the reserved half-cup of barbecue sauce mix over the onions in the slow cooker, and set the cooker to Low. Return the ribs to the oven and bake until tender, an additional 45 minutes, basting several times with sauce.
  • Remove the ribs from the roasting pan and gently place into the slow cooker; pour in sauce. Either serve immediately, or cover the cooker for transporting ribs.

Nutrition Facts : Calories 462.2 calories, Carbohydrate 24.3 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 10.9 g, Sodium 1078 mg, Sugar 19.3 g

OLD BAY BARBECUED BABY BACK RIBS



Old Bay Barbecued Baby Back Ribs image

Old Bay with ribs you say? YES! Old Bay seasoning is not just for seafood. This recipe includes a great rub using Old Bay Seasoning. Easy to prepare and fast, especially if you boil the ribs in advance. Barbecue time is only 20 minutes! GASP!-Yes I said boil. I know many say boiling boils out all the flavor, but these ribs are as tasty as can be. Cook time does not include standing time of 20 minutes to 24 hours. These can be finished either on the grill or in the oven.

Provided by IHeartDogs

Categories     Very Low Carbs

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 (2 1/2 lb) baby back rib racks (about)
1 medium onion, peeled and quartered
2 garlic cloves, peeled and smashed
4 teaspoons Old Bay Seasoning
2 tablespoons brown sugar
your favorite barbecue sauce (I use Sweet Baby Ray's)

Steps:

  • Cut ribs into 3 or 4 rib sections.
  • Place ribs in a large stockpot along with onion and garlic.
  • Cover with water and bring to a full boil.
  • Cover pot and lower heat to simmer, and let simmer for 45 minutes.
  • Meanwhile, in a small bowl, combine Old Bay seasoning and brown sugar together, mixing well.
  • After 45 minutes, carefully remove ribs from stockpot and place on a platter and let cool for 5 minutes.
  • Rub ribs with seasoning mix.
  • Let ribs stand with rub anywhere from 20 minutes to 24 hours, wrapping and refrigerating if longer than 20 minutes (I make mine the morning of the day I'm planning on barbecuing them).
  • Before finishing, bring ribs back to room temperature if they have been refrigerated.
  • If using the grill, preheat grill to medium or medium-high heat.
  • Place ribs on grill and barbecue 5 minutes on each side, then baste with your favorite barbecue sauce and continue to grill about 5-10 minutes each side, until heated through.
  • If finishing in the oven, preheat oven to 350°F and place ribs on shallow baking dish.
  • Bake for about 10 minutes, then baste with sauce and bake another 10 minutes.
  • Turn ribs over, baste the other side, and continue cooking about 10 minutes more, until heated through.
  • Serve ribs with extra sauce on the side.

BARBECUED BABY BACK RIBS



Barbecued Baby Back Ribs image

Categories     Sauce     Side     Marinate

Yield Serves 4 to 6

Number Of Ingredients 4

Spice paste (page 173)
2 racks baby back ribs (1 1/2 to 2 pounds each)
Sunflower or other neutral-tasting oil, for grill
All-purpose grilling sauce (recipe follows)

Steps:

  • Marinate ribs Rub paste evenly over ribs and wrap well in plastic. Let marinate in the refrigerator for 6 to 12 hours.
  • Prepare grill Open the bottom vents and fill a chimney starter to the top with charcoal briquettes and allow them to burn until all are coated with a fine gray ash. Scrub grates with a grill brush and sweep lightly with oil. Push charcoal to one side of the grill and set the ribs on the opposite side. Rest an oven thermometer near the ribs. Cover the grill, then open the vents and position them over the ribs (this draws heat from coals to ribs).
  • Grill ribs After 20 minutes, check on the temperature inside the grill. The thermometer should read 275°F to 300°F (open lid, if necessary, to lower temperature). Let the ribs cook like this for a total of about 2 hours, turning them over and rotating 90 degrees every 30 minutes and adding more coals after 1 hour. If the ribs seem to be getting too dark too soon, tent them with foil. After 2 hours, the ribs should be cooked through (to test doneness, lift and hold the rack with tongs-they should bend and start to break away at the bend point) and nicely charred in spots; if not, continue cooking and check frequently until they are ready (this could take up to about 30 minutes more). Brush ribs with some sauce and cook 15 minutes more. Transfer ribs to a platter and let rest 5 minutes before serving with remaining sauce.
  • ABOUT BARBECUE
  • The terms grilling and barbecuing are often used interchangeably, but there is an important (if little known) distinction between the two techniques. Barbecuing uses indirect heat at a very low temperature-even lower than indirect heat grilling-to slowly cook food with a combination of heat and smoke. The slow and low heat of barbecuing is ideally suited for large, tougher cuts of meat, such as whole briskets and racks of ribs. Grilling, on the other hand, uses a more intense direct heat that browns the meat, but that doesn't add the depth of smokiness that distinguishes true barbecue.
  • Equipment
  • A 22-inch round charcoal grill is ideal for grilling ribs, as it will allow enough room for both hot and cool spots created by the charcoal. An 18-inch grill will also work, but you will need to start with fewer briquettes and to replenish them more frequently during cooking. Either way, they must be tended to with a watchful eye. Although it burns hotter than briquettes, hardwood lump charcoal can be used instead: Fill a chimney starter three-fourths full and add a handful of coals every 20 minutes; if the temperature in the grill rises too high, wait about 30 minutes before adding more coals. The trick is to know when the coals are starting to burn out, which can cause a significant decline in temperature; adding more coals at the right time will help maintain steady heat.

PRESSURE COOKER BARBECUED BABY BACK RIBS RECIPE - (4.4/5)



Pressure Cooker Barbecued Baby Back Ribs Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 17

DRY RUB:
1 1/2 to 2 pounds baby back ribs, cut into 2-rib sections
3 tablespoons paprika (I reduced to 2-1/2 tablespoons)
2 tablespoons brown sugar, packed
2 teaspoons chili powder
1 teaspoon salt
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
SAUCE:
1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup ketchup
1/2 cup water
1/4 cup molasses
2 tablespoons cider vinegar
2 tablespoons Dijon mustard

Steps:

  • Rub: Combine the ingredients and rub mixture evenly over the ribs. Sauce: Heat oil in the pressure cooker pot over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ketchup, water, molasses, vinegar and mustard. Stir to combine. Cook for one minute (my additional step) Measure out and reserve one cup of the sauce. Arrange the ribs upright in the pot, with meaty sides facing outward, then pour reserved sauce over the ribs. Lock the pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes adjusting heat as needed to maintain high pressure. Note: I set my electric pressure cooker to medium-high for 15 minutes, then let it do a natural pressure release for 15 minutes. Our ribs turned out perfectly. For a slow cooker, cook for 6 to 8 hours. Before serving: Preheat the broiler with the rack 6-inch below the flame. Remove ribs (meaty side up), with tongs, onto a foil-lined baking sheet with a baking rack set on top. Skim off the excess fat from the sauce, in the pot. Simmer the sauce until it is thickened, about 10 minutes, to equal about 2 cups. Brush the ribs with some of the sauce, flipping them over and brushing both sides. Starting with the meaty side up, broil until browned and sticky, for 2 to 3 minutes per side. Watch closely, as the sauce has sugar and can burn! Turn over a few times, adding additional sauce-- for a total of 10 to 15 minutes. Yum!

'BARBECUED' BABY BACK RIBS



'Barbecued' Baby Back Ribs image

Make and share this 'Barbecued' Baby Back Ribs recipe from Food.com.

Provided by Chuck Hughes

Categories     Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 22

2 stalks celery
2 onions
2 large carrots
2 heads garlic
3 apples
3 tablespoons canola oil
3 racks pork baby back ribs
salt & freshly ground black pepper
flour, for dredging
1 cup Worcestershire sauce
1 cup tomato ketchup
1 cup soy sauce
1 cup cider vinegar
1 cup maple syrup
1 (7 ounce) can chipotle chiles in adobo
3 fresh thyme sprigs
3 fresh rosemary sprigs
1 (750 ml) bottle red table wine
water
2 tablespoons potato starch
baby greens, for garnish
use Warm Potato Salad recipe to make side dish for rib

Steps:

  • Preheat oven to 300 degrees F.
  • Cut the vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don't worry about the skins, seeds, etc. All will be strained later.
  • Take the racks of ribs, and cut them in half, and season with salt, and pepper. In a large bowl, dredge the rib racks in flour on all sides. In a large wide pot, on high heat, add the oil, let it get hot, and sear the ribs, until brown on all sides. Don't tamper with them. Let their surface maintain a nice contact with the hot pan. It will take about 4 to 5 minutes, per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan.
  • Add all the vegetables, apples, and a few sprigs each of herbs to the pot. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables.
  • In a large bowl, combine the Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil.
  • Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours. Remove the meat from the pot, and cut into rib sections, and set aside.
  • Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes), to make the barbecue glaze.
  • When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the potato starch, and whisk until smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture. Toss the ribs back into the glaze to warm and coat them.
  • Mound the ribs up on a platter, and garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.

Nutrition Facts : Calories 2595.7, Fat 142.6, SaturatedFat 47.4, Cholesterol 554.2, Sodium 6135, Carbohydrate 132.8, Fiber 7.2, Sugar 89.8, Protein 165.6

APPLE-GLAZED BARBECUED BABY BACK RIBS



APPLE-GLAZED BARBECUED BABY BACK RIBS image

Categories     Beef

Number Of Ingredients 14

1/2 cup(s) dark brown sugar
4 teaspoon(s) garlic salt
4 teaspoon(s) pure ancho chile powder
2 teaspoon(s) salt
1 teaspoon(s) ground black pepper
1/2 teaspoon(s) celery salt
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) cinnamon
1/4 teaspoon(s) freshly ground white pepper
1/2 cup(s) apple cider
1/4 cup(s) apple jelly, melted
1/4 cup(s) honey
2 rack(s) (about 4 pounds) baby back ribs
1 cup(s) prepared barbecue sauce

Steps:

  • Preheat the oven to 250 degrees. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon, and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey, and the remaining 1/4 cup of sugar. Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour. Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.

BARBECUED BABY BACK RIBS



Barbecued Baby Back Ribs image

Make and share this Barbecued Baby Back Ribs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 8

3 1/2-4 lbs pork back ribs
1 tablespoon paprika
1 1/2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon dried sage, crushed
1/2 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/2 cup apple juice or 1/2 cup apple cider

Steps:

  • Trim the fat from the ribs.
  • In a bowl, add the paprika, garlic salt, onion powder, dried sage, celery seeds, and cayenne pepper; stir to combine.
  • Sprinkle the rub mixture over both sides of the ribs; rub in using your fingers.
  • Prepare grill for indirect grilling; medium heat.
  • Place ribs with the bone side down on the grill rack over the drip pan.
  • Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brush occasionally with apple juice after the ribs have grilled for 45 minutes.

Tips:

  • Choose the right ribs: Baby back ribs are the most popular choice for barbecue, as they are tender and flavorful. Look for ribs that are meaty and have a good amount of marbling.
  • Prepare the ribs: Remove the membrane from the back of the ribs. This will help the rub and sauce penetrate the meat better.
  • Use a good rub: A dry rub is essential for creating flavorful ribs. There are many different recipes available, but a basic rub typically includes brown sugar, paprika, garlic powder, onion powder, and chili powder.
  • Cook the ribs low and slow: Ribs need to be cooked slowly over low heat in order to become tender. The ideal cooking temperature is between 225 and 250 degrees Fahrenheit.
  • Baste the ribs: Basting the ribs with a sauce or marinade will help keep them moist and flavorful. You can use a variety of sauces, but a simple mixture of barbecue sauce, honey, and apple cider vinegar works well.
  • Let the ribs rest: Once the ribs are cooked, let them rest for at least 15 minutes before serving. This will allow the juices to redistribute throughout the meat.

Conclusion:

Barbecued baby back ribs are a delicious and satisfying dish that can be enjoyed by people of all ages. With a little preparation and care, you can easily make fall-off-the-bone ribs that will be the hit of your next party or gathering.

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