Best 2 Dry Rub Baby Back Ribs Recipes

Dry rub baby back ribs are a classic American dish that is perfect for any occasion. They are easy to make and can be cooked in the oven, on the grill, or in a smoker. The key to great ribs is the rub, which is a mixture of spices and herbs that is applied to the ribs before cooking. There are many different recipes for dry rubs, but some of the most common ingredients include brown sugar, garlic powder, paprika, chili powder, and cumin. Once the ribs are rubbed, they are cooked until they are tender and fall off the bone. Dry rub baby back ribs are a delicious and satisfying meal that is sure to please everyone at your table.

Here are our top 2 tried and tested recipes!

SWEET DRY-RUB BABY BACK RIBS - 6-QT ELECTRIC PRESSURE COOKER

Sweet Dry-Rub Baby Back Ribs - 6-QT Electric Pressure Cooker image

Tried and True, just a hint of heat. I have adapted my dry rub from from Ribs, Chops, Steaks, & Wings by Ray Lampe, and my electric pressure cooking directions from Gracie Cooks! blog. We found the original rub recipe to have way too much salt, and we reduced the cayenne pepper so toddlers wouldn't be overwhelmed. I like to keep the ribs out of the bottom liquid as much as possible, and I top it with a fresh BBQ sauce (or Heinz's Kansas City BBQ sauce was even easier and quite yummy) for finishing off the ribs either in the oven or on the grill. The pressure-cooked unglazed ribs can be frozen - we tend to make as many slabs as our P.C. can hold. Afterwards, strain the liquid, defat, and use as a marinade for a rump roast. Removing the membrane that covers the inner part of the ribs and removing excess fat accounted for most of my prep time. In the Instant Pot, it only took 15 minutes to reach pressure, and 20 for the pressure to come down naturally. (The posted "Cooking Time" is the amount of time at High Pressure (11 psi). I think it is most convenient to cook the ribs ahead and just worry about "finishing" them when you are ready to eat.

Provided by KateL

Categories Pork

Time 1h

Yield 2 full rib racks, 4 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup brown sugar
2 -4 tablespoons salt
1/4 cup paprika
2 tablespoons finely ground black pepper
2 tablespoons granulated garlic
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon ground coriander or 1/2 teaspoon dried cilantro
1/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
4 lbs baby back ribs (2 full racks)
12 ounces Coca-Cola
1/4-1/2 cup barbecue sauce (I like Heinz Kansas City BBQ sauce)

Steps:

RUB:.
Combine all Rub ingredients in a medium bowl.
RIBS:.
Using a full cooking sheet, prepare ribs by removing membrane that covers the inside part of the ribs. Also trim off excess fat, if any. (Check YouTube for instructive videos.).
Generously coat both sides of both racks of ribs.
In 6-quart or larger electric pressure cooker, place roasting rack in inner pot. Pour in Coca Cola. Place each rack of ribs vertically, with meaty side out, and meatier edge on top. (A 6-quart P.C. should accommodate 3 racks, and an 8-quart P.C. should handle 4 racks.).
Feel free to sprinkle rest of rub on ribs.
Put inner pot into Pressure Cooker base.
Secure lid.
INSTANT POT: Select MEAT/STEW setting, and increase time to 30 minutes. When cooking has completed, press Off, and unplug. Allow pressure to release naturally (or at least 12 minutes before venting).
OTHER ELECTRIC PRESSURE COOKER: Cook on HIGH pressure for 30 minutes, and allow pressure to release naturally.
STOVE-TOP P.C.: Please consult your manual. These normally cook at 15 psi instead of 11 psi attained by electric pressure cookers, so cooking times and Natural Pressure Release times will both be shorter. You will have to hang around to make sure the stove-top pressure cooker maintains the right pressure, however.
Once pressure cooker has released its pressure, remove the lid. Carefully remove the ribs with tongs. (I move the ribs to a colander to drain as I normally cook them ahead up to this point.).
OPTIONAL: Strain the cooking liquid and refrigerate, then remove the top fat layer. It would make a killer marinade for a rump roast. If you don't like that option, discard the cooking liquid as you see fit.
FINISHING:.
OVEN: Set to BROIL. Put racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Broil for 2-5 minutes or until heated through. If you like, baste again and broil some more.
GRILL: Prepare grill. On BBQ mesh grate, place rib racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Heat through. Baste again and heat some more if you wish.

DRY RUB BABY BACK RIBS

Dry Rub Baby Back Ribs image

If you like Baby Back Ribs you will find these absolutely delicious. Think of walking into your house and it smells like the outdoors and someone is smoking ribs. Thats the smell you get from your oven. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories Ribs

Time 4h15m

Number Of Ingredients 9

Ingredients

1 tsp liquid smoke flavoring
4 lb baby back ribs
1 Tbsp paprika
1 1/2 tsp packed dark brown sugar
1 1/2 tsp finely grated orange zest
1 1/2 tsp salt
3/4 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cayenne pepper

Steps:

1. Rub liquid smoke over rack of ribs. In a small bowl, Stir together all ingredients. Rub spice mixture all over the ribs. Cover and refrigerate ribs for at least 4 hours or up to 24 hours. Preheat oven to 225 degrees.Place the ribs in a roasting pan. Bake for 4 hours. I put tin foil on them to bake and then the last 15 minutes I remove the tin foil and let them finish.

Tips:

Choose high-quality baby back ribs from a reputable butcher or grocery store.
Remove the membrane from the back of the ribs to allow the rub and smoke to penetrate better.
Use a flavorful dry rub with a combination of spices and herbs. Some popular options include garlic powder, onion powder, paprika, chili powder, cumin, and oregano.
Apply the dry rub generously to the ribs, making sure to coat all sides evenly.
Let the ribs rest in the refrigerator for at least 30 minutes, or up to overnight, to allow the flavors to meld.
Preheat your smoker or grill to 225-250°F (107-121°C). Add wood chips or chunks for smoky flavor, if desired.
Place the ribs on the smoker or grill, bone side down, and cook for 2-3 hours, or until the meat is tender and pulls away from the bone easily.
Baste the ribs with a mixture of melted butter, honey, and brown sugar during the last 30 minutes of cooking for a glossy and flavorful finish.
Let the ribs rest for a few minutes before cutting and serving. Enjoy with your favorite sides, such as coleslaw, baked beans, and corn on the cob.

Conclusion:

Dry rub baby back ribs are a delicious and relatively easy-to-make dish that is perfect for a backyard barbecue or special occasion. By following these tips and using high-quality ingredients, you can create fall-off-the-bone ribs that will impress your friends and family. So fire up your smoker or grill and get ready to enjoy some amazing ribs!