Best 8 Pork Baby Back Ribs Recipes

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Pork baby back ribs are a versatile and delicious cut of meat that can be cooked in a variety of ways. Whether you prefer them smoked, grilled, or oven-roasted, there's a recipe out there to suit your taste. With their tender meat and flavorful bones, pork baby back ribs are a popular choice for backyard barbecues and family gatherings. In this article, we'll explore some of the best recipes for cooking pork baby back ribs, providing you with step-by-step instructions and helpful tips to ensure perfectly cooked ribs every time.

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

GRILLED BABY BACK PORK RIBS WITH MUSTARD-BOURBON SAUCE



Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce image

Categories     Garlic     Mustard     Onion     Pork     Tomato     Backyard BBQ     Summer     Tailgating     Grill/Barbecue     Party     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 25

For sauce
1 tablespoon vegetable oil
2 bunches green onions, chopped
2 cups chopped white onions
8 large garlic cloves, chopped
2 cups (packed) golden brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 tablespoon ground cumin
1 1/2 cups bourbon
For spice rub and ribs
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)

Steps:

  • Make sauce
  • Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
  • Make spice rub and ribs
  • Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
  • Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.
  • Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
  • Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.

SPICY PORK BABY BACK RIBS



Spicy Pork Baby Back Ribs image

This is my own marinade...the type or brand of hot sauce will have to be your own choice. I like to use the slow roasting method for these and uncover the ribs the last half hour of cooking. Marinating time not included.

Provided by PetsRus

Categories     Pork

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs baby back ribs
1/3 cup ketchup (or more to taste)
1/2 cup hot pepper sauce
1/3 cup soy sauce
1/3 cup honey
1/3 cup butter, melted
5 garlic cloves, crushed

Steps:

  • Mix all the ingredients for the marinade.
  • Brush the ribs with the marinade, be generous but reserve about half a cup or so.
  • Wrap the ribs in pieces of foil, brushed or sprayed with oil.
  • Put in the fridge and leave overnight.
  • When ready to cook preheat oven to 300°F.
  • Put the packets on a tray lined with foil and bake for two hours, then open up the packets and brush with the rest of the sauce, bake for another half hour, if you want finish them under the grill.

Nutrition Facts : Calories 1236.7, Fat 88.7, SaturatedFat 36.3, Cholesterol 326.4, Sodium 2763.7, Carbohydrate 31.4, Fiber 0.5, Sugar 28.5, Protein 81.8

PORK BABY BACK RIBS



Pork Baby Back Ribs image

-LaVerne Parkin, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 5 servings.

Number Of Ingredients 8

2-1/2 pounds pork baby back ribs
2 tablespoons canola oil
1 medium onion, thinly sliced
1/2 cup apricot preserves
1/3 cup beef broth
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar

Steps:

  • Cut ribs into serving-size pieces. In a large skillet, brown ribs in oil in batches. Place onion in a 5-qt. slow cooker; top with ribs. In a small bowl, combine the remaining ingredients. Pour over ribs., Cover and cook on low for 6-7 hours or until meat is tender.

Nutrition Facts : Calories 539 calories, Fat 36g fat (12g saturated fat), Cholesterol 122mg cholesterol, Sodium 246mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.

HOISIN-GLAZED BABY BACK PORK RIBS



HOISIN-GLAZED BABY BACK PORK RIBS image

Categories     Pork

Yield 6 people

Number Of Ingredients 14

1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 Tbsp. soy sauce
5 Tbsp. dry Sherry
1/4 cup plus 2 tsp white wine vinegar
1/4 cup sesame seeds
2 Tbsp. plus 2 tsp curry powder (I use 1/2)
2 Tbsp. plus 2 tsp oriental sesame oil
2 Tbsp. grated orange peel (I use 1/2)
2 Tbsp. salted black beans, minced
2 Tbsp. minced garlic
1 Tbsp. chili paste with garlic
3 lb baby back pork ribs

Steps:

  • Whisk all ingredients except pork in lg bowl to blend. Divide ribs between 2 lg baking dishes. Brush with half of sauce. Cover ribs and remaining sauce separately and refrigerate overnight. Original recipe: Preheat oven to 375. Transfer ribs to lg heavy baking sheets. Roast ribs until tender, basting frequently with some of remaining sauce, about 1 hour. Place remaining sauce in heavy sm saucepan and bring to simmer. Transfer ribs to platter. Cut into individual ribs. Serve, passing remaining sauce separately. My variation for more tender ribs: Wrap ribs with a good amount of sauce in triple layer of aluminum foil. You can do this with whole racks, 1/2 racks, or as individual ribs. Note that the next step is easiest with individual ribs because they don't fall apart as much, but 1/2 racks and whole racks do come out somewhat more tender (literally falling off the bone with any manipulation). Preheat oven to 300. Cook ribs meat side down for 2 -2 1/2 hours. Remove from oven. Turn on broiler. Open up the foil packets and remove ribs. Place ribs meat side up on a cookie sheet lined with foil. Cover with generous amount of sauce and broil for a/b 2-5 minutes until bubbling. Be careful at this step not to burn. Bon Appetit October 1992 CanoeHouse Restaurant, Mauna Lani Bay Hotel and Bungalows Kohala Coast, Big Island of Hawaii Serves 6

BABEL'S SMOKED BABY BACK PORK RIBS



Babel's Smoked Baby Back Pork Ribs image

Slow-smoked, mopped, and then finished with an amazing glaze. These really will be the best baby back pork ribs you ever have!

Provided by Babel Phaedrus

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

Time 3h50m

Yield 4

Number Of Ingredients 15

1 rack baby back pork ribs, fat trimmed and membrane removed
¼ cup pork rub
¾ cup apple juice
¼ cup extra-virgin olive oil
5 tablespoons ketchup
½ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 ½ tablespoons honey
1 ½ tablespoons cracked black peppercorns
1 ½ tablespoons dried minced garlic
2 teaspoons whole fennel seeds
2 dashes hot pepper sauce (such as Tabasco®), or more to taste
3 (1.5 fluid ounce) jiggers Tennessee whiskey, or as needed
apple wood chips, soaked

Steps:

  • Let the ribs come to room temperature. Work in the rub and let stand 30 minutes more.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Mix apple juice and oil together in a bowl to make the mop, or basting liquid.
  • Mix ketchup, oil, vinegar, soy sauce, honey, peppercorns, dried garlic, fennel seeds, and hot sauce together in a bowl to make the sauce.
  • Place ribs directly on the grill and cook over high heat until browned, 5 to 10 minutes per side; be careful not to let the meat burn.
  • Place ribs onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke the ribs low and slow. Baste every 15 to 30 minutes with the mop mixture, until meat begins pulling from the bone, 2 to 2 1/2 hours.
  • Baste liberally with the sauce mixture. Offer all the cooks a shot of whiskey. Wrap the sauce-covered ribs in a double layer of aluminum foil and return them to the smoker over low to medium heat. Cook 45 minutes more. Remove foil, cut ribs into portions, and serve.

Nutrition Facts : Calories 838.4 calories, Carbohydrate 26.2 g, Cholesterol 87.6 mg, Fat 64.6 g, Fiber 1.9 g, Protein 20.1 g, SaturatedFat 14.1 g, Sodium 3498 mg, Sugar 17.7 g

GRILLED PORK BABY BACK RIBS



Grilled Pork Baby Back Ribs image

My boyfriend (who doesn't cook often) made up this recipe! This is so simple to make and even the typical "lazy boyfriends" can make this.

Provided by Azn Delicacies

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb pork baby back ribs
1 cup mama sita's barbecue marinade
black pepper
crushed red pepper flakes
salt
onion powder
mccormick basil leaves

Steps:

  • In a bowl, pour 1 cup of Mama Sita's Barbecue Marinade sauce. Sprinkle black pepper, crushed red pepper flakes, salt, onion powder, and basil leaves in the bowl. Three shakes for each of the ingredients should be good, but you can adjust it to your liking. Stir the marinade to blend everything together.
  • Add the baby back ribs in bowl and flip it around until it's coated with the marinade. Let it sit for a few minutes and then grill. Baste the ribs with the leftover marinade when grilling to keep the ribs moist and flavorful.

DIABETIC FRIENDLY PORK BABY BACK SPARE RIBS IN SAUCE



Diabetic Friendly Pork Baby Back Spare Ribs in Sauce image

Always inspired by what I read and see! I thoroughly enjoyed making these! Simple, nutritious, SO easy to do! Look forward to my first review! 1 1/2 lb pork back ribs 1 tbsp olive oil 1/2 tsp crushed red chili pepper salt and freshly ground black peppe 1 cup chicken broth 1 can tomatoes, (19 oz) 1 tbsp red wine vinegar http://www.informationaboutdiabetes.com/recipes/Spareribs_In_Sauce__Spuntature_Al_Sugo__--_Italian.htm NOTE: My serving portion is 2 ribs; adjust to your liking; served on bed of greens, brocolli spritzed with balsamic vinegar

Provided by mickeydownunder

Categories     One Dish Meal

Time 1h35m

Yield 12 ribs, 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs pork back ribs
1 tablespoon vegetable oil
1/2 teaspoon red chili pepper
salt and pepper
1 cup chicken broth
1 (24 ounce) can tomatoes
1 tablespoon red wine vinegar
re sugar related issues make sure the canned tomatoes are only that, no salt, sugar or added citric acid

Steps:

  • Heat pan, add oil.
  • Brown ribs on all sides.
  • SIMPLY add canned tomatoes, red wine vinegar, chiili flakes and chicken broth; bring to a boil.
  • Reduce heat, SIMMER uncovered for 1 - 1/2 hours (I did 1/2!); meat will almost fall off the bone
  • NOTE: meat should not be pink near the bone re doneness.
  • NOTE: The sauce should reduce to half; if started to look like it will get dry, can always add some water to top it up.
  • ENJOY!

SARASOTA'S PORK BABY BACK RIBS



Sarasota's Pork Baby Back Ribs image

Tender, falling apart, easy and just perfect. Nothing hard, nothing complicated and they are just good every time. Serve these with traditional BBQ food to me, mac and cheese, coleslaw, beans, corn on the cob etc. Anything you want. Bake unattended basically for 2+ hours and then a quick grill and they are done. How easy can you get. The overnight marinade gives them a great flavor.

Provided by SarasotaCook

Categories     Pork

Time P1DT3h

Yield 8 serving(s)

Number Of Ingredients 14

3 -4 slabs baby back ribs (I don't get specific weight because this marinade can be used on as many as you cook, this amount wi)
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 (12 ounce) bottles dark beer
2 bay leaves
2 tablespoons cider vinegar
barbecue sauce (use your favorite,There are way too many favorites to name just one, so just use your favorite sauce)
Bourbon

Steps:

  • Ribs and Rub -- The night before you plan to cook these, I mix all the ingredients in a small bowl and then RUB THE RIBS. Just rub them up, on both sides. Wrap in plastic wrap and put 2 ribs in each of the aluminum tins. Refrigerate over night.
  • Baking the Ribs -- The next day, In the same aluminum pans, just remove the saran wrap, cut each of the racks in half to make them easier to handle, and put the ribs in the pan. Add the beer (1 beer per pan), 1 tablespoon cider vinegar per pan, bay leaf (1 bay leaf per pan) and cover with foil.
  • Cook covered with foil for 2 1/2 hours at 350. Now I check at 2 hours because you don't want them falling apart before you grill them. I have had some take 2 hours -- so just after 1 1/2 hours, take a peek. You want a knife to go in easy but not falling apart. You should be able to pick up the half rack easily but they still should be very tender.
  • Grilling -- Remove from the oven and take to the grill. Place on a medium grill and grill one side for 3-4 minutes then flip. Then time to sauce up. Sauce each side and flip a couple of times and that is all you need. I like to put enough sauce on for flavor, but I also like my sauce to dry a bit so they are not they messy to eat. It you don't have a grill you can finish in the oven on high heat 450 for just a few minutes too. But the grill is what makes these.
  • I usually cut the ribs in two and serve family style. The meat falls off the bone and great flavor.
  • Sauce, everyone has their favorites -- I like my own bourbon sauce, but I won't get in a BBQ battle. Just use your favorite. There are way too many. I happen to love a spicy store bought then mixed with a little bourbon and some smoky chipotles for a great easy sauce.

Tips:

  • Choose the right ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are too thin or have a lot of bone.
  • Prepare the ribs properly: Remove the membrane from the back of the ribs. This will help the ribs cook evenly and prevent them from toughening up.
  • Season the ribs generously: Use a rub or marinade to flavor the ribs. Be sure to season them on all sides.
  • Cook the ribs low and slow: The best way to cook ribs is to cook them low and slow. This will help them develop a rich flavor and fall-off-the-bone tenderness.
  • Baste the ribs regularly: Basting the ribs with a sauce or marinade will help keep them moist and flavorful.
  • Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will help the juices redistribute throughout the meat.

Conclusion:

Pork baby back ribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're grilling, smoking, or baking them, there's a recipe out there that's sure to please everyone. So fire up your grill or oven and get cooking!

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