BBQ Baby Back Ribs

Spiced with a smoky-sweet homemade dry rub and finished with your favorite BBQ sauce, these are the Ultimate Fall off the bone BBQ Baby Back Ribs!  Whether slow-roasted in the oven or grilled over hot coals, each bite is more flavorful and tender than the last. There’s nothing like fall-off-the-bone ribs to start this Summer with a splash!  

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It may not technically be Summer yet, but boy am I feeling the Dallas heat! With the temperature steadily climbing towards well, absolute insanity, my mind is on nothing but Summer recipes. From lemonade inspired cakes to fruity hand pies, I’m taking inspiration from warm-weather and creating this season’s tastiest treats.

Today, I’m taking a break from the kitchen and taking the party outside. The grill is hot and this recipe is even hotter! I adore a classic Southern BBQ: cornbread, potato salad, corn on the cob, sweet tea and greatest of ‘em all, Baby Back Ribs. Tender, sweet, smoky ribs coated in rich BBQ sauce is my achilles heel!

Not to toot my own horn but, toot toot! This girl can throw down on the grill and make a mean rack of baby backs. And guess what? I’m gonna prove it to ya!

The history of BBQ ribs is as diverse as BBQ itself. The path to tender, juicy grilled ribs began in the Caribbean, traveled north by Spanish Conquistadors, moved overseas to the Americas, and then seasoned with flavors brought over by European settlers.

For many years, ribs were made using beef due to the abundance of cattle in America. In 1539, a man by the name of Hernando de Soto brought over America’s first 13 pigs. In three years the flock grew to over 700 pigs, both domestic and wild! Since then, both pork and beef ribs have been a quintessential American food.

The Heart and Soul of the Best BBQ Baby Back Ribs

Cuisine Inspiration: American BBQ with a Homemade Twist

Primary Cooking Method: Grilling/Baking

Dietary Info: High-Protein, Gluten-Free (dependent on spice mix)

Key Flavor: Spicy, Savory, and a Hint of Sweetness

Skill Level: Grill Aficionado (Intermediate to Advanced)

Sweet Highlights:

Perk 1: Spice Heaven: Get ready to dazzle your taste buds! Our homemade spice rub blend brings a unique burst of flavors that will elevate your ribs from great to unforgettable.

Perk 2: Fall-Off-The-Bone Good: With our cooking method, expect ribs so tender and juicy that they practically fall off the bone. It’s comfort food that hugs you right back!

Perk 3: DIY Satisfaction: Nothing beats the gratification of using your homemade spice blend. You’re not just a cook; you’re a creator, a purveyor of flavor, a kitchen magician!

Perk 4: Crowd Pleaser: These ribs don’t just taste fantastic; they’re a full sensory experience. Expect a queue at your grill and a chorus of “Mmmms” around the table.

Perk 5: Flexibility Factor: Rain or shine, summer or winter, our recipe’s got you covered. You can grill ’em up outdoors or oven-bake them to perfection. Weather won’t rain on your parade!

What Are Baby Back Ribs??

Baby Back Ribs come from the top of the rib cage between the spine and the spare ribs, below the loin muscle. A rack of baby back ribs should have a minimum of eight ribs but may have as many as thirteen!

Beef Vs. Pork

Though this recipe works with both beef and pork back cuts, I’d like to equip you with the information you need to make a choice.

Pork Ribs

These ribs taste mild, but also have a slightly sweet flavor. Not only do they take to heavy seasoning very well, but their low fat content means more fall-off-the-bone meat! Because pigs have a small ribcage, the size of these ribs will be smaller in comparison.

Beef Ribs

Assuming these ribs are cooked well, the meat should taste beefy and robust. Beef ribs tend to be less meaty, but they make up for it in taste!  If you want beef ribs, definitely check out my Smoked recipe with tons of steps Here.

Ingredients

A rack of baby back ribs is nothing without a good spice rub! A quality rub should not only help to tenderize the meat, but it should also impart a deep, complex flavor profile. Although store-bought rubs can be delicious, I often find they’re either too salty or missing a little something. By throwing together a homemade rub we can ensure it’s well-balanced and tasty as all-heck!

Let’s dig through the pantry together:

• Brown Sugar- sugar is a natural tenderizer, which means moist, supple meat. The caramelized, molasses-like flavor also pairs well with BBQ sauce.
• Onion & Garlic Powder- both are sweeter and less-assertive versions of their natural counterparts. They add roasted, caramel like undertones.
• Smoked Paprika- ribs love to be coated in anything super rich and smoky!
• Kosher Salt & Pepper- salt helps to develop flavor and tenderize meat. Pepper kicks up the smoky goodness.
• Cumin- earthy, nutty and somewhat bitter, cumin is perfect for adding dimension and aroma.
• Cajun Seasoning- boosts the smoky, garlicky, peppery flavor elements that we associate with barbecue and grilling.
• Chili Powder- adds a mild, herby heat.
• Mustard Powder- mustard has a clean, tangy flavor that is a perfect counterpoint to rich ingredients like beef.
• Cayenne Pepper- heat ain’t ever hurt nobody! Well, at least not a few dashes of it anyway.

How To Grill Baby Back Ribs

Contrary to what you might think, ribs are super-straightforward and easy-to-make. With a killer rub in one hand and a quality rack in the other, you’ve got a stellar grilled dinner in the making. Wanna know how it’s done?

Follow these tips for the BEST Baby Back Ribs ever:

Buy the Right Meat

Avoid slabs of ribs with exposed bones or uneven distribution of meat. You’ll want meat evenly distributed over the rack; the meat itself should be a bright reddish-pink and plump in volume.

Remove the Membrane (Silver Skin)

When preparing your ribs, be sure to remove the silver colored skin from the underside of the ribs. If possible, have the butcher do it for you!

Use Medium-Heat Coals

You’ll want to cook the ribs at a low to medium heat. Going low and slow is the best way to get super-tender, smoky meat.

Watch the Ribs Carefully

Cooking meat on the grill requires constant attention. Stay close to the grill, tongs in hand, and only flip when necessary. Only baste with BBQ sauce in the last 30 minutes of cooking or the sugars will burn along with your ribs.

Rest Your Meat

Let the cooked ribs sit for at least 15 minutes before you serve them! If cut too early the ribs will leak out their juices and become dry. Serve with extra BBQ sauce.

What Kind of BBQ Sauce Should I use?

If you ask me, BBQ sauce is the best part about Baby Back Ribs. There’s nothing like smoky, spicy, molasses-ey barbecue sauce that sticks to your fingers and makes a home on the corners of your mouth. Your choice of sauce will give the ribs all the saucy personality it needs!

I love using a sauce that’s on the sweeter side with spicy, earthy notes.  For store bought, I love Sweet Baby Ray’s brand.

Try out a Chipotle-Blackberry, Mango Habanero or a Smoked Cherry sauce! If you can’t get your hands on any of those, no worries: use any BBQ you’ve got on hand.

Sides to Serve With

We’ve already started a party, why not keep it going? BBQ Baby Back Ribs are best served with an assortment of simple, full-flavored sides. Serve up some of the South’s best or make it your own!

• Southern Baked Beans
• Baked Potato Salad
• Southern Fried Corn
• Mexican Grilled Corn on the Cob
• Southern Corn Muffins

Top off this epic BBQ spread with a light, refreshing dessert! If you’ve come this far, a little something sweet won’t kill ya, right?

• Pink Lemonade Cake
• No Bake Orange Creamsicle Cheesecake
• Southern Blackberry Cobbler
• Easy Kool-Aid Pie

Best Grilled Recipes

Get it while it’s hot! Why turn down the heat when you can put the grill to work? Try out a few of Grandbaby Cakes’ BEST grilled meats and treats:

• Marinated Grilled Chicken
• Lemon Pepper Wings
• Tequila Lime Chicken
• Carne Asada
• Grilled Pineapple Donut Sundaes
• Rib Tips
• Smoked Beef Ribs
• Marinated Skirt Steak