Description
Fall-off-the-bone tender baby back ribs seasoned with a bold, smoky dry rub and glazed with a rich barbecue sauce. Perfect for weekend grilling, game day, or a backyard feast.
Ingredients
Dry Rub:
-
3 tbsp kosher salt
-
¼ cup packed dark brown sugar
-
3 tbsp smoked paprika
-
1 tbsp black pepper
-
1 tbsp garlic powder
-
1 tbsp dry mustard
Ribs & Sauce:
-
4 lbs baby back pork ribs (2–3 slabs)
-
2 tbsp olive oil
-
2½ cups bottled barbecue sauce (divided; e.g., Big Bob Gibson’s Championship Red Sauce)
Instructions
-
Prep ribs:
Remove the thin membrane from the back of the ribs for tenderness. Pat ribs dry with paper towels. -
Make dry rub:
In a bowl, mix kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, and dry mustard. -
Season ribs:
Rub olive oil evenly over ribs, then coat thoroughly with the dry rub on both sides. Wrap tightly in foil and refrigerate for at least 2 hours (overnight preferred). -
Cook ribs:
Preheat oven to 300°F (or set up grill for indirect heat at the same temp). Place foil-wrapped ribs on a baking sheet or grill. Cook for 2½ to 3 hours, until tender. -
Finish with BBQ sauce:
Carefully unwrap ribs. Brush with 1½ cups of BBQ sauce. -
Caramelize:
Increase oven to 400°F or move ribs over direct heat on the grill. Cook uncovered for 10–15 minutes until sauce is bubbly and slightly charred.
-
Serve:
Slice between the bones and serve with remaining BBQ sauce on the side.
Notes
For smoky flavor, grill ribs using wood chips (like hickory or apple) or add a few drops of liquid smoke to the rub.
Ribs can also be finished under the broiler if you don’t have a grill.
Leftovers keep well refrigerated for 3–4 days and freeze for up to 3 months.
- Prep Time: 15 minutes (plus 2+ hours marinating)
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: American, Southern