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These BBQ Baby Back Ribs are everything you’ve been dreaming of when it comes to a BBQ feast. Whether snow is on the ground or summer is in full swing, these ribs taste great any time of year. Pair with potato salad and an ice cold beer – doctors orders. Simply the best!
Every so often I find myself day dreaming of tender, fall off the bone BBQ, and usually when I do, these baby back ribs dance through my head – similar to sugar plum fairies. But fairies don’t have anything on these ribs, not when they’re perfectly tender and packed full of flavor.
This dry rub is magic – you heard it here first! If you ever find your protein is lacking a little pizzazz, then I definitely recommend throwing this spice rub together and getting a little intimate with that meat.
What’s So Great About Baby Back Ribs?
You might know of these by another name depending on where you’re from. Also called Canadian back ribs, pork loin ribs, or back ribs. Whatever you call it, these ribs are cut from the top of the rib cage, somewhere between the spare ribs and the spine.
I love this cut because it’s easy too cook up, small enough to fit in most conventional ovens, loaded with meat, and super tender once cooked or BBQ’d.
Ingredients
Ribs
- Pork – We’re using baby back ribs, about 2 – 3 racks worth. They’re reasonably sized, cook down super tender, and are packed with great flavor.
- BBQ sauce – Whatever your favorite may be. If you’re having trouble deciding, go with something standard and straight forward.
Spice rub
- Seasoning – The old faithful, salt and pepper.
- Spices – Onion powder, chili powder, smoked paprika, garlic powder, and ground mustard for some heat.
- Sugar – We’re using a bit of brown sugar today. It’ll caramelize in the oven and help this dry rub form a great complex crust of flavor.
How To Make BBQ Baby Back Ribs
- Preheat the oven to 325 F degrees.
- Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
- Combine the spice rub: In a small bowl whisk together all the dry rub ingredients. Rub the dry rub over the ribs generously, and place the racks in a large roasting pan fitted with a rack.
- Cook the ribs: Add 1/2 inch of water to the bottom of the roasting pan. Cover with aluminum foil completely and place in the oven. Bake for 3 hours then remove the foil and place under the broiler for 5 to 7 minutes per side.
- Finish the ribs: Slather the ribs on both sides with BBQ sauce and let the ribs rest for 5 to 10 minutes before serving.
Remember To Remove The Membrane
If you’ve ever found yourself endlessly gnawing on a surprisingly tough rib, it may have been because the membrane was left on! This tough piece of tissue will keep that meat stuck right on the bone unless removed.
- Slide a dinner knife under the membrane and over the bone starting at one end of the rack.
- Lift and loosen the membrane until it tears.
- Grab the edge of the membrane with a paper towel and pull it off. The membrane should come off cleanly in one whole piece.
How To Make Your Own BBQ Sauce
If you really want to go full kit and caboodle, feel free to whip up your own BBQ sauce! It’s super simple, I promise you. I have a magical Home made Whiskey BBQ Sauce recipe on my sister site, Jo Cooks.
How To Serve
Some dishes I like to devour all on their own but good rubs demand good sides! That’s just how it is people. You came to Jo for the main, stay with Jo for the sides – because they’re good.
- Mashed Potatoes
- Creamy Polenta
- Potato Salad
- Avocado Tomato Salad
- Homemade Coleslaw
- Loaded Pub Fries
- Macaroni Salad
Storing Leftovers
If stored properly in an airtight container or wrapped tightly in aluminum foil, these ribs will last 3 – 4 days in the fridge. You can also freeze this recipe, for 2 – 3 months wrapped tightly in foil before thawing in the microwave or in cold water. Reheat in the oven and slather in sauce.
Other Cooking Options
Pressure cooker
Lucky for you, I have a great recipe similar to this one with your own homemade BBQ sauce for the Instant Pot. Check out the recipe here:
Slow cooker
Follow all the above instructions just the same, but instead set the slow cooker to LOW for 8 hours or HIGH for 4. Follow it up with a good broil session and enjoy with additional BBQ sauce.
Craving More BBQ? Try These Delicious Recipes:
- Korean BBQ Ribs
- Greek Pork Loin Ribs and Potatoes Sheet Pan Dinner
- Honey Glazed Rack of Pork Ribs
- The Best Homemade Burger
- Instant Pot BBQ Pulled Pork
- Pork Loin Roast
- Slow Cooker Ribs
The Best BBQ Baby Back Ribs
Ingredients
- 6 pounds baby back ribs (pork loin ribs) about 2 to 3 racks
- 1 cup bbq sauce
Spice Rub
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon dry mustard
Instructions
- Preheat the oven to 325 F degrees.
- Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
- Combine the spice rub: In a small bowl whisk together all the dry rub ingredients. Rub the dry rub over the ribs generously, and place the racks in a large roasting pan fitted with a rack.
- Cook the ribs: Add 1/2 inch of water to the bottom of the roasting pan. Cover with aluminum foil completely and place in the oven. Bake for 3 hours then remove the foil and place under the broiler for 5 to 7 minutes per side.
- Finish the ribs: Slather the ribs on both sides with BBQ sauce and let the ribs rest for 5 to 10 minutes before serving.
Tips & Notes:
- If stored properly in an airtight container or wrapped tightly in aluminum foil, these ribs will last 3 – 4 days in the fridge. You can also freeze this recipe, for 2 – 3 months wrapped tightly in foil before thawing in the microwave or in cold water. Reheat in the oven and slather in sauce.
