Easiest BBQ Baby Back Ribs
ID: f70eb63f...
These oven-to-grill baby back ribs are incredibly tender, juicy, and flavor-packed. Slathered with a homemade Kansas City-style barbecue sauce and coated in a perfect sweet-and-smoky dry rub, they are the ultimate summer showstopper.
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🍳 Cooking Flow
Pat the ribs dry, remove the back membrane, and trim excess fat. → Whisk and simmer the BBQ sauce ingredients for 15 minutes, and mix the dry rub spices in a separate bowl. → Generously coat the ribs with the dry rub, wrap tightly in foil, and cook at 300°F (150°C) over indirect heat for 2.5 to 3 hours, flipping every 30 minutes. → Unwrap the ribs, baste with BBQ sauce on both sides, and grill over indirect heat for 5-10 minutes until caramelized and tender.
Cooking Steps
Brief Cooking Order
Pat the ribs dry, remove the back membrane, and trim excess fat. → Whisk and simmer the BBQ sauce ingredients for 15 minutes, and mix the dry rub spices in a separate bowl. → Generously coat the ribs with the dry rub, wrap tightly in foil, and cook at 300°F (150°C) over indirect heat for 2.5 to 3 hours, flipping every 30 minutes. → Unwrap the ribs, baste with BBQ sauce on both sides, and grill over indirect heat for 5-10 minutes until caramelized and tender.
Introduction
These oven-to-grill baby back ribs are incredibly tender, juicy, and flavor-packed. Slathered with a homemade Kansas City-style barbecue sauce and coated in a perfect sweet-and-smoky dry rub, they are the ultimate summer showstopper.
Step 1
Prepare the ribs by patting them completely dry with a paper towel to remove excess moisture. Peel off the thin membrane on the back of the ribs if it is still present. Use a paring knife to trim off any hanging excess fat to prevent burning.
Step 2
To make the Kansas City-style BBQ sauce, combine ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, salt, pepper, and smoked paprika in a pot. Whisk until incorporated, bring to a boil, then reduce heat and simmer for 15 minutes. Cool to room temperature before using.
Step 3
To make the dry rub, combine dark brown sugar, kosher salt, black pepper, cumin, onion powder, paprika, cayenne pepper, ground mustard, and garlic powder in a bowl. Whisk to mix thoroughly.
Step 4
Generously coat both sides of the ribs with the dry rub. Make sure every part of the meat is covered. Do not let the dry rub sit on the ribs for more than 30 minutes before cooking.
Step 5
Place the ribs onto large sheets of aluminum foil and wrap them as tightly as possible. Use multiple overlapping sheets to ensure there are no gaps where steam or heat can escape.
Ingredients List
Important Notes
Do not let the dry rub sit on the ribs for more than 30 minutes before cooking, otherwise, they can cure and taste like ham.
Cooking the ribs over indirect heat is essential to make them extremely tender without burning them.
Wrapping the ribs tightly in foil traps the steam, which cooks them evenly and keeps them juicy.
If making wood smoke bombs, soak the wood chips in water for at least 1 hour to prevent them from catching fire.
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