Easy BBQ Baby Back Pork Ribs

Name: Easy BBQ Baby Back Pork Ribs
Prep time: 40 min
Total time: 3 h 10 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons kosher salt; 2 tablespoons chili powder; 2 tablespoons packed dark brown sugar; 2 tablespoons paprika; 1 tablespoon garlic powder; 2 teaspoons ground mustard; 1 teaspoon freshly ground black pepper; 2 full racks baby back pork ribs (about 5 to 6 pounds); 1 1/2 cups ketchup; 1/2 cup water; 1/3 cup packed dark brown sugar; 1/4 cup light or dark molasses (not blackstrap); 2 tablespoons cider vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon chili powder; 2 teaspoons garlic powder; 2 teaspoons paprika

Grilling BBQ Pork Main Dish Easy Super Bowl Memorial Day Labor Day 4th of July Father's Day Baking Barbecuing Dinner Party Tailgating Picnic Camping Ketchup Worcestershire Sauce Paprika Spices Brown Sugar Summer Fall Ribs

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4 to 6 servings Easy

Total: 3 hrs 10 mins, plus up to 24 hrs marinating time

123 Ratings

Ingredients (17)

For the ribs:

3 tablespoons kosher salt
2 tablespoons chili powder
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons ground mustard
1 teaspoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)

For the barbecue sauce:

1 1/2 cups ketchup
1/2 cup water
1/3 cup packed dark brown sugar
1/4 cup light or dark molasses (not blackstrap)
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons paprika

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Smoked baby back ribs have plenty of down-home flavor, but they require special equipment and take a while to cook on the grill; this oven-to-grill method can be done in stages, so there’s no need to baby-sit the ribs. First, coat them all over with a sweetly spiced rub, then roast them in the oven while you make a simple barbecue sauce. When you’re ready to serve, throw the ribs on the grill, brush with the sauce, and let the heat turn the sauce into a sticky glaze. This recipe ranks high among our favorite BBQ recipes to share, along with our smoked beer can chicken recipe. Pass around some potato salad, grilled corn, and a roll of paper towels at the table.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

Game plan: You can make the ribs through step 7 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about an hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour.

The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.

by Lisa Lavery

What to buy

OXO Good Grips Large Silicone Basting Brush, $9.99 on Amazon

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Tips for Pork and Ribs

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Tip

How to Store Ribs

Raw pork ribs can be refrigerated in their original packaging. The meat typically stays fresh for three to five days, but can last even longer if it remains unopened.

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Next: How to Freeze Ribs

Tip

How to Freeze Ribs

Overwrap pork ribs in their original packaging with aluminum foil, plastic wrap, or freezer paper. Ribs can last from four to six months in the freezer.

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Next: How to Thaw Ribs

Tip

How to Thaw Ribs

The fastest way to thaw ribs isn't necessarily the best. You can always use the defrost setting on your microwave and determine thawing time based on weight, but this may start to cook the meat. Alternatively, you can place the frozen ribs in a freezer bag and allow them to sit in a bowl of cold water. Continue to replace the cold water every 30 minutes. The most effective and time-consuming option is to place the ribs in the fridge, though a rack may take up for three days to fully thaw. Plan ahead!

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Instructions

For the ribs:

1Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.
2Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.
3Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it. Repeat with the second rack.
4Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
5Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets.

Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
6Heat the oven to 325°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
7Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.

For the barbecue sauce:

1Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.

To grill the ribs:

1Heat a gas or charcoal grill to medium (350°F to 450°F).
2Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes.
3Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.

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