The Best BBQ Baby Back Ribs
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!
- 6 lbs baby back ribs (pork loin ribs) about 2 to 3 racks
- 1 cup bbq sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp dry mustard
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.
- 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.
Calories: 746kcal | Carbohydrates: 25g | Protein: 56g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 197mg | Sodium: 1136mg | Potassium: 882mg | Fiber: 1g | Sugar: 18g | Vitamin A: 878IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 3mg