Old Bay Barbecued Baby Back Ribs
Get ready to elevate your barbecue game with these irresistibly tender and flavorful Old Bay Barbecued Baby Back Ribs! Perfectly seasoned with a smoky-sweet dry rub featuring iconic Old Bay seasoning, brown sugar, and paprika, these ribs are slow-baked until fall-off-the-bone tender, then finished on the grill (or under the broiler) for a beautifully caramelized, sticky barbecue glaze. A splash of apple cider vinegar in the glaze adds a tangy kick that balances the richness of the meat. Whether you're hosting a backyard cookout or craving comfort food, these juicy ribs are sure to impress. Serve them hot with extra barbecue sauce for dipping and watch them disappear!
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Recipe Information
Ingredients
- 3 racks Baby back ribs
- 3 tablespoons Old Bay seasoning
- 2 tablespoons Brown sugar
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground black pepper
- 2 teaspoons Kosher salt
- 2 tablespoons Vegetable oil
- 1 cup Barbecue sauce
- 2 tablespoons Apple cider vinegar
Instructions
Preheat your oven to 275°F (135°C).
Prepare the ribs by removing the silver skin membrane from the bone side of the racks for better tenderness.
In a small bowl, mix Old Bay seasoning, brown sugar, paprika, garlic powder, onion powder, ground black pepper, and kosher salt to form the dry rub.
Rub both sides of each rack of ribs with a light coating of vegetable oil, then generously apply the dry rub mixture, pressing it into the meat.
Wrap each rack tightly in aluminum foil and place on a baking sheet meat-side up.
Bake the ribs in the preheated oven for 2.5 hours or until the meat is tender and starts to pull away from the bone.
While the ribs are baking, prepare the glaze by mixing the barbecue sauce and apple cider vinegar in a small bowl.
After baking, carefully unwrap the ribs and transfer them to a grill preheated to medium-high heat (or set your oven to broil).
Brush the ribs generously with the barbecue glaze on both sides.
Grill (or broil) the ribs for 5-7 minutes per side, brushing with more glaze as needed, until caramelized and slightly charred.
Remove the ribs from the heat and let them rest for 10 minutes before slicing.
Serve warm with extra barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
8262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 533.5 g | 684% | |
| Saturated Fat | 186.3 g | 932% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 1963 mg | 654% | |
| Sodium | 11691 mg | 508% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 229.3 g | ||
| Protein | 545.1 g | 1090% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1341 mg | 103% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 7336 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
