The Absolute Best Baby Back Ribs
Unleash the flavor with "The Absolute Best Baby Back Ribs," a recipe that transforms tender racks of ribs into smoky, sweet, and perfectly caramelized masterpieces. These fall-off-the-bone ribs start with a bold dry rub of brown sugar, paprika, garlic powder, and a hint of cayenne for a balanced kick, ensuring every bite is seasoned to perfection. Slow-baked to succulent tenderness and finished on the grill or under the broiler, these ribs are slathered in a tangy barbecue glaze enhanced with apple cider vinegar, creating an irresistible sticky shine. Perfect for backyard barbecues or savory weeknight dinners, this recipe delivers restaurant-quality results right from your kitchen. Whether you’re a seasoned grill master or a beginner, these baby back ribs are guaranteed to impress.
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 2 tbsp Brown sugar
- 1 tbsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Cayenne pepper
- 1 cup Barbecue sauce
- 2 tbsp Apple cider vinegar
- 1 tbsp Olive oil
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the ribs by slipping a knife under the edge, grabbing it with a paper towel, and pulling it off.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the dry rub.
Drizzle olive oil lightly over both sides of each rack of ribs and rub it in with your hands.
Generously apply the dry rub to both sides of the ribs, massaging it in to ensure full coverage.
Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet meat-side up.
Bake the ribs in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulling away from the bone.
While the ribs bake, prepare the glaze by mixing the barbecue sauce and apple cider vinegar in a small bowl. Set aside.
Once the ribs are cooked, carefully remove them from the oven and unwrap them from the foil.
Set your grill to medium-high heat, or preheat your oven’s broiler.
Brush the glaze generously over both sides of the ribs.
Place the ribs on the grill or under the broiler for 5-10 minutes, turning as needed, until the glaze is caramelized and slightly charred.
Remove the ribs, let them rest for 5 minutes, then slice between the bones and serve hot.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 29.2 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1463 mg | 31% | |
*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.
