Tantalizing Grilled Baby Back Pork Ribs Barbecue Recipe
Alright ya filthy animals, let's kick this BBQ party into high gear with these downright tasty BBQ Ribs. Don't be fooled by their smoky, homely charm - they're not just for the grill, thanks to this clever oven-to-grill method.
First off, rub those babies down with a sweet spiced concoction to make your taste buds tango. Once coated, roast 'em up while you whip up a no-fuss barbecue sauce. Time to serve? Toss those ribs on the grill, slather on the sauce, and let the flames work their magic to create a sticky, addictive glaze. The only things missing are some grilled corn, potato salad, and a roll of paper towels for the mess.
Before we dive in, remember you'll need a pastry brush and some aluminum foil for this fiesta. And don't worry about babysitting those ribs – we've got a game plan for that. You can prep the ribs a couple days before, and the sauce can chill in the fridge for up to two weeks!
Game on:
- Mix up your sweetly spiced rub and set aside.
- Peel off that pesky membrane from the back of the ribs.
- Rub that baby down with your concoction and wrap it up neatly in foil packets like a present for the oven.
- Pop it in the oven and forget about it for a couple hours while you make the sauce.
- Take the ribs out, slather on the sauce, and toss on the grill for a sexy, sear.
Now, let's get cooking:
What You'll Need:- 3 Tablespoons kosher salt- 2 Tablespoons chili powder- 2 Tablespoons dark brown sugar- 2 Tablespoons paprika- 1 Tablespoon garlic powder- 2 teaspoons ground mustard- 1 teaspoon 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 dark brown sugar- 1/4 cup molasses (light or dark)- 2 tablespoons cider vinegar- 2 tablespoons Worcestershire sauce- 1 tablespoon chili powder- 2 teaspoons garlic powder- 2 teaspoons paprika
Got It:
- In a medium bowl, mix together salt, chili powder, brown sugar, paprika, garlic powder, mustard, and black pepper; set aside.
- Cut 4 pieces of aluminum foil and set aside.
- Pat the ribs dry with paper towels. Remove the membrane from the back of the ribs.
- Cut each rack in half and place side by side on a piece of foil. Coat the ribs in the spice rub. Wrap tightly in foil to create 2 packets.
- Heat the oven to 325°F and arrange a rack in the middle. (You can roast immediately, but for the best flavor and texture, refrigerate up to 24 hours.)
- Place the ribs in the oven and roast until tender, about 2 hours. Meanwhile, make the sauce.
To Make the Sauce:
- Place all ingredients in a medium saucepan and bring to a simmer over medium heat.
- Reduce heat to low and continue to simmer until flavors meld, about 30-40 minutes. Remove from heat and set aside.
Ready to Grill:
- Heat a gas or charcoal grill to medium (350°F to 450°F).
- Remove the ribs from the foil, place meaty-side up on the grill, brush with sauce, cover, and cook for 5 minutes.
- Flip, brush again, and cook another 5 minutes. Continue every 5 minutes until the sauce thickens and ribs are heated through, for a total grilling time of 20 minutes.
- Transfer the ribs to a cutting board, cut between the bones, and transfer the remaining sauce to a serving bowl.
That's the dang deal! Pass around some grilled corn, potato salad, and enjoy your finger-lickin' awesome ribs!
- Prepare the barbecue sauce by combining ketchup, water, dark brown sugar, molasses, cider vinegar, Worcestershire sauce, chili powder, garlic powder, and paprika in a medium saucepan.
- Simmer the sauce over medium heat until the flavors meld, which typically takes around 30-40 minutes, then remove it from heat and set it aside.
- Before putting the ribs in the oven, remember to remove the membrane from the back of the ribs and pat them dry with paper towels.
- After roasting the ribs in the oven for a couple of hours, you can ready the grill by heating it to medium (350°F to 450°F) for barbecuing the ribs, and applying the barbecue sauce while grilling.
