Save to Pinterest These tender grilled baby back ribs deliver that perfect blend of smoky, sweet and savory flavors that always gets everyone excited around my backyard table. Whether you have a big summer cookout in mind or just want a weekend treat, this recipe guarantees ribs with a sticky glaze and fall-off-the-bone texture.
I still remember the first time I made these for a July Fourth picnic everyone hovered over the platter until the very last rib disappeared. Now it is my kids’ most requested meal for birthdays and summer weekends.
Ingredients
- Baby back pork ribs: the star of this recipe choose racks with an even layer of meat and minimal fat for best results
- Kosher salt: essential for enhancing all the savory flavors look for good quality salt with no caking agents
- Freshly ground black pepper: gives a subtle heat and keeps things classic use coarse grind if possible
- Garlic powder: adds savory depth and aromatic kick check for a fine powder with no clumps
- Smoked paprika: gives the ribs signature smoky undertones choose Spanish smoked paprika if you can
- Classic barbecue sauce: brings sweet tangy glaze select your favorite brand or make homemade if time allows
Instructions
- Prep and Season the Ribs:
- Remove the thin membrane from the back of each rack by loosening an edge with a knife and peeling it off this helps the spices soak in and ensures tender texture. Generously season both sides of the ribs with salt pepper garlic powder and smoked paprika patting the spices in so they adhere
- Bake or Slow Cook the Ribs:
- Wrap the racks tightly in foil with meat side up. Place on a large baking sheet and bake at 300 degrees Fahrenheit or 150 degrees Celsius for two hours until the meat is very tender and pulls back from the bone about half an inch. If using a slow cooker cut the racks in half and layer them bone side down cook on low for four to six hours until tender
- Get the Grill Ready:
- Preheat your grill to medium high direct heat. While waiting, pour about a cup of barbecue sauce into a bowl and grab a brush for basting
- Finish and Glaze:
- Place the ribs directly on the grill grates bone side down. Baste generously with barbecue sauce and grill uncovered for five minutes. Flip then baste the meaty side and continue grilling another five to ten minutes until the sauce caramelizes and you see a glossy sticky finish. Watch for charring at the edges without letting the sauce burn
- Rest and Serve:
- Let the ribs rest for five to ten minutes under loose foil so the juices settle. Slice between the bones and arrange on a platter for serving. I usually add a last brush of barbecue sauce right before bringing the ribs to the table to add extra shine
Save to Pinterest I have tasted a lot of barbecue sauces over the years but a smoky molasses based sauce really makes these ribs shine. My family always laughs at how I brush on extra sauce right at the end because it gives that over the top sticky finish we all love.
Storage Tips
Leftover ribs keep well in an airtight container in the refrigerator for up to four days. Reheat gently in the oven covered with foil to keep them moist. For longer storage freeze portions tightly wrapped in foil and place in a freezer bag. Defrost in the refrigerator overnight before reheating
Ingredient Substitutions
If you cannot find baby back ribs, spare ribs work with a slightly longer cook time. For a homemade barbecue sauce, simmer ketchup brown sugar apple cider vinegar and a splash of Worcestershire sauce together until thick. Smoked paprika can be swapped for sweet paprika and a pinch of chipotle powder for a touch of heat
Serving Suggestions
Serve these ribs with classic sides like cornbread, coleslaw, and grilled corn. For something lighter try a crisp cucumber and tomato salad on the side. If you want to keep it classic a big bowl of potato salad is a family favorite at our summer gatherings
Save to Pinterest Serve with plenty of napkins and extra barbecue sauce. These ribs never fail to bring everyone back for seconds.
Common Recipe Questions
- → How do you keep baby back ribs tender?
Slow-cooking the ribs in the oven or a slow cooker wrapped in foil helps break down the meat for maximum tenderness.
- → What seasoning works best for baby back ribs?
A blend of salt, pepper, garlic powder, and smoked paprika enhances the meat's natural flavor and gives a mild smoky aroma.
- → When should you add BBQ sauce to ribs?
Baste ribs with BBQ sauce during the final grill stage to create a sticky, caramelized coating without burning the sugars.
- → Can you prepare ribs ahead of time?
Yes, cook the ribs in advance in the oven, then finish on the grill just before serving for freshest flavor and texture.
- → What’s the best temperature to grill ribs?
Medium-high heat is ideal for finishing ribs on the grill, allowing the BBQ sauce to caramelize without drying out the meat.