Spiced Baby Back Ribs

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This summer is going to be 100% about GRILLING (per usual) and we need to be ready to go! Ever since Memorial Day, I’ve been grilling up a storm and the end is nowhere in sight. And if we’re talking grilling, then we gotta break these bad boys (Spiced Baby Back Ribs) out for the next festivity!

Spiced Baby Back Ribs from www.whatsgabycooking.com (@whatsgabycookin)

So here’s the deal with these Spiced Baby Back Ribs. There are 3 parts to making this recipe…

  1. First is making a pretty epic spice rub that coats the ribs.
  2. Second, the slowly cook in the oven for a few hours until the meat is super tender. Best part about both of those steps is you can do them the day before you’re planning to fire up the grill so you don’t have to worry about it while your guests are over.
  3. And then the last part is throwing them on the grill or under the broiler for a hot second until they are crispy and perfection. Then just serve them up and away we go!
Spiced Baby Back Ribs from www.whatsgabycooking.com (@whatsgabycookin)

Want some summer rib inspiration – here are a few different flavor profiles I love throwing on the grill:

BBQ Ribs

Spiced BBQ Ribs

5 from 3 votes
The most perfect low-stress recipe for making Ribs you'll ever find! 1 part spice rub, 1 part low and slow in the oven and 1 part on the grill/BBQ! Get after it!
Prep Time 5 mins
Cook Time 3 hrs 10 mins
Total Time 3 hrs 15 mins
Course Main Course, Dinner, Lunch
Cuisine American
Servings 4 people

Ingredients
  

  • 1/2 cup dark brown sugar
  • 2 tablespoons kosher salt
  • 1/2 tablespoon dry mustard powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon freshly ground black pepper
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon smoked paprika
  • 2 racks baby back pork ribs about 2 1/2 pounds each, membrane removed from the underside of each rack
  • Store bought or homemade bBQ sauce
  • pickles to serve
  • potato chips to serve

Instructions
 

  • In a small bowl, combine the brown sugar, salt, mustard, garlic powder, black pepper, cayenne and paprika. On 2 baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it into the ribs. Cover with foil and refrigerate for at least 4 hours, overnight if possible.
  • Preheat the oven to 250 degrees F. Keep the ribs covered in foil and roast for 3 hours, until the meat is super tender but not falling off the bone. Remove from the oven and pour off any liquid on the baking sheets.
  • Preheat the broiler or BBQ. Brush each rack of ribs liberally with the various barbecue sauce and broil or grill for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a clean cutting board and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
  • Serve alongside extra BBQ sauce for dipping, some pickles and some chips.

11 Comments

  1. I am obsessed with Cholula- we go through a ton of it in our house- even the kids. These ribs look awesome!

  2. We buy Cholula at Costco. So yes, we are on that train! And now these ribs just feeds the addiction!

  3. Looks soooo interesting with all those great flavours.
    UNABLE to pin this to my board. Wondering what I am doing wrong.
    NEED to do these ribs !!
    Theresa.

  4. And I thought that I was the only one on the planet who put
    Cholula on her pancakes for breakfast. Making these ribs tomorrow! Yum can’t wait

  5. 5 stars
    These were really delicious! I’ve never made ribs before or even tried them but they tasted great!

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