Baby Back Ribs
Ingredients
- 2 racks baby back ribs – membrane removed, patted dry
- 2 tbsp yellow mustard
- 1/4 cup brown sugar
- 2 tbsp paprika
- 4 tsp kosher salt
- 2 tsp black pepper – freshly ground
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp mustard powder
- 1/2 tsp cayenne pepper
- 1 cup barbecue sauce
Instructions
1. Remove the thin membrane from the bone side of the baby back ribs by sliding a butter knife under an edge and pulling it off with a paper towel. Trim any excess surface fat and pat the racks dry.
2. In a bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin, mustard powder, and cayenne pepper to make the dry rub.
3. Rub the ribs lightly with the yellow mustard, then coat all sides evenly with the dry rub. Let the ribs rest at room temperature for 30 minutes to hydrate the spices; during this time, preheat the oven to 275°F (135°C).
4. Wrap each rack tightly in heavy-duty foil (bone side down, seams up) and place on a rimmed baking sheet. Bake until the meat has pulled back from the bones by 0.25–0.5 inch and a toothpick slides in with little resistance, 2–2.5 hours.
5. Heat a grill to medium-high (or set the oven broiler to high). Carefully unwrap the ribs and discard any accumulated juices. Brush both sides with about half of the barbecue sauce.
6. Grill or broil the ribs until the sauce bubbles and sets and the edges lightly char, 3–5 minutes per side. Brush with more sauce as they cook.
7. Transfer the ribs to a board and rest for 10 minutes. Slice between the bones and serve with any remaining barbecue sauce.
Baby back ribs are tender pork ribs taken from high on the backbone, prized for their relatively lean meat and gentle curve. When cooked low and slow with a balanced dry rub, they develop a bark that’s sweet, smoky, savory, and lightly spicy, while the interior turns juicy and tender without falling apart. Finished with a glaze of barbecue sauce to set and caramelize, they offer a satisfying balance of tug and tenderness that makes them a backyard favorite.
Originating in American barbecue culture, baby back ribs are most closely associated with regional traditions in the South and Midwest. As home smokers and grills became more common, techniques spread nationally, blending dry-rub heritage with sauced finishes. Today, baby backs are a staple of American cookouts and rib joints, where debates over rubs, wood choices, and saucing reflect decades of evolving barbecue practice.