Barbecue Baby Back Ribs are a quintessential indulgence in the world of savory, slow-cooked perfection. These succulent pork ribs are meticulously seasoned with a flavorful dry rub or marinade, then slow-cooked to tender perfection on a barbecue or grill. The slow and low cooking method allows the meat to absorb the smoky essence and develop a caramelized exterior. The hallmark of these ribs is the luscious barbecue sauce, brushed on generously during the final stages of cooking, creating a sticky, finger-licking glaze. The result is a mouthwatering dish that boasts a perfect balance of smokiness, sweetness, and savory richness. Barbecue Baby Back Ribs are a celebration of expertly crafted flavors and the joy of savoring every delicious bite.
Try this recipe for juicy, tender, and melt-in-your-mouth ribs that are so easy to make!
- 1/4 cup brown sugar
- 2 tbsp chili powder
- Kosher salt
- freshly ground black pepper
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 racks baby back ribs
- 1 cup low-sodium chicken broth
- 2 tbsp apple cider vinegar
- 1 cup barbecue sauce
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder, and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate for 1 hour or overnight.
- Preheat the oven to 250°F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium-high. Put the ribs on the grill and cook for about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.