BEST Barbecue Baby Back Ribs

I am always looking for the best recipes and techniques for making delicious (and easy to prepare) foods.

This recipe is a result of trial and error and modification, modification, modification.

It is a simple and delicious method for preparing not only the BEST ribs but also a fantastic Spice Rub and Barbecue Sauce that can be used on other meat and poultry.

All 3 components can be prepared in advance and then thrown on the grill for a quick warm up and serve.

I usually have the spice rub and barbecue sauce done days (or weeks) in advance.

The combination of the 3 will have your friends thinking you are a wizard at cooking.

WARNING: Once you have tried this you may NEVER EVER be happy with any other ribs or sauce again!

Supplies:

  • Baby Back Ribs
  • Sharp Knife
  • Spice Mix
  • Plastic Wrap
  • Roasting Pan
  • Aluminum Foil
  • Barbecue Sauce
  • Barbecue

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Step 1: Preparing the Spice Rub

Ingredients:

  • 1 Tablespoon Garlic Powder
  • 1 1/2 Tablespoons Paprika
  • 1 1/2 Tablespoons Ground Black Pepper
  • 3 Tablespoons Light Brown Sugar
  • 1 1/2 Tablespoons Kosher Salt

Pour all ingredients into a small bowl and mix with a fork.

NOTE:

  • I usually make this in advance and keep it handy in the cupboard all the time.
  • Also great on any meat or poultry you want to roast or grill!

Step 2: Preparing Your Barbecue Sauce

Ingredients:

  • 1 Onion
  • 8 Cloves Minced Garlic
  • 1 1/2 Cups Kentucky Bourbon Whiskey
  • 32 oz Ketchup
  • 1 6oz can Tomato Paste
  • 4 Tablespoons Liquid Smoke
  • 1/2 Cup Worcestershire Sauce
  • 2/3 Cup Cider Vinegar
  • 1 Teaspoon Pepper
  • 1 Tablespoon Salt
  • 1 Cup Brown Sugar

Directions:

  • Chop Onion and Garlic
  • Saute in a LARGE fry pan or a 3 qt sauce pan with the Whiskey until onion is translucent. (about 10 mins)
  • While onion sautes measure and mix remaining ingredients in a separate bowl.
  • Add the ketchup mixture to the onion mix and simmer for 20 mins.
  • Strain through a sieve.

NOTE:

  • I prepare this ahead of time and keep a bottle of it to use any time.
  • As long as you strain out the onion and garlic it should keep up to 4 weeks.

Step 3: Prepping the Ribs

NOTE:

  • I love to have ribs that fall off the bone.
  • I remove the "silvered skin" from the back of my ribs. (Refer to the video attached for how to accomplish this)
  • This also allows more of the flavors of your rub and cooking method to permeate the meat.
  • If you don't see any silver skin then you are lucky enough to have purchased ribs with this already removed!
  • You can also just leave it if you desire.

Directions:

  • Remove "Silver Skin" (aka Membrane) on back of ribs. (Optional)
  • Once membrane is removed apply your prepared Spice Rub to both sides of the ribs.
  • Wrap ribs in plastic wrap and place in refrigerator overnight.

Tip:

  • Wearing food safe disposable gloves is a good idea when applying the spice rub.

Step 4: Cooking the Ribs

The Oven Cooking

  • Preheat oven to 275 degrees
  • Remove ribs from the refrigerator and remove the plastic wrap.
  • Place in roasting pan and cover tightly with aluminum foil.
  • Roast "low and slow" until tender (around 3-4 hours).
  • If preparing in advance you can either set aside or refrigerate at this time.
  • To finish off place slather with barbecue sauce and place under broiler until sauce darkens and thickens

Cooking on the Grill (alternative method)

  • The key here once again is "low and slow" using the indirect method on the grill.
  • Use same prep, temps and approximate cooking time.
  • To finish off place slather with barbecue sauce and return to heat until sauce darkens and thickens

Cooking in a Smoker (alternative method)

  • Once again low and slow - but if you love the smoked taste it is MUCH lower and slower!
  • Temp is approx 225-250 degrees.
  • Do not wrap the meat - place directly on racks in smoker, bone side down.
  • Time to doneness is approx 4-5 hours.
  • To finish off place slather with barbecue sauce and return to heat until sauce darkens and thickens

NOTE:

  • Oven cooking is my preferred method with finishing on the grill.
  • You want your ribs to easily come off the bone but not to fall apart when you pick them up.

ENJOY!

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    2 Discussions

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    Klatkinsaudreyobscura

    Reply 6 weeks ago

    Thank you. Let me know if you make it and how you like it!