Craving smoky, sweet, and savory ribs that are tender enough to pull apart? Look no further. In this guide, you’ll learn how to make finger-lickin’ good baby back ribs that taste just like those from your favorite BBQ joint. Whether you’re using a smoker, oven, or oven-to-grill method, these ribs are surprisingly simple to make and will have your taste buds begging for more.
What You’ll Need to Make Baby Back Ribs
Baby Back Ribs: Also known as back ribs or loin ribs, baby back ribs are the most popular cut of pork ribs. Despite the name, they’re not from baby pigs but rather from the section of the ribs closer to the pig’s back. They are small, tender, and not too fatty.
Spice Rub: A homemade BBQ spice rub made from a blend of sugar, salt, smoked paprika, garlic powder, onion powder, oregano, dry mustard, and cayenne pepper. The recipe provides just enough rub for two racks of ribs.
Barbecue Sauce: You can either make your own sweet and tangy sauce or use a high-quality store-bought brand like Sweet Baby Ray’s.
Cooking Ribs: Smoker vs. Oven (or Oven-to-Grill)
Traditionally, the best way to cook ribs is in a smoker. Smoking the ribs at a low temperature for over 4 hours allows the fat to render out slowly, and the connective tissue breaks down, resulting in succulent and flavorful ribs. However, if you don’t have a smoker or are short on time, you can achieve equally tender and flavorful ribs by using the oven.
Step-by-Step Instructions
Before seasoning the ribs, it’s important to remove the membrane that coats the underside. Simply use a butter knife to loosen the membrane around one of the end bones and peel it off. This allows the spice rub to penetrate the meat better and ensures tender ribs.
Next, preheat your smoker or oven and coat the ribs evenly on both sides with the spice rub.
Allow the ribs to sit for about 15 minutes to absorb the rub, then coat them with the remaining rub.
Smoker Method
For those using a smoker, preheat it to 225°F and place the spice-coated ribs on the racks. Cook for 2 hours, then remove the ribs and double-wrap each rack in heavy-duty foil. Return the wrapped ribs to the smoker for an additional 1-1/2 hours. Afterward, remove the foil, brush the tops of each rack with BBQ sauce, and continue cooking for 45 minutes to 1 hour until tender.
Oven or Oven-to-Grill Method
If you’re using the oven, place the spice-coated ribs on a foil-lined baking sheet, cover tightly with more foil, and bake at 300°F for approximately 2 hours until tender. To finish the ribs, brush them with BBQ sauce and broil for 2 to 4 minutes until the sauce bubbles and caramelizes. Alternatively, you can finish them on the grill for 10 to 15 minutes, occasionally brushing with BBQ sauce until charred in spots and heated through.
Storing & Reheating Leftover Ribs
If you have any leftover ribs, store them in a covered container in the refrigerator for 3 to 4 days, or freeze them for up to 3 months. To reheat, thaw the ribs overnight in the refrigerator if necessary. Place them on a foil-lined baking sheet, brush with BBQ sauce, and cover with foil. Warm in a 250°F oven for 30 to 35 minutes, then remove the foil and continue cooking for 10 to 15 minutes until the sauce sets and the bark crisps up.
You May Also Like
- Easy Slow-Baked Boneless BBQ Short Ribs
- Grilled BBQ Chicken
- Red Wine Braised Short Ribs
- Pulled Pork with Tangy BBQ Sauce
Remember, cooking ribs is all about patience and attention to detail. With these simple steps, you’re well on your way to becoming a rib master. Enjoy the process and savor the delicious reward!
