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Barbecue Baby Back Ribs

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Barbecue Baby Back Ribs are a meat lover’s dream. Slow roast them in the oven, and then finish them off on the grill for that smoky, barbecue taste.

Two racks of barbecue baby back ribs, on a white board.

Big Green Egg Ribs

This is my older brother’s recipe. He’s a grill master in my opinion, and has made these ribs for our family numerous times. I’ve also made them several times and have passed the recipe on to others already.

While Josh was home over Spring Break, we made these on a Saturday afternoon. After we baked them in the oven, he grilled them (see pics below) on our Big Green Egg. There’s no better way to get that smoky, hearty taste.

Tips for making epic Barbecue Baby Back Ribs.

  1. Use my Best Dry Rub Seasoning recipe. Make a large batch of it and keep it in your pantry for when you need it.
  2. Liberally coat the ribs with the dry rub, rubbing it on both sides with your hands.
  3. Marinate the ribs overnight, or for several hours in the refrigerator.
  4. Bake the ribs (covered) in your oven for approximately 2.5 to 3 hours on 275 degrees.
  5. Place the ribs on prepared grill, and baste with barbecue sauce. Having a helper here is bonus. 🙂

Barbecue Baby Back Ribs are a meat lover's dream. Marinate them overnight, slow roast them in the oven, and then finish them off on the grill for that smokey, barbecue taste! | suebeehomemaker.com

Collage of 1) my son cooking the ribs, and 2) brushing the sauce on the ribs.

The two most popular types of ribs are 1) baby back ribs and 2) spareribs.

  1. Baby back ribs are cut from where the rib meets the spine after the loin is removed. They are called baby back because they are shorter than the larger spareribs. They are also more expensive than spareribs because they are very tender and lean.
  2. Spareribs are the meaty ribs cut from the belly after it is removed, and are rectangular shaped. There is a lot of bone but also a higher percentage of fat and requires a longer cooking time. If cooked properly, they are very good as well.

I always try to buy the baby back ribs. If you use spareribs instead, just make sure to increase the baking time.

Side shot of several ribs cut off of a rack of ribs.

Summer barbecues are in full swing. The weather has finally warmed up for most of the states (right, Minnesota?) and everyone is cooking outside. There is nothing better than the smells from a lit grill, especially when it comes from YOUR backyard!

I recently created a new menu item on my page, called Summer BBQ and Party Recipes. Feel free to look at all the recipes I recommend for backyard parties.

Yay, summer!

Two hands holding some ribs over another rack.

Make this pork recipe next: Instant Pot Crispy Pork Carnitas

xoxo ~Sue

Barbecue Baby Back Ribs are a meat lover's dream. Marinate them overnight, slow roast them in the oven, and then finish them off on the grill for that smokey, barbecue taste! | suebeehomemaker.com

Barbecue Baby Back Ribs

Barbecue Baby Back Ribs are a meat lover’s dream. Slow roast them in the oven, and then finish them off on the grill for that smoky, barbecue taste.
5 from 4 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 8 servings
Calories: 503kcal
Author: Sue Ringsdorf

Ingredients

  • 4 pounds baby back ribs – two racks
  • 1/2 cup Best Dry Rub Seasoning – on my blog
  • 1 cup barbecue sauce – more or less, depending on personal preference

Instructions

  • Place ribs on large baking sheet. Spread dry rub on ribs, and rub it in with your hands, liberally coating all areas.
  • Cover ribs tightly with tinfoil and place in refrigerator overnight (or at least 8 hours).
  • Preheat oven to 275 degrees. Bake ribs (covered with foil) for approximately 2.5 to 3 hours, or until they are nearly falling apart. 
  • Meanwhile, prepare an outdoor grill on medium heat.
  • When ribs are done, transfer them to the the grill. Cook for 10 minutes per side, basting with BBQ sauce. Watch the ribs closely, because the BBQ sauce could make them burn.
  • Remove from grill and EAT.

Nutrition

Calories: 503kcal | Carbohydrates: 17g | Protein: 44g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 511mg | Potassium: 834mg | Sugar: 12g | Vitamin A: 215IU | Vitamin C: 0.7mg | Calcium: 105mg | Iron: 3.7mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

7 Comments

  1. I couldn’t figure out how to update my first comment, so just adding a new comment. I made enough of your “Best Dry Rub” seasoning for at least (3) Rib BBQs for my wife and I. As you said, it stores great! The first time I cooked the ribs with this recipe, we really liked it. This time, I let them cook in the oven at 250 degrees, for 3.5 hours before going to the barbecue for 10 minutes on each side with Sweet Baby Rays BBQ sauce. We liked them even better this time. For my next batch, I’m going to try 250 degrees for four hours before transferring to the BBQ and I’ll bet they are perfect. Such a great recipe and I serve with twice-baked potatoes. Definitely becoming a favorite!

    1. Suebee Homemaker says:

      Hi Andy! I’m so glad you are enjoying the ribs with the best dry rub! Thanks so much for your feedback! 🙂

  2. We really enjoyed the dry rub on the ribs, delicious!

    1. Suebee Homemaker says:

      Thanks Andy! I really appreciate your feedback.

  3. I have been making “Dave’s ribs” for a long time now and they are really fantastic. Memories of Okoboji, Mom’s 75th bday coming flooding back.

    1. Suebee Homemaker says:

      Dave’s ribs are the best! 🙂

  4. Let’s get this party started! These are amazing and I love them in the summer months. It does not get any better than drinking a gin and tonic and grilling on the Green Egg. These ribs make me and my tummy happy…….

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