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.
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.
- Use my Best Dry Rub Seasoning recipe. Make a large batch of it and keep it in your pantry for when you need it.
- Liberally coat the ribs with the dry rub, rubbing it on both sides with your hands.
- Marinate the ribs overnight, or for several hours in the refrigerator.
- Bake the ribs (covered) in your oven for approximately 2.5 to 3 hours on 275 degrees.
- Place the ribs on prepared grill, and baste with barbecue sauce. Having a helper here is bonus. 🙂
The two most popular types of ribs are 1) baby back ribs and 2) spareribs.
- 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.
- 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.
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.
What I posted last year this time: Homemade Strawberry Ice Cream
You can stay up-to-date with SueBee Homemaker by:
- signing up for post updates (top right-hand corner of my blog)
- liking my Facebook Page
- and following me on Pinterest
I’m also sharing tidbits of my life on Instagram.
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.
- 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
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.