Never Fail Baby Back Ribs

Never Fail Baby Back Ribs
Staff Writer
Erin Coopey

These ribs were so good that after the first time I made them, I made them again only one day later. For barbecue sauce inspiration, my favorites are my Kansas City-style sauce with a smoked tomato base, and my Carolina Style sauce with a vinegar and mustard base from The Kitchen Pantry Cookbook.  

6
Servings
18
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon light brown sugar
  • 1 Teaspoon sweet paprika
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon mustard powder
  • 1 Teaspoon coarse sea salt or kosher salt
  • 1 Teaspoon freshly ground black pepper
  • 1 Teaspoon granulated garlic
  • 1 Teaspoon onion powder
  • 2 racks baby back ribs
  • 2-3 cups of your favorite barbecue sauce

Directions

Preheat the oven to 275 degrees.

In a small bowl, combine the brown sugar, paprikas, mustard powder, salt, black pepper, granulated garlic, and onion powder. Use a fork to blend completely. Set aside.

To prepare the ribs, first, remove the silver skin from the underside of the ribs. Use a paring knife to catch the edge of the membrane and then slide your fingers under it and pull it away from the bones. Rub the ribs with the seasoning on both sides.

Wrap each rack of ribs in a layer of heavy-duty aluminum foil. Fold the edges to seal tightly. Place the racks on a baking sheet or in a large roasting pan. Place into the oven and bake until the ribs are tender, about 2 ½ hours.

Preheat the grill to medium temperature.

Remove the ribs from the oven and unwrap the aluminum foil. Starting with the meaty side down, grill the ribs for 15 minutes. Flip the racks over and grill for an additional 5 minutes. Baste the ribs with ½ cup to 1 cup of barbecue sauce and grill for an additional 10 minutes. Remove racks from the grill and let the ribs rest for 5 to 10 minutes before cutting into sections. Serve with additional barbecue sauce.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
14µg
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
1mg
0%
Folate, total
4µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
12mg
2%
Sodium, Na
35mg
2%
Water
4g
0%

Baby Back Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Baby Back Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.