These Baby Back Ribs are the best ever! Marinated for 8 hours in a to die for dry rub and then slow roasted in the oven on low for 3-4 hours. Finished off on the BBQ where they are smothered in barbecue sauce. So tender these ribs literally melt in your mouth on the first bite.
My dad was a huge rib fan. He would go on and on …. and on about the quality and value of the ribs based merely on the proportion of sauce to meat and how “fall off the bone” his ribs were.
With years of fatherly education on what makes the best ever ribs I am pleased to announce the only recipe you will ever ever need! You will not be disappointed and may actually write me a thank you note after devouring them.
Your welcome.
I don’t mean to harp on it but for my dad ribs were serious business. If they didn’t “fall off the bone” the moment that first delicious bite was taken well there was a problem Houston. He was never rude about with the wait staff he was just disappointed like a kid that picked the wrong colour popsickle out of the box!
Fast forward many years and wouldn’t you know it I married a rib fanatic just like my dad! Lou, my husband, is also a huge BBQ Chicken fan and loves this Honey Sriracha Chicken Recipe too. I think many men feel some draw to the good ole BBQ. Maybe it is the fire, chunks of meat and pokey tools that sometimes look like spears that bring them back to their cave man days. I don’t know what it is but BBQ Ribs are just as serious with my husband as they were with my Dad.
I myself don’t actually get to make this recipe. It is Lou (my husband) who insists that he is the guardian of the ribs or and chicken! He also loves this Honey Sriracha Chicken Recipe. Well he is welcome to it! I have no problem breaking out a bevvy or two while he cooks me dinner.
You go right ahead my dear. I will be in the kitchen making a Tangy Homemade Coleslaw to go with the ribs.
Tips For How To Prepare Baby Back Ribs:
- When shopping look for ribs with more meat and less fat.
- On the back of the ribs there is a thin tough layer of skin called the membrane. Insert a knife under the membrane and over the bone to loosen. Grab the membrane with a paper towel and tear off the back of the ribs.
- Clean ribs of tough bits and excess fat with a sharp knife
- Fall of the bone ribs take time – apply the dry rub to the ribs overnight or early in the morning so they can sit in the fridge for 8 hours before baking. This is where the tenderness and flavour comes from…. great things take time!
Recipe For The Best Ever Baby Back Ribs:
These Baby Back Ribs are the best ever! Marinated for 8 hours in a to die for dry rub and then slow roasted in the oven on low for 3-4 hours. Finished off on the BBQ where they are smothered in barbecue sauce. So tender these ribs literally melt in your mouth on the first bite.
- 4 racks baby back ribs
- 1 1/2 cups white sugar
- 1/4 cup salt
- 2 1/2 tbsp ground black pepper
- 2 tbsp paprika
- 1 tbsp cayenne pepper
- 2 tbsp garlic powder
- 1 bottle Sweet Baby Ray's Barbecue Sauce Or your favourite BBQ Sauce
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Clean ribs, trim any excess fat and remove membrane from back of ribs.
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In a medium bowl combine sugar, salt, ground pepper, paprika, cayenne pepper and garlic powder. Mix well.
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Coat each rack of rib top and bottom with dry rub mixture massaging in so it is evenly and well coated. Stack in a large foil roasting pan and cover with foil to let sit in fridge for at least 8 hours.
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Preheat oven to 275 F and bake covered with foil for 3-4 hours or until ribs are tender and start to fall apart when prodded with a fork. Depending on the cut of the ribs it may take a little longer to get to this level of tenderness.
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When tender remove from oven. Preheat BBQ to medium heat.
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BBQ ribs a few minutes each side basting with Sweet Baby Ray's Barbecue Sauce or your sauce of choice. Be careful not to let them sit for long because the sugar in the sauce may burn.
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Remove from barbecue and serve immediately.
Your Baby Back Ribs look fantastic! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Miz Helen