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Tender BBQ Baby Back Ribs Recipe Easy Homemade Dry Rub for Perfect BBQ Flavor

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This recipe delivers tender, smoky baby back ribs with a simple homemade dry rub and a low-and-slow cooking method that ensures fall-off-the-bone tenderness without all-day prep.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds each), trimmed of excess fat and silver skin removed
  • 1/4 cup brown sugar (50 grams)
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly cracked if possible
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil or neutral oil
  • 1/2 cup apple cider vinegar or apple juice (120 ml) for spritzing

Instructions

  1. Prepare the ribs (10 minutes): Remove the silver skin from the back of the ribs by sliding a knife under the membrane and peeling it off. Pat ribs dry with paper towels.
  2. Make the dry rub (5 minutes): In a bowl, combine brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, chili powder, and cayenne pepper. Mix well.
  3. Apply the rub (5 minutes): Lightly coat each rack of ribs with olive oil. Generously rub the dry spice mix all over both sides of the ribs, pressing it into the meat.
  4. Preheat the grill or oven (10 minutes): For grilling, set up a two-zone fire (medium heat on one side, low on the other). For oven, preheat to 275°F (135°C).
  5. Cook low and slow (2 to 2.5 hours): Place ribs bone-side down on the cooler side of the grill or on a baking sheet in the oven. Cover or close the lid. Every 30 minutes, spritz ribs with apple cider vinegar or apple juice to keep moist.
  6. Wrap in foil (optional but recommended, 1 hour): After about 1.5 hours, wrap ribs tightly in aluminum foil and return to heat to trap steam and tenderize.
  7. Finish with a crust (15 minutes): Unwrap ribs and place back over direct heat or under broiler for 10–15 minutes, turning occasionally, until rub forms a crusty, caramelized bark.
  8. Rest and serve (10 minutes): Let ribs rest for 10 minutes before slicing between the bones to allow juices to redistribute.

Notes

Remove silver skin for tenderness. Use low and slow cooking at 275°F (135°C). Wrap ribs in foil mid-cook to lock in moisture. Spritz every 30 minutes to keep ribs moist but avoid washing off rub. Let ribs rest before slicing. For gluten-free, verify spice labels and consider coconut sugar instead of brown sugar. Oven method can be used if no grill is available.

Nutrition

Keywords: BBQ ribs, baby back ribs, dry rub, barbecue, grilled ribs, smoky ribs, easy ribs recipe, tender ribs, homemade dry rub

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