Grilled Baby Back Ribs
GRILLED BABY BACK RIBS
Even without a smoker, this recipe teaches you how to have fall-off-the-bone amazing ribs at home with a grill (or even an oven). Regardless of your cooking device, ribs take a long time to cook, but everything else about cooking them is pretty hands off and effortless.
The timing will be the trickiest part. Applying the rib rub in advance will help it adhere better to the ribs, giving you that signature crust or bark on the ribs that is so delicious. It isn’t essential, but is great if you can swing it.
If you’re going to do it, 2 hours is the minimum amount of time you’ll want the ribs to hang out in the fridge, and up to 12 hours is absolutely fine. I like to do this in the morning before I leave for work so I can preheat the grill or oven and throw the ribs in there as soon as I’m home. It’s about 3 hours from the time you start preheating the oven to the time the ribs are ready to eat.
Serves 2-4
Takes 3 hours (most of it inactive) + at least 2 hours in the fridge after applying rub
INGREDIENTS:
2 tablespoons brown sugar
4 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 teaspoon mustard powder
1 teaspoon onion powder
3/4 teaspoon ground pepper
1/2 teaspoon cumin
1/2 teaspoon cayenne
2 slabs thawed baby back ribs (about 2 lbs) or st. louis style ribs (see cook time note***)
1 cup favorite BBQ sauce, plus more for serving
INSTRUCTIONS:
Mix together brown sugar, paprika, salt, chili powder, garlic powder, mustard powder, onion powder, ground pepper, cumin and cayenne in a small bowl.
Remove ribs from package, dry with a paper towel or two. They do not need to be bone dry, just not dripping wet. Lay ribs on a water proof cutting board and rub spice mixture all over them on all sides. Once well-coated, wrap tightly in plastic wrap and chill in the fridge for at least two hours or until ready to cook (up to 12 hours).
When ready to cook your ribs, preheat your grill. Once the grill is preheated, turn off all the burners but one and set ribs directly on the grill as far from the heated burner as possible. Close the lid.* Cook for 2 hours and 30 minutes, rotating every 30-45 minutes for even cooking.
Once cooked through, add half the BBQ sauce to the ribs and cook them over direct heat for 3-4 minutes per side until just beginning to char.** Add remaining BBQ sauce and serve immediately.
*If using your oven, preheat to 250 degrees and cook the same way (2 hours and 30 minutes, rotating every 30-45 minutes).
**If using your oven, finish ribs under the broiler on high. Check them every minute to be safe. Broilers vary wildly in intensity.
***Since St. Louis-style ribs (also known as spare ribs) are larger, they take longer to cook, so add approximately 1 hour to your total cook time
Recipe by Lauren Rudersdorf of The Leek & The Carrot
Lauren is a food blogger, freelancer, and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.