Easy Baby Back Ribs

5 from 1 vote

A fool-proof, easier-than-easy method for turning out perfect baby back ribs every time. Low and slow in the oven, then a quick finish on the grill for that char and caramelized sauce.

Prep Time15

Cook Time3 20

Resting Time15

Total Time3 50

Course: Main Course

Cuisine: American

Servings:

Calories: 553kcal

Cost: About $35–$40

Equipment

Large roasting pan
Aluminum foil
Grill
Basting brush
Paper towels (for membrane removal)

Ingredients

5 ½ lbs baby back pork ribs 3 slabs
2 tsp salt
2 tsp garlic powder
1 ½ tsp ground black pepper
1 18-oz bottle favorite barbecue sauce

Instructions

Preheat oven to 300°F.
Remove the thin membrane from the back of the ribs. Slide a knife under one edge, then grip it with a paper towel and pull it off.
Combine the salt, garlic powder, and pepper. Rub the mixture all over the meaty side of the ribs. Cut racks in half, if desired, for easier handling.
Arrange the ribs in a large roasting pan and cover tightly with foil. Bake for 3 hours, or until very tender.
Uncover and let cool for 15 minutes, then drain off the liquid in the pan.
Preheat the grill to medium-high heat (about 350°F).
Rub the grill rack with oil and place the ribs meaty side up. Generously baste the meaty side only with barbecue sauce.
Grill, covered with the grill lid, for 10 minutes.
Baste again and grill 5 to 10 minutes longer, or until the sauce clings to the ribs and starts to caramelize.
Serve immediately and enjoy.

Notes

Baby back ribs are more tender and cook faster than spareribs. If you swap in spareribs, expect to add 30–45 minutes to the bake time.

Don't skip removing the membrane. It's a quick step, but skip it and you'll end up with a tough, chewy layer between you and the meat.

Any bottled barbecue sauce works here. Vinegar-based sauces cut the richness nicely; sweeter tomato-based sauces work just as well.

Leftovers keep well refrigerated for up to 3 days, or freeze for up to 2 months.

Nutrition