Description
These BBQ baby back ribs are slow-cooked to perfection with a flavorful dry rub, then finished with a sticky, caramelized barbecue glaze. Whether you bake them in the oven, grill them, or use a slow cooker, these ribs will be juicy, smoky, and absolutely irresistible!
Ingredients
Scale
For the Ribs:
- 2 racks baby back ribs (about 4–5 lbs)
- 1 tbsp olive oil (for coating)
- 1/2 cup BBQ sauce (store-bought or homemade)
For the Dry Rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp ground mustard
- 1/2 tsp ground cumin
Instructions
Prep the Ribs:
- Remove the membrane from the back of the ribs (slide a knife under it and peel it off with a paper towel for grip).
- Rub both sides with olive oil.
2. Apply the Dry Rub:
- In a small bowl, mix all dry rub ingredients.
- Generously coat the ribs on both sides, pressing the seasoning into the meat.
3. Choose Your Cooking Method:
Oven Method (Slow & Tender):
- Preheat oven to 275°F (135°C).
- Wrap the ribs tightly in foil and place on a baking sheet.
- Bake for 2.5 to 3 hours, until tender.
- Remove from foil, brush with BBQ sauce, and broil for 5 minutes until caramelized.
Grill Method (Smoky & Charred):
- Preheat grill to medium heat (300°F-350°F).
- Wrap ribs in foil and grill indirect heat for 2 hours.
- Unwrap, brush with BBQ sauce, and grill direct heat for 10-15 minutes, flipping once.
Slow Cooker Method (Super Easy):
- Place ribs in a slow cooker, standing them up against the sides.
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Remove, brush with BBQ sauce, and broil or grill for a crispy finish.
4. Serve & Enjoy!
- Let the ribs rest for 5-10 minutes, then slice and serve with extra BBQ sauce
Notes
Make it extra smoky: Add ½ tsp liquid smoke to the BBQ sauce.
Spicy twist: Increase cayenne or add hot sauce to the BBQ glaze.
Storage: Leftovers keep in the fridge for 4 days or freeze for 3 months.