Baby Back Ribs

Baby Back Ribs are one of my favorite foods to eat. Finding a good place to get  ribs nearby is difficult, so I wanted to learn how to do my own. I was reading through a magazine and saw a simple recipe and thought I would try it out. They turned out well the first time and I have made them many times since. I have put my own spin on them, mainly because I can be a bit lazy about measuring the spices out. However, it allows me to also learn along the way, and when they haven’t turned out exactly how I wanted them to, I was able to figure out why and not make the mistake again.

The first step to making these ribs is to… get some ribs! I have a great butcher nearby that I use. You can also find them in most grocery stores. Then it’s time to make the rub. I make mine out of a combination of spices:

  • 4 tablespoons of brown sugar
  • Salt and Pepper
  • Onion Powder
  • Garlic Powder
  • Oregano
  • Cumin
  • Chili Powder
  • Paprika (for that nice deep red color)
  • Chipotle powder (to taste, depending on your love of spice)

Taste along the way to determine if you have the right combination of flavors. And feel free to add your own favorite flavors. If you like to fresh grind your spices will only add to the flavor of the rub. One warning – be careful with the amount of brown sugar. I have had it caramelize and burn when the ribs are baked in the oven if I have been a bit overzealous with it.

Once the rub is made, it is time to put the ribs together. You will need yellow mustard and a brush, tin foil, and a baking sheet. The oven should be preheated to 325 degrees. The ribs will bake for a bit. Time to assemble.

Place the ribs on a sheet of foil:








Then you brush yellow mustard on both sides:






The final step is to put some of the spice rub on both sides. When I do this, I wear disposable gloves so that I don’t get rub all over my hands. If you have leftover rub, place it in a sealed container for next time.

Then close up the tin foil into a pouch, place on a baking sheet, and place in the oven for about 2 hours.

Once the time has passed, I let the ribs cool for an hour before finishing them on the grill. I open the pouches up and move the ribs onto the baking sheet, placing a loose piece of foil over them.








Heat your grill to low/medium heat and grill on each side for 7-10 minutes, depending on your grill. You want that nice grill flavor without it burning. Before you grill you can also brush the ribs with your favorite BBQ sauce, or you can grill them as is and serve the BBQ sauce on the side.

I usually serve with traditional BBQ sides – cole slaw and baked beans. This is my favorite baked bean recipe – Enjoy!






* A quick note. I usually make these on a weekend when I will be around since the ribs cook in the oven so long. Sometimes I have made more then one meal’s worth, and you can either grill them all and warm the leftovers in the oven or wait to finish the extras on the grill for when you will actually eat them.

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