BBQ Baby Back Ribs
These BBQ ribs are coated with yellow mustard, Worcestershire sauce, hickory liquid smoke, and a sweet and savory brown sugar dry rub before marinating overnight and slow-baking in foil. They’re finished on the grill with your favorite BBQ sauce for tender, juicy ribs with a smoky, sticky, caramelized finish.
Servings: 6
Calories: 496kcal
Ingredients
Dry Rub for Ribs
- ½ cup Light Brown Sugar (packed)
- ⅓ cup Montreal Steak Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Mustard Powder
- ½ teaspoon Celery Salt
- ½ teaspoon Smoked Paprika
- ½ teaspoon Ground Thyme
Ribs
- 2½ pounds Baby Back Pork Ribs
- 2 teaspoons Yellow Mustard
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Liquid Smoke
- 1 cup Dry Rib Rub
- ¼ cup BBQ Sauce (as needed for finishing)
Instructions
- In a small bowl, combine the brown sugar, Montreal steak seasoning, garlic powder, onion powder, mustard powder, celery salt, smoked paprika, and ground thyme. Mix until evenly combined and set aside.
- Place the ribs on a cutting board and remove the membrane from the back of the rack. Trim away any large pieces of excess fat, then lightly score the meaty side of the ribs with a sharp knife to help the seasonings penetrate.
- Coat the ribs with a thin layer of yellow mustard. Drizzle the Worcestershire sauce and liquid smoke over the ribs. Generously sprinkle the dry rub over both sides, then massage the seasoning into the meat until well coated. Place the seasoned ribs on a large sheet of heavy-duty foil and wrap them tightly to create a sealed foil packet. Refrigerate for at least 6 hours or overnight.
- Remove the foil-wrapped ribs from the refrigerator and let them sit for 20-30 minutes while the oven preheats to 300°F (150°C). Place the ribs, still sealed in their foil packet, onto a rimmed baking sheet or sheet pan. Bake for 2 hours.
- Toward the end of the cooking time, preheat your grill to medium heat. Carefully open the foil packet, keeping your hands and face away from the escaping steam.Transfer the tender baby back ribs to the grill grate.
- Grill just long enough to brown the outside of the ribs and develop some char. Brush the tops of the ribs generously with your favorite barbecue sauce during the final few minutes. Transfer the finished ribs to a clean cutting board and rest for 5-10 minutes. Slice between the bones and serve with additional BBQ sauce. Enjoy!
Notes
- Remove the membrane: For more tender ribs, remove the thin membrane from the back of the rack before seasoning. Use a paper towel to help grip and pull it away.
- Don’t skip the marinating time: Let the seasoned ribs refrigerate for at least 6 hours, preferably overnight, so the dry rub has plenty of time to flavor the meat.
- Wrap tightly: Seal the ribs well in heavy-duty aluminum foil before baking. This traps the steam and juices inside while the ribs cook low and slow.
- Dry rub: The homemade dry rub makes approximately 1 cup, which is enough to generously season the ribs.
- Watch the grill closely: Finish the ribs over medium heat, about 375-400°F (190-205°C). Since the ribs are already cooked, you only need enough time to develop some char and caramelize the sauce.
- Sauce at the end: BBQ sauce contains sugar and can burn quickly. Brush it onto the ribs during the final few minutes of grilling rather than at the beginning.
- Let them rest: Rest the finished ribs for 5-10 minutes before slicing to help keep the meat juicy.
Nutrition
Calories: 496kcal | Carbohydrates: 53g | Protein: 27g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 470mg | Potassium: 672mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1287IU | Vitamin C: 6mg | Calcium: 500mg | Iron: 17mg