The Best Homemade Baby Back Ribs Recipe
What You’ll Love About This Recipe
These homemade baby back ribs are tender, juicy, and packed with flavor, making them perfect for any BBQ or family dinner. You’ll love how easy they are to make, even if you’re new to cooking ribs.
- Fall-off-the-bone texture: Slow-cooked to perfection, these ribs are so tender they practically melt in your mouth.
- Bold, smoky flavor: A simple rub and smoky glaze give these ribs a delicious depth of taste that’s hard to resist.
- Crowd-pleasing favorite: Whether it’s a backyard cookout or a cozy meal at home, everyone will be asking for seconds.
Recipe
For a mouthwatering dish that’s perfect for family gatherings or summer barbecues, try these homemade baby back ribs. This recipe delivers tender, fall-off-the-bone ribs with a flavorful dry rub and a tangy barbecue sauce glaze.
Ingredients:
- 2 racks of baby back ribs (about 2-3 pounds each)
- 3 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 cup barbecue sauce (store-bought or homemade)
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
Instructions:
- Preheat the oven to 300°F (150°C).
- Remove the membrane from the back of the ribs for tenderness.
- In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, black pepper, and salt to create the dry rub.
- Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
- Wrap each rack of ribs in aluminum foil, sealing tightly.
- Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 hours.
- In a small saucepan, combine barbecue sauce, apple cider vinegar, and honey. Heat over low heat until warm, then set aside.
- Remove the ribs from the oven and carefully unwrap. Increase the oven temperature to 425°F (220°C).
- Brush the ribs with the barbecue sauce mixture on both sides.
- Return the ribs to the oven, uncovered, and bake for an additional 15 minutes or until the sauce is caramelized.
- Let the ribs rest for 10 minutes before slicing and serving.
Notes:
- For extra smokiness, finish the ribs on a grill instead of the oven after the initial baking step.
- Adjust the spice level by adding cayenne pepper to the dry rub.
Equipment:
- Aluminum foil
- Baking sheet
- Small bowl
- Small saucepan
- Basting brush
Time:
- Prep time: 20 minutes
- Cooking time: 3 hours
Cuisine:
American
Serving:
4-6 servings
Nutrition
Here’s the nutritional information for homemade baby back ribs per serving:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 480 |
| Protein | 30g |
| Fat | 38g |
| Carbohydrates | 2g |
| Sodium | 580mg |
| Cholesterol | 120mg |
What To Serve With It
I love serving my baby back ribs with classic sides like coleslaw and cornbread, but sometimes I mix it up with unique pairings, like grilled pineapple or roasted Brussels sprouts. The right sides can turn a great meal into something unforgettable, and I’ve got plenty of ideas to share. Whether you stick with tradition or try something new, I’ll help you find the perfect match.
Classic Side Dishes
When I’m serving up a plate of homemade baby back ribs, I always look for sides that complement their smoky, juicy flavor without stealing the show. Creamy coleslaw is my go-to—it’s crisp, tangy, and cuts through the richness. Baked beans add a sweet, savory depth that pairs perfectly with the ribs. I also love buttery cornbread; its crumbly texture soaks up any extra sauce. For something fresh, a simple potato salad with a hint of mustard does the trick. These classics never fail to round out the meal, letting the ribs shine while keeping everyone satisfied.
Unique Pairing Ideas
While classic sides like coleslaw and baked beans are always a hit, there’s something exciting about trying new flavors to accompany your baby back ribs. One of my favorites is a tangy mango and avocado salad, which adds a fresh, sweet kick that balances the smoky ribs. Grilled pineapple slices, lightly caramelized, are another surprise hit, bringing a tropical twist to the meal. For something heartier, I love serving cheesy jalapeño cornbread—it’s spicy, savory, and perfect for soaking up extra barbecue sauce. Don’t be afraid to mix it up; these unique pairings can make your rib dinner unforgettable!
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