These tender baby back ribs feature a savory dry rub and a homemade tangy BBQ sauce with a kick. The secret is the low-and-slow method followed by a quick sear to set the sauce. Perfect for summer gatherings, these ribs will have everyone asking for seconds!
Ingredients
For the Rub
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp black pepper
- 1 tsp cumin
- 1 tsp salt
For the Ribs
- 2 racks baby back ribs (about 4 lbs total)
For the Sauce
- 1 cup ketchup
- ¼ cup apple cider vinegar
- 3 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp hot sauce
- 1 tsp smoked paprika
Instructions
- Prep ribs: Remove membrane from back of ribs. Pat dry.
- Apply rub: Mix all rub ingredients and coat ribs generously. Let sit 30 minutes.
- Make sauce: Combine all sauce ingredients in a saucepan and simmer for 10 minutes. Set aside.
- Set up grill: Prepare for indirect heat at 275-300°F.
- Cook: Place ribs bone-side down on indirect heat. Cover and cook for 2.5-3 hours, maintaining temperature.
- Sauce and finish: Brush ribs with sauce, move to direct heat for 5 minutes, flipping and saucing both sides to caramelize.
- Rest and serve: Let rest 10 minutes, then cut between bones.
Pro Tips
- Meat should pull back from bones when done—about ¼ inch.
- Wrap ribs in foil during cooking for extra tenderness (optional).
Variations
- Sweet heat: Add 2 tbsp honey and extra hot sauce to the sauce.
- Kansas City style: Increase brown sugar in the sauce to ½ cup.