Name: How to Make Baby Back Ribs
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How to Make Baby Back Ribs

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Skip to content from votes92 CommentsLeave CommentPrint RecipeJump to RecipeJump to VideoThis post may contain affiliate links. Please read my disclosure policy.BBQ baby back ribs are loved all year long! This your go-to guide for cooking baby back ribs on grill, in an oven, or in an Instant Pot!Whether cooked tender and juicy, with the meat falling off the bone or slathered with sticky sauce, Americans are in love with ribs!The two most commonly sold types of ribs in the United States are both pork; baby back ribs and St. Louis style spare ribs (also known as country ribs).Why do they call them baby back ribs? The upper ribs of a hog are called baby back ribs, not because they come from a baby pig, but because they are shorter in relation to the larger spareribs.St. Louis style spareribs are meaty and cut from the belly of the hog They are usually trimmed down by cutting away the breastbone so the slab is more rectangular in shape. How long does it take to grill bbq baby back ribs? On a gas grill preheated to 225°F., it takes approximately 4 1/2 to 5 hours to cook six pounds (2 full racks) of pork ribsTo see the entire process of grilling ribs from start to finish, be sure to watch the video in the recipe card at the bottom of this post!While I have several rib recipes already here on the site, I figured it best to start at the beginning. Whether you plan to cook baby back ribs on grill, in an oven, smoker, slow cooker, or Instant Pot, it’s important to prepare the meat.I always start by marinating the pork with a dry rub marinade. Dry rubs are a blend of spices that are rubbed into the meat to help tenderize it. I recommend using my pork rib rub for your dry marinade.During cooking, I baste with a mopping sauce, and end the cooking process by brushing on barbecue sauce until the ribs are sticky and tender.Remove the membrane.How to remove the membrane from baby back ribs:To remove the thin, papery membrane (called silverskin) from the back of each rack, insert the tip of a knife under the membrane. The best place to start is on one of the middle bones. Use a paper towel or pliers to secure a grip, then peel off the membrane. Many times, a butcher has already done, this , but not always, so be sure to look.Apply dry rub and marinate overnight.Time to rub the baby back ribs! I like to wear kitchen gloves to keep my hands clean. Really get in there with the dry rub and don’t be shy; apply it liberally with spices on BOTH sides of the rack.Transfer the ribs onto a baking sheet and refrigerate for at least 2 hours, but overnight is even better.Bring meat to room temp, then bbq baby back ribs on the grill.As they cook on the grill, occasionally brush the meat with mopping sauce. Brush again with bbq sauce after they’re tender and cooked through if you’d like. Then, continue grilling the ribs until the BBQ sauce is browned and bubbling; it takes a couple minutes per side.Rest the meat, then slice and serve!Remove the pork ribs from the grill and let the meat rest for a few minutes, then cut and serve. It’s that easy.When the weather isn’t cooperating, oven baked ribs are the perfect solution!Set the oven to 325°F, and place the meat bone side down on top of a wire rack set in an aluminum foil lined baking tray.Use the same cooking instructions as shown above. Cooking time varies depending on the thickness of the baby back ribs. You want the pork to cook to an internal temperature of 195°F.Cooking them to 195° F will still give you a little chew and resistance. 200° F and above will give you fall off the bone goodness.If grilling ribs isn’t an option, you can use a smoker.Set up and light the smoker according to the manufacturer’s instructions and preheat it to low (225°F). Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours.Brush the ribs with the mop sauce after an hour, then mop the ribs again once every hour until cooked tender. Cooking time varies depending on thickness of ribs. (See cooking times in the notes, below)Brush with your favorite BBQ sauce if you’d like, then continue smoking baby back ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.Remove bbq baby back ribs from the smoker and let the meat rest for a few minutes, then slice and serve.If you don’t have a smoker you can improvise using your grill and using or improvising a smoker box. You can read about Smoker Boxes and Wood Chips for Smoking in a post I wrote to make your own!My favorite woods for smoking are Alder, Cherry, Walnut and Hickory. The container that holds the soaked wood chips or pellets needs to restrict the airflow. This ensures that the chips don’t catch fire and burn up.Also, the container box holds the burned ashes and allow you to move the chips so that they don’t burn too quickly if need be. Hopefully this will help in making some choices.Place trivet in bottom of pot and add 1 cup of water (or apple/pineapple juice, optional).Set ribs upright on the trivet so they are not stacked on top of one another.Close lid and set the Instant Pot to vent. Select Manual Pressure and set timer for 24 minutes (25-28 minutes depending if they’re extra meaty).Once done, allow the Instant Pot to perform a natural release of pressure.Remove bbq baby back ribs from Instant Pot and place on wire rack set in a foil lined baking tray.Brush with barbecue sauce (or olive oil/seasoning for dry ribs) and broil in oven until slightly sticky and slightly charred.I prefer to let that dry rub soak in overnight, but at least let it rest for 2 hours minimum. Whether you use the grill or in a smoker, or in the oven, this is an amazing recipe I know you’ll love.What to do with leftoversIf there are any leftover ribs, I typically make my . Leftover pork ribs get shredded and simmered in your favorite BBQ sauce and served over creamy, cheesy grits for a Southern inspired dinner that’s sure to satisfy!For something a bit simpler, serve the meat with cornbread muffins.Serve these bad boys alongside my Oven Fried Chicken, Classic Potato Salad,&nbsp;Bacon Mac and Cheese Casserole, or this&nbsp;Cold Tarragon Broccoli Salad. Enjoy!Still Hungry?Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.This post, first published on Kevin Is Cooking on Jan. 12, 2014, was last updated with new content on Oct. 23, 2021.from votesSave RecipeSavedPin RecipePrintFor pork, the accepted finished temperature is 145°F. However, the collagen inside your ribs hasn’t had time to become gelatin for that perfect bite, which happens when the internal temperatures reach 165°F. It’s recommended to continue cooking ribs until they reach an internal temperature of 195°F to 200°F for that fall off the bone goodness.The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.Share This PostFree BonusThis site uses Akismet to reduce spam. Learn how your comment data is processed.Made this today as we were craving some really good ribs and this recipe did not let us down! I didn’t have apple juice so I substituted with white grape juice because it’s all I had. I could see how the apple juice would have had that amazing apple flavor but it was still pretty amazing with the grape juice. I honestly wouldn’t change a thing. The ribs were perfectly cooked and not spicy with the hot sauce and chilli flakes bud had a perfect amount of kick to them. Thank you!!ReplyHi Kevin, I’m gas grilling 5 pork baby backs at 225 degrees using the 2 zone (hopefully it all fits) Still grill for 4-4 1/2 hours? Dinner is at 5:00 so I was thinking to start grilling at 12:15pm.?ReplyHi Kevin, can I use grinding my Himalayan Pick Salt with the same measurements as I would the Kosher Salt? Thank youReplyFirst time making ribs today and going to follow this recipe. We’re quite excited! We have a propane bbq- how would you place the meat? I read the comments and your response about electric or grill or gas. Would it also be one side off bbq on and place meat on opposite side or on place it on the side off bbq that’s on? BBQ for 30mins closed and then mop every 15mins?ReplyHi! I am looking to make these this weekend. I have celiac so I can’t consume Soy Sauce. Would coconut aminos work? Or do you recommend a different alternative?ReplyBest ribs ever. I always share with everyone! I also used apple cider vinegar and turned out sooooo good!ReplyThank you Samantha! I love these ribs!ReplyI used 1 cup apple cider vinegar in the mop sauce and ribs are the best we’ve ever eaten.ReplyLove this recipe. Its my go to recipe for ribs. However, I only grill ribs. I find that broiling, oven or any other methods just aren’t the same.ReplyI do love grilling them too!ReplyFabulous recipe. A lot of recipes here in UK have u boiling ribs first. I followed the oven recipe and was great. My wife is Japanese and she is critical of any non Japanese recipes, she loved it! Well done 👍☺️ReplyThank you Mike! I am so glad you enjoyed it!ReplyHi, I'm Kevin!Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!Read MoreAs Seen In

Skip to content from votes92 CommentsLeave CommentPrint RecipeJump to RecipeJump to VideoThis post may contain affiliate links. Please read my disclosure policy.BBQ baby back ribs are loved all year long! This your go-to guide for cooking baby back ribs on grill, in an oven, or in an Instant Pot!Whether cooked tender and juicy, with the meat falling off the bone or slathered with sticky sauce, Americans are in love with ribs!The two most commonly sold types of ribs in the United States are both pork; baby back ribs and St. Louis style spare ribs (also known as country ribs).Why do they call...

How to Make Baby Back Ribs

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