Famous Baby Back Ribs

AuthorBoost-Kitchen
00DifficultyIntermediate

Keep a jar of this rub ready for 'Fall-off-the-Bone-Ribs' anytime!
(good on other meats too)

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Yields1 Serving
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

Dry Rub
 1 cup Brown sugar
 ½ cup Kosher salt
 ½ cup Garlic powder
 ¼ cup Onion powder
 ¼ cup Paprika
 ¼ cup Dried oregano
 ¼ cup Ground cumin
 ¼ cup Chili powder
 ¼ cup Cayenne pepper
 ¼ cup Black pepper
Basting Liquid
 ½ cup Apple cider vinegar
 2 tbsp Lemon juice
 2 tbsp Worcestershire sauce
 2 dashes Hot sauce

Prepare rub / basting liquid
1

Mix the dry rub ingredients by hand & store in an air-tight container.

Mix the basting liquid ingredients in a labeled spray bottle & add water to fill the spray bottle. Shake to mix thoroughly. Refrigerate until ready to use.

Prepare Ribs
2

Heat oven or grill to 250*
Prepare your baby back ribs first, by removing the membrane from the backs. Directions with photos from Weber can be found in the comments.

3

Place the ribs in a pan with an edge to capture liquids. (there will be juice & you don't want to take a chance on wrapped ribs springing a leak)
Spray both sides of the prepared ribs with the basting liquid, just enough for the dry rub to stick good. Then generously sprinkle the dry rub on both sides of the ribs.

4

Seal the pan with foil and cook for 2 hours 45 minutes @ 250*.

Finishing ribs
5

Within the last 30 minutes of the ribs cooking on low in the oven, get the grill heated up hot - 400* ish.

6

When the ribs have finished cooking on the low temperature, carry the pans to the grill. Careful when opening of the steam & any juices that might spill out. Mop on your favorite BBQ sauce on one side of the ribs before transferring to the hot grill.

7

Transfer the ribs to the hot grill with the bbq prepared side down. Then mop more BBQ sauce on the un-sauced side while it is facing upward.
Close the grill & wait 10 minutes or so. You are only caramelizing the outer layer with the sugars in the sauce, as the ribs are already falling off the bones. Carefully only turn once, as to not lose any thru the grating.
When the outer layer is nicely caramelized - gather your meats and 'Let's Eat!

8

Be sure to go over to our Facebook page & let us know how yours turned out!

Category

Ingredients

Dry Rub
 1 cup Brown sugar
 ½ cup Kosher salt
 ½ cup Garlic powder
 ¼ cup Onion powder
 ¼ cup Paprika
 ¼ cup Dried oregano
 ¼ cup Ground cumin
 ¼ cup Chili powder
 ¼ cup Cayenne pepper
 ¼ cup Black pepper
Basting Liquid
 ½ cup Apple cider vinegar
 2 tbsp Lemon juice
 2 tbsp Worcestershire sauce
 2 dashes Hot sauce

Directions

Prepare rub / basting liquid
1

Mix the dry rub ingredients by hand & store in an air-tight container.

Mix the basting liquid ingredients in a labeled spray bottle & add water to fill the spray bottle. Shake to mix thoroughly. Refrigerate until ready to use.

Prepare Ribs
2

Heat oven or grill to 250*
Prepare your baby back ribs first, by removing the membrane from the backs. Directions with photos from Weber can be found in the comments.

3

Place the ribs in a pan with an edge to capture liquids. (there will be juice & you don't want to take a chance on wrapped ribs springing a leak)
Spray both sides of the prepared ribs with the basting liquid, just enough for the dry rub to stick good. Then generously sprinkle the dry rub on both sides of the ribs.

4

Seal the pan with foil and cook for 2 hours 45 minutes @ 250*.

Finishing ribs
5

Within the last 30 minutes of the ribs cooking on low in the oven, get the grill heated up hot - 400* ish.

6

When the ribs have finished cooking on the low temperature, carry the pans to the grill. Careful when opening of the steam & any juices that might spill out. Mop on your favorite BBQ sauce on one side of the ribs before transferring to the hot grill.

7

Transfer the ribs to the hot grill with the bbq prepared side down. Then mop more BBQ sauce on the un-sauced side while it is facing upward.
Close the grill & wait 10 minutes or so. You are only caramelizing the outer layer with the sugars in the sauce, as the ribs are already falling off the bones. Carefully only turn once, as to not lose any thru the grating.
When the outer layer is nicely caramelized - gather your meats and 'Let's Eat!

8

Be sure to go over to our Facebook page & let us know how yours turned out!

Famous Baby Back Ribs

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