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BBQ Ribs

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Ingredients

For the Ribs:

  • 2 racks baby back ribs (about 4-5 pounds total)
  • 1/4 cup yellow mustard
  • 1/4 cup apple cider vinegar

For the Dry Rub:

  • 1/4 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ground black pepper
  • 1 tbsp kosher salt
  • 1 tsp cayenne pepper (optional for a little heat)

For the BBQ Sauce:

  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt

Instructions

Prepare the Ribs:

  • Start by removing the membrane from the back of the ribs. This helps the seasoning penetrate the meat and ensures tender ribs.
  • Rub the ribs with a mixture of yellow mustard and apple cider vinegar. This acts as a binding agent for the dry rub and adds a tangy flavor.

Apply the Dry Rub:

  • In a small bowl, combine all the dry rub ingredients.
  • Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it sticks well.

Marinate:

  • Cover the ribs with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to penetrate the meat thoroughly.

Preheat the Grill:

  • Set up your grill for indirect cooking. For a charcoal grill, arrange the coals on one side. For a gas grill, turn on only one side of the burners.
  • Preheat the grill to 225-250°F (107-121°C). Add some soaked wood chips (hickory or applewood work great) to the coals or a smoker box for extra smoky flavor.

Cook the Ribs:

  • Place the ribs on the grill over indirect heat, bone side down. Close the lid and cook for about 2.5 to 3 hours.
  • Every hour, spritz the ribs with a mixture of apple cider vinegar and water to keep them moist.

Prepare the BBQ Sauce:

  • While the ribs are cooking, combine all the BBQ sauce ingredients in a saucepa
  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until it thickens.

Glaze the Ribs:

  • After 2.5 to 3 hours, when the ribs are tender and the meat starts pulling away from the bones, brush them with the BBQ sauce.
  • Continue cooking for another 30 minutes, basting with more sauce every 10 minutes.

Rest and Serve:

  • Remove the ribs from the grill and let them rest for about 10 minutes.
  • Cut between the bones to separate the ribs and serve with extra BBQ sauce on the side.

Notes

Tips for Perfect Ribs

  • Low and Slow: Cooking the ribs at a low temperature for a long time ensures they are tender and juicy.
  • Moisture: Keep the ribs moist by spritzing them with apple cider vinegar and water during cooking.
  • Flavor: Letting the ribs marinate with the dry rub overnight enhances the flavor.
Author: Rita