barbecue ribs

Whether in a restaurant or backyard, Baby Back Ribs are one of the most iconic dishes in the world of BBQ. Nothing says BBQ satisfaction like a wad of sauce-covered paper towels, sticky fingers, and a pile of clean, white bones. While there are a variety of cook methods for fine baby back ribs, I’ll be sharing the technique I’ve used most frequently to achieve smoky, sweet ribs that are moist &amp; juicy but still fall right off the bone – the 3-2-1 method.

3-2-1 BBQ Baby Back Ribs

Baby Back Ribs

Olive Oil, Hot Sauce, or Mustard

Your Favorite Pork Dry Rub

Apple Juice

Brown Sugar

Honey

Heavy Duty Aluminum Foil

Offset Smoker, Pellet Grill, Ceramic Grill, or Charcoal Grill

Prepare the Ribs

Rinse the ribs with cold water. Use a knife and paper towel to remove the membrane from the back of the ribs. Trim off any loose pieces of meat or fat.

Season the Ribs

Apply a thin coat of mustard, olive oil, or hot sauce to the ribs. Season generously with your favorite pork dry rub, and pat down gently to ensure it sticks.

Smoke the Ribs

Smoke the ribs for 3 hours at 225 degrees, spritzing with apple juice every 30 minutes to keep the surface of the ribs moist.

Wrap the Ribs

Remove the ribs from the smoker and place them on the heavy duty aluminum foil. Drizzle honey and brown sugar on the top of the ribs. Fold up the sides of the foil to create a sealed pouch. Before closing the pouch, pour in 1/4 cup apple juice. Return the pouch to the smoker and cook at 225 for another 2 hours.

Sauce the Ribs

Remove the pouch of ribs from the smoker. Unwrap the ribs and coat the top with a generous coat of BBQ sauce. Return to the smoker uncovered for 15-30 minutes, or until the sauce looks solid and tacky. Remove from the smoker, slice into individual ribs, and enjoy!

Super easy smokey, sweet dry rub for chicken, ribs and pork!

The BEST Dry Rub for Chicken Recipe

brown sugar

tbsp smoked paprika

tbsp chili powder

garlic powder

onion powder

thyme

tbsp cumin

cayenne pepper (optional)

tsp kosher salt

tsp black pepper

In a medium bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper.

Store in an airtight container in a cool, dry place for up to 3 months or use immediately on ribs, chicken or pork.

Coated with a smoky rub, slow-roasted in the oven, then glazed with whiskey bbq sauce and grilled to tender perfection, these flavorful baby back ribs are sure to be a favorite.

Baby Back Ribs with Whiskey BBQ Sauce

baby back ribs (about 6 lbs)

smoked paprika (or more to taste)

sweet paprika

salt

dry mustard

black pepper

Jack Daniel's Old No. 7 (or bourbon)

ketchup

molasses

Worcestershire sauce

apple cider vinegar

garlic (very finely chopped)

Colman's Prepared Mustard

Make the rub: Combine the smoked paprika, sweet paprika, salt, brown sugar, dry mustard, black pepper, garlic powder and onion powder in a small bowl. Mix well.

Preheat the oven to 325°F, line 2 shallow baking pans with heavy duty aluminum foil and coat them with nonstick spray.

Sprinkle about 2/3 of the rub mixture over the meaty side of the ribs and rub into the meat with your fingertips. Turn the ribs over and repeat with the remaining rub.

Arrange the ribs on the prepared pans and cover tightly with foil. Bake until tender, 1-1/2 to 2-1/2 hours, depending on the thickness of the meat. When the ribs are done, juices should run clear and the meat will pull away from the bone easily with a fork.

Prepare the sauce: Combine the Jack Daniel's, ketchup, brown sugar, molasses, Worcestershire sauce, vinegar, garlic and mustard in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, until the sauce has thickened to the consistency of ketchup, 8 to 10 minutes. Set aside until ready to serve.

Grill the ribs: Preheat a gas or charcoal grill to medium heat (375 to 400°F) and oil the grates. Brush the ribs with the barbecue sauce and place them on the grill. Cook until nicely browned, turning the racks over frequently and brushing with sauce each time, 8 to 10 minutes total.

You may want to cut the racks in half prior to grilling to make turning them easier - long racks can be somewhat unwieldy. For easy cleanup, you can also grill the ribs on oiled, heavy-duty aluminum foil. They will still brown nicely; just increase the cooking time by a minute or two.

To serve, cut the racks between the bones to make individual ribs and pass the remaining barbecue sauce at the table.

Made with a homemade dry rub and then cooked to tender perfection, Instant Pot ribs are one of the easiest, tastiest ways to enjoy ribs ever! 

Instant Pot Ribs

paprika

smoked paprika (or additional paprika)

apple juice

liquid smoke (optional)

barbecue sauce

Prepare Rub

Mix together brown sugar, paprika, smoked paprika, garlic powder, onion powder, and salt in a small bowl.

Prepare Ribs

Remove the membrane from the ribs. At one end of the rack, slide a dinner knife under the membrane and over a bone then lift until the membrane loosens. Grab the edge of the membrane and pull it off--it may come off in several pieces.

Season Ribs

Generously rub the spice blend over the entire surface of the ribs.

Assemble Ingredients

Place trivet in the pressure cooker. Pour in apple juice into the bottom of the inner pot. Add liquid smoke. Roll ribs in a circle and place on the trivet in the pressure cooker. Place lid on the pressure cooker and be sure the vent knob is pointed towards sealed.

Pressure Cook

Cook ribs on High Pressure. For Baby Back Ribs set cook time to 25 minutes. For Spare Ribs set cook time for 35 minutes. To set cook time, hit manual or pressure cook and use +/- buttons to adjust cook time.

Let Pressure Release

Once cook time has elapsed, allow pressure to release naturally for at least 15 minutes.

Broil Ribs

Optional Step:&nbsp;Place cooked ribs on sheet/broiler&nbsp; pan.&nbsp;Brush with your favorite barbecue sauce.&nbsp;Broil under high heat for 3-4 minutes.&nbsp;Flip, brush with more BBQ sauce and broil for 3-4 minutes on other side.

https://www.youtube.com/watch?v=_McUFgkhErY

This is an easy recipe for Instant Pot Ribs made with a simple spice rub. These ribs are FALL apart tender and finger-licking good!

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Printable Recipe: https://amindfullmom.com/instant-pot-ribs/

Recipe: 
1 rack ribs spare ribs or baby back ribs
1/4 cup brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon smoked paprika or additional paprika
1 1/2 teaspoons kosher salt
1 cup apple juice
1/2 teaspoon liquid smoke optional
1/2 cup barbecue sauce
Directions:
Mix together brown sugar, paprika, smoked paprika, garlic powder, onion powder, and salt in a small bowl.
Remove the membrane from the ribs. At one end of the rack, slide a dinner knife under the membrane and over a bone then lift until the membrane loosens. Grab the edge of the membrane and pull it off--it may come off in several pieces.
Generously rub the spice blend over the entire surface of the ribs.
Place trivet in pressure cooker. Pour in apple juice into bottom of inner pot. Add liquid smoke. Roll ribs in a circle and place on trivet in pressure cooker. Place lid on pressure cooker and be sure vent knob is pointed towards sealed.
Cook ribs on High Pressure. For Baby Back Ribs set cook time to 25 minutes. For Spare Ribs set cook time for 35 minutes. To set cook time, hit manual or pressure cook and use +/- buttons to adjust cook time.
Once cook time has elapsed, allow pressure to release naturally for at least 15 minutes.
Optional Step: Place cooked ribs on sheet/broiler  pan. Brush with your favorite barbecue sauce. Broil under high heat for 3-4 minutes. Flip, brush with more BBQ sauce and broil for 3-4 minutes on other side.

Instant Pot Ribs: PERFECT Ribs without a Smoker!

Delicious tender beef ribs oven baked with homemade barbecue sauce

Oven Baked BBQ Beef Ribs

5-10 lbs Beef Ribs

Salt & Cracked Black Pepper,

c Julia's Simply Southern Old Fashioned BBQ Sauce ,

Preheat oven to 375℉.

Arrange the ribs in a large casserole dish...

Arrange the ribs in a large casserole dish and season with salt and pepper.

Next, Place the ribs uncovered into the oven...

Next, Place the ribs uncovered into the oven and bake for 30 minutes.

After half an hour, remove the ribs from...

After half an hour, remove the ribs from oven for basting with barbecue sauce.

Lower the oven temperature to 225℉.

Baste ribs with barbecue sauce. Cover the casserole...

Baste ribs with barbecue sauce. Cover the casserole dish with aluminum foil and return to the oven.

Continue to cook an additional 3.5 to 4...

Continue to cook an additional 3.5 to 4 hours, rotating the ribs and basting with barbecue once each hour. 

During the last half hour of baking, remove...

During the last half hour of baking, remove the aluminum foil to allow the barbecue to caramelize a bit.

Best served hot.

What are Country Style Ribs? The meatiest of all the pork ribs and come from the loin or sirloin of the pig. The best way to grill them is the reverse sear

What are Country Style Ribs and How Do I Grill Them?

Country style ribs

Salt

pepper (optional)

BBQ sauce (I used Stubb's Sticky Sweet)

Season the country style ribs with salt, pepper and your favorite rub

Cook them indirect on the grill which means coals on one side and the meat on the other

Target temperature inside the grill is 300 degrees

Throw some smoke wood on the coals and close the lid

Once the ribs reach about 110 degrees internal temperature, sear them over the hot side and then dunk them in a pot of sauce

Place them back on the side with no coals to get them to the full 145 degrees they need to get to according to the FDA and to caramelize and thicken that sauce

Remove from the grill and serve

Thank you Scott for a good summary of how to cook these 'ribs'.  Looked on package and they are loin rib end cut, like yours.  Had I cooked these for 4 hours like all the other internet articles said to, they would be ruined.  They were done in Weber kettle in under an hour @275°.   Those other recipes are talking about pork butt cuts, not loin cut.

Great grill instructions.  Made this twice, and family loves it.

Pork has a tendency to dry out easily, but this turned out to be one of the best, if not THE best, pork dish I've ever eaten including dining out.  Easily the best I've ever made myself.  So juicy and flavorful.  I will never be afraid to grill pork again and will go out of my way to make this.  Thanks guys.

Great instructions. We made our own rub and sauce. Your grilling instructions are tremendous. Ribs were juicy and crisp on the outside. Used cherry to smoke.

I’ve used this technique several times now, and the ribs end up wonderful every single time. Thank you!

So - how does one measure a temperature on a country style rib?  Try and stick a meat therm into something so small and not hit a bone?

Smoked Sticky Sweet Country Ribs Recipe is no doubt a Winner! Just follow the recipe to the T, and you end up with tasty perfection!

The ribs turned out excellent!  I love this recipe!  My husband and I rate this a 5!  Our favorite new recipe.

I loved this article that much more after reading the part on HFCS, kudos to pointing that out.

Are you ready for the best ever barbecue ribs? These super tender, barbecue ribs are glazed in the most delicious spiced rum pineapple sauce. Note: with one rack of ribs, you'll most likely have extra sauce. This can be reserved for barbecue chicken or other meat. Just make sure not to contaminate your sauce by inserting the brush.

Barbecue Ribs with Spiced Rum Pineapple Sauce

baby back pork ribs

maple syrup

¼ cup blackstrap molasses

pineapple

garlic

spiced rum

Dijon mustard

ginger

cayenne pepper

Simmer the sauce. In a medium pot over medium heat, stir together the ketchup, maple syrup and molasses. Simmer for 2 to 3 minutes.

Blend and add to sauce. Meanwhile, add the pineapple, garlic, spiced rum, mustard, Worcestershire sauce, salt, pepper, ginger, and cayenne pepper to a high-powered blender and blend until smooth. Transfer the blended ingredients to the simmering sauce and stir for 3 to 4 minutes more. Then turn off the heat.

Prep the sheet pan. Line a large baking sheet with aluminum foil with enough overhang to wrap the ribs. Pro tip: I like to double layer the aluminum foil, to prevent any leaks.

Prep the ribs. Preheat the oven to 275°F (135°C). Remove the thin membrane on the underside of the ribs. Pro tip: You can also ask the butcher to do this when you buy your ribs. Then place the ribs on the foil-lined baking sheet.

Bake the ribs in the oven. Take 1 cup of the sauce and mix it with an equal amount of water. Pour this on top of and around the ribs, then lightly wrap the foil around them. Bake the ribs for 3 hours. This process steams the meat, making it incredibly tender while infusing it with flavor.

Option 1: Finish the ribs on the grill (my preferred method). Preheat an outdoor grill to medium-high heat. After the ribs have finished cooking, use tongs to transfer them to a large platter to carry them to your grill. Note that the ribs will be VERY tender (i.e. fall apart tender) so I recommend using two tongs for stability. Use the remaining sauce to generously brush both sides of the ribs. Place the ribs on the grill and cook for 3 to 4 minutes on each side. Brush additional sauce as desired while grilling, then slice and serve immediately.

Option 2: Finish the ribs in the oven. After the ribs have finished cooking, remove them from the oven and carefully discard the aluminum foil with watered-down sauce. Place the ribs back on the baking sheet and use the remaining sauce to generously brush both sides of the ribs. Broil the ribs (meat side up) for 3 to 4 minutes, until the sauce begins to caramelize. Brush additional sauce as desired while broiling, then slice and serve immediately.

I made this for my golf group. My friends raved about this sauce. My ribs were a little too much falling off the bone style, but the flavors were as good as  it gets.

It was a big hit. So tender and packed with flavor. Even better than restaurants.

Made these ribs tonight and they turned out perfect! I was careful handling them to give them lots of support with the tongs after the oven just in case to avoid them falling apart. I didn’t have crushed pineapple/juice or rum so I’m sure they didn’t taste as they should but I substituted with 1 cup of orange juice and they still tasted delicious and like bbq sauce so no complaints here. I also have a jar of leftover sauce now that I’m going to use on pork tenderloin tomorrow! Thank you Lisa!

Holy smokes!!! This is such a good recipe and the sauce is fire (not spicy fire... amazing fire)!!! I was expecting leftovers, but we devoured the whole rack in one night. Ribs were so tender and falling off the bone. I had a good amount of sauce left over that I used on chicken and whatnot.

The recipe was on point,  the sauce was exceptionally delicious and the meat literally falling off the bone! Will be doing this one again for Thanksgiving. Thank you for the recipe!

My fiancé said this was his favorite meal in a long time 😆 score! Neither of us had made ribs before, but we ordered some in our most recent ButcherBox because we wanted to try. This recipe was easy to follow and they turned out wonderful. Thanks Lisa!

These luscious, perfectly tender Slow Cooker Barbecued Ribs are prepped in about 10 minutes and cooked long and low for maximum flavor.

Slow Cooker Barbecued Ribs

pork spareribs

salt and pepper

Cover a baking pan with heavy-duty aluminum foil and spray it well with cooking spray.

Cut the 4 pounds pork spareribs into serving-sized pieces with 1 or 2 rib bones per piece. Generously salt and pepper both sides of the ribs.

Place the ribs on the prepared baking pan and cook in a 400-degree oven for 30-45 minutes until they have a light golden brown color. Turn the ribs once or twice during the cooking time.

Remove the ribs from the oven.

Coat the inside of a large 6-quart slow cooker with cooking spray.

Place a single layer of ribs in the slow cooker. Spoon about 1/2 cup of barbecue sauce over the layer of ribs.

Continue layering ribs and sauce as in step 6 until all the ribs and most of the sauce is in the crockpot. If there&#39;s any of the 3 cups barbecue sauce remaining, pour it over and around the ribs.

Cover and cook on the lowest heat setting for approximately 6 hours. Be sure to stir the pot once during the cooking time to prevent the sauce and ribs from burning. If the sauce seems too thick and in danger of burning add about 1/2 cup water and stir well.

After about six hours of cooking, check the ribs with a meat thermometer to make sure they&#39;re done. See the post for temperature information.

A fool-proof barbecue ribs recipe that will rival your favorite BBQ restaurant!  These fork-tender ribs are deliciously sweet, savory, smoky and positively PACKED with flavor!

Barbecue Ribs

For the Rub:

dark brown sugar

smoked paprika

chili powder

oregano

mustard

cayenne pepper ((omit or add more if you prefer it even spicier))

For the Ribs:

total) baby back ribs

apple cider or apple juice

Best BBQ Sauce Recipe ((click link for recipe))

Preheat your smoker to 180 degrees F.  If the membrane hasn&#39;t already been removed from the back of the ribs, remove it by using a knife to lift up the corner of the membrane, grip the membrane and pull it off.  Discard and also trim off any excess fat from the ribs.Season both sides of the ribs with the rub.  It will look like a lot but use it all.  Place the ribs on the smoker, meat side up, and close the lid.  Smoke the ribs for 3 hours, adding more wood chips around the halfway point.  At the end of the 3 hours the internal temperature of the ribs should be around 165 degrees F.

Place a large piece of heavy duty aluminum foil on work surface and place the ribs on it.  Pull the sides of the foil up to keep the liquid enclosed.  Pour the apple cider into the foil packet.  Sprinkle the brown sugar over the ribs.  Crimp the foil tightly together to create a solid seal.  Increase the temperature of the smoker to 225 degrees F, carefully place the foil-packed ribs in the smoker, close the lid, and let the cook for 2 hours.  

After 2 hours carefully transfer the ribs to a work surface.  Remove the ribs from the foil with tongs (discard the foil and juices) and generously brush each side of the ribs with the BBQ sauce.  Set the ribs back on the grill, meat side facing up.  Close the lid and continue to smoke for about another hour, or until the ribs reach 200-205 degrees F and the sauce is set.  Be careful not to over-cook the ribs or the meat will be dry and chewy.Remove the ribs and let them rest for about 10 minutes.  Slice them into individual ribs and serve with extra BBQ sauce on the side.   

For the Oven Method:  Preheat the oven to 275 F.  Wrap the rub-covered ribs in foil (omit the apple cider) and place them on a baking sheet in the oven.  Cook for 3-4 hours until the meat falls pulls very easily away from the bone or the internal temperature of the meat is between 200 F to 205 F.  Uncover the foil from the ribs, drain off the excess liquid, and slather on a generous amount of BBQ sauce to both sides.  Turn the oven to broil and continue to cook the ribs for a few more minutes just until the sauce has set.

Born and raised in TN and living in TX and I give you my full two thumbs on these ribs.  So much so that I've now switched to your barbecue sauce for good.  Well done, Kimberly.

Thank you! I just made this recipe for the ribs. amazing! 🇨🇦

I forgot to circle back with a review..this was very good.  I used spare ribs this time but will use baby back next time.  The dry rub was a little salty but that's easily remedied for our tastes.  I also made a batch of your Barbeque sauce and oh my...that was really good.  I used leftover sauce on a pork tenderloin last night - phenomenal flavor.  Great overall flavor and the technique worked very well (oven).

Using the spices when you precook the ribs makes the meat incredibly tender. Putting them on the grill over a flame brings out even more of the flavour and adds some nice caramelization, too.

Best Barbecue Ribs

lbs. beef or pork ribs

Cajun seasoning

tsp pepper

sugar

store-bought barbecue sauce

sweet chili sauce ((we like Mae Ploy Sweet Chili Sauce))

To prepare the ribs, cut them into portions small enough to fit into a large pot.

Add 8 cups of water and pickling spice to a large pot and bring to a boil over medium-high heat. Remove the pot from the heat, cover, and let steep for 10 minutes. Add the ribs; if needed, add more water until they are covered.

Return the pot to medium-high heat, uncovered. Bring to a boil, lower the heat to medium, cover, and continue cooking for 30 minutes. Turn the ribs in the water and continue cooking 30 minutes more.

Turn down the heat to low and simmer for another 30 minutes (1½ hours total). Low and slow is the way to cook ribs – either pork or beef – otherwise the meat won’t be nice and tender.

Remove the ribs from the pot and place them on a serving plate or platter. Sprinkle with the seasoning blend, turning to coat both sides. Baste with the barbecue sauce on all sides.

Reheat the grill to medium-high heat. When it’s ready, place the ribs on the grill and turn every 5 minutes, reapplying barbecue sauce each time, for a total of 15 minutes.The ribs will be nicely glazed with a slightly charred flavour.

Top 10 barbecue ribs recipes from across the web

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Top Tags

3-2-1 BBQ Baby Back Ribs

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What are Country Style Ribs and How...

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Slow Cooker Barbecued Ribs

Barbecue Ribs

Best Barbecue Ribs

Top 10 barbecue ribs recipes from across the web

The most viewed barbecue ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3-2-1 BBQ Baby Back Ribs

The BEST Dry Rub for Chicken Recipe

Baby Back Ribs with Whiskey BBQ Sau...

Instant Pot Ribs

Oven Baked BBQ Beef Ribs

What are Country Style Ribs and How...

Barbecue Ribs with Spiced Rum Pinea...

Slow Cooker Barbecued Ribs

Barbecue Ribs

Best Barbecue Ribs

The most viewed barbecue ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine