Indulge in the irresistible flavors of tender, juicy baby back ribs hot off the grill. This recipe combines the art of slow cooking with a homemade rub and tangy BBQ sauce for a truly mouthwatering experience. Learn the secrets to perfectly grilled ribs, from removing the membrane to achieving optimal cooking temperatures. Fire up the grill and prepare to savor every succulent bite of these finger-licking ribs that will have your taste buds begging for more.
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These baby back ribs are tender, flavorful, and fall right off the bone! I have been making this baby back ribs recipe for years. They are so delicious and can easily feed a crowd. I prefer to use baby back ribs when grilling since they are meatier than spare ribs. Baby back ribs are the perfect party food and excellent for summer BBQs. Make these ribs the main course of your 4th of July party.
You should use a homemade dry rub and BBQ sauce to make the most delicious baby back ribs. The rub should be a combination of sweet, savory, and spicy. You can decide how much spicy you want by controlling the chili powder you add. The pomegranate molasses BBQ sauce is a unique sauce that will be sweet, tangy, and smoky.
Where Can I Buy Baby Back Ribs?
You can buy baby back ribs at nearly any grocery store. I love to buy them in bulk at Costco since they always have a good deal for baby back ribs. They come in a pack of 3 and are cheaper than other stores. You can grill them all or grill some and freeze the rest later! Usually, a rack of ribs feeds 3 to 4 people. I tend to make all three packs since I like to have leftovers for the next day!
To Remove or Not to Remove: The Membrane Debate
When it comes to preparing ribs, a heated debate often arises: should you remove the membrane on the back of the ribs or leave it intact? In my household, this debate is a regular occurrence, with my son Jimmy firmly advocating for keeping the membrane while I argue in favor of its removal.
Jimmy believes that the membrane plays a crucial role in keeping the ribs intact during cooking. According to him, this thin layer acts as a protective barrier, ensuring the ribs don’t fall apart and helping the meat retain its tenderness and juiciness. He claims that removing the membrane might compromise the structural integrity of the ribs.
On the other hand, I have a different perspective. The membrane is chewy, impeding the flavors from thoroughly permeating the meat. In my experience, removing the membrane allows the spices and seasonings to penetrate the meat, resulting in a more flavorful and enjoyable eating experience.
As the one responsible for preparing the ribs, I ultimately remove the membrane. However, it’s worth mentioning this decision is a matter of personal preference. Some chefs and grill enthusiasts prefer to leave the membrane intact, believing it adds a unique texture and flavor to the ribs.
Whether you remove the membrane or not is entirely up to you. Both methods have their merits, and it’s all about what works best for your taste preferences. So, embrace the debate, experiment with different approaches, and savor the deliciousness of perfectly cooked ribs, membrane or no membrane!
How to Remove the Membrane?
- Start with the bone side facing up. This will make it easier to access the membrane.
- Use a small knife to carefully lift the edge of the membrane at the end of the rack. Gently slide the knife under the membrane, just enough to loosen it from the bone.
- Once you have a section loosened, use your fingers or a paper towel to get a good grip on the edge of the membrane.
- Slowly pull the membrane away from the ribs in one smooth motion. It should come off in one piece, but if it tears, you can use the knife to loosen the remaining sections and continue removing it.
- While removing the membrane, you may also notice a tough, silver skin on the meat side of the ribs. Use the knife to trim away this silver skin for a more enjoyable eating experience.
By removing the membrane, you allow the rub and BBQ sauce flavors to penetrate the meat, resulting in a more tender and flavorful end result.
Why Use A Homemade Rub and BBQ Sauce?
A homemade rub and BBQ sauce offer several advantages when grilling baby back ribs. Firstly, it allows you to customize the flavors according to your preferences. You have complete control over the ingredients and can adjust the levels of saltiness, sweetness, spiciness, and other flavors to create a rub and sauce that perfectly suits your taste buds.
Additionally, homemade rubs and BBQ sauces offer a healthier alternative to store-bought options. By preparing them from scratch, you can avoid preservatives, artificial additives, and food coloring commonly found in commercial products. You’ll have peace of mind You’llg exactly what goes into your homemade creations and can choose high-quality ingredients.
Furthermore, making your own rub and BBQ sauce adds a personal touch to your cooking. It allows you to experiment with different combinations of herbs, spices, and other ingredients to create unique flavors that enhance the taste of the ribs. The satisfaction of creating something delicious from scratch is incomparable and adds an extra level of enjoyment to your grilling experience.
How to Season Baby Back Ribs?
When seasoning the ribs, get a few layers of aluminum foil so your kitchen counter doesn’t get messy. lay three pieces of foil overlapping each other. Then, place the ribs in the middle. Apply a light coat of Dijon mustard on the meat side, then shake the RubRub. Go heavy with the seasoning on the meat side and less on the bone side. This is because the seasoning will need to penetrate the meat. But adding too much seasoning to the bone side will make the ribs salty. Make sure to wrap with the foil well. When you open the foil, check to see if any flavorful rib juices have come out. If you have any liquid, you can add the liquid to the bbq sauce for extra flavor.
How to Grill Baby Back Ribs?
When it comes to grilling baby back ribs, the key to success lies in utilizing indirect heat. This cooking method involves lighting the fire on one side of the grill while placing the ribs on the opposite side. Doing so creates a slow and controlled cooking environment that allows the ribs to tenderize and develop their mouthwatering flavor.
Indirect heat is crucial for grilling baby back ribs because it prevents them from burning and allows the meat to cook evenly. Positioning the ribs away from direct flames creates a gentler and more gradual cooking process. This slow-cooking method ensures that the meat becomes tender and juicy and intensifies the flavors as they mingle with the smoky essence of the grill.
Throughout the grilling process, it’s essential to monitor the temperature of your grill. Adjust the heat as needed to maintain a consistent temperature. Remember, low and slow is the name of the game when it comes to grilling baby back ribs. This patient approach allows the meat to absorb the flavors from the grill while becoming tender and succulent.
With the proper technique and a bit of patience, you’ll achieve mouthwatering, fall-off-you’ll baby back ribs that will impress your guests. So, fire up that grill, embrace indirect heat, and get ready to savor the incredible flavors of perfectly grilled baby back ribs.
Grilled Side Dishes to Accompany Baby Back Ribs
When serving baby back ribs, it’s always great to complement them with various delicious side dishes. For a complete Mediterranean-themed meal, consider grilling some fresh grilled corn on the cob,with zaatar and feta, Grilled zucchini with gralic and lemon and grilled asparagus. These grilled veggies add a smoky and charred flavor that pairs well with the ribs. To enhance the Mediterranean flavors, include a refreshing Fattoush salad or a Mediterranean potato salad, both bursting with vibrant herbs and tangy dressings. For a dip, offer creamy hummus and Muhammara, a spicy red pepper and walnut dip, to provide a delightful contrast to the rich and savory ribs. This combination of flavors and textures will make your meal a true culinary delight.
Take three racks of the baby's back ribs and remove the membrane from the back. Pat them dry with a paper towel.
Mix the brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl. This will be used to season the ribs.
Sprinkle the prepared dry rub on both sides of the ribs, applying a heavier amount on the meat side. Make sure to coat the ribs evenly with the seasoning.
Place the wrapped ribs on the preheated grill and cook for approximately 2 hours, or until the internal temperature of the ribs reaches 205°F. This slow-cooking process will make the meat tender and flavorful
Unwrap the ribs, coat them with bbq sauce, remove them from the foil and place them directly on the grill for another 10 minutes. Flip the ribs once and apply another layer of bbq sauce before taking them off the grill. Let the ribs rest for 15 minutes. Enjoy!
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Get ready to grill the most delectable baby back ribs that will leave you craving for more. These tender ribs are seasoned with a homemade rub, grilled to perfection, and coated in a flavorful BBQ sauce. Fire up your grill and get ready for a mouthwatering feast that will satisfy all your BBQ cravings.
|3 racks baby back ribs membrane removed and pat dry|
|3 tablespoons Dijon mustard|
|Dry RubRub in a small bowl and mix all the spices|
|1 ½ cup brown sugar|
|8 tablespoons kosher salt|
|4 tablespoons black pepper|
|4 tablespoons garlic powder|
|3 tablespoons onion powder|
|3 teaspoons smoked paprika|
|4 teaspoons chili powder|
Tangy Pomegranate bbq sauce recipe:
|3 cups pomegranate 100% juice|
|1 cup ketchup|
|4 tablespoons apple cider vinegar|
|3 tablespoons honey|
|2 tablespoons Worchester sauce|
|2 teaspoons garlic powder|
|2 teaspoons onion powder|
|1 teaspoon smoked paprika|
|1 teaspoon Aleppo pepper|
|¼ cup lime juice|
Recipe Tips & Suggestions
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