How to Make the Best Grilled Baby Back Ribs (Ever!)

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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.

This is the best-grilled baby back ribs recipe. The ribs are tender and flavorful and fall right off the bone! I have been making this recipe for years. They are so delicious and can easily feed a crowd. I prefer 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.  

To make the most delicious baby back ribs, you should use a homemade dry rub and BBQ sauce. The rub should be a combination of sweet, savory, and spicy. You can decide how 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.  

Ingredients for Best Grilled Baby Ribs

  • Baby back ribs are tender, meaty, and perfect for grilling. They offer a savory taste with a touch of sweetness.
  • Dijon mustard: Adds a tangy and slightly spicy note to enhance the ribs’ flavor.
  • Dry rub: A mix of spices providing a balanced blend of sweet, smoky, and mildly spicy flavors. (Prepare by mixing brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder)
  • Pomegranate BBQ sauce: Sweet and tangy with a fruity undertone, complemented by hints of smokiness and mild heat from the spices. A mix of Pomegranate 100% juice, ketchup, apple cider vinegar, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, Aleppo pepper, and lime juice cooked to become a sauce. Or use your favorite sauce.

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 membrane’s edge at the rack’s end. Gently slide the knife under the membrane 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.

Removing the membrane allows the rub and BBQ sauce flavors to penetrate the meat, resulting in a more tender and flavorful result.

Seasoning your 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 it well with the foil. When you open the foil, check if flavorful rib juices have come out. If you have any liquid, you can add the liquid to the BBQ sauce for extra flavor. 

Grilling Perfection with Indirect Heat

  • Utilize Indirect Heat: Light the fire on one side of the grill and place the baby’s back ribs on the opposite side. This ensures slow, controlled cooking for tenderness and flavor.
  • Prevent Burning: Indirect heat prevents ribs from burning. Allows even cooking for optimal flavor development.
  • Slow-Cooking Method: Position ribs away from direct flames. Gentle, gradual cooking intensifies flavors and ensures tender and juicy results.
  • Monitor Grill Temperature: Regularly check and adjust grill temperature. Maintain a consistent, low-and-slow cooking environment.
  • Achieve Perfect Results: Embrace patience for flavorful, fall-off-the-bone ribs. Let the meat absorb grill flavors for a memorable dining experience.

Side Dishes to Accompany the Grilled 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 corn on the cob with zaatar and feta, Grilled zucchini with garlic and lemon, and grilled asparagus. These grilled veggies add a smoky, 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, as well as a spicy red pepper and walnut dip, to contrast the rich and savory ribs. This combination of flavors and textures will make your meal a culinary delight.

How to Make How to Make the Best Grilled Baby Back Ribs (Ever!)

Preparation

1.
Preheat your grill, whether it's charcoal or gas, to reach a temperature of 400°F.
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.
Mark as complete
2.
Spread a thin layer of Dijon mustard on both sides of the ribs. This will help the dry rub adhere to the meat.
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.
Mark as complete
3.
Take a few pieces of foil, enough to completely wrap the ribs. Place the ribs on the foil and wrap them tightly.
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.
Mark as complete
4.
Whisk all together, bring to a boil, bring the heat to low, and cook for about 45 minutes; whisk every 5 minutes, stir in the lime juice in the end, bring to room temperature, and keep in a glass jar.
Mark as complete
5.
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!
Mark as complete
6.
Happy Grilling! Enjoy
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
3 racks baby back ribs membrane removed and pat dry
3 tablespoons Dijon mustard
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

Preparation

1
Preheat your grill, whether it's charcoal or gas, to reach a temperature of 400°F. 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.
2
Spread a thin layer of Dijon mustard on both sides of the ribs. This will help the dry rub adhere to the meat. 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.
3
Take a few pieces of foil, enough to completely wrap the ribs. Place the ribs on the foil and wrap them tightly. 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.
4
Whisk all together, bring to a boil, bring the heat to low, and cook for about 45 minutes; whisk every 5 minutes, stir in the lime juice in the end, bring to room temperature, and keep in a glass jar.
5
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!
6
Happy Grilling! Enjoy

Recipe Tips & Suggestions

How to store and reheat your ribs:

To store leftover ribs, allow them to cool completely, then wrap them tightly in aluminum foil or place them in an airtight container. Store them in the refrigerator for up to 3-4 days.

When it's time to reheat the ribs, you have several options. One method is to preheat your grill to medium heat and place the ribs on the grill. Brush them with some additional BBQ sauce to keep them moist. Heat for 10-15 minutes, turning occasionally, until the ribs are heated through. Another option is to use the oven. Preheat your oven to 300°F. Place the ribs on a baking sheet lined with foil or in a baking dish. Cover the ribs with foil to prevent them from drying out. Heat in the oven for about 20-30 minutes or until they are heated through.
rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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