18 Delicious Baby Back Rib Recipes Ultimate

Fire up your appetite and get ready to dive into the ultimate comfort food experience with our roundup of 18 Delicious Baby Back Rib Recipes. Whether you’re craving something sweet and sticky or smoky and spicy, we’ve got a rib recipe that’ll make your taste buds sing. Perfect for weekend cookouts or cozy family dinners, these dishes are sure to impress. Let’s get cooking!

Classic BBQ Baby Back Ribs

Backyard gatherings aren’t complete without these Classic BBQ Baby Back Ribs, a foolproof crowd-pleaser with a sticky, smoky glaze.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup molasses
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce

Instructions

1. Preheat oven to 275°F. Line a baking sheet with aluminum foil.
2. Combine brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl. Rub mixture evenly over ribs.
3. Place ribs on prepared baking sheet, meat side up. Cover tightly with foil. Bake for 2.5 hours until tender.
4. Meanwhile, whisk apple cider vinegar, ketchup, molasses, Dijon mustard, and Worcestershire sauce in a saucepan over medium heat. Simmer for 15 minutes until thickened.
5. Remove ribs from oven. Discard foil. Brush ribs generously with sauce.
6. Increase oven temperature to 350°F. Return ribs to oven, uncovered, for 15 minutes until glaze is sticky.
7. Let ribs rest for 10 minutes before slicing. Serve with remaining sauce on the side.

Perfectly cooked ribs should pull apart effortlessly with a fork, boasting a balance of sweet, tangy, and spicy flavors. Try serving atop a heap of creamy coleslaw for a textural contrast.

Honey Garlic Baby Back Ribs

You won’t believe how these Honey Garlic Baby Back Ribs transform simple ingredients into a sticky, savory masterpiece.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/2 cup raw honey
• 1/4 cup soy sauce, reduced-sodium
• 3 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 1/2 tsp crushed red pepper flakes
• 1/4 cup apple cider vinegar
• 1 tbsp clarified butter

Instructions

1. Preheat oven to 275°F. Line a baking sheet with aluminum foil.
2. Place ribs on the baking sheet, meat side up. Season lightly with salt.
3. Bake for 2 hours, until the meat starts to pull away from the bones.
4. In a saucepan over medium heat, combine honey, soy sauce, garlic, ginger, red pepper flakes, and apple cider vinegar. Simmer for 5 minutes, stirring occasionally.
5. Brush ribs with half of the honey garlic sauce. Return to oven for 30 minutes.
6. Heat clarified butter in a skillet over high heat. Sear ribs for 1 minute per side for a caramelized crust.
7. Brush with remaining sauce before serving.

Glazed to perfection, these ribs offer a balance of sweet and heat with a fall-off-the-bone tenderness. Serve atop a mound of creamy polenta for a contrasting texture.

Smoky Paprika Baby Back Ribs

Never underestimate the power of well-seasoned ribs. These Smoky Paprika Baby Back Ribs are a game-changer, offering a perfect balance of smoke and spice.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/4 cup smoked paprika
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed

Instructions

1. Preheat your smoker to 225°F, ensuring steady heat for optimal smoking.
2. In a small bowl, combine smoked paprika, kosher salt, black pepper, garlic powder, and onion powder to create a dry rub.
3. Generously apply the dry rub to both sides of the ribs, pressing gently to adhere.
4. Place the ribs in the smoker, bone side down, and smoke for 3 hours without opening the lid to maintain temperature.
5. After 3 hours, spritz the ribs with apple cider vinegar to keep them moist.
6. Sprinkle dark brown sugar evenly over the ribs, then wrap tightly in aluminum foil.
7. Return the wrapped ribs to the smoker and cook for an additional 2 hours, or until the meat is tender and pulls away from the bone easily.
8. Remove the ribs from the smoker and let them rest, still wrapped, for 10 minutes before serving.

Key to perfection, these ribs boast a smoky crust with a melt-in-your-mouth tenderness. Serve them with a side of coleslaw or atop a pile of creamy mashed potatoes for a hearty meal.

Asian Glazed Baby Back Ribs

Venture into the world of succulent meats with these Asian Glazed Baby Back Ribs, where every bite delivers a perfect balance of sweet and savory.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/2 cup hoisin sauce
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp five-spice powder
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat oven to 300°F. Line a baking sheet with aluminum foil.
2. Place ribs on the baking sheet, meat side up. Season both sides with five-spice powder and crushed red pepper flakes.
3. Cover ribs tightly with foil. Bake for 2 hours until tender.
4. In a small saucepan, combine hoisin sauce, honey, soy sauce, rice vinegar, garlic, and ginger. Simmer over medium heat for 5 minutes, stirring frequently.
5. Remove ribs from oven. Discard foil. Brush ribs generously with glaze.
6. Increase oven temperature to 400°F. Return ribs to oven, uncovered, for 10 minutes until glaze is sticky and caramelized.
7. Let ribs rest for 5 minutes before slicing. Serve with remaining glaze on the side.

Kick back and enjoy ribs that are fall-off-the-bone tender with a glossy, flavorful crust. Pair with a crisp slaw or steamed jasmine rice for a complete meal.

Spicy Cajun Baby Back Ribs

Spicy Cajun Baby Back Ribs bring the heat with a bold blend of spices and tender, fall-off-the-bone meat. Perfect for summer grilling or a cozy indoor feast, these ribs are a crowd-pleaser with minimal fuss.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/4 cup Cajun seasoning
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp Dijon mustard

Instructions

1. Preheat oven to 275°F.
2. In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Rub the spice mixture evenly over both sides of the ribs.
4. Place ribs on a baking sheet lined with aluminum foil, meat side up.
5. Cover tightly with foil and bake for 2.5 hours.
6. While ribs bake, whisk together apple cider vinegar, honey, and Dijon mustard in a saucepan over medium heat until combined.
7. After 2.5 hours, remove ribs from oven and carefully uncover.
8. Brush ribs generously with the vinegar mixture.
9. Increase oven temperature to 350°F and return ribs to oven, uncovered, for 30 minutes.
10. Remove from oven and let rest for 10 minutes before slicing.

Crispy on the outside and juicy inside, these ribs pack a flavorful punch. Serve with extra sauce on the side for dipping or drizzle over sliced ribs for an extra kick.

Maple Bourbon Baby Back Ribs

Every grill master knows the secret to unforgettable ribs lies in the perfect balance of sweet and smoky. These Maple Bourbon Baby Back Ribs deliver just that, with a glaze that’s rich, complex, and irresistibly sticky.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper

Instructions

1. Preheat your smoker or grill to 225°F, ensuring indirect heat.
2. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl to create a dry rub.
3. Apply the dry rub evenly over both sides of the ribs, pressing gently to adhere.
4. Place the ribs on the smoker or grill, bone side down, and cook for 3 hours.
5. Mix maple syrup, bourbon, Dijon mustard, and apple cider vinegar in a saucepan over medium heat. Simmer for 10 minutes until slightly thickened.
6. After 3 hours, brush the ribs generously with the glaze. Continue cooking for another hour, reapplying glaze every 20 minutes.
7. Remove ribs from heat when the meat is tender and pulls away from the bone easily, about 4 hours total cooking time.
8. Let the ribs rest for 10 minutes before slicing to allow juices to redistribute.

Zesty and bold, these ribs boast a caramelized crust with meat that’s fall-off-the-bone tender. Serve them atop a pile of creamy coleslaw for a contrast in textures that’s downright divine.

Slow Cooker Baby Back Ribs

Delightfully tender and packed with flavor, these slow cooker baby back ribs are a no-fuss dinner that delivers every time.

Ingredients

• 2 lbs baby back ribs, membrane removed
• 1 cup dark brown sugar, packed
• 1/2 cup apple cider vinegar
• 1/4 cup smoked paprika
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 1 tsp cayenne pepper
• 1 cup homemade barbecue sauce

Instructions

1. In a small bowl, combine dark brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and cayenne pepper to create a dry rub.
2. Generously coat the baby back ribs with the dry rub, ensuring even coverage on all sides.
3. Place the ribs in the slow cooker, standing them up against the wall with the meaty side facing out.
4. Pour apple cider vinegar into the bottom of the slow cooker, being careful not to wash off the rub.
5. Cover and cook on low for 8 hours, or until the meat is tender and pulls away from the bone easily.
6. Preheat the broiler to high and line a baking sheet with aluminum foil.
7. Transfer the ribs to the prepared baking sheet and brush liberally with homemade barbecue sauce.
8. Broil for 3-5 minutes, or until the sauce is caramelized and bubbly.

Zesty and succulent, these ribs boast a perfect balance of sweet and smoky flavors. Serve them atop a mound of creamy coleslaw for a textural contrast that’s simply irresistible.

Sticky Sriracha Baby Back Ribs

Perfect for those who love a spicy kick, these ribs combine heat with a sticky-sweet glaze that’s irresistible.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/2 cup Sriracha sauce
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper

Instructions

1. Preheat oven to 275°F. Line a baking sheet with aluminum foil.
2. Season ribs evenly with garlic powder, smoked paprika, and black pepper.
3. Place ribs on the baking sheet, meat side up. Cover tightly with foil.
4. Bake for 2.5 hours, until meat is tender but not falling off the bone.
5. In a small saucepan, combine Sriracha, honey, soy sauce, and apple cider vinegar. Simmer over medium heat for 5 minutes, stirring occasionally.
6. Remove ribs from oven. Increase oven temperature to 400°F.
7. Brush ribs generously with the Sriracha glaze. Return to oven, uncovered, for 10 minutes.
8. Apply a second coat of glaze. Bake for another 10 minutes, until glaze is sticky and caramelized.
9. Let ribs rest for 5 minutes before slicing.

Amazingly tender with a bold, spicy-sweet flavor, these ribs are best served with a side of cool coleslaw to balance the heat.

Apple Cider Vinegar Baby Back Ribs

Unlock the secret to fall-off-the-bone ribs with a tangy twist. Apple cider vinegar not only tenderizes but also adds a bright acidity that cuts through the richness.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup ketchup
• 1/4 cup molasses
• 2 tbsp Dijon mustard

Instructions

1. Preheat oven to 275°F. Line a baking sheet with aluminum foil.
2. In a small bowl, whisk together apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Place ribs on the prepared baking sheet. Brush both sides generously with the vinegar mixture.
4. Cover ribs tightly with foil. Bake for 2.5 hours until meat is tender but not falling apart.
5. Meanwhile, in a saucepan over medium heat, combine ketchup, molasses, and Dijon mustard. Simmer for 5 minutes, stirring occasionally, to thicken slightly.
6. Remove ribs from oven. Increase temperature to 350°F. Discard foil covering ribs.
7. Brush ribs with half the sauce. Return to oven, uncovered, for 15 minutes.
8. Brush with remaining sauce. Bake for another 15 minutes until glaze is sticky and caramelized.
9. Let ribs rest for 10 minutes before slicing. Tip: For extra tenderness, wrap ribs in foil after the first bake and let them rest in a cooler for 1 hour before glazing.

Lusciously sticky with a perfect balance of sweet and tangy, these ribs are a crowd-pleaser. Serve them atop a mound of creamy coleslaw for a textural contrast that’s unbeatable.

Mustard Glazed Baby Back Ribs

Finger-licking good doesn’t begin to cover these ribs. Mustard Glazed Baby Back Ribs are a game-changer for any BBQ enthusiast, offering a perfect balance of tangy and sweet with a fall-off-the-bone texture.

Ingredients

– 2 racks baby back ribs (about 3 lbs each)
– 1/4 cup Dijon mustard
– 1/4 cup pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 275°F. Line a large baking sheet with aluminum foil.
2. Remove the membrane from the back of the ribs for tender results.
3. In a small bowl, whisk together Dijon mustard, maple syrup, and apple cider vinegar.
4. In another bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
5. Rub the spice mixture evenly over both sides of the ribs.
6. Place ribs on the prepared baking sheet, meaty side up. Cover tightly with foil.
7. Bake for 2.5 hours until the meat is tender but not falling apart.
8. Remove from oven. Increase oven temperature to 450°F.
9. Brush ribs generously with the mustard glaze.
10. Return to oven, uncovered, for 10 minutes until the glaze is sticky and caramelized.
11. Let rest for 5 minutes before slicing between the bones.

Perfectly glazed and packed with flavor, these ribs boast a sticky exterior and juicy interior. Serve atop a mound of creamy coleslaw for a textural contrast that elevates the dish.

Coca-Cola Baby Back Ribs

Get ready to elevate your rib game with a sweet, tangy twist that’s surprisingly simple. Coca-Cola Baby Back Ribs combine the classic BBQ favorite with a fizzy, caramelized glaze that’s irresistibly sticky.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1 cup Coca-Cola
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 cup dark brown sugar, packed
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper

Instructions

1. Preheat oven to 300°F. Line a baking sheet with aluminum foil.
2. Season ribs evenly with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Place ribs on the prepared baking sheet, meat side up. Cover tightly with foil.
4. Bake in preheated oven for 2 hours, until meat is tender but not falling off the bone.
5. Meanwhile, in a saucepan over medium heat, combine Coca-Cola, ketchup, apple cider vinegar, Worcestershire sauce, and dark brown sugar. Bring to a simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes.
6. Remove ribs from oven. Carefully uncover and brush both sides generously with the Coca-Cola glaze.
7. Increase oven temperature to 400°F. Return ribs to oven, uncovered, and bake for an additional 10 minutes, until glaze is sticky and caramelized.
8. Let ribs rest for 5 minutes before slicing. Serve with remaining glaze on the side.

Look for ribs that are deeply caramelized with a glossy finish. The meat should pull away cleanly from the bone, offering a perfect balance of sweet, smoky, and tangy flavors. Try serving over a bed of creamy coleslaw for a contrasting crunch.

Pineapple Teriyaki Baby Back Ribs

Delight your taste buds with these succulent Pineapple Teriyaki Baby Back Ribs, a perfect blend of sweet and savory that’s sure to impress.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1 cup pineapple juice, freshly squeezed
• 1/2 cup soy sauce, low-sodium
• 1/4 cup brown sugar, packed
• 2 tbsp mirin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water
• 1/4 cup green onions, thinly sliced for garnish
• 1 tbsp sesame seeds, toasted for garnish

Instructions

1. Preheat oven to 275°F. Line a baking sheet with aluminum foil.
2. Season ribs generously with salt and pepper. Place on the baking sheet, meat side up.
3. Bake for 2.5 hours, until the meat is tender but not falling off the bone.
4. In a saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, mirin, ginger, garlic, sesame oil, and red pepper flakes. Bring to a simmer.
5. Mix cornstarch and water to create a slurry. Whisk into the sauce to thicken. Simmer for 2 minutes.
6. Brush ribs with half the teriyaki sauce. Increase oven temperature to 350°F. Bake for 10 minutes.
7. Flip ribs, brush with remaining sauce. Bake for another 10 minutes.
8. Let ribs rest for 5 minutes before slicing. Garnish with green onions and sesame seeds.

Yield ribs with a sticky glaze, tender meat, and a hint of heat. Serve atop a bed of jasmine rice with extra sauce on the side for dipping.

Chipotle Lime Baby Back Ribs

Perfect for summer barbecues, these Chipotle Lime Baby Back Ribs combine smoky heat with zesty freshness. They’re fall-off-the-bone tender with a sticky glaze.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/4 cup chipotle peppers in adobo sauce, finely chopped
• 1/4 cup fresh lime juice
• 2 tbsp honey
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 275°F. Line a baking sheet with aluminum foil.
2. In a small bowl, mix chipotle peppers, lime juice, honey, smoked paprika, garlic powder, cumin, salt, and pepper to create the marinade.
3. Place ribs on the prepared baking sheet. Rub the marinade evenly over both sides of the ribs. Tip: For deeper flavor, let the ribs marinate for at least 1 hour before cooking.
4. Cover ribs tightly with foil. Bake for 2.5 hours until the meat is tender but not falling apart.
5. Remove foil. Increase oven temperature to 400°F. Bake for an additional 15 minutes to caramelize the surface. Tip: Keep an eye on the ribs to prevent burning.
6. Let ribs rest for 10 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring moist ribs.

Mouthwatering and packed with flavor, these ribs have a perfect balance of smoky and tangy. Serve with a side of grilled corn and a cold beer for an unbeatable meal.

Brown Sugar Glazed Baby Back Ribs

Unbelievably tender and packed with flavor, these ribs are a game-changer for your next BBQ. The brown sugar glaze caramelizes beautifully, offering a perfect balance of sweet and savory.

Ingredients

– 2 racks baby back ribs (about 3 lbs total)
– 1/2 cup dark brown sugar, packed
– 1/4 cup apple cider vinegar
– 2 tbsp Dijon mustard
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 cup ketchup
– 1 tbsp Worcestershire sauce
– 1/2 tsp liquid smoke
– 1/4 cup water

Instructions

1. Preheat your oven to 275°F. Line a large baking sheet with aluminum foil.
2. Remove the membrane from the back of the ribs for tender results.
3. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture evenly over both sides of the ribs.
4. Place the ribs on the prepared baking sheet, meat side up. Cover tightly with foil.
5. Bake for 2.5 hours until the meat is tender but not falling off the bone.
6. Meanwhile, in a saucepan over medium heat, combine apple cider vinegar, Dijon mustard, ketchup, Worcestershire sauce, liquid smoke, and water. Simmer for 10 minutes until slightly thickened.
7. Remove ribs from the oven. Increase oven temperature to 350°F.
8. Brush the ribs generously with the glaze. Return to the oven, uncovered, for 15 minutes.
9. Brush with another layer of glaze and bake for an additional 15 minutes until the glaze is sticky and caramelized.
10. Let the ribs rest for 10 minutes before slicing. This allows the juices to redistribute.
Mouthwatering and fall-off-the-bone tender, these ribs boast a sticky, caramelized exterior with a hint of smokiness. Serve them with a side of coleslaw and cornbread for a complete meal.

Garlic Parmesan Baby Back Ribs

Luscious and tender, these Garlic Parmesan Baby Back Ribs are a game-changer for your next BBQ. Perfectly balanced flavors with a crispy, cheesy finish.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, finely minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your grill to 275°F, setting up for indirect heat.
2. Brush the ribs lightly with olive oil on both sides.
3. Combine minced garlic, Parmesan, smoked paprika, salt, and pepper in a small bowl.
4. Rub the garlic-Parmesan mixture evenly over the ribs, pressing gently to adhere.
5. Place the ribs on the grill over indirect heat, cover, and cook for 2 hours.
6. Check the ribs for doneness; the meat should pull back from the bones about 1/4 inch.
7. Sprinkle with chopped parsley before serving for a fresh, colorful finish.

Tip: For extra tenderness, wrap the ribs in foil after the first hour of cooking. Tip: Let the ribs rest for 10 minutes before slicing to retain juices. Tip: Serve with a side of garlic aioli for dipping to enhance the flavors.

Wondrously crispy on the outside yet fall-off-the-bone tender inside, these ribs boast a deep umami flavor. Try serving them atop a creamy polenta for a decadent twist.

Whiskey Infused Baby Back Ribs

Perfect for summer barbecues, these whiskey-infused baby back ribs combine smoky flavors with a bold whiskey glaze. Prep them early for maximum flavor infusion.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1 cup high-quality bourbon whiskey
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat smoker to 225°F, using hickory wood chips for smoke.
2. In a bowl, whisk together bourbon, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper to create the rub.
3. Apply the rub evenly over both sides of the ribs, pressing gently to adhere. Tip: Let ribs sit at room temperature for 30 minutes to absorb flavors.
4. Place ribs in smoker, meat side up. Smoke for 3 hours, maintaining consistent temperature.
5. While ribs smoke, combine apple cider vinegar, Dijon mustard, honey, Worcestershire sauce, salt, and black pepper in a saucepan over medium heat. Simmer for 10 minutes until slightly thickened. Tip: Stir frequently to prevent burning.
6. After 3 hours, brush ribs generously with glaze. Continue smoking for another hour, reapplying glaze every 20 minutes. Tip: Use a silicone brush for easy application.
7. Remove ribs from smoker. Let rest for 10 minutes before slicing.

Expect tender, fall-off-the-bone ribs with a sticky, caramelized exterior. Serve atop a rustic wooden board with extra glaze on the side for dipping.

Orange Marmalade Baby Back Ribs

Venture into a bold flavor combination with these ribs, where sweet meets savory in every bite. Perfect for summer grilling, they’re a crowd-pleaser with minimal fuss.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1 cup high-quality orange marmalade
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 cup dark brown sugar, packed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to 250°F for indirect cooking.
2. In a medium bowl, whisk together orange marmalade, apple cider vinegar, and Dijon mustard until smooth.
3. Combine smoked paprika, garlic powder, onion powder, cayenne pepper, dark brown sugar, kosher salt, and black pepper in a small bowl to create a dry rub.
4. Pat ribs dry with paper towels, then evenly apply the dry rub to all sides.
5. Place ribs on the grill over indirect heat, bone side down. Close the lid and cook for 3 hours.
6. After 3 hours, brush ribs generously with the marmalade glaze. Continue cooking for another 30 minutes, glazing every 10 minutes.
7. Remove ribs from the grill and let rest for 10 minutes before slicing.
8. Tip: For extra tenderness, wrap ribs in aluminum foil after the first 2 hours of cooking, then return to the grill.
9. Tip: Ensure the grill temperature stays consistent by checking periodically.
10. Tip: Letting the ribs rest before slicing ensures juices redistribute, keeping them moist.

Expect ribs with a sticky, caramelized exterior and meat that falls off the bone. Serve atop a bed of creamy coleslaw to balance the sweetness.

Herb Crusted Baby Back Ribs

Outstanding for summer gatherings, these Herb Crusted Baby Back Ribs combine bold flavors with tender meat. Perfect for grilling enthusiasts seeking a standout dish.

Ingredients

• 2 racks baby back ribs, membrane removed
• 1/4 cup Dijon mustard
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh rosemary, finely chopped
• 1/4 cup fresh thyme, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 300°F. Line a baking sheet with aluminum foil.
2. Pat ribs dry with paper towels. Rub evenly with Dijon mustard and olive oil.
3. In a bowl, combine rosemary, thyme, oregano, garlic, salt, and pepper. Mix well.
4. Press herb mixture onto ribs, coating evenly. Sprinkle panko breadcrumbs over herbs, pressing gently to adhere.
5. Place ribs on prepared baking sheet. Cover tightly with foil.
6. Bake for 2.5 hours, until meat is tender but not falling off the bone.
7. Remove foil. Increase oven temperature to 450°F. Bake for 10 minutes, until crust is golden and crispy.
8. Let ribs rest for 10 minutes before slicing.

Generously herbed and crispy on the outside, these ribs offer a juicy interior. Serve atop a smear of roasted garlic puree for an elevated presentation.

Conclusion

Delightful as it is diverse, this roundup of 18 baby back rib recipes offers something for every palate. Whether you’re craving smoky, sweet, or spicy, these dishes promise to satisfy. We’d love for you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!