Grilling season calls for ribs — specifically, a barbecue-smothered rack of baby back ribs. We at the First For Women test kitchen have you covered. Our tangy baby back ribs recipe features a from-scratch barbecue sauce with a fiery kick, plus a dry barbecue seasoning rub that gets sprinkled on beforehand – talk about a double whammy!
We like to use pork ribs for the natural sweetness and tender texture they have once cooked, but feel free to substitute in beef ribs if you like. We start our ribs on the grill covered in foil, since this locks in all the moisture and helps steam the meat so that its fall-off-the-bone perfection. We then finish the meat uncovered, brushing with our decadent sauce, so the exterior forms a nice crust while still remaining juicy and tender on the inside. Yum!
If it’s not grilling season but you’re craving the smoky flavor, try out this slow cooker version.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 racks pork baby back ribs, about 3 lbs. each
- 1/3 cup dry barbecue seasoning rub
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 Tbs. white vinegar
- 2 Tbs. steak sauce
- 2 tsp. smoked paprika
- 2 cloves garlic, minced
- 1/2 tsp. Tabasco sauce
Instructions
PrintCoat ribs with seasoning rub; wrap each rack in foil. Let stand 1 hr. Meanwhile, in medium pot, combine remaining ingredients with 1/2 cup water; over medium heat, bring to simmer. Reduce heat to low; cook, stirring often, until thickened, 15–20 min.
Prepare grill for medium indirect-heat cooking. Grill ribs in foil 1 1/2 hrs., flipping once half way through cooking. Remove foil; drain juices. Return ribs to grill; cook until tender, brushing frequently with half of sauce, 30 min. Serve with remaining sauce.
Nutrition
- Calories: 340 kcal
- Fat: 18 gram
- Saturated Fat: 6 gram
- Protein: 12 gram
- Carbohydrate: 33 gram
- Fiber: 3 gram
- Cholesterol: 30 mg
- Sugar: 5 gram
- Sodium: 970 mg
