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Classic BBQ Baby Back Ribs Recipe Easy Fall-Off-The-Bone Tender and Juicy

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This classic BBQ baby back ribs recipe delivers fall-off-the-bone tender, juicy ribs with a flavorful dry rub and a perfectly balanced glaze. It’s approachable, foolproof, and perfect for gatherings.

Ingredients

Scale
  • 1 rack baby back ribs (about 2–3 pounds / 900–1350 grams), trimmed of excess fat and silver skin removed
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon brown sugar (light or dark)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (optional)
  • ¾ cup BBQ sauce (about 6 fl oz / 180 ml), choose your favorite brand or homemade
  • 2 tablespoons apple cider vinegar, mixed with water for spritzing
  • Water (about 1 cup / 240 ml) for the pan

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a butter knife and paper towel.
  2. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper if using. Stir well.
  3. Pat ribs dry with paper towels. Generously coat both sides with the dry rub. Let ribs sit at room temperature for 20-30 minutes if possible.
  4. Preheat oven or grill to 275°F (135°C). Prepare for indirect heat if using a grill.
  5. Place a wire rack inside a rimmed baking sheet or roasting pan. Add about 1 cup (240 ml) of water to the pan.
  6. Place ribs meat-side up on the rack. Cover tightly with aluminum foil and cook in the oven or on the grill indirectly for 2.5 to 3 hours. Spritz ribs halfway through cooking with a 1:1 mix of apple cider vinegar and water.
  7. Remove foil carefully. Brush a generous layer of BBQ sauce on both sides. Return ribs uncovered to oven or grill for another 20-30 minutes to caramelize the sauce. Apply sauce in two layers for a sticky finish.
  8. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Remove the silver skin membrane for tender ribs. Spritz ribs halfway through cooking with apple cider vinegar and water to keep moist. Apply BBQ sauce only in the last 30 minutes to avoid burning. Let ribs rest before slicing. For gluten-free, use certified gluten-free BBQ sauce or homemade sauce. Oven method is easier for consistent temperature; grill adds smoky flavor.

Nutrition

Keywords: BBQ ribs, baby back ribs, barbecue, slow cooked ribs, fall-off-the-bone ribs, grilled ribs, oven ribs, dry rub, BBQ sauce

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