BBQ Baby Back Ribs

Moist, flavorful meaty ribs are a summer classic. Choose your favorite level of doneness: fall-off-the bone tender, or with a little bit of chew.

Serves: 6Prep: 25 minutesCook: 3 hoursTotal: 3 hours 25 minutes

Serves: 6

Ingredients

  • 2 racks baby back pork ribs (5-6 lbs. total)
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme leaves
  • 1 cup barbecue sauce

Directions

  • Heat oven to 300°F. Pull silver skin from back of ribs if it hasn't been removed; cut each rack into 3 sections. In small bowl, mix all remaining ingredients except barbecue sauce; sprinkle rub over both sides of ribs and pat in.
  • Cut 4 pieces, 24”x18", of heavy duty foil; stack 2 together. On each stack of foil, place 3 rib sections, meaty side up. Add 2 tablespoons of water to each packet.
  • Fold over long edges of foil, making a double fold seal. Fold in ends. Place in oven and bake 2-3 hours, depending on desired doneness.
  • Heat gas or charcoal grill to medium heat. Remove ribs from packets and place on large tray. In small bowl, mix 1 tablespoon of the liquid from one of the packets and 2 tablespoons of the barbecue sauce; brush over all surfaces of ribs.
  • Place ribs on grill, meaty side down; grill 5 minutes or until browned. Turn over and rotate for even cooking and browning, grilling for 10 minutes or until thoroughly heated, and until internal temperature reaches 145°F. Serve with remaining barbecue sauce.
  • Ribs can be baked ahead of time. Store in the refrigerator. Bring to room temperature before grilling, adding about 5 minutes of grill time.
  • Refrigerate leftovers.

Recipe Information

Serves: 6

Ingredients

  • 2 racks baby back pork ribs (5-6 lbs. total)
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme leaves
  • 1 cup barbecue sauce

Directions

  • Heat oven to 300°F. Pull silver skin from back of ribs if it hasn't been removed; cut each rack into 3 sections. In small bowl, mix all remaining ingredients except barbecue sauce; sprinkle rub over both sides of ribs and pat in.
  • Cut 4 pieces, 24”x18", of heavy duty foil; stack 2 together. On each stack of foil, place 3 rib sections, meaty side up. Add 2 tablespoons of water to each packet.
  • Fold over long edges of foil, making a double fold seal. Fold in ends. Place in oven and bake 2-3 hours, depending on desired doneness.
  • Heat gas or charcoal grill to medium heat. Remove ribs from packets and place on large tray. In small bowl, mix 1 tablespoon of the liquid from one of the packets and 2 tablespoons of the barbecue sauce; brush over all surfaces of ribs.
  • Place ribs on grill, meaty side down; grill 5 minutes or until browned. Turn over and rotate for even cooking and browning, grilling for 10 minutes or until thoroughly heated, and until internal temperature reaches 145°F. Serve with remaining barbecue sauce.
  • Ribs can be baked ahead of time. Store in the refrigerator. Bring to room temperature before grilling, adding about 5 minutes of grill time.
  • Refrigerate leftovers.