Description
Smoky BBQ ribs sizzle with mouthwatering flavor, promising a delectable journey through classic American grilling traditions. Tender meat falls off the bone, inviting hungry guests to savor each perfectly charred, saucy bite.
Ingredients
Scale
- 2 racks baby back ribs (about 4–5 lbs or 1.8–2.3 kg)
- 2 cups (480 ml) BBQ sauce (your favorite brand or homemade)
- ¼ cup (50 g) brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Membrane Removal: Delicately strip away the silvery membrane from the rib’s backside, ensuring a clean surface by gently patting the meat with paper towels to eliminate excess moisture.
- Seasoning Blend: Craft a robust spice mixture combining brown sugar, paprika, garlic powder, onion powder, chili powder, salt, pepper, and cayenne. Massage this aromatic rub comprehensively across both rib surfaces, creating a flavorful coating.
- Thermal Preparation: Configure the grill for indirect heating, stabilizing the temperature around 300°F. Encase the seasoned ribs securely in aluminum foil, allowing them to acclimate while the cooking surface reaches optimal temperature.
- Slow Cooking Method: Position the foil-wrapped ribs on the cooler grill section, implementing a low and slow approach. Maintain consistent heat for approximately 2-2.5 hours, allowing the meat to tenderize and develop rich, complex flavors.
- Caramelization Stage: Carefully unwrap the ribs and transfer them directly onto medium-heat grates. Generously brush with barbecue sauce, rotating periodically to achieve an enticing caramelized exterior with subtle charred edges.
- Resting & Presentation: Allow the ribs to rest momentarily, then slice between bone sections. Plate with additional sauce alongside, creating a mouthwatering barbecue experience.
Notes
- Carefully strip the thin back membrane using a paper towel for grip, ensuring tender meat and better seasoning absorption.
- Maintain consistent low heat around 300F, preventing meat from drying out and achieving perfect tenderness through slow cooking.
- Wrap ribs in foil during initial grilling to lock in juices, creating a steaming effect that keeps meat incredibly succulent and prevents burning.
- Apply BBQ sauce during final grilling stage, allowing sugars to create beautiful char without burning, rotating ribs frequently for even, glossy coating.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg