BEST Baby Back Ribs
When it comes to baby back ribs, the secret is to season them with a dry rib rub, bake them slowly in the oven, and then grill them. I promise—it works!
Yield: 8
Materials
- 4 racks baby back pork ribs 9 to 12 pounds
- 2 cups apple cider*
- ¼ cup sweet paprika
- 3 tablespoons dark brown sugar
- 2 tablespoons freshly ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dry mustard
- 2 teaspoons celery salt
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- Your favorite barbeque sauce
Instructions
- Mix up all of the dry ingredients and liberally massage into the ribs. For four hours or overnight, refrigerate.
- Turn the oven on to 250°F. Place the ribs at room temperature on a high-edged sheet pan that has a wire rack coated with it. Place the ribs on the rack, pour in one cup of apple cider, and simmer for one and a half hours. Cook for a another 1½ hours or until the flesh separates from the bones, after adding another cup of cider.
- Set the grill's temperature to medium-high. Brush ribs with barbecue sauce and grill for 7 to 10 minutes on each side. Take out and present.
Notes
- For this recipe for grilled ribs, make sure you use apple cider rather than apple cider vinegar. Cider without alcohol that hasn't been spiced up with cinnamon or other seasonings is what you desire.
- Please read blog post in its entirety for more tips + tricks.