Entree: United States – Southern United States – Grilled Barbecue Pork Ribs (Baby Back Ribs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 1 hr

Total 3 hrs 45 min

Ingredients

- 2 racks pork baby back ribs, approx. 4 lb (1.8 kg) total
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (4 g) garlic powder
- 1 tsp (4 g) onion powder
- 1/2 tsp (1.5 g) cayenne pepper (optional)
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 1 cup (240 ml) barbecue sauce, your favorite
- 1 tbsp (15 ml) vegetable oil

Instructions

1. Remove membrane from the back of the ribs. Combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne to make the dry rub; rub evenly over both sides of ribs. Let rest refrigerated for at least 1 hour or overnight.
2. Prepare grill for indirect heat at low temperature (225–275°F / 110–135°C). Place ribs bone-side down on the cool side of the grill. Place a small pan with apple cider vinegar and water near the ribs to add moisture.
3. Cook ribs low and slow for 2 to 2 1/2 hours, maintaining temperature and adding wood chips for smoke if desired.
4. During the last 20–30 minutes, brush ribs with vegetable oil and baste with barbecue sauce every 5–10 minutes, moving to direct heat briefly if you want a caramelized finish; watch carefully to avoid burning.
5. Ribs are done when meat pulls back from the bones about 1/4–1/2 inch and a toothpick slides into the meat with minimal resistance. Let rest 10 minutes, then slice between bones and serve with extra barbecue sauce.