Prize Winning Baby Back Ribs

Prize Winning Baby Back Ribs

375
BONNIE Q. 4

"A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!"

Ingredients

1 h 35 m {{adjustedServings}} servings 441 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
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Reviews

375
  1. 472 Ratings

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This is one of my favorite rib recipes. Last saturday I prepared these for a guest list of 40. I had three bbq's on the go. I did something different though. I added mesquite wood chips and let ...

This is the PERFECT spice mix, and the best way to season the meat. Trimming the membrane off is crucial, and actually not that hard to do with a flat boning knife if you insert it parallel to t...

(1-29-06)This was my first time cooking baby back ribs and what a success! This recipe is very easy and very delicious! Don't be afraid it will fail you--it more than lives up to its five-star r...