Our family recipe for baby back ribs is an absolute stunner! You can find them here in my rib soup and here in my first post on this obsessive topic of my favorite rib recipe. So this isn’t the first time I’ve thrust this recipe at you. Have you made it? If not that is EXACTLY why I’m throwing it at you again!! Good grief get at it already! If you have, let this be a reminder to pull this delicious recipe out again at your next barbecue and have the happiest, messiest guests imaginable!
Also check out this babe in all her sticky, barbecue awesomeness. Get it Molls!
- 1 tablespoon paprika
- 1 teaspoon orange peel powder or 2 teaspoons finely grated orange zest (use a microplane to fine grate)
- 1¼ teaspoons kosher salt
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- 1½ teaspoons brown sugar
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper, to taste
- 4 pounds baby back ribs
- your favorite barbecue sauce
- Cut each whole rack in half and tear off aluminum foil sheets big enough to enclose each half rack. Peel membrane off the back of the rib with a butter knife and a paper towel.
- Mix up dry rub and apply liberally massage into both sides of meat.
- Enclose each half rack separately and tightly in aluminum foil and refrigerate for 8 hours or overnight.
- Put ribs (still tightly enclosed in foil) on a baking sheet (they drip like crazy) and bake at 300 degrees for 2-1/2 hour.
- After baking you can either refrigerate until ready to grill or put them right on the grill. Once ready to grill, slather with your favorite BBQ sauce and grill at a medium heat for about 5-10 min per side or until sauce is a little bubbly and they are charred they way you like. Don’t leave them on for too long or they’ll dry out.
**Oh Molly, we’re all ravenously nuts about this ribs. You’re in good company girl!