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Grilled Baby Back Ribs with Smoky Barbecue Glaze

Grilled Baby Back Ribs with Smoky Barbecue Glaze

These baby back ribs are seasoned with a smoky dry rub, grilled slowly over indirect heat, and finished with a glossy barbecue glaze. The meat becomes tender enough to pull cleanly from the bone while still holding its shape for easy slicing and serving.

Prep: 20 min · Cook: 150 min · Total: 170 min · Serves: 6

Ingredients

  • 2 tbsp smoked paprika
  • 2 tsp kosher salt
  • 2 tsp onion powder
  • 1 tbsp vegetable oil
  • 3 tbsp packed brown sugar
  • 1 tbsp chili powder
  • 0.5 cup apple cider vinegar
  • 0.75 cup barbecue sauce
  • 4 lb baby back pork ribs (2 racks, membrane removed)
  • 1 tsp ground cumin
  • 0.5 cup apple juice
  • 0.25 tsp cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp black pepper (freshly ground)

Instructions

  1. Place the 2 racks of baby back pork ribs on a rimmed baking sheet, keep the raw pork separate from ready-to-eat foods, and pat both sides dry with paper towels for about 1 minute.
  2. Slide a butter knife under the thin membrane on the bone side of each rack, grip the loosened membrane with a paper towel, and pull it off in one sheet; wash your hands, knife, and work surface thoroughly with hot soapy water after handling the raw pork.
  3. Stir the 2 tsp kosher salt, 3 tbsp packed brown sugar, 2 tbsp smoked paprika, 1 tbsp chili powder, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp black pepper, and 1/4 tsp cayenne pepper together in a small bowl until evenly combined, about 30 seconds.
  4. Brush the ribs all over with 1 tbsp vegetable oil on the rimmed baking sheet, then sprinkle the dry rub evenly over both sides and press it onto the meat until the racks are fully coated.
  5. Let the seasoned ribs stand at room temperature on the baking sheet for 20 minutes while you prepare the grill; do not leave the pork out for more than 1 hour before cooking.
  6. Set up a gas or charcoal grill for indirect cooking at 275°F to 300°F, placing the heat on one side and leaving the other side unlit, then clean and oil the grates with tongs and a folded oiled paper towel.
  7. Stir 1/2 cup apple cider vinegar and 1/2 cup apple juice together in a heatproof bowl, then place the bowl near the grill with a clean basting brush that has not touched raw pork.
  8. Place the ribs bone-side down on the cooler side of the grill, close the lid, and cook over indirect heat for 60 minutes, adjusting the vents or burners to keep the grill between 275°F and 300°F.
  9. Open the grill, brush the ribs lightly with the vinegar-apple juice mixture using the clean brush, close the lid, and continue cooking over indirect heat for 45 minutes, until the surface looks mahogany and the rub is set.
  10. Brush the ribs again with the vinegar-apple juice mixture, close the lid, and cook for 30 to 40 minutes longer, until the meat has pulled back from the bone ends by about 1/4 inch and a probe slides between the bones with moderate resistance.
  11. Brush the meat side of the ribs with 3/4 cup barbecue sauce, close the grill, and cook over indirect heat for 10 to 15 minutes, until the glaze is shiny, sticky, and lightly caramelized but not burned.
  12. Check doneness by inserting an instant-read thermometer into the thickest meat between the bones without touching bone; the pork must be at least 145°F (63°C) for safety, and ribs are most tender when they reach about 190°F to 203°F (88°C to 95°C).
  13. Transfer the ribs to a clean cutting board with clean tongs, tent loosely with foil, and rest for 10 minutes so the juices settle and the glaze firms slightly.
  14. Slice the racks between the bones with a sharp knife, arrange the ribs on a platter, and serve hot with any remaining clean barbecue sauce on the side.

Nutrition (per serving)

  • Calories: 605
  • Protein: 42 g
  • Fat: 38 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Sugar: 17 g
  • Sodium: 980 mg

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