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Easy Grilled Baby Back Ribs
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- #112395
Baby back ribs are coated with a dry rub made with brown sugar, paprika, chili powder, black pepper, garlic powder and salt.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
3/4 teaspoon salt
2 racks pork baby back ribs
directions
Combine the brown sugar, paprika, chili powder, black pepper, garlic powder, and salt in a bowl.
Remove the membrane from the back of the ribs if needed. Rub the spice mixture evenly over all sides of the ribs. Wrap the ribs in plastic wrap (or place in zip-top bags) and place on a rimmed baking sheet or dish. Refrigerate the ribs overnight or for a minimum of 8 hours.
Preheat the grill to medium heat.
Remove the ribs from the plastic wrap and wrap each rack of ribs in 2 layers of heavy duty aluminum foil. Place the ribs on the grill and cook, covered, for 25 minutes.
Turn the foil packets over and grill for 25 additional minutes or until the ribs are very tender.
Remove the ribs from the foil and place them directly on the grill. Grill for 3 minutes per side.
Transfer the ribs to a cutting board. Let stand lightly tented with foil for 10 minutes then cut into individual rib pieces. Serve the grilled baby back ribs immediately with barbecue sauce on the side.
recipe tips
Oven Directions
Preheat the oven to 350 degrees F. Place the foil-wrapped ribs in the oven on a rimmed baking sheet. Cook for 25 minutes then turn the foil packets over and cook for 25 additional minutes. If desired, remove the ribs from the oven and turn the broiler on. Remove the foil from the ribs and place them directly on the baking sheet. Place the baking sheet under the broiler and cook until browned, turning the ribs as needed.
nutrition data
447 calories, 34 grams fat, 12 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 12, 2013
Living in central Oregon has its pluses and minuses - the biggest negative being a long period where it's impractical to use the BBQ's. I do ribs in the oven and they always come out great. I have a similar rub, I also double wrap them in foil, but I bake them at 225 degrees for about 4 hours. Perfect consistency, not tough, not totally "fall apart."