In our family, we take barbecuing seriously! One of the perks of being in sunny LA is that we can do barbecues anytime we want. We don’t necessarily have to wait for summer to fire up the grill. Weekend grilling is a thing in our backyard. 😉 For this week, I am sharing with you these babies here which are outrageously delicious in every bite. Perfect for this coming Labor Day! You’ll be eating it by hand – that’s how irresistible it is!
Easy Fall-Off-The-Bone Baby Back Ribs
There are two ways to enjoy baby back ribs. You can enjoy the dry rub flavors as is. (I always make my own rub (like this Steak Seasoning because I know what goes in it.) OR… after and during the last 10-15 minutes of grilling, baste it with your favorite barbecue sauce. I love making my own BBQ sauce because I can customize the flavors to my mood. Just look at these photos above and below. Either way, you’ll whole-heartedly nibble down each rib and lick your finger clean to get the most out of it! See these photos?? Careful not to drool on your phone. 😉
Why Are They Called Baby Back Ribs?
In case you’re wondering, these baby back ribs do not come from young, tender baby pigs! They are called as such since they are shorter than other bigger ribs like St. Louis-style spareribs. It goes with names like pork loin back ribs, back ribs, or loin ribs. Back ribs are a cut from where the rib meets the spine after you remove the loin. The upper ribs are then called baby back ribs as they are shorter than the bigger ribs. Each baby back rib rack would average about 10-13 curved ribs (those sliced ribs you see below) that are between 3-6 inches long. They are very tender and lean and so good to eat with your fingers. 😋 And that smile says how I love being in charge of the grilling! I don’t know why, but the smokey meaty flavor really turns me on.
Recipe Ingredients
This is an amazingly short list! Woohoo!
Baby Back Ribs – The star of this recipe cooked to perfection is tantalizingly delicious. They go on sale fairly often, so stock the freezer if you can.Black Pepper adds zing without the intense heat. Add as much or as little as you like.Homemade Steak Seasoning is the perfect rub for these babies. I prefer making my own steak seasoning to control what goes in and what doesn’t go in (too much salt and chemical preservatives).Homemade Barbecue Sauce – Another spicy seasoning I like to make at home. A jar of good-quality BBQ sauce will work, but I like my recipe so much better.
Alternative Ingredients
Baby Back Ribs – OK, I know, I know! It’s not a baby back rib recipe if you’re not using baby back ribs. However, the seasonings and cooking process will work for short ribs or any other kind of rib (pork or beef.)Homemade Steak Seasoning and BBQ Sauce – Not everyone has the time or ingredients to make homemade everything. No worries! If you prefer storebought, go for it. I won’t tell.🤫
Tips & Tricks
Serving & Storage Instructions
You can save yourself some time the day of by cooking them in the oven the day before and storing them in the fridge. Take them out of the fridge while firing up the grill for mouthwatering ribs. If you have leftovers (I never do), you can store them in an airtight container in the fridge for three or four days and in the freezer for up to three months.
What to Serve with Baby Back Ribs
This baby back ribs recipe here is best paired with Caribbean Coleslaw or Black Bean and Corn Salad. But if you don’t mind the heavy stuff (which I surely don’t), you can go all out with either one of these two salads; Macaroni Salad or Easy Pasta Salad. Happy grilling!
More Easy BBQ and Smoking Recipes
Spicy Grilled New York Steak – Beef is one of my favorite meats. Spice it up with garlic and rosemary, throw it on the grill, and I’m in heaven.Smoked Tri-Tip – Juicy sirloin tri-tip marinated in garlic, thyme, olive oil, and soy sauce then slowly smoked to perfection. Smoked Chicken Legs – OK, here’s an economical dinner you can slow cook to juiciness. Chicken legs are marinated in Italian seasoning, then smoked till it’s crispy on the outside and melts in your mouth with every bite.Caribbean Grilled Whole Red Snapper – I know Americans like fish fileted, no bone, and no skin. I say what a waste! The flavor is so much richer when you grill the whole fish.
How to Cook Baby Back Rib
Remove the Membrane
You can skip this part. However, I personally find that the rub’s flavor doesn’t penetrate the meat as well not. Your butcher might be happy to remove it for you if you ask him, pretty please. Otherwise, here’s how to do it!Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off. (Photos 1 & 2)
Season the Ribs
Season them – Now rub the ribs with the Steak Seasoning on both sides. Place ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap tightly. (Photos 3 & 4)
Oven-bake the ribs – Place the baking sheet into the oven and bake until the ribs are tender, but you do not want them falling apart – about an hour. (Photo 5)Grilled to perfection– Preheat grill to medium-high. Grill ribs for 5-10 minutes on each side, basting with barbecue sauce (if desired) while grilling until charred. Be careful not to burn it. (Photo 6)
