The Best BBQ Babyback Ribs In The World!

Individual Rib Sections of Barbecued Baby Back Ribs

Slow cooked on a charcoal grill, these bbq babyback ribs are tops. Seasoned with an interesting mix of herbs and spices, ribs made with this recipe have a unique flavor I think you'll enjoy.

Babyback Rib Spice Rub

The Rib Rub Ingredients

For this recipe, combine...

  • 3 tablespoons of black peppercorns
  • 3 tablespoons of Turbinado sugar (or raw sugar)
  • 2 tablespoons of whole, black mustard seeds
  • 1 tablespoon of kosher salt
  • 2 teaspoons of red pepper flakes
  • 1/4 teaspoon of freshly grated nutmeg

Grind in a spice mill or with a mortar and pestle.

In a small mixing bowl, combine...

  • six cloves of garlic, minced
  • one quarter cup of extra virgin olive oil
  • one quarter cup of balsamic vinegar

The Baby Back Ribs Used For This Recipe

Baby back ribs are a tender cut of meat from the hog. They are taken from the upper end of the ribcage, right next to the backbone.

That's also right next to the loin and tenderloin of the pig, so you know the meat will be tender and flavorful.

Make sure that the membrane has been removed from the slab before you begin to season them. The membrane, or fell, is a tough and rubbery membrane covering the bony side of the rib slab.

If left on it prevents the seasonings from reaching the meat. It can also be tough and chewy eatin', so it's best to remove it.

Making BBQ Babyback Ribs

Babyback Rib Slab Seasoned With a Great Tasting Rib Rub

Now it's time to put it all together. Coat each side of the slabs with the vinegar-oil-garlic mixture. Then, sprinkle on a light coating of the babyback rib rub.

Let the ribs rest for one to four hours, soaking up all that good flavor. They can be wrapped in plastic wrap, or put in a large, covered food storage container. Leave 'em in the fridge as they rest.

Barbecuing Your Babyback Ribs

Now it's time to barbecue your ribs. The grill should be preheated to between 250-300F, set up for the indirect grilling method.

Place the slabs in a rib rack so they are cooking on edge. Cook for two hours, then wrap the ribs in foil. Put 'em back in the rack and continue cooking for another hour.

Check for doneness by pinching between two of the ribs with your thumb and forefinger. If you can pinch through the meat, it's done.

Remove the ribs from the grill and leave wrapped in foil and covered with a towel (or in a dry cooler) for a half hour to rest before cutting and serving.

You'll enjoy dipping these ribs in some home made barbecue sauce made with your own two hands. That'll give you something to do as the ribs are cooking on the grill.