Recipe: Barbecue Baby Back Pork Ribs
Take the hard work out of making juicy pork ribs
Yes, you can go low and slow on a smoker for these ribs, but if you're looking for a slight shortcut, bake them until they're tender, chill them and then throw them on the grill. Chilling the ribs allows them to retain their shape, so that they won't fall apart on the grill.
To learn more, read "TT Culinary Institute: Barbecued Ribs."
Recipe from the Tasting Table Test Kitchen
Barbecued Baby Back Ribs
Learn how to make juicy pork ribs without having to grill tend all day.
Prep Time
20
minutes
Cook Time
3.17
hours
Servings
6
servings
Total time: 3.5 hours
Ingredients
- For the Spice Rub
- 1¼ cup packed dark brown sugar
- ¾ cup kosher salt
- ¾ cup freshly ground coffee beans
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon cayenne pepper
- For the Ribs
- 6 pounds baby back pork ribs, spare pork ribs or beef ribs
- One 12-ounce bottle hard cider
- 1¼ cups store-bought or homemade barbecue sauce, plus more for serving
- 2 tablespoons apple cider vinegar
Directions
- Make the spice rub: In a small bowl, whisk together all of the ingredients. Makes about 4 cups.
- Make the ribs: Place each rack of ribs on a wire rack set over a foil-lined rimmed baking sheet. Sprinkle 1½ cups of the spice rub all over ribs. Chill in the fridge for at least 4 hours or preferably overnight.
- Preheat the oven to 300°. Remove the ribs and let them stand at room temperature for 1 hour.
- Cover the ribs with foil and bake until very tender, 3 to 3½ hours. Remove and let the ribs cool completely. Pour any juice from the bottom of the baking sheet into a bowl and whisk in the hard cider, barbecue sauce and apple cider vinegar. Make ahead: The ribs can be baked up to 2 days ahead, rewrapped in foil and chilled.
- Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium heat. Grill the ribs, flipping often, basting them with the barbecue sauce mixture until lightly charred and warmed through, 8 to 12 minutes.
- Transfer the ribs to a platter and serve with additional barbecue sauce.
Nutrition
| Calories per Serving | 1,593 |
| Total Fat | 107.2 g |
| Saturated Fat | 34.3 g |
| Trans Fat | 1.0 g |
| Cholesterol | 362.9 mg |
| Total Carbohydrates | 78.0 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 64.6 g |
| Sodium | 1,467.0 mg |
| Protein | 72.3 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
