For the ribs:
3 tablespoons kosher salt
2 tablespoons chili powder
2 tablespoons packed dark brown sugar
2 tablespoons paprika
(I added 2 tablespoons chipotle)
1 tablespoon garlic powder
2 teaspoons ground mustard
1 teaspoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)
For the barbecue sauce (or use your favorite store bought):
1 1/2 cups ketchup
1/2 cup water
1/3 cup packed dark brown sugar (reduced this is your prefer a more vinegar based sauce)
1/4 cup light or dark molasses (not blackstrap)
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons paprika
For the ribs: (I recommend visiting Easy BBQ Baby Back Ribs for very detailed photos on how to do this part. Incredibly helpful)
Place all of the ingredients except the ribs in a medium bowl and stir to combine and then set aside. Cut 4 (24-by-12-inch) pieces of aluminum foil and also set aside. Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by flipping the ribs over so they are bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it.
Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil. Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets.
Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil.
Heat the oven to 325°F and arrange a rack in the middle.
Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
For the barbecue sauce:
Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.
To grill the ribs:
Heat a gas or charcoal grill to medium (350°F to 450°F).
Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes.
Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.
Say that ten times fast! We love this recipe inspired by Chow.com since it is so incredibly forgiving to the beginner and still tastes like you are grilling like a pro.
Easy BBQ Baby Back Ribs