The trick to making fall-off-the-bone baby back ribs is seasoning them with a dry rib rub, then baking them low and slow in the oven before grilling them. Trust me, it works!
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“VERY GOOD! I thought that oven time would differ. So, thank you for adding that it may take longer. Mine took an additional 30 minutes. I put them on the grill as directed. The ribs were tender and AMAZING! I definitely will make these again.” -Ann, FoodieCrush reader
Baking Ribs Before Grilling Them? Trust Me on This One!
From steaks and chicken to turkey burgers and shrimp, we grill all week long during the summer. One of the easiest recipes we cook is baby back ribs.
Some cooks think baby back ribs need to start over an open grilled flame slathered from the beginning with BBQ sauce. Do not fall for this hype! This method only creates dried-out ribs with a crisp-burned carcass.
Instead, we season the ribs with a dry rub that infuses flavor into the meat, then bake them in the oven, low and slow, where all the succulence blooms.
But what about the grill? 🤔 It comes in at the end as the finishing agent when the ribs are coated with BBQ sauce and cooked just long enough to add a smoky flavor.
Heidi’s Tips for Fall-Off-the-Bone Ribs
- Slow cook your ribs in the oven, then grill. The best tasting ribs don’t go straight to the grill, they start in the oven instead. Baking the ribs prior to grilling is what really makes this recipe so great.
- Place a wire rack in the baking sheet, as you want some of the fat to drip off the ribs. Plus, you don’t want them cooking directly in the apple cider.
- When grilling the ribs, heat them on the grill first, then baste with sauce. If you add the sauce too early, you’ll be sure to end up with blackened crusty outtards thanks to the potential for burning the sugar in the barbecue sauce rather than the savory and delicious variety we all crave.
- Don’t bother wrapping in foil. Some people prefer to wrap their ribs in foil to prevent them from drying out, but there’s honestly no need here. The ribs spend such a short time on the grill, and the slow baking beforehand keeps them nice and juicy and tender.
The Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Baby back pork ribs — You’ll need 9-12 pounds total.
- BBQ dry rib rub — The rub recipe is from my brother-in-law, a Texan with a penchant and passion for grilling and smoking. I think my husband dreams of this rub, as he covets my brother-in-law’s ultimate smoker.
- Apple cider — The sugars in the apple cider help tenderize and flavor the ribs, adding steam as they bake. Make sure you’re buying plain (i.e. not spiced) cider.
- Your favorite BBQ sauce — Any kind will do, as long as you love the flavor. If you’re itching to make your own barbecue, try making my Raspberry Chipotle BBQ Sauce or tangy North Carolina-style BBQ sauce.
Here’s the Best Way to Make Baby Back Ribs
- Rub-a-dub-dub, make that dry rib rub. Whisk together the homemade rib rub and rub it liberally over the surface of the ribs.
- Rest and refrigerate. Chill the ribs for at least 4 hours, or overnight. This allows the spice rub to penetrate the ribs and make them super flavorful.
- Bake the dry-rubbed ribs, low and slow. Preheat your oven to 250°F and place the ribs on a high-edged sheet pan lined with a wire rack (the rack supports the ribs so they don’t puddle in the apple juice as they slow cook). Pour 1 cup of apple cider into the baking sheet and bake the ribs for 90 minutes. Add more apple cider to the sheet pan and bake for another 90 minutes.
- Ready, set, grill! Grill the ribs over medium-high heat for roughly 10 minutes per side. Remember: you’re just looking to get some color on them, they don’t need to cook any longer.
- The final step is brushing the ribs with BBQ sauce. Cook until the sauce is warmed creating a rich, smoky covering.
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“I have made Baby Back Ribs with this recipe dozens of times and every time, they wow my family. Baby backs are expensive, so don’t waste your money on any other recipe! This is THE ONE!” -Kathie, FoodieCrush reader
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
THE BEST Baby Back Ribs Recipe
Ingredients
Ribs
- 4 racks baby back pork ribs , 9 to 12 pounds
- 2 cups apple cider*
- Your favorite bbq sauce
Dry Rub
- ¼ cup sweet paprika
- 3 tablespoons dark brown sugar
- 2 tablespoons freshly ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dry mustard
- 2 teaspoons celery salt
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
Instructions
- Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
- Preheat oven to 250°F. Place room temperature ribs on a high edged sheet pan lined with a wire rack. Pour 1 cup apple cider into the sheet pan, place ribs on the rack, and cook for 1 ½ hours.
- Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
- Preheat the grill to medium-high heat. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.
Notes
Nutrition
What to Serve With Your Ribs
- The BEST Potato Salad
- Grilled Corn (or Grilled Mixed Veggies)
- Classic Macaroni Salad
- Creamy Coleslaw
- Dill Cucumber Salad
More Easy Rib Recipes You’ll Love
- Grandma’s Baked Country Ribs
- Instant Pot Baby Back Ribs
- Raspberry Chipotle BBQ Ribs
- Red Wine Braised Short Ribs
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