Prize-Winning Baby Back Ribs

Prize-Winning Baby Back Ribs

6 servings
Cooking ribs on the grill is easy with this foolproof recipe for spiced baby back ribs cooked low and slow until fall-off-the-bone tender and delicious.

Ingredients

  • ground cumin
    1 tbsp
  • chili powder
    1 tbsp
  • paprika
    1 tbsp
  • salt and pepper to taste
  • baby back pork ribs
    3 lb
  • barbeque sauce
    1 c

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.

  3. 3

    Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix.

  4. 4

    Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible.

  5. 5

    Sprinkle as much of the rub onto both sides of ribs as desired. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use.

  6. 6

    Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low and close the lid; cook ribs, undisturbed as possible, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

  7. 7

    Brush ribs with barbecue sauce, and grill for an additional 5 minutes.

  8. 8

    Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.

Prize-Winning Baby Back Ribs

Prize-Winning Baby Back Ribs

4.7(755)95 min6 servings911 cal

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Ratings & Reviews

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Based on 755 ratings

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4.7(755 reviews)
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About this Recipe

Craving ribs that are truly fall-off-the-bone tender and bursting with flavor? Look no further than these Prize-Winning Baby Back Ribs, designed for easy grilling and maximum deliciousness.

The secret to achieving such succulent results lies in a meticulous spice blend and a low and slow cooking method on the grill. This approach ensures the pork ribs cook evenly, allowing the connective tissues to break down beautifully while infusing them with a deep, smoky aroma from the spices and grill, creating ribs that live up to their "prize-winning" name.

Prepare for an unforgettable meal featuring incredibly juicy baby back ribs that practically melt in your mouth. Each bite delivers a harmonious blend of savory spices—cumin, chili powder, and paprika—expertly balanced by your favorite tangy or sweet barbeque sauce. The exterior will have a lovely bark, giving way to tender, moist meat that easily separates from the bone, making for a truly satisfying experience that's easier to achieve than you might think.

Feel free to adjust the spice level to your preference by increasing or decreasing the chili powder. You can also experiment with different varieties of barbeque sauce, from smoky and bold to sweet and tangy, to perfectly complement your palate. Don't forget to season with salt and pepper to taste.

These Prize-Winning Baby Back Ribs are the ultimate centerpiece for any backyard gathering, summer barbecue, or special family dinner. Serve them with classic sides like coleslaw, potato salad, or corn on the cob for a complete and satisfying feast.

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