Baby Back Ribs Recipe

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Servings: 1


Cost per recipe $2.39 view details
  • 2 Tbsp. dry granulated onion">onion or possibly onion">onion pwdr
  • 2 Tbsp. dry granulated garlic-powder">garlic or possibly garlic-powder">garlic pwdr
  • 2 Tbsp. dark brown sugar
  • 1 Tbsp. coarse salt
  • 2 tsp freshly grnd black pepper
  • 1/2 tsp grnd cloves
  • 4 x slabs baby back ribs, about 1 1/2 to 2 pounds each (ask butcher to remove membranes) Oak, hickory or possibly maple wood chips
  • 1/4 tsp grnd allspice
  • 1/4 tsp grnd cinnamon
  • 1/4 tsp grnd mace
  • 1/4 tsp freshly grnd black pepper
  • 1/2 tsp mild curry pwdr
  • 1/2 tsp mild chile pwdr
  • 1/2 tsp mild paprika
  • 1/4 c. white vinegar
  • 1 tsp warm sauce, such as Tabasco
  • 1 c. ketchup
  • 1/3 c. dark molasses Salt to taste


  1. Prepare and preheat grill for indirect method. Soak wood chips. Grill is ready when temperature reaches 200-220 degrees. Mix rub ingredients in small bowl. Blot ribs with paper towels, then sprinkle (don't massage) mix on both sides of ribs. Arrange slabs on grill rack over drip pan and away from coals. Cover and cook 4 to 6 hrs, adding more coals and soaked wood chips as needed. Midway through cooking, use tongs to turn ribs. Ribs are done when you can gently pull them apart with gloved hands. Remove ribs and let rest 15 min before carving into serving pcs.
  2. While ribs cook, make barbecue sauce. Sift together dry ingredients into medium bowl. With wooden spoon, stir in vinegar, then rest of the ingredients, one at a time, till well blended. Serve sauce on the side hot or possibly at room temperature. Sauce may be made in advance. Keeps refrigerated for 2 to 3 weeks or possibly frzn for up to 6 months.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 397g
Calories 446  
Calories from Fat 14 3%
Total Fat 1.73g 2%
Saturated Fat 0.33g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 9678mg 403%
Potassium 1338mg 38%
Total Carbs 109.43g 29%
Dietary Fiber 5.7g 19%
Sugars 88.14g 59%
Protein 8.21g 13%
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