Oven-to-Grill Baby Back Ribs Recipe

Barbecued ribs with a glossy, caramelized sauce—truly the best BBQ'd ribs—are arranged on a tray. A basting brush and a small bowl of barbecue sauce sit in the corner. The ribs look juicy and tender.

Oven-to-Grill Baby Back Ribs Recipe

This is my tried and true recipe for making the most juicy and delicious BBQ'd Ribs. They bake in the oven for a few hours which keeps them moist, then they get a quick firing on the grill with a sweet and spicy barbecue sauce lacquer. Literally the best BBQ'd ribs.

Prep Time 15

Cook Time 3 10

Total Time 3 25

Servings Servings

Author Heather

Equipment

Ingredients

2 tbsp kosher salt
1 tbsp dry yellow mustard
1 tbsp paprika
1 tsp black pepper
½ tsp cayenne pepper or more if you like heat
3 lbs baby back ribs 3 racks, silver skin removed
3 tbsp prepared yellow mustard optional
2 cups barbecue sauce plus more for serving

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Instructions

Preheat oven to 300ºF.
In a small bowl, combine kosher salt, dry mustard, paprika, cayenne pepper, and black pepper.
Cut 1 layer of foil and 1 layer of parchment paper double the size of the baking sheet. Stack the parchment on top of the foil and place 1 rack of ribs on top. Brush 1 tbsp of prepared yellow mustard on both sides of the rib rack and sprinkle with 1/3 of the spice mix. NOTE: the yellow mustard works as a binder and does not impart flavor. Wrap the rib rack up with the parchment first and then the foil, sealing tightly. Repeat with remaining 2 racks of ribs.
Bake until very tender, but not falling apart, about 2 1/2-3 hours. Carefully unwrap the ribs and place on another baking sheet. Pour the baking juice into a saucepan and add the BBQ sauce. Bring to a boil and cook just until the sauce is syrupy, about 10 minutes.
Meanwhile, preheat the grill or smoker to medium-high and brush the grates with a small amount of vegetable oil. Grill the ribs, basting with BBQ sauce mixture. Turn the ribs a few times until charred and lacquered, about 10 minutes. Transfer to a cutting board and split the ribs into portions with a sharp knife. Serve immediately.

Notes

Tips for Storing

Refrigerate within 2 hours. Once the ribs are off the grill, cool them to room temperature, wrap tightly in foil or transfer to an airtight container, and refrigerate. They keep well for up to 4 days.
Freeze for up to 3 months. Wrap individual portions in plastic wrap, then in foil, and seal in a zip-top freezer bag. Thaw overnight in the refrigerator before reheating.
Reheat low and slow. Place refrigerated ribs in a 300°F oven, wrapped in foil with a splash of apple juice, for 20 to 25 minutes. The steam keeps them from drying out.
Repurpose the leftovers. Shred the reheated meat for tacos, pile it onto a baked potato, or stir it into baked beans. The flavor only gets better on day two.

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