Baby Back Ribs
Make a BBQ must-have that falls right off the bone.
- 2 racks baby back ribs
- 2 tablespoons canola oil
- 2 cups BBQ sauce of your choice
- 2 tablespoons kosher salt
- 2 tablespoons Cracked Pepper
- 1 tablespoon granulated garlic powder
- 1 tablespoon granulated onion powder
If you have full racks of ribs, we suggest cutting them in half when cooking in an oven in your kitchen or on a standard gas grill.
Season ribs with salt, pepper, granulated onion powder, and granulated garlic powder.
Lay ribs meat-side down on a baking sheet with an elevated edge. Add one cup of water and completely cover the sheet pan in aluminum foil.
Bake in 325-degree F. oven for about two-and-a-half hours or until the meat is tender enough to be pulled from the bone.
Chill the baby back ribs in the refrigerator for about one hour so that the meat doesn’t fall apart.
Apply canola oil to your grill grates and heat to medium-high.
Place ribs on the grill meat-side up and baste with BBQ sauce. Let the ribs grill for about three minutes.
Flip to meat-side down, apply BBQ sauce to the back of the ribs, and grill for another three minutes. The sauce should start to caramelize and the meat should start to get crisp edges.
Take ribs off the grill and let them rest for five minutes. Then, brush the ribs with BBQ sauce before cutting them into one- and two-bone pieces. Serve with the remaining BBQ sauce on the side for dipping. Then, dig in.