May 22nd, 2012

Restaurant Style Baby Back Ribs

Memorial Day is just days away – that means Barbeque Season is officially open!  Of course in Texas “barbeque” means much more than grilling hamburgers and hot dogs in the back yard . . .  just imagine what a celebration these baby back ribs would make!!

Better yet, Father’s Day is just around the corner.  If you really want to impress your man; make him a rack of these  babies on his special day!  {I know, sometimes we like to pretend we can’t use the grill so we get out of cooking – but I promise they are so easy anyone can do it!}  He will be so impressed; these ribs are sooo good and so tender the meat just falls off the bones . . .  and then your hubby will have one more reason why he’s so happy to be married to you.  Of course if he insists on being “King of the Grill”, go ahead and let him help- he’ll definitely feel like a king serving up these ribs!

Memorial Day, Father’s Day, 4th of July . . . Any Day would be great for these ribs.  These baby backs are just like you’d get at a restaurant and so easy to make you may never go out for ribs again!   Be sure to plan ahead, you need plenty of time to bake the ribs before you put them on the grill (2 1/2 -3  hours).

Be sure to make a batch of these Baked Beans to go with your ribs – YUM!

Restaurant Style Baby Back Ribs

What you need:

Pork Ribs
BBQ Dry Rub  (in the seasoning section, experiment with different flavors)
Your favorite Barbeque Sauce

What to do:

Prepare your ribs by removing the membrane on the back – this will allow all the delicious flavor down into the meat.  Sorry, but this is not a pretty process (not hard, just not pretty), so I’m going to direction here to the Pit Boys for instructions ;).

One you’ve removed the membrane, lay your rack of ribs on a piece of foil (I like to use the extra wide size) and sprinkle generously with your dry rub seasoning.  Rub it in good on both sides – go ahead get your hands dirty; then let the meat set for about 15 minutes.  Now lather on the barbecue sauce over both sides.


Wrap them up like a foil dinner and bake at 350 for 2 1/2 to 3 hours.

The longer you bake them, the more tender they are- but then they sometimes fall apart before you get them on the grill . . .   I usually cook them 2 1/2 plus an extra 10 minutes just to be sure.  They are nice and tender, but still hold up.  If they do fall apart, no worries, just put the pieces on the grill – they still will taste amazing!

Carefully open the foil and transfer the ribs onto your hot grill.  Lather on some more barbeque sauce and grill about 10 minutes on each side to caramelize the sauce and brown the meat.   Oh Baby!  Is your mouth watering yet?

Now grab some paper towels and get in line quick!

Highly unlikely you’ll have any leftovers . . .


No grill? No worries!

Crockpot Barbeque Ribs


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Posted under On the Grill, Pork

4 Responses to “Restaurant Style Baby Back Ribs”

  1. My husband and I made these ribs tonight for Memorial Day. They were absolutely amazing!!! The kids loved them too. We will definitely be making them again. Thank you!

  2. My mouth is watering, that is for sure :) Some of your pics aren’t working, hon! Just thought you might want to know!

  3. Just made these tonight. My husband was a little hesitant to try a new rib recipe because he thinks his is the best (and they are good). However, he admitted tonight, in front of family, that these ribs beat his recipe. I know this will be our new good to rub recipe. And thanks for the tip about removing the membrane! Totally worth doing! Thanks for sharing!

  4. 10 minutes each side? They were charred! Thanks for ruining dinner. Try 3-4 minutes each side. Maybe include what temp your grill is cooking at too!


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