Spring is here — or at least the calendar says so and social feeds certainly act like it. That’s reason enough to fire up the grill and make these BBQ baby back ribs. I live in San Francisco where the seasons are subtle, but if you’re finally pulling out flip-flops and getting more time outdoors, this recipe is a great way to kick off grilling season. The ribs are mostly cooked low and slow in the oven (or quickly in an Instant Pot), and finished on the grill to caramelize the sauce and add a pleasant char.
BBQ baby back ribs: You have options!
This method relies on a slow oven roast to tenderize the meat and let the rub and cooking liquid develop deep flavor. If you’re short on time, an Instant Pot will make ribs incredibly tender very quickly. The grill is used only at the end to baste and char the sauce, so these ribs won’t occupy your grill grates all afternoon — perfect for a backyard barbecue where multiple dishes share the heat.
If you don’t have a grill or prefer not to use it, finish the ribs under the broiler and you’ll still get a nicely caramelized exterior. If the weather’s pleasant, serve and enjoy them outside. And make sure you have a roll of paper towels on hand.
BBQ Baby Back Ribs
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- Author: zenbelly
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: about 2.5 hours
- Yield: 4-6 servings
- Category: pork
- Method: roast / grill
Ingredients
- 2 racks baby back pork ribs
- 1/2 cup hard cider (or 3 tablespoons apple cider vinegar plus water or broth to equal 1/2 cup)
For the rub:
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons coconut sugar
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/4 teaspoon ground chipotle
- 1/8 teaspoon cinnamon
For the sauce:
- 1 tablespoon lard or coconut oil
- 1/2 cup diced shallots or onions
- 3 cloves garlic, sliced
- 2 teaspoons reserved rib rub
- 1 teaspoon smoked paprika
- 1 can tomato paste
- 1 cup brewed coffee
- 1/3 cup maple syrup
- 1/4 cup coconut aminos or tamari
- 2 teaspoons fish sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon blackstrap molasses
Instructions
- Preheat the oven to 300ºF.
- Combine the rub ingredients in a small bowl and reserve 2 teaspoons for the sauce.
- Coat the ribs on both sides with the rub and place them in a large roasting pan with the cider. Cover tightly with foil and roast 1½–2 hours, until tender.
- Meanwhile, make the sauce: Heat the lard or coconut oil in a medium saucepan over medium heat. Sauté the shallots and garlic until soft and beginning to brown, about 3 minutes.
- Add the reserved rub, smoked paprika, and tomato paste. Cook another minute until the tomato paste darkens and becomes fragrant.
- Stir in the coffee, maple syrup, coconut aminos, fish sauce, Worcestershire sauce, and molasses. Bring to a boil, then reduce to a gentle simmer and cook about 20 minutes, stirring occasionally, until the sauce thickens.
- Puree the sauce in a blender or with an immersion blender until smooth.
- To finish the ribs: Heat the grill to medium-low. Place the ribs meaty-side down and brush the exposed side with a layer of sauce. Grill 4–5 minutes, flip, and brush the other side. Repeat so each side gets sauced and charred, creating a nice crust. (If using a broiler, follow the same saucing and broiling steps.)
- Transfer ribs to a cutting board and let rest 4–5 minutes. Cut between the bones and serve with extra sauce.
Notes
Pro tip: Flip the ribs over before slicing so you can see between the bones more clearly. You’ll get cleaner cuts and preserve the charred exterior.
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