Baby Back Rib Recipe 🥩

Published September 13, 2015 by
Scott Groth
| Post updated: October 15, 2024 |
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You have no idea how much I love this Baby Back Rib Recipe. These baby backs will not only fall off the bone but also drip with goodness. Together we will make the best damn braised and grilled baby back ribs today!

This recipe is:

7 Reasons to Love This Recipe

These ribs are just fantastic. There is nothing else that needs to be said. But if you still need a boost, here are a few reasons to love this recipe:

Combination of braising and grilling is divine.
Dry rub is customizable with different ingredients.
Fall-off-the-bone tender perfection.
Family favorite all summer long.
Great for gatherings and BBQs.
Perfect for game day celebrations.
Absolutely low-carb and full of flavor.

Are Baby Back Ribs Low-Carb?

Yes, baby back ribs can be low-carb, especially when prepared without sugary sauces or marinades. The meat itself contains almost no carbohydrates, making it suitable for low-carb diets. However, it's important to check the ingredients in any rubs, sauces, or marinades used, as these can add significant carbs. Opt for low-carb seasonings and sauces to keep the dish keto-friendly.

To make it easy for all the low carb dieters, I have made this recipe absolutely low carb. This recipe has only 1 g net carbs per serving, making it an excellent option for a low-carb diet.

Where Do Baby Back Ribs Come From?

The baby back rib comes from the rib section of the pig. There are three sections to the rib cut:

Baby Back Ribs: This is the very top section of the rib. The muscle is not worked as much in this section, so the meat is more tender.
St. Louis Ribs: Cut from the center of the rib section. These ribs are used a lot more than baby backs, so the meat is tougher and the bones are thicker.
Rib Tips: These are cut from the very bottom of the rib section. The tips don't have a uniform rib style, so they often aren't served slab style.

If you ever have wondered where spare ribs come from... they are from the section between the St. Louis and Rib Tips.

How Do I Make Sure My Ribs Are Awesome?

I'm just going to throw this out to the wind: baby back ribs are awesome - but only when cooked properly. They are tender, juicy, and full of flavor... and I love when they are cooked to "fall-off-the-bone" perfection. But then you have the flip-side where the ribs are tight and dry, filling my eyes with tears with every terrible bite. What a tragedy when this happens. All that hard work for a mouthful of sawdust. Yuck.

Well, this baby back rib recipe really makes it incredibly hard to NOT end up with the perfectly cooked baby back rib. Now, don't get me wrong — this recipe takes time. Rushing ribs is like undercooking chicken... you just don't do it. You have to make sure that the ribs aren't rushed. If you're in a hurry, make something else! Ribs won't forgive impatience, not even for a minute. But when you give them the attention they deserve, you'll be rewarded with a delicious meal that everyone will love.

Braising Baby Back Ribs before Grilling

So, let's talk just a minute about the braising process. Some of you might be reading this now saying that ribs should only be smoked. Well, that's like saying eggs should only be scrambled. There are a lot of ways to cook a protein, and in this recipe, the primary method is going to be braising. Don't be afraid; braising simply means that we are going to sear this meat at a high temperature and then cook it for a long period of time with liquid in the oven. It's really pretty easy and you're going to love the end result.

By braising the baby back ribs before grilling, we introduce the opportunity to do the following:

Introduce flavor: The braising liquid can be made with different stocks, increasing the richness of the meat. We can add acids as well to tenderize the meat while it cooks.
Add aromatics: We can add aromatics to the braising liquid. Think about garlic, onion and rosemary.
Maintain moisture: Meat doesn't stay moist because it is cooked in liquid. The meat stays moist when the fat starts turning into liquid. When we braise, we'll be able to take the meat to the perfect temperature to maintain maximum moisture.

Once the ribs are perfectly braised, we'll heat the grill to a high temperature and caramelize the sauce for some incredibly tasty ribs.

Can You Make a Baby Back Rib Dry Rub with No Sugar?

Absolutely. Add brown sugar to a baby back rib dry rub recipe is unnecessary. Here's how:

Pick your spices. Use bold flavors like granulated garlic, onion, paprika, chili powder, cumin, salt and pepper. Like other spices? Add them in, too.
Mix the spices. Add all the spices together in a bowl. Typically, you will use more garlic and onion powder than the other spices. For example, if you use a tablespoon of onion powder, then perhaps a teaspoon of cumin.
Rub it in. A dry rub's purpose is to rub it onto the meat. Get in there and spread it around. If you run out before all the meat is covered, make some more rub.
Let it sit. We want the meat to absorb some of the flavor of the dry rub right into the meat. Let it sit for about an hour at room temperature before cooking.

With this dry rub method, we will punch up the flavor in these bad boys to the next level. When we sear them off in a cast iron (or other heavy duty skillet), the flavors will be amplified. We'll continue to build flavor during the braising process. Lastly, it's off to the grill where they will get smothered in barbecue sauce that we're going to let caramelize to perfection. Man, I'm already hungry for more of these. Let's get started.

Baby Back Rib Ingredient List

Here is the list of ingredients you'll need to make baby back ribs:

Dry Rub Recipe

1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon Spanish paprika
¼ teaspoon cayenne pepper

Baby Back Rib Recipe

2 slabs baby back ribs
1 large onion (Spanish) halved and sliced
¼ cup olive or avocado oil
½ cup chicken, beef, or pork stock

Ingredient Substitutions

Looking to mix things up or just out of an ingredient for this grilled ribs recipe? Here are some simple swaps you can make without compromising on flavor:

Spanish paprika: For a nice touch of spice, use regular, smoked, or hot Hungarian paprika.
Cayenne pepper: Use chipotle pepper for a smoky heat, or try chili powder for a milder approach.
Spanish onion: Use any type of onion you have to hand, as it's just for flavoring.
Stock: Swap out the stock for ¼ to ½ cups of pepperoncini juice, olive juice, or the juice from homemade pickled jalapeños. The acid helps tenderize the meat.

Additional Ingredients

Looking to enhance the flavor even more? Here are some additional ingredients that pair perfectly with the main ingredients:

Spices: Add dried mustard powder, ground adobo chili powder, or regular chili powder for extra depth.
Garlic: Toss in a couple of cloves of garlic to the braising liquid for a nice flavor boost.
Olive oil: Spray olive oil on your ribs with the dry rub, to help spices cling and prevent sticking to the grill grates.
Sauces: Try my homemade BBQ sauce. Although not low carb, it is really delicious!

Note: These ingredients are optional and are not included in the main recipe for braised baby back ribs.

Cooking Tools Required

Here is the list of ingredients you'll need to make pan-seared and braised ribs:

Mixing bowl
9x13 inch baking dish
Non-stick cooking spray
Knife
Paper towels
Skillet
Tongs
Foil
Grill

How to Make Baby Back Ribs: Complete Cooking Guide

Cooking Method

Braising - Check out the extensive Braising Guide
Grilling - Check out the extensive Grilling Guide

Preparation Steps

Gather all the tools and ingredients to make baby back ribs.
Cut onion in half and slice it.
Take the ribs out of the refrigerator now. We want them to start warming up as we prepare everything else.

Cooking Instructions

Dry Rub

First, mix all the dry rub ingredients into a bowl. Although I’ve put in exact quantities, you can use more of some and less of others. Like more heat? Toss in more cayenne. This is a guideline, so be creative!

Preparation: Baby Back Rib Recipe

Preheat the oven to 325°F (160°C).
Get a 9X13 baking dish out and coat with non-stick cooking spray. Layer the sliced onions on the bottom and add in the stock. Set aside.
Remove the ribs from the package. Pat dry with paper towels and remove the membrane from the back side of the ribs (the easiest way is to peel about ½ inch away with a knife, then grab with a dry paper towel and pull. It should come right off!)
Slice the rib rack in half. Coat all surfaces with the dry rub. If you run out of rub, make some more.
Heat the skillet over medium-high heat and add the oil. When the pan is nice and hot, begin searing the ribs and the meat side down. They should cook for about two to three minutes in the pan. Get them nice and brown! You do not need to sear the bone side. As they get browned, remove from the pan and layer in the prepared baking dish.
While the pan is still hot, deglaze with ½ cup cold tap water. Stir constantly to get the brown bits off the pan. Pour the water from the pan directly into the 9X13 baking dish.
Cover the baking dish with aluminum foil and make sure the foil has a good seal. Put the dish in the oven and cook for 2 hours.
This is a great time to make the Super Easy BBQ Sauce Recipe.
We want the ribs to be about 200°F (93°C). When they are done, remove them from the oven, remove the aluminum foil, and let them sit for about 15 minutes. This is a great time to start the grill.
When your grill is hot, use a pair of tongs to put the rib bone side down on the grate. Slather your favorite barbecue sauce over the top and close the lid. Cook for 3-5 minutes, then flip and repeat. Cook for another 3-5 minutes and flip to caramelize the barbecue sauce a bit. Flip back and lightly dab more sauce on. Your delicious, juicy baby back ribs with barbecue sauce are now ready to be devoured.

Step 1: Prepare the ingredients by laying out the pork ribs, seasoning, onions, and peppers.

Step 2: Remove the membrane from the back of the pork ribs for better seasoning absorption.

Step 3: Identify and trim any excess fat or loose pieces from the pork ribs.

Step 4: Spread sliced onions evenly in a baking dish as the base layer.

Step 5: Season the ribs and add peppers before covering and baking.

Step 6: Cover the baking dish with aluminum foil to trap the moisture.

Step 7: Sear the ribs meat side down in a hot skillet for about two to three minutes until browned.

Step 8: Bake the ribs in the oven with peppers and a drizzle of olive oil until tender.

Step 9: Place the seasoned ribs on a preheated grill to finish cooking and add a smoky flavor.

💡 My Pro Tip

When braising, the liquid mustn't cover all the meat—just enough to maintain moisture and tenderize the ribs without boiling them. This method creates a controlled environment with added liquid.

⏲️ Time-Saving Tips

Braise the ribs up to 3 or 4 days ahead and refrigerate until ready to cook.
Let the rack of ribs come to room temperature before searing for better flavor.
Mix the dry spice rub ingredients ahead of time to speed up seasoning.
Preheat the grill while the reverse sear ribs rest after braising to save time during grilling.

What to Serve with the Baby Back Rib Recipe?

Baby back ribs are a hearty dish that pairs well with a lot of things. These are some of my favorite side dishes to serve with them:

Creamed Leeks: The creamy texture complements the tender ribs, offering a savory contrast.
Sautéed Spinach: Adds a healthy, vibrant green element that balances the richness of the reverse sear baby back ribs.
Broccoli Cheddar Frittata: A satisfying choice with its cheesy goodness and vegetable crunch.
Cucumber Feta Salad: Provides a refreshing, tangy counterpart to the ribs' robust flavors.
Balsamic Roasted Brussels Sprouts: Offers a caramelized sweetness that complements the savory ribs perfectly.

Storage, Freezing, and Reheating Instructions

Storage

Leftovers can be stored in the fridge for up to a week in an airtight container.

Freezing

These ribs freeze well. Place them in a freezer-safe container for up to 50 days. Defrost in the refrigerator overnight and reheat in the oven or on the grill for best results.

Reheating

For best results, reheat in the oven or on the grill. Avoid heating in a pan or microwave, as they can affect texture and smell. Preheat to 350°F (180°C) and place ribs on a lined, rimmed baking sheet to reheat in the oven. Heat until warmed through. On the grill, preheat to medium and heat ribs, flipping once, until warmed.

Recipe Conclusion

This baby back rib recipe offers a delicious, low-carb option that's perfect for anyone following a keto or low-carb diet. You can enjoy tender, juicy ribs without compromising your dietary goals by focusing on high-quality ingredients and a flavorful, carb-conscious rub. Whether you're grilling for a summer BBQ or cooking up a hearty meal at home, this recipe will satisfy your cravings while keeping your carb intake in check.

So there are a bunch of different side dishes that would go great with this recipe. Or, you can choose to do exactly what I did... Sit outside with no side dish, slicing off one rib after another, savoring the awesome flavor of these juicy baby back ribs all by themselves. Yeah, these are really good.

If you made this best Baby Back Rib Recipe or like the way that it sounds, please leave your thoughts or feedback below!

Love to Grill? Here Are Some Awesome Recipes to Check Out:

FAQs

How long to pan-fry ribs?

Pan-fry ribs for about 2-3 minutes per side until browned, then transfer to the oven to braise.

How long to sear ribs on grill?

Sear racks of ribs on the grill for 2-3 minutes per side for a nice char. Searing rib on the grill helps to lock in juices and adds a delicious charred flavor to the meat.

Can we make oven-baked ribs?

Yes, you can make oven-baked ribs. It's a popular method for tender, flavorful ribs without needing a grill.

Braised pork ribs sliced and arranged on a wooden cutting board, accompanied by bowls of seasoning and BBQ sauce, set against a blue and white tile background.

Baby Back Rib Recipe

This is an awesome baby back rib recipe… first we sear in the flavor, then braise to the perfect tenderness and lastly fire them off on the grill to caramelized perfection. Yumm!

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 2 15

Total Time: 2 30

Servings: individual ribs

Calories: 133kcal

Author: Scott Groth