Karen's BBQ Pork Baby Back Ribs with Spice Rub

Karen's BBQ Pork Baby Back Ribs with Spice Rub

17 reviews, 4.8 star(s). 94% would make again

Ready in 3 hours 45 minutes

This recipe appears to take a long time, but most of the time is in the oven baking time or stirring the sauce occassionally. It's worth the time. What's nice about the making ribs this way is you can cook them the full 3 hours and then just turn off the oven until your guests arrive. Then finish on the grill or under the broiler; adding the sauce.


2 large pork baby back ribs; rack
=== RUB ===
2 tablespoons Carrol Shelby's Chili Spice; or substitute Chili Powder
1 tablespoon Ground cumin
1 teaspoon garlic; cloves, minced
2 tablespoons black pepper; freshly cracked
Salt and pepper to taste
2 tablespoons Vegetable oil
1/4 cup fresh onion; minced
1/2 cup Water
1 can Tomato sauce
1/2 cup White vinegar
1/2 cup Light brown sugar
2 tablespoons Light corn syrup
1 tablespoon Worcestershire Sauce
1 3/4 teaspoon Salt
1 teaspoon liquid Barbecue Smoke
1 teaspoon Jack Daniel's Whiskey
1/4 teaspoon Cracked black pepper
1/4 cup Catsup

Original recipe makes 6 Servings



To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Trim away any excess fat from ribs and remove membrane from under-side of the ribs. Mix the dry spices together in a small bowl except the salt and pepper. Then sprinkle a light even coating spice rub over ribs and press into meat. If you have all your spices in shaker bottles you can just as easily sprinkle the desired amount of each spice on to the ribs. Then scatter the minced garlic over the top of the ribs. Then press spice and garlic against the meat. Top with salt and pepper. Add the amount of spice according to your desired level of hot and flavorful spice desired. Wrap the ribs tightly in aluminum foil and bake in a preheated 275 degree oven for 3 hours. I line the baking dish with a large sheet of foil that can then be folded over with the meat sealed inside. This makes for easy clean up.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining sauce ingredients, bring mixture to a boil; then reduce heat to low and simmer for 1 1/2 hours, uncovered, or until sauce thickens. Check sauce every 15-30 minutes to stir and make sure not boiling. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pulled back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

This recipe yields 2 (full-rack) to 4 (half-rack) servings.

Per Serving (excluding unknown items): 221 Calories; 8g Fat (29.7% calories from fat); 2g Protein; 40g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 1584mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 2 Other Carbohydrates.


Serve with extra Sauce on the side. If you like lots of sauce, then pour remaining heated sauce over ribs and serve. Last time I made them (Sept 2013) I used standard pork back ribs instead of baby backs. I picked them because it looked like a lot of meat. They definitely were not as tender as baby backs. Will not make this mistake again!

Can substitute dark brown sugar if you don't have the light brown type. Can substitute Crown Royal for Jack Daniels.

Verified by stevemur
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Rib Nite at our house. Yum!

Top of Ribs Seasoned

Bottom of Ribs Seasoned

Sauce Cooking Early Stage

Sauce Cooked Down After 1 1/2 Hours

See 5 more photos
Calories Per Serving: 786 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I love this recipe. I make it 3-4 times a year and they are well loved by the entire family.
macklure 5m ago

Lots of sauce for a second batch and you'll want more very soon. Real easy I used a foil lasagna pan with foil over.
nametabj 1y ago

Ncrisp24 2y ago

Thanks for the recipe. First time making ribs and they were a hit!!! the whole family asked when we were having them again as they were eatting them and licking their fingers! The sauce is WELL worth the time to make.
lisatracy 2y ago

Without question the best ribs that I've ever had. Worth making the sauce. Wow..my wife and I were sucking the bones cause it was so good lol. Thx for sharing this recipe. My now staple rib recipe for sure.
Patg73 3y ago

It was 104 degrees when I made these for our 4th of July picnic..I didn't want to have the stove on for 1 1/2 hours,so I used a bottled bbq sauce. But the result was still the hit of the party. I'm thinking I may make a large batch of the bbq sauce in the fall or winter and freezing it until I need it.
Susan47 3y ago

It's been awhile since I've made these ribs and I always enjoy them. It's easy clean up since the ribs are cooked in foil in the oven and finished on the grill. I forgot to remove the membrane from the reverse side of the ribs and that is important to do that to help the fat cook away. Add sauce to your ribs as desired. Like lots of sweet BBQ sauce then add lots.. we like minimal sauce at the grill and add more at the table. Added cooking tip pictures today, too.
KCinAZ 4y ago

I put it In the broiler cause it was rainy and it tasted amazing can't wait to taste it on the grill
tthebeau 4y ago

Sooo good, and really easy to make.
holly1win 4y ago

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